Rapid Chicken Stock Recipes

CHICKEN STOCK

Chicken Stock image

This recipe for an intense, lovely chicken stock is full of deep flavors and provides a perfect base for soup. Feel free to use leftover bones from roast chicken, but at least half of the bones should be raw. Ask your butcher for feet, heads and wings, which are all high in gelatin and will lend body to the stock. Once cooled, freeze the stock in old 32-ounce yogurt containers, which have the added benefit of being premeasured.

Provided by Samin Nosrat

Time 9h

Yield About 6 quarts

Number Of Ingredients 10

Ingredients

4 pounds raw chicken bones
6 quarts water
2 onions, unpeeled, quartered
2 carrots, peeled and halved crosswise
2 celery stalks, halved crosswise
1 teaspoon black peppercorns
2 bay leaves
4 thyme sprigs
5 parsley sprigs (or 10 stems)
1 tablespoon white-wine vinegar

Steps:

Put everything but the vinegar in a large stockpot. Bring the stock to a boil over high heat, then turn down to a simmer.
Skim off any foam that rises to the surface. Add the vinegar. (It helps draw out nutrients and minerals from the bones into the stock.)
Simmer the stock for 6 to 8 hours, covered, keeping an eye on it to make sure it stays at a simmer.
Strain the stock through a fine-meshed sieve. Let cool.
Scrape the fat that rises to the top. (Save it in the fridge or freezer for matzoh ball soup.) Refrigerate for up to 5 days, or freeze for up to 3 months.

Nutrition Facts : @context http, Calories 2, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 0 grams

QUICK CHICKEN STOCK

Quick Chicken Stock image

Provided by Mark Bittman

Categories easy

Time 1h

Yield 3 cups

Number Of Ingredients 5

Ingredients

1 3-to-4-pound chicken
1/2 large onion, roughly chopped (don't bother to peel)
1 large carrot, roughly chopped
1 celery rib, roughly chopped
1 bay leaf

Steps:

Cut the wings off the chicken, then separate the leg-thigh quarters from the carcass. Cut the back away from the breast. Pull the skin off of the backbone and legs-thighs and put it aside. Leave the skin on the breast. Set the leg-thigh quarters and the breast aside. Remove as much meat as you can - without going crazy - from the wings; dice and refrigerate.
Combine what's left of the wings with the backbone, onion, carrot, celery and bay leaf in a large pot with 4 cups water and turn the heat to high.
Bring almost to a boil, then lower the heat so the mixture sends up a few bubbles at a time. Cook for 30 minutes, or an hour if you have more time.
Cool slightly and strain, pressing down on the solids to extract as much liquid as possible; discard the solids.

Nutrition Facts : @context http, Calories 48, UnsaturatedFat 2 grams, Carbohydrate 0 grams, Fat 3 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 17 milligrams, Sugar 0 grams, TransFat 0 grams

More about "rapid chicken stock recipes"

HOW TO MAKE CHICKEN STOCK STEP BY STEP - ALLRECIPES

Web Feb 26, 2021 Bring the water to a near-boil, and immediately reduce the heat to low. Let the stock cook at a low simmer for 2 hours. To achieve a clear, golden stock, use a ladle or large shallow spoon to skim the foam off the top as it rises. After the stock has simmered for 2 hours, remove the chicken and the vegetables.
From allrecipes.com

See details

INSTANT POT CHICKEN STOCK | THE MODERN PROPER

Web Feb 24, 2021 Use the manual pressure cook setting and set the pressure cooker to high for 45 minutes. Then, let the pressure naturally release for at least 30 minutes. Turn the release valve to vent and remove the lid. Take all of the chicken and vegetable pieces out of the Instant Pot. Pour chicken stock through a strainer.
From themodernproper.com

See details

EASY CHICKEN PESTO SOUP RECIPE - MASHED

Web Jan 7, 2024 Directions. Add olive oil to a large soup pot over medium-high heat. Add onion, carrot, and celery and cook until softened, about 8 minutes. Add garlic and cook for another minute, stirring constantly. Stir in chicken broth, pesto, and cannellini beans. Bring to a boil, then reduce heat and simmer for 10 minutes.
From mashed.com

See details

QUICK CHICKEN STOCK RECIPE - MY ACTIVE KITCHEN

Web Feb 10, 2021 How to make quick chicken stock in easy steps. Add chicken wings, chicken back bone, celery, parsley, bay leaves, carrots, rosemary, thyme, onion, pepper corn and salt to a large pot. Cover with enough water. Place the pot on high heat and bring to a rapid boil, reduce the heat to medium-low heat and simmer for 1 to 1 ½ hours.
From myactivekitchen.com

See details

HOW TO MAKE RICH AND FLAVORFUL CHICKEN STOCK - FEAST AND FARM

Web Dec 18, 2018 Cover and bring to a boil. Reduce the heat to low and simmer 2 to 4 hours. Skim off any foam that may form. After the 2-4 hours, turn off the heat and allow the broth to cool slightly. About 30 minutes. Line a mesh strainer with cheesecloth and ladle the stock through into a large bowl.
From feastandfarm.com

See details

HOW TO MAKE CHICKEN STOCK - EASY HOMEMADE CHICKEN STOCK RECIPE

Web Apr 23, 2020 Directions. Put the chicken bones, carrots, celery, parsnips, bay leaves, thyme, onion, salt, and pepper into a large slow cooker. Cover with water by 2 inches, then set on low. Cook for 10 to 12 hours. Skim off any fat or impurities from the surface, then strain the broth through a fine-mesh strainer. Store in jars.
From thepioneerwoman.com

See details

RAPID CHICKEN STOCK - NONONSENSE.RECIPES

Web Step 1 Place the onion, carrot, celery, chicken carcass, garlic cloves, and peppercorns into a large pressure cooker. Add water until it reaches 2/3 of the way up the pot (or until you reach the maximum fill line, according to your pressure cooker's …
From nononsense.recipes

See details

CHICKEN STOCK RECIPE (3 WAYS) - SIMPLY RECIPES

Web Nov 19, 2023 Coat the bottom of a large (12 quart) stock pot with olive oil. Place half of the chicken pieces, skin side down in the bottom of the pot. Heat on medium high, and let cook until the the chicken is browned. Add the rest of the chicken pieces and cook, occasionally stirring until the chicken is no longer pink.
From simplyrecipes.com

See details

THE BEST CHICKEN STOCK RECIPE | ELIZABETH RIDER

Web Bring to a Boil, Reduce to Simmer. Set it on the stove, bring to a boil, then reduce the heat to a simmer. Allow it to simmer for at least 4 and up to 24 hours. *If you use a whole chicken, remove the meat from the chicken after about 2 hours (once it’s cooked through) to prevent overcooking it.
From elizabethrider.com

See details

HOW TO MAKE CHICKEN STOCK | THE MEDITERRANEAN DISH

Web Feb 9, 2023 To make homemade chicken stock, place chicken bones, vegetables, herbs and spices into a large pot. Cover with cold water then simmer for about 3 hours. Let it cool, then skim the fat. Store in the refrigerator for up to …
From themediterraneandish.com

See details

PRESSURE COOKER CHICKEN STOCK RECIPE - SERIOUS EATS

Web Mar 6, 2023 Combine all ingredients in a stovetop or electric pressure cooker and cover with cold water, about 2 quarts (1.9L). Make sure not to let liquid exceed the cooker's max-fill line; it's okay if a few things poke above the water's surface. Close cooker and bring to high pressure, then cook at high pressure for 45 minutes.
From seriouseats.com

See details

INSTANT POT CHICKEN STOCK RECIPE - SUGAR SPUN RUN

Web Aug 10, 2022 Add all ingredients to a pressure cooker, select the manual setting, high pressure, and seal the vent. Let the pressure release naturally after 45 minutes. Remove the large pieces of chicken bones and vegetables, then strain the stock. Let the stock cool before portioning into containers and storing.
From sugarspunrun.com

See details

QUICK EASY CHICKEN STOCK - FEELING FOODISH

Web Dec 5, 2019 Saute: Remove onions from pot, add chicken and brown on both sides for several minutes. 5. Sweat: Add onions back to pot along with any juices and sweat over low heat to allow for chicken to release additional juices. 6. Add the remaining ingredients: 8 cups water, bay leaves, salt. 7.
From feelingfoodish.com

See details

HOW TO MAKE EASY HOMEMADE CHICKEN STOCK RECIPE

Web Aug 15, 2023 Place the chicken bones, chopped vegetables, garlic, bay leaf, peppercorns, parsley stems, and any optional herbs or aromatics into the slow cooker. Pour in enough water to cover the ingredients in the slow cooker. Be sure not to overfill the slow cooker. Cover the slow cooker and set it to cook on the low setting.
From wholesomefarmhouserecipes.com

See details

40 RECIPES USING CHICKEN STOCK | TASTE OF HOME

Web Sep 6, 2018 Slow-Roasted Lemon Dill Chicken. The lemon and dill in this slow-cooked recipe give the chicken a bright, fresh taste. Pair the entree with a side of noodles or a mixed green salad. —Lori Lockrey, Pickering, Ontario. Go to Recipe. 29 / 40.
From tasteofhome.com

See details

HEARTY HOMEMADE CHICKEN STOCK • THE GOOD HEARTED WOMAN

Web Put the chicken carcass, skin and all the juices from the rotisserie chicken into a medium stockpot. Add the chopped vegetables or vegetable scraps. Season with Herbs de Provence and (optional) salt. Add enough water so that it comes to about an inch above the chicken and vegetables.
From thegoodheartedwoman.com

See details

CHICKEN STOCK - SIP AND FEAST

Web Sep 26, 2023 Add just enough water to cover all of the ingredients and bring to a boil over medium-high heat (Photo #2). Once boiling, skim the scum from the top with a large flat spoon or ladle and reduce the heat to very low and allow the stock to gently simmer. You really want just a small bubble or two.
From sipandfeast.com

See details

INSTANT POT EASY CHICKEN STOCK- A MUST-HAVE RECIPE! - THIS …

Web Sep 12, 2018 Add another 2 tablespoons of apple cider vinegar, and fill the pot to the fill line again with water. Place the lid on the Instant Pot, turn the valve to sealing, and set the cook time for 60 minutes on high pressure again. When the cook time is complete, quick or natural release the pressure.
From thispilgrimlife.com

See details

RAPID CHICKEN STOCK - BIGOVEN

Web Rapid Chicken Stock recipe: "This simple yet flavorful chicken stock is great for everything...and the pressure cooker is the magic tool here! You need a decent-sized pressure cooker for this recipe. The result is the same thing you'd get with 8+ hours of conventional simmering. This is a great way to use a leftover chicken carcass from …
From bigoven.com

See details

CHICKEN STOCK RECIPE | BBC GOOD FOOD

Web Method. STEP 1. Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 3 hours, skimming when needed. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for three months in the freezer.
From bbcgoodfood.com

See details

EASY HOMEMADE CHICKEN STOCK - INSPIRED TASTE

Web Directions. 1 Place the chicken, onions, carrots, celery, garlic, bay leaves, thyme, parsley or dill, peppercorns, and salt in a large stockpot. 2 Add 12 cups of water and bring to a boil. If the water does not cover the contents of the pot, add a cup or two more water.
From inspiredtaste.net

See details

TOM KERRIDGE’S WARMING CHICKEN AND PEARL BARLEY SOUP

Web 4 days ago Method. 1. Heat the olive oil in a large casserole dish over a medium-high heat. Add the onion and carrots and cook, stirring often, for 5 minutes. Add the garlic, celery, courgettes and leeks and ...
From itv.com

See details

CHICKEN STOCK | RECIPETIN EATS

Web Sep 20, 2021 Scoop it off and discard to keep your stock nice and clear. Simmer 3 hours – Once the water comes to a rapid simmer, lower the heat so it’s bubbling very gently. Then leave to simmer for 3 hours with the lid off. After simmering – The photo above shows the water level after 3 hours. It has reduced by around 1/3.
From recipetineats.com

See details