Do you have a great recipe for making home made chicken stock?

Question

A capon is a relatively youg castrated rooster, not, an old chicken.

Answer 1

Barefoot Contessa's Homemade Chicken Stock

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

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.
**Cooking time does not include chilling the stock overnight.

Answer 2

Go to your local grocery store or meat market and purchase an old chicken, also known as a "Capon". Submerge the chicken in water, add some fresh herbs , salt, pepper, and let it simmer and cook for 3-4 hours. This will become the best chicken stock you ever had. Good Luck.

Answer 3

I like my chicken stock to be JUST chicken stock. So I boil the chicken pieces until tender. Then I strain the stock through a peice of cheesecloth settled in a strainer. After that I will reserve some for daily use, sauces etc. and take the remainder and add diced onion, carrot and celery, salt and pepper, sometimes some Mrs Dash spice, to make a soup base. I like the pure stock for making white sauces with other seasonings.

Answer 4

I've actually made a beautiful stock from a rotisserie chicken carcass.. So, it would be awesome with a whole chicken.. .I get a large stock pot or use a crockpot and I cover the chicken with water.. I toss in onions (cut in half w/ skin), carrots, celery, and some blk peppercorns, whole garlic cut in half with skin... Let that simmer all day... Great in crock pot... I take out all the bones and freeze in small containers.

Answer 5

I like a really rich stock. I add carrots, celery and onioin to the pot and then strain them out after simmering for 4-5 hours.

Another REAL TREAT is to save the skin from roasted chicken (I stick it in the freezer in a baggie until I'm ready to make stock) and put that in the pot, too. You will have a darker-color to the stock, but it is SOOO rich.

Answer 6

Bung chicken bones / carcass into a large pot.
Add celery, carrots, whole onions and garlic.
Add your favourite herbs (mine is thyme) and a couple of bay leaves (unparalleled for fragrance).
Add whole peppercorns for fragrance.
Add water to cover all ingredients and bring to a boil.
Cover pot and leave to simmer for 2hrs ish.
Strain and leave to cool completely before refrigerating or freezing.

I usually get 1.5 litres for 1 chicken carcass, then freeze them in 2cup packets for easy use later.

Tips:
1. To cut down the cooking time to approx 30mins, use a pressure cooker.
2. Add salt when you use the stock later for sauce or whatever.
3. Sometimes the chicken tends to float above the surface of the water. Weigh it down (eg. with a plate) to keep it submerged and simmering IN the water.
4. Carcass (ie. uncooked remains of whole chicken minus meat & innards) is used so as to not be wasteful with the meat.

Answer 7

I like this one.

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.

Answer 8

yes i do recipes and cooking is my thing take a whole chicken and cook in in 2 quarts of water until chicken is cooked normally about 1 hour but 2 bay leaves in wile chicken is cooking remove chicken from pot skip the top of the stalk you just made to remove extra fat from chicken remove bayleaves and add seasoning i use parsley flaked italion seasoning and 2 chicken boulion cubes there you have it and it is very tasty too

Answer 9

placed all your poultry aspects and scraps, such because of fact the bones and epidermis on a cookie sheet. placed that for the time of the oven for a million hour at 4 hundred stages. they'll brown properly and could upload style on your inventory. on an identical time as they are in the oven, google for recipes for handmade poultry inventory. decide for one and make your inventory.