Alton Brown Chicken Stock Recipe

Chicken Stock Recipe Alton Brown Food Network

WebJul 20, 2015 · Watch how to make this recipe. Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set …

Rating: 5/5(120)
1. Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
2. Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.

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How to Make Chicken Stock Attainable Sustainable®

WebNov 20, 2023 · Stove top: Place all of the ingredients in a large stock pot and add cold water to within 3″ of the top. Bring to a simmer, then turn …

Rating: 4.7/5(16)
1. Place the chicken carcasses in a stock pot along with the vegetables. Fill the pot with water to within 3" of the top. Bring to a low boil, then simmer (with the lid on, of course). How long, you ask? My mom always simmered for 2-3 hours to get a nice chicken stock, but more and more, I've been letting mine go for a lot longer. I don't like to do this on the stovetop, though, so I make it in my slow cooker.
2. If you have a slow cooker, you have the freedom to let your stock cook for a day or two without having to worry about leaving a burner on for that long. Cooking for this long draws out all the goodness of those bones and makes a nice, gelatinous broth.
3. To make it this way, simply toss your ingredients in, cover with water, and let it cook on low heat for 24 to 48 hours to create a rich bone broth.
4. Use tongs or a slotted spoon to remove the chicken bones and vegetables. If you want pristine broth, you can strain it, but I rarely do.

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