Best Hearty Chicken Stock Ala Cia Recipes

HOMEMADE CHICKEN STOCK

Homemade Chicken Stock image

Provided by Valerie Bertinelli

Time 2h

Yield 10 cups

Number Of Ingredients 9

Ingredients

1 chicken back and breastbone
8 sprigs parsley
3 stalks celery, halved
1 carrot, halved
1 clove garlic, halved
1 medium onion, halved
1 medium tomato, halved
8 black peppercorns
2 bay leaves

Steps:

Put the chicken back and breastbone, parsley, celery, carrots, garlic, onions, tomatoes, peppercorns and bay leaves in a large (6-quart) pot. Add water to cover completely, and bring to a boil over medium-high heat.
Reduce the heat to low and cook at a bare simmer, skimming the scum from the surface periodically and adding additional hot water as needed to keep the ingredients submerged, until the stock is flavorful, about 1 1/2 hours.
Strain the stock through a fine-mesh sieve, and then divide it between two containers to cool quickly. Let cool completely before freezing or refrigerating. The stock keeps for about 1 week in the refrigerator and for many months in the freezer.

THE BEST CHICKEN STOCK

The Best Chicken Stock image

Yes, it's easy to grab a box of broth at the grocery store but making this homemade chicken stock is definitely worth it. Our version is clean-tasting and neutral so you can use it in all types of cuisines. We left out the salt, so you can adjust the level to suit your recipe or taste. Instead of using a whole chicken, we call for bones because they add body to the finished stock. Save chicken bones in the freezer until you have enough to make a batch or order them from your butcher.

Provided by Food Network Kitchen

Categories condiment

Time 3h

Yield About 4 quarts

Number Of Ingredients 8

Ingredients

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.

CHEF JOHN'S CHICKEN A LA KING

Chef John's Chicken a la King image

Chicken à la King is one of my favorite classic comfort foods. This recipe is easy to adapt--you can make it thicker or thinner by changing the amount of roux and having a little extra stock on hand. Usually I make this with leftovers from a large roasted chicken. Serve over pasta, toast, rice, or mashed potatoes.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken

Time 45m

Yield 4

Number Of Ingredients 15

Ingredients

6 tablespoons unsalted butter
½ pound sliced mushrooms
2 large shallots, minced
1 cup diced sweet bell peppers
Salt and freshly ground black pepper to taste
⅓ cup all-purpose flour
¼ cup dry sherry
3 ½ cups chicken stock or broth
1 pinch freshly grated nutmeg
1 pinch cayenne pepper
2 teaspoons fresh thyme
1 tablespoon chopped fresh Italian parsley
⅓ cup creme fraiche or heavy cream
4 cups cubed roasted chicken
Chopped fresh chives for garnish

Steps:

Melt butter in a large skillet over medium-high heat. Add mushrooms and salt. Saute until mushrooms release their moisture. Continue cooking until moisture evaporates and mushrooms begin to brown, 8 to 10 minutes. Add shallots; cook and stir just until shallots soften, 3 or 4 minutes.
Reduce heat to medium. Stir in flour to coat the mushrooms; cook until flour begins to turn golden, about 5 minutes, to form roux. Add peppers; cook and stir about 1 minute. Pour in sherry wine; allow to sizzle about 30 seconds. Stir in stock. Raise heat to medium-high and bring to a simmer. When it starts to bubble, reduce heat to medium-low and cook until slightly thickened, 10 to 15 minutes stirring occasionally. Add nutmeg and cayenne pepper.
Stir in thyme, parsley, cream, and chicken. Reduce heat to low and cook until chicken is heated through, about 5 minutes. Check seasonings and adjust as needed. Top each serving with some chopped fresh chives.

Nutrition Facts : Calories 583.4 calories, Carbohydrate 20.8 g, Cholesterol 178.6 mg, Fat 36.2 g, Fiber 1.9 g, Protein 43.7 g, SaturatedFat 18.9 g, Sodium 832.7 mg, Sugar 4.1 g

HEARTY CHICKEN STOCK ALA CIA

Hearty Chicken Stock ala CIA image

At the CIA, we made gallons and gallons of this excellent stock every day. It's used in the five restaurants that are maintained by the New York Culinary Institute. This recipe is simple, but it does require your attention; as a matter of fact, it takes about 4 hours to make this excellent stock, but in the end it's well worth the wait. If, after you make this stock, and take the next step and create a consommé by building a raft, you have a super flavorful liquid that will knock your socks off. That's right, your socks will actually be blown off your feet.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Other Soups

Number Of Ingredients 10

Ingredients

6-8 pound(s) chicken bones
6 quart(s) cold, filtered water
1 large onion, finely chopped
1 1/2 stalk(s) celery, finely chopped
1 medium carrot, finely chopped
2 medium bay leaves
2 sprig(s) parsley
2 sprig(s) thyme
8-10 - black peppercorns, whole
1/2 teaspoon(s) table salt, or half that if kosher

Steps:

Thoroughly rinse the chicken bones, and combine them in a large stockpot, along with the water. Chef's Note: If you have a butcher shop, close at hand you can probably get all the chicken bones you need.
Bring to a boil over low heat.
As the mixture comes to a boil, skim off the foam, and scum that rises to the surface. Continue to skim the surface on a regular basis, until the mixture comes to a boil.
Chef's Note: The skimming of the stock is very important, because it removes impurities that could adversely impact the flavor of the end product.
Turn the heat down, and simmer slowly for three hours. The stock should smell very fragrant. Chef's Note: Simmering is not boiling. In a simmer there are occasional bubbles breaking the surface, and very little movement in the pot.
Add all the veggies and continue to simmer for an additional hour. Chef's Note: You could tie all the veggies together in cheesecloth (called a: sachet´ d´epices); however, since you are going to strain the veggies out of the stock at the end, I don't really see a need.
At the end of that final hour, strain the stock through a china cap, or other fine mesh strainer, lined with cheesecloth. Press lightly on the solids to extract the liquid.
Chef's Note: The biggest mistake in making a good stock is in leaving the veggies in over an hour. After an hour, the veggies have given up all they can to the stock, and overcooking them will release sulfuric compounds... I HATE it when that happens.
Chill in an ice bath, or overnight in the refrigerator, and then skim off any fat that accumulates on the surface. And there you have it, excellent, well flavored chicken stock.
Chef's Note: You can brown the bones in the oven a bit before beginning the process to give the stock a richer flavor.
Stock Versus Broth Stock: A strained liquid that results from simmering bones, herbs, and vegetables in water. Used as a basis for soups or sauces. Broth: A flavorful, aromatic liquid made by simmering water with meat and vegetables. Usually, for only an hour.