Best 8 Homemade Chicken Stock Harry Carays Recipes

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Homemade chicken stock is a delicious and versatile ingredient that can be used in a variety of dishes, from soups and stews to sauces and gravies. It's also a great way to use up leftover chicken bones and scraps. Harry Caray's recipe for homemade chicken stock is a classic, and it's sure to become a staple in your kitchen. This recipe is simple to make and requires just a few basic ingredients. It's a great way to add flavor to your favorite recipes, or to use as a base for soups, stews, and sauces.

Let's cook with our recipes!

RICH CHICKEN STOCK



Rich Chicken Stock image

Provided by Bobby Flay

Time 4h40m

Yield about 6 cups

Number Of Ingredients 10

4 pounds chicken bones, chopped
3 large Spanish onions, quartered (skin left on)
1/2 head celery, coarsely chopped
2 large carrots, coarsely chopped
3 tablespoons olive oil
Salt and freshly ground black pepper
2 bay leaves
1/4 cup whole peppercorns
Small bunch flat-leaf parsley, stems only
6 sprigs fresh thyme

Steps:

  • Preheat oven to 450 degrees F.
  • Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
  • Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.

HOMEMADE CHICKEN STOCK (HARRY CARAY'S)



Homemade Chicken Stock (Harry Caray's) image

from Harry Caray's Restaurant Cookbook, the official home plate of the Chicago cubs. Also used for Chicken Vesuvio.

Provided by Pneuma

Categories     Stocks

Time 2h15m

Yield 6 cups

Number Of Ingredients 8

3 tablespoons olive oil
2 lbs chicken bones (backs, necks, breast plates)
2 carrots, roughly chopped
3 celery ribs, roughly chopped
1 onion, roughly chopped
1 leek, roughly chopped
2 whole garlic cloves
10 cups water

Steps:

  • Heat olive oil in large stockpot at medium heat.
  • Add and brown chicken bones at both sides.
  • Add rest of ingredients except water and saute until onions are translucent.
  • Add the water and bring to a boil. Reduce heat and simmer for 2 hours until liquid is reduced by 1/3.
  • Strain. The stock can be frozen for later use.

Nutrition Facts : Calories 89, Fat 6.9, SaturatedFat 1, Sodium 41.8, Carbohydrate 6.8, Fiber 1.4, Sugar 2.7, Protein 0.8

HOMEMADE CHICKEN STOCK



Homemade Chicken Stock image

Provided by Valerie Bertinelli

Time 2h

Yield 10 cups

Number Of Ingredients 9

1 chicken back and breastbone
8 sprigs parsley
3 stalks celery, halved
1 carrot, halved
1 clove garlic, halved
1 medium onion, halved
1 medium tomato, halved
8 black peppercorns
2 bay leaves

Steps:

  • Put the chicken back and breastbone, parsley, celery, carrots, garlic, onions, tomatoes, peppercorns and bay leaves in a large (6-quart) pot. Add water to cover completely, and bring to a boil over medium-high heat.
  • Reduce the heat to low and cook at a bare simmer, skimming the scum from the surface periodically and adding additional hot water as needed to keep the ingredients submerged, until the stock is flavorful, about 1 1/2 hours.
  • Strain the stock through a fine-mesh sieve, and then divide it between two containers to cool quickly. Let cool completely before freezing or refrigerating. The stock keeps for about 1 week in the refrigerator and for many months in the freezer.

HOMEMADE CHICKEN STOCK



Homemade Chicken Stock image

Provided by Tia Mowry

Time 2h

Yield 5 cups

Number Of Ingredients 11

1 pound bone-in chicken breasts
1 pound chicken wings
1 large yellow onion, diced
2 carrots, scrubbed and diced
2 ribs celery with leaves, diced
4 sprigs fresh parsley
3 cloves garlic
1 bay leaf
1 tablespoon kosher salt
2 teaspoons black peppercorns
8 cups filtered water

Steps:

  • Combine the chicken breasts and wings, onions, carrots, celery, parsley, garlic, bay leaf, salt and peppercorns in a large stockpot. Add the water and bring to a boil over high heat. Reduce a gentle simmer and cook, uncovered, for 1 1/2 hours, stirring occasionally.
  • Strain the contents of the pot through a fine-mesh strainer and discard the solids. Transfer the stock to containers; let cool, then refrigerate. Once the stock has chilled, remove the fat that has congealed on the surface. Use immediately or freeze for up to 3 months.

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

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

Chicken stock has almost endless uses, from soup bases, of course, and gravies to a rich but low fat flavoring for veggies. The stock freezes will in those zipper type freezer bags. After trying homemade stock you will never want the store-bought kind again.

Provided by Margaret Price

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

Yield 14

Number Of Ingredients 8

4 pounds chicken
7 cups water
1 large onion, halved
3 stalks celery
3 carrots, cut into 2 inch pieces
1 bay leaf
1 teaspoon grated fresh ginger
salt to taste

Steps:

  • Place the chicken in a large pot over high heat. Add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour.
  • Remove chicken from pot. Leave water in pot. Cool chicken. Remove skin and bones from meat. Return bones and skin to pot. Add onions, carrots, celery, bay leaf, ginger, and salt. Continue simmering for 3 to 4 hours.
  • Strain and cool the stock, uncovered.
  • Use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. After stock has been defatted, use or freeze immediately. I freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.

Nutrition Facts : Calories 252.4 calories, Carbohydrate 2.5 g, Cholesterol 86.9 mg, Fat 14.4 g, Fiber 0.7 g, Protein 26.6 g, SaturatedFat 4.1 g, Sodium 100.6 mg, Sugar 1.2 g

HOMEMADE CHICKEN STOCK



Homemade Chicken Stock image

Can be made with roasted ingredients or raw. Notes: I use whole chicken carcass with most of meat gone or approx equivalent, good to have some meat left on it, if you can handle it, break some of the bones to get the marrow out to make it taste richer. Also, i save my veggie cuttings (outsides of onions, potato peels, carrot tips) and use them . I just stick them in a bag and freeze them until I make the stock. you can add 1 C white wine or change seasonings according to wishes or what is fresh and available. try not to make it more than minimally salty so can add when you are using it for other soups. For roasted chix broth: roast chix & veggies for 20 min at 500 to carmelize. Usually make this after I make roasted chicken and veggies for dinner and use left overs/remains. Just roast extra veggies and include the parts you trimmed off on the ones you plan to eat--tips of carrots, etc. If I'm feeling ambitious, I pick out the chicken bones and freeze the veg remains for dog soup and delight my dogs. I also make this using the parts of veggies I trim off whenever I'm cutting up/using veggies--outer layers of onions, tips of carrots, etc. I just stick them in a bag in the freezer and add them to the stock when I make it.

Provided by Papagayita

Categories     Stocks

Time 3h30m

Yield 10 cups, 10-12 serving(s)

Number Of Ingredients 13

3 -6 lbs chicken bones (backs, necks, carcasses, and or or wing tips, amount is very forgiving)
3 quarts water
2 large onions, unpeeled, coarsely chopped
4 stalks celery, coarsely chopped
3 medium carrots, coarsely chopped
4 garlic cloves, crushed
3 dried bay leaves
8 fresh parsley stems (Italian or curly)
6 sprigs fresh thyme
2 teaspoons black peppercorns
1 tablespoon sea salt (or kosher)
1 -2 potato (and or peels will add richness and depth)
1 -2 bell pepper

Steps:

  • fill very large pot or stock pot with water & chicken bones, bring to boil & skim off froth.
  • reduce to simmer & add veggies.
  • let simmer on low overnight or for several hours. don't let it boil to make it taste the best.
  • Add herbs and seasonings aprox 30 min-1 hr before being done cooking it.
  • skim froth off as it comes up throughout.
  • take off of heat source and let cool some before straining. press against the leavings to get out all of the broth.
  • you can keep it in the fridge for about a week or can freeze in portion sizes for several months. you can boil it to reduce and concentrate flavor. soup will be cloudy and will jell in the fridge. you can skim off the fat that rises to the surface after refrigerating it. don't put in ice bath, can just put straight into fridge as ice bath encourages harmful bacteria more than fridge.

CHICKEN VESUVIO



Chicken Vesuvio image

Categories     Chicken     Garlic     Potato     Bake     Sauté     Spice     Pea     Fall     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

Note: Make this as fiery as you like by adjusting the amount of crushed red pepper.
1 4 1/2-pound chicken, quartered, backbone removed
1 tablespoon dried oregano
1 teaspoon garlic powder
3 tablespoons olive oil
2 large russet potatoes (about 14 ounces each), peeled, each cut into 6 pieces)
6 large garlic cloves, peeled
1/2 teaspoon (or more) dried crushed red pepper
1/2 cup chicken stock or canned chicken broth
1 cup frozen green peas, thawed
Chopped fresh parsley (optional)

Steps:

  • Preheat oven to 450°F. Sprinkle chicken pieces generously with salt and pepper. Sprinkle oregano and garlic powder over chicken; set aside. Heat oil in large ovenproof pot over high heat. Add potatoes and sauté until golden brown, about 5 minutes. Transfer potatoes to bowl.
  • Add chicken to same pot and sauté until golden brown on all sides, about 10 minutes. Add garlic cloves and dried crushed red pepper and sauté 2 minutes. Return potatoes to pot. Remove pot from heat. Add stock. Return to medium-high heat and bring to boil.
  • Cover pot tightly; transfer to oven and bake until chicken is cooked through, about 30 minutes. Add peas to pot; cover and bake 5 minutes longer. Transfer chicken to platter. Arrange potatoes and peas around chicken. Pour sauce from pot over chicken. Garnish with chopped parsley, if desired, and serve.

Tips:

  • Use a variety of chicken parts: Including bones, meat, and skin, will give your stock a richer flavor.
  • Roast the chicken bones before making the stock: This will help to develop a deeper flavor.
  • Use a large pot: You want to have enough room for the chicken parts, vegetables, and water to move around freely.
  • Simmer the stock for at least 4 hours, or up to 12 hours: The longer you simmer the stock, the more flavor it will have.
  • Strain the stock before using it: This will remove any solids, such as bones, vegetables, and herbs.
  • Store the stock in the refrigerator for up to 5 days, or in the freezer for up to 6 months: You can also can the stock for long-term storage.

Conclusion:

Homemade chicken stock is a versatile ingredient that can be used in a variety of dishes, from soups and stews to sauces and gravies. It's easy to make, and it's a great way to use up leftover chicken bones. With a little planning, you can always have homemade chicken stock on hand, which will make your cooking easier and more delicious.

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