Best Nobus Chicken Stock Recipes

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.

Master Recipe for Basic Stock (Julia Child) image

Provided by jenpalombi

Categories Stocks

Time 5h10m

Yield 2-3 quarts

Number Of Ingredients 12

3 quarts meat, and bones chopped into 3 inch pieces (or poultry carcass, scrapings and giblets)
cold water
2 teaspoons salt
2 medium carrots, peeled
2 medium onions, peeled
2 medium celery ribs
1/4 teaspoon thyme
1 bay leaf
6 parsley sprigs
2 unpeeled garlic cloves
2 whole cloves
2 washed leeks

Steps:

Place the meat and bones in a stockpot and add cold water to cover them by 2 inches. Set over moderate heat. As the liquid comes slowly to a simmer, scum wills tart to rise. Remove it with a spoon or ladle for 5 minutes or so, until it almost ceases to accumulate.
Add all the ingredients to the left, tying the herbs up in an herb bouquet with cheesecloth. Add more water if the liquid does not cover the ingredients by a full inch. When the liquid is simmering again, skim as necessary. Partially cover the kettle, leaving a space of about 1 inch for steam to escape.Maintain at a very quiet simmer for 4-5 hours. Skim occasionally.
To degrease, set the pot in the refrigerator until the fat has hardened on the surface and can be scraped off.

Nobu's Chicken Stock image

Provided by Molly O'Neill

Time 3h20m

Yield Three and a half cups

Number Of Ingredients 6

Back and neck from a 3-pound chicken
1 medium carrot, cut into -inch pieces
1 medium onion, cut into -inch pieces
1 bulb garlic, cut in half, skin on
1 2-inch piece of ginger, cut into 1/4-inch pieces
6 cups water

Steps:

Heat the oven to 425 degrees. Roast the back and neck in a shallow roasting pan until lightly browned, about 20 minutes. Lower the heat to 375 and add the remaining ingredients, except the water. Roast for another 35 to 40 minutes.
Transfer the mixture to a small stockpot. Place the roasting pan on top of the stove over high heat. Add 1 cup of water. Bring to a boil, scraping vigorously to get the browned bits from the bottom of the pan. Pour this over the bones and vegetables. Add the remaining water. Bring to a boil. Lower the heat and simmer for 2 hours. Strain through a fine sieve.