Best Quick Chicken Stock Recipes

QUICK CHICKEN STOCK

Steps:

• Cut the wings off the chicken, then separate the leg-thigh quarters from the carcass. Cut the back away from the breast. Pull the skin off of the backbone and legs-thighs and put it aside. Leave the skin on the breast. Set the leg-thigh quarters and the breast aside. Remove as much meat as you can - without going crazy - from the wings; dice and refrigerate.
• Combine what's left of the wings with the backbone, onion, carrot, celery and bay leaf in a large pot with 4 cups water and turn the heat to high.
• Bring almost to a boil, then lower the heat so the mixture sends up a few bubbles at a time. Cook for 30 minutes, or an hour if you have more time.
• Cool slightly and strain, pressing down on the solids to extract as much liquid as possible; discard the solids.

PRETTY QUICK CHICKEN STOCK

Steps:

• In a tall stock pot heat the vegetable oil. Add the chicken and saute over moderate heat for about 5 minutes or until browned. Remove and set aside. Add the onions and saute until golden. Return chicken to stockpot with 1/4 cup of water. Cover and simmer over very low heat for 20 minutes or until chicken has given off its liquid. Add carrot, celery, remaining water and bouquet garni. Slowly bring water to a boil, skimming on occasion and simmer for 30 minutes longer.
• Strain, discard the solids and cool to room temperature. Refrigerate and remove fat the following day. Reheat to adjust the seasoning.

QUICK ASIAN CHICKEN STOCK

Steps:

• 1. In a saucepan, dilute canned broth with water in a ration of 2 parts broth to 1 part water. Start with 10% more liquid than you will need to account for evaporation 2. For every 4 cups mixed liquid, gather two quarter-sized slices of ginger and one scallion, cut into 3-inch lengths. Lightly smash ingredients with broad side of a chef's knife. 3. Bring broth to a simmer, add ginger and scallion, and simmer gently, uncovered, for 20 minutes. 4. Discard ginger and scallion. Stock is now ready to use.