Best Homemade Chicken Stock Harry Carays Recipes

HARRY CARAY'S CHICKEN VESUVIO

Steps:

• In 12 inch ovenproof skillet, heat oil and whole garlic over medium high heat 4 to 5 minutes till garlic is golden. Remove from skillet. Add potato strips and cook 15 minutes or until golden, turning often. Remove and pat dry.
• Add chicken, skin side down, to hot oil. Brown slowly over medium heat, about 10 minutes. turn chicken skin side up and season with oregano, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Add wine to skillet and return potatoes and garlic to skillet. Place skillet in 400 degree oven and bake, uncovered, 25 minutes or until chicken is done, basting last 10 minutes with pan juices.
• Serve the baked chicken with juice and potatoes. makes 4 servings. Note: If you don't have an ovenproof skillet, prepare recipe on range top in regular skillet then transfer to 13x9 baking dish.

CHICKEN VESUVIO [BONE-IN]

Steps:

• Joint chicken into 4 pieces and season well with salt, pepper, oregano and granulated garlic.
• Peel potato and cut into quarters;saute in olive oil until golden brown;set aside.
• In 10-inch skillet bring olive oil almost to boiling point. add garlic cloves; cook for two minutes to release the flavor.Add chicken; saute lighty on both sides entil golden brown.Add potatoes and deglaze pan with white wine.
• Bake for 20-30 minutes in 400-degree oven.
• Place chicken on serving plate and arrange arrange potatoes around chicken . Pour the sauce from the pan over chicken and add the peas.
• Garnish with parsley and serve.

CHICKEN VESUVIO

Steps:

• Preheat oven to 450°F. Sprinkle chicken pieces generously with salt and pepper. Sprinkle oregano and garlic powder over chicken; set aside. Heat oil in large ovenproof pot over high heat. Add potatoes and sauté until golden brown, about 5 minutes. Transfer potatoes to bowl.
• Add chicken to same pot and sauté until golden brown on all sides, about 10 minutes. Add garlic cloves and dried crushed red pepper and sauté 2 minutes. Return potatoes to pot. Remove pot from heat. Add stock. Return to medium-high heat and bring to boil.
• Cover pot tightly; transfer to oven and bake until chicken is cooked through, about 30 minutes. Add peas to pot; cover and bake 5 minutes longer. Transfer chicken to platter. Arrange potatoes and peas around chicken. Pour sauce from pot over chicken. Garnish with chopped parsley, if desired, and serve.

CHICKEN STOCK

Steps:

• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.

HOMEMADE CHICKEN STOCK

Steps:

• fill very large pot or stock pot with water & chicken bones, bring to boil & skim off froth.
• reduce to simmer & add veggies.
• let simmer on low overnight or for several hours. don't let it boil to make it taste the best.
• Add herbs and seasonings aprox 30 min-1 hr before being done cooking it.
• skim froth off as it comes up throughout.
• take off of heat source and let cool some before straining. press against the leavings to get out all of the broth.
• you can keep it in the fridge for about a week or can freeze in portion sizes for several months. you can boil it to reduce and concentrate flavor. soup will be cloudy and will jell in the fridge. you can skim off the fat that rises to the surface after refrigerating it. don't put in ice bath, can just put straight into fridge as ice bath encourages harmful bacteria more than fridge.

HARRY'S SIGNATURE CHICKEN VESUVIO (BONE-IN)

Steps:

• Preheat the oven to 375 degrees.
• Blanch the peas by putting them in boiling water 1 minute.
• Joint each chicken into 8 pieces.
• Peel the potatoes and cut them into quarters lengthwise. In a large roasting pan, heat the olive oil over medium heat. Add the potatoes and garlic cloves and sautee the potatoes until golden brown, stirring so they cook evenly. Remove the garlic cloves from the roasting pan and discard them. Remove the potatoes and set aside.
• Add the chicken to the pan and sautee lightly on both sides of each piece until it is golden brown.
• Deglaze the pan with the wine and reduce by half.
• Return the potatoes to the pan. Season the potatoes and chicken with the salt, pepper, oregano, granulated garlic, and parsley. Add the chicken stock and transfer the pan to the oven for 45 minutes or until the chicken reaches an internal temperature of 155 degrees.
• Place the chicken on a serving plate and arrange the potatoes around the chicken. Pour the sauce from the pan over the chicken and sprinkle the peas on top.