Best Chicken Stock From Cooking Light Recipes

BASIC CHICKEN STOCK RECIPE

Basic Chicken Stock Recipe image

A rich, flavorful, and versatile chicken stock, made with a minimal investment of time and effort.

Provided by Daniel Gritzer

Categories Condiments and Sauces Soups and Stews Soup

Time 1h45m

Number Of Ingredients 8

Ingredients

4 to 8 pounds (1.8 to 3.6kg) chicken parts, such as wings, bones, breasts, and legs (see note)
4 quarts (3.8L) water
2 large yellow onions, diced
4 large carrots, diced
4 large celery ribs, diced
8 crushed medium cloves garlic
2 large sprigs parsley (see note)
2 packets unflavored gelatin, dissolved in 1/2 cup (120ml) cold water (optional; see note)

Steps:

Combine chicken, water, onions, carrots, celery, garlic, and parsley in a large stockpot and bring to a simmer over low heat. Lower heat, maintaining a very gentle simmer, and cook for 1 hour 30 minutes. Strain stock through a fine-mesh strainer, let cool, then transfer to containers and refrigerate until completely chilled, about 6 hours. Skim off and remove any fat and scum on the surface. Refrigerate for up to 5 days or freeze for up to 6 months. If stock is thin even after being fully refrigerated, add optional gelatin solution to stock and bring to a boil until fully dissolved, then refrigerate or freeze.

Nutrition Facts : Calories 281 kcal, Carbohydrate 1 g, Cholesterol 192 mg, Fiber 0 g, Protein 36 g, SaturatedFat 4 g, Sodium 165 mg, Sugar 0 g, Fat 14 g, ServingSize Makes about 3 quarts (2.8L), UnsaturatedFat 0 g

CHICKEN STOCK (FROM COOKING LIGHT)

Chicken Stock (from Cooking Light) image

This is my favorite recipe for stock. Different in that it uses a whole chicken which is cooked until done, then removed, and bones are then returned to pot for stock. Kills two birds with one stone, getting about 4 cups of tender chicken to use in your favorite recipe and about 6 cups stock which can be used immediately or frozen. Note the stock is refrigerated overnight to thoroughly remove fat.

Provided by LonghornMama

Categories Stocks

Time 9h30m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 10

Ingredients

3 1/2 lbs chicken (broiler-fryer)
1 tablespoon black peppercorns
1 teaspoon salt
10 parsley sprigs
6 garlic cloves, sliced
3 bay leaves
2 carrots, cut into 2-inch thick pieces
1 medium onion, unpeeled and quartered
8 cups water
1 tablespoon cider vinegar (optional)

Steps:

Combine first 8 ingredients in a large Dutch Oven; add water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered 40 minutes or until chicken is done.
Remove chicken from cooking liquid; cool. Remove meat from bones and reserve for other use.
Return bones to cooking liquid; stir in vinegar, if desired. Partially cover and simmer one hour.
Strain the stock through a sieve into a large bowl and discard the solids. Cover and chill the stock for 8 hours. Skim the solidified fat from the surface of the stock and discard.

Nutrition Facts : Calories 593.4, Fat 40, SaturatedFat 11.4, Cholesterol 198.4, Sodium 598.8, Carbohydrate 5.7, Fiber 1.4, Sugar 1.8, Protein 50