Basic Chicken Stock Jacques Pepin. Serious Turkey Stock Sam Sifton. Lobster Stock Sam Sifton. Vegetable Stock Trish Hall. Quick Chicken Stock Mark Bittman. Fish Stock Regina Schrambling. Lobster Stock Robert Farrar Capon. Add vegetables, like celery, onion, carrots, parsley. Cover with water. Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer partially covered at least 4 hours, occasionally skimming off any foam that comes to the surface.
If making stock for future use, you may want to reduce the stock by simmering an hour or two longer to make it more concentrated and easier to store. Remove the bones and vegetables with a slotted spoon or spider ladle, and strain the stock through a fine mesh sieve. Coat the bottom of a large 12 quart stock pot with olive oil. Place half of the chicken pieces, skin side down in the bottom of the pot.
Heat on medium high, and let cook until the the chicken is browned. Add the rest of the chicken pieces and cook, occasionally stirring until the chicken is no longer pink. Add the onion, carrot, celery, parsley, leek or green onions if using , and bay leaf to the pot. Cover with 6 quarts of cold water. Bring to a boil on high heat and reduce to a low simmer. If scum rises to the surface of the pot this usually happens in the first half hour of cooking , skim off with a large metal spoon.
Let simmer uncovered at a low simmer for 4 to 6 hours. Check every hour or so to be sure there is still enough water in the pot. Use a large metal spoons with holes in it or a " spider ladle " to ladle out the cooked chicken and vegetables. These aren't really good to eat, by the way. After 4 hours of cooking, most of the flavor and nutrients have been cooked out of them and are now in the stock. Use a large sieve lined with dampened cheesecloth or a dampened paper towel or if using a very fine mesh sieve, no need to line , and place over a large bowl or another large pot.
Pour the stock through the sieve into the bowl or pot to strain out any remaining solids. Either pour into jars at this point, or if you want, what we like to do is to boil the stock on high heat for 1 hour, to reduce it by about half. This way you are storing concentrated stock, which takes less room in the freezer or refrigerator.
When you are ready, pour into jars. The fat helps preserve the stock in the fridge, but doesn't help it in the freezer.
If freezing, leave at least 1-inch head space, allowing enough room for the liquid stock to expand as it freezes solid. Otherwise, the expanding ice stock will break the jar. Stock should last a week or so in the fridge, and several months in the freezer.
Heat 1 tablepsoon of olive oil in a large stock pot. Add one chopped onion. Transfer to a large bowl. Add half of the chicken pieces to the pot. Transfer cooked chicken to the bowl with the onions. Return onion and chicken pieces to the pot. Cooking low and slow gives you good conversion while preventing fat, minerals and other gunk from emulsifying into your stock.
Boiled stock will be cloudy, greasy and have a lower yield. Do you simmer this stock uncovered? This will result in a more intense stock, because it will take more time for the liquid to evaporate, and the liquid and solids will cook together longer. While simmering the stock will take care of bacteria, it does not kill spores, and it does not destabilize all toxins.
So prudence suggests that if you leave the stock on the stove top to cool overnight, bring the stock to a simmer the next day, strain and cool it then. Skim, Never Stir: Stirring stock is a no-no. For stocks made from animal products, prolonged cooking is necessary to break down gelatin and fully extract flavors from the solids. This essential chicken stock recipe adds depth and herby qualities to any stew or soup.
It's versatile and you can add a range of veg for extra flavour. Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 3 hours, skimming when needed. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for three months in the freezer. Subscriber club Reader offers More Good Food. Back to Recipes Pumpkin recipes Butternut squash See more. Back to Recipes Chicken slow cooker Veggie slow cooker See more.
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