Best Rapid Chicken Stock Recipes

CHEF JOHN'S HOMEMADE CHICKEN STOCK

Chef John's Homemade Chicken Stock image

There's nothing like homemade chicken stock. It does take a long time to simmer, but the procedure is really quite simple.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes

Time 13h40m

Yield 12

Number Of Ingredients 8

Ingredients

3 pounds chicken necks and backs
1 large onion, skin on, sliced into 6 segments
2 carrots, cut into chunks
1 stalk celery, cut into chunks
2 cloves garlic, peeled
4 sprigs chopped fresh thyme
1 bay leaf
3 quarts cold water

Steps:

Combine chicken, onion, carrots, celery, garlic, thyme, and bay leaf in a large stockpot; pour water into pot. Bring to a gentle simmer over medium-low heat, being careful not to let the mixture come to a boil. Once simmering, skim off any foam or impurities that accumulate on the surface of the water and reduce the heat to low.
Gently simmer the mixture on low for 12 hours, skimming off any foam as needed.
Remove stockpot from heat and let cool for 1 hour.
Pour stock through a fine strainer and transfer to food-safe containers.

Nutrition Facts : Calories 81.2 calories, Carbohydrate 2.4 g, Cholesterol 19.8 mg, Fat 4.8 g, Fiber 0.6 g, Protein 6.7 g, SaturatedFat 1.3 g, Sodium 36.4 mg, Sugar 1.1 g

CHICKEN STOCK

Chicken Stock image

Provided by Ina Garten

Time 4h20m

Yield 6 quarts

Number Of Ingredients 11

Ingredients

3 (5-pound) roasting chickens
3 large yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 stalks celery with leaves, cut into thirds
4 parsnips, unpeeled and cut in half, optional
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

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.