HOMEMADE CHICKEN BROTH
Wondering how to make chicken broth at home? Learn here! Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, this chicken stock recipe can be used in casseroles, rice dishes and other recipes that call for chicken broth. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 2h40m
Yield about 6 cups.
Number Of Ingredients 9
Steps:
- Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.
Nutrition Facts : Calories 245 calories, Fat 14g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 80mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
CHICKEN BROTH
Great soup makes great broth. Makes a lot, but sooo much better than the canned store bought or bouillon cube made broth.
Provided by JW
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Time 2h15m
Yield 24
Number Of Ingredients 13
Steps:
- Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot; partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours.
- Remove chicken from pot. Stir in fresh parsley until wilted, 2 to 3 minutes. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.
Nutrition Facts : Calories 302 calories, Carbohydrate 15.4 g, Cholesterol 83.1 mg, Fat 13.8 g, Fiber 4 g, Protein 28.3 g, SaturatedFat 3.8 g, Sodium 3273.3 mg, Sugar 6.4 g
ROASTED CHICKEN AND BROTH
Cozy up with a hearty, simple soup tonight! Chicken, broth, and veggies are all you need for this comforting, one-pot staple.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h10m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. In ungreased 15x10x1-inch pan, arrange roasted chicken and vegetable ingredients. Roast 1 hour to 1 hour 15 minutes or until chicken is medium to deep golden brown and pan juices are deep golden brown.
- When cool enough to handle, remove chicken from carcass, reserving carcass, skin, pan juices and any browned bits from bottom of pan. Cut chicken into 1/2-inch pieces; cover and refrigerate. Discard, carrots, celery and onion from pan.
- In 4- to 6-quart Dutch oven or stockpot, place chicken bones, skin, all pan juices and any browned bits. Add broth ingredients; heat to boiling. Skim foam from broth; reduce heat. Cover; simmer about 30 minutes to develop flavors.
- Carefully remove bones and skin from broth. Strain broth through fine-mesh strainer; discard strainer contents. Skim fat from broth. Use broth and chicken immediately, or cover and refrigerate broth and chicken in separate containers up to 24 hours or freeze up to 6 months.
Nutrition Facts : Calories 220, Carbohydrate 0 g, Cholesterol 105 mg, Fat 1, Fiber 0 g, Protein 34 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 0 g, TransFat 0 g
THE BEST ROASTED CHICKEN
This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.
Provided by Patricia Feeney Monson
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
- Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
- Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.
Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg
CHICKEN BONE BROTH
This stovetop chicken bone broth begins with the traditional method of roasting bones to draw out the marrow, and is followed up with a slow simmer, using slight seasonings and vinegar to help draw out flavor.
Provided by Diana71
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Time 4h45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Place chicken bones onto the prepared baking sheet.
- Place baking sheet in the preheated oven and roast bones for 30 minutes.
- Gently transfer bones from the baking sheet into a large and heavy stockpot. Add onion and enough water to cover the bones by 2 inches. Add vinegar, salt, and pepper and bring to a boil over high heat. Reduce heat to medium-low and simmer, partially covered, leaving enough space for steam to escape, for 4 to 5 hours. Check occasionally for froth or foam that develops on top of the water, removing it with a large spoon.
- Remove from the heat and let cool. Strain broth through a fine mesh strainer into a clean pot. Let cool completely. Store in the refrigerator and use within 5 days or freeze until ready to use.
Nutrition Facts : Calories 129.3 calories, Carbohydrate 2.1 g, Cholesterol 47.6 mg, Fat 8.7 g, Fiber 0.5 g, Protein 10 g, SaturatedFat 2.5 g, Sodium 1214.1 mg, Sugar 0.8 g
ROASTED CHICKEN STOCK
One of the great joys of roasting a chicken is turning the bones into stock. This simple golden elixir, a real panacea for life's ailments, starts with a leftover carcass from a roasted chicken, one you've already eaten and picked the meat off of. What you're going for here isn't clarity in looks or flavor, as you might with a traditional French stock. Instead, this version is deeply fortified with alliums, bay leaves, peppercorns and a touch of turmeric for earthy depth and spiced savoriness. This stock is great to cook with, but also tastes excellent sipped straight from a mug like tea.
Provided by Eric Kim
Time 1h10m
Yield 1 1/2 to 2 quarts
Number Of Ingredients 7
Steps:
- To make this stock in an Instant Pot: Add the chicken carcass to a 3- or 6-quart Instant Pot or other electric pressure cooker. Chop the onion into eighths, and slice the garlic head in half crosswise to expose the cloves; dump the alliums into the pot over the chicken. Crush the bay leaves and add, along with the salt, black peppercorns, and turmeric. Add enough cold water to reach the max line in the 3-quart or to cover the bones in the 6-quart (5 to 6 cups). Gently stir and cover with the lid. Pressure-cook on high for 1 hour and let the pressure release naturally.
- To make this stock on the stove: Follow Step 1, but place all of the ingredients, including the water, into a large heavy-bottomed pot, such as a Dutch oven or stock pot, and gently stir. Bring to a boil over high heat, then immediately reduce the heat to maintain a gentle simmer. Cover and cook until the stock is deeply golden, the chicken bones are falling apart at the joints when you try to pick them up and the vegetables have turned to mush, about 3 hours.
- Strain the contents of the pot through a colander set over a large bowl; press the bones to get out all of the liquid. Taste for seasoning, adjusting with salt as desired. Ladle the stock into large mugs for sipping, or use as an ingredient in your cooking. Alternatively, you can let the strained stock cool slightly before transferring into quart containers and storing in the refrigerator.
- This chicken stock will keep in the refrigerator for 3 to 4 days or in the freezer for up to 4 months. Heat individual portions in coffee mugs to drink in the morning for breakfast, or use as a base for soups, stews and porridges throughout the week.
EASY CHICKEN BROTH
If you love rich and amazing chicken broth, this is so delicious it can be consumed as-is or added to your favorite soup. I always use my leftover rotisserie chicken this way and freeze the broth after. You can cut whole recipe in half if you only have one chicken leftover.
Provided by MissouriChef
Categories Broth and Stocks
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Put chicken carcasses, water, carrots, celery, onion, spinach, and salt into a large pot; bring to a boil. Reduce heat and simmer for 25 minutes.
- Strain broth and discard solids.
Nutrition Facts : Calories 16.7 calories, Carbohydrate 3.8 g, Fat 0.1 g, Fiber 1 g, Protein 0.5 g, Sodium 614 mg, Sugar 1.8 g
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