Good chicken stock recipes?

CHICKEN STOCK





bony chicken pieces (backs, necks, and wings) from 2 chickens


2 stocks celery with leaves cup up


1 carrot cut up


1 large quartered onion


1 1/2 tsp. salt


1/4 tsp. pepper


3 whole cloves


6 c. cold water





Put all ingredients into large stock pot or Dutch oven and bring to boil. Reduce heat and simmer for 1 hour. Remove chicken, strain stock and discard vegetables. If to be used right away skim off fat if not chill and lift off fat. Makes 4 1/2 cups stock.





OR





CHICKEN STOCK





1 lb. chicken scraps


1 qt. water


1 med. onion


1/2 clove garlic


1/2 c. celery, chopped


1/2 c. carrots, sliced


1 bay leaf


1 tsp. parsley


1/4 tsp. thyme


1/2 tsp. black pepper





Place above ingredients in large pot and cover. Bring to a boil. Simmer 1 hour. Optional, strain stock. Optional to remove excess fat refrigerate broth until fat hardens on top and remove. Pour into containers and freeze





OR





BASIC CHICKEN STOCK





1 (3-4) lb. chicken, cut up


1/4 c. fresh parsley


4 med. carrots, halved


2 med. parsnips


2 celery stalks (with leaves)


1 lg. onion


4 c. water





Place chicken, giblets, and neck in large soup pot. Add remaining ingredients. Bring to boiling, then reduce heat, cover, and simmer for 35 minutes until chicken is tender. Remove from heat. Remove chicken to separate bowl, leaving giblets and neck in soup pot. When chicken is cool remove meat and reserve. Return bones to pot and bring to boil. Reduce heat and continue cooking for one hour. Strain and cool stock. When cool, remove fat with spoon. Yield: 2 1/2 cups stock.





OR





CHICKEN STOCK





1 lg. roasting chicken 4 to 5 lbs.


2 med. onions


2 lg. carrots


2 celery stalks


1 green bell pepper, halved


1/2 c. parsley sprigs


6 whole cloves


2 bay leaves


1 tsp. salt


1/2 tsp. white pepper


12 to 14 c. water





Place chicken in large pot with the remaining ingredients water should cover chicken completely. Cover bring to boil and simmer for 2 hours, skimming off froth as it forms on top. Remove chicken, allow to cool, remove meat and skin, reserving the meat for another use. Return bones and skin to pot and simmer for 2 hours. Strain stock through sieve into a bowl, pressing put excess juices with rubber spatula. Chill stock in refrigerator and skim off fat. Transfer to 1 quart containers, will keep for 3 months in freezer.





JMGood chicken stock recipes?
Homemade Chicken Stock





3 chicken carcassess (baked or roasted, most of the meat picked off)


3 large onions, unpeeled and quartered


6 carrots, unpeeled and halved


4 celery stalks with leaves, cut in thirds


4 parsnips, unpeeled and cut in 1/2, optional


20 sprigs fresh flat-leaf 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





Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the bone and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.Good chicken stock recipes?
3 pounds chicken bones, trimmed of fat


3 carrots, cut into 2-inch pieces


2 celery stalks, cut into 2-inch pieces


1 large yellow onion, cut into chunks


1/4 teaspoon peppercorns


5 fresh flat-leaf (Italian) parsley sprigs


4 quarts cold water





Preheat the oven to 450 F. Rinse the bones in cold water and place in a large roasting pan. Roast the bones until browned on one side, about 20 minutes. Turn the bones, add the carrots, celery and onion to the pan, and roast until evenly browned, about 20 minutes longer.





Transfer the vegetables and bones to a stockpot. Deglaze the hot roasting pan with a little water, stirring with a wooden spoon to scrape up any browned bits, and add the liquid to the stockpot. Add the peppercorns, parsley and cold water and slowly bring to a boil over medium-high heat. Reduce the heat to low, cover partially, and simmer for 1 1/2 hours, using a spoon to regularly skim off the foam that rises to the surface. Remove from the heat and let cool slightly.





Carefully strain the stock into a bowl through a colander or sieve lined with paper towels or cheesecloth (muslin). Discard the bones and solids. Let cool at room temperature for about 1 hour.





Cover and refrigerate the stock overnight. With a large spoon, lift off any solidified fat from the surface and discard. Use the stock immediately, cover and refrigerate for up to 2 days, or freeze in airtight containers for up to 3 months. Makes about 12 cups.





Mayo Foundation for Medical Education and Research
stick a whole chicken or chicken pieces with bones in a large pot with onion, carrot, celery (leaves included) and a whole tomato. add salt and pepper... boil 30-45 min and strain.