Best Frank Stitts Chicken Stock Recipes

Basic Chicken Stock image

Provided by Martha Stewart

Yield Makes about 2 1/2 quarts

Number Of Ingredients 6

5 pounds assorted chicken parts (backs, necks, legs, and wings), rinsed
2 medium carrots, peeled and chopped into 2-inch lengths
2 celery stalks, chopped into 2-inch lengths
2 medium onions, peeled and cut into quarters
2 dried bay leaves
1 teaspoon whole black peppercorns

Steps:

Place chicken parts in a stockpot just large enough to hold them with about 3 inches of room above (an 8-quart pot should do) and add enough water to cover by 1 inch (about 3 quarts). Bring to a boil over medium-high heat, using a ladle to skim impurities and fat that rise to the top.
Add vegetables, bay leaf, and peppercorns and reduce heat to a bare simmer (bubbles should just gently break the surface). Cook, skimming frequently, for at least 1 1/2 hours and up to 4 hours.
Pass stock through a cheesecloth-lined sieve into a large heatproof measuring cup or another bowl or pot; do not press on solids. Discard solids.
Skim off fat if using immediately, or let cool completely (in an ice-water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing stock.

The Best Chicken Stock image

Provided by Food Network Kitchen

Categories condiment

Time 3h

Yield About 4 quarts

Number Of Ingredients 8

4 pounds chicken backs and bones
3 medium carrots, peeled and quartered
2 stalks celery, quartered
1 large yellow onion, peeled and quartered
4 sprigs parsley
1 leek, green parts only
1 garlic bulb, halved crosswise
1 teaspoon black peppercorns

Steps:

Put the chicken backs and bones, carrots, celery, onion, parsley, leek greens, garlic, black peppercorns and 6 quarts (1 1/2 gallons) of cold water in a large stock pot. Set over high heat and bring to a boil. Lower the heat to maintain a gentle simmer and cook until the stock has reduced by about a third, about 3 hours, occasionally skimming away the fat and scum.
Use a slotted spoon or tongs to remove the large pieces of vegetable and bone from the pot and discard. Strain the stock through a fine-mesh sieve into another large stock pot. Cool completely, cover and store in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Frank Stitt's Chicken Stock image

Provided by Martha Stewart

Yield Makes 6 quarts

Number Of Ingredients 12

4 pounds chicken bones (backs, wings, necks), rinsed and excess fat removed
1 tablespoon canola or grapeseed oil
2 onions, quartered
5 carrots, peeled and cut into 2-inch pieces
3 ribs celery, cut into 2-inch pieces
1 cup mushroom stems (optional)
1/2 head unpeeled garlic (halved horizontally)
2 sprigs fresh thyme
2 sprigs fresh parsley
2 to 3 bay leaves
1 teaspoon coarse salt
6 black peppercorns

Steps:

Preheat oven to 400 degrees.
Place chicken bones in a roasting pan, drizzle with the oil, and toss to coat. Transfer roasting pan to oven and roast, 15 to 20 minutes, until lightly colored.
Add onions, carrots, celery, mushrooms, if desired, and garlic; roast, turning chicken and vegetables occasionally, until bones are golden brown, about 30 minutes more.
Transfer bones and vegetables to a large stockpot and add 40 cups cold water. Pour off any excess fat from roasting pan. Add a splash of water to pan and scrape up browned bits from the bottom and into the stockpot. Bring to a simmer over medium-high heat.
Skim fat that has risen to the surface and reduce heat to low. Place thyme, parsley, and bay leaf in a piece of cheesecloth; tie with kitchen twine to enclose. Add cheesecloth packet to stock, along with salt and peppercorns. Simmer gently for 2 to 3 hours, skimming occasionally and adding more water as necessary to keep bones covered.
Prepare an ice-water bath; set aside. Strain stock through a colander into a large container. Let bones and vegetables drain thoroughly before discarding. Strain stock again through a fine-mesh or cheesecloth-lined strainer into a container set in the ice-water bath. Let cool, stirring occasionally.
Cover stock and transfer to refrigerator. When stock has chilled, remove any fat from surface.