Best 13 Mock Chicken Stock Recipes

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Mock chicken stock, a delectable and versatile ingredient in the culinary world, presents a unique opportunity for those seeking flavorful yet ethical and sustainable alternatives to traditional chicken stock. Derived from plant-based ingredients, mock chicken stock offers a rich and savory depth of flavor while aligning with dietary preferences and environmental concerns. With its versatility extending to a wide range of cuisines and dishes, this plant-based stock serves as a fantastic base for soups, stews, gravies, and more, unlocking a realm of culinary possibilities. Dive into this comprehensive guide to discover the best recipe for mock chicken stock, exploring ingredient variations, flavor-enhancing techniques, and tips to elevate your cooking adventures.

Here are our top 13 tried and tested recipes!

MOCK CHICKEN



Mock Chicken image

This is a great substitute for any recipe which calls for cooked, diced, or chopped chicken meat. Freezing tofu gives it a meat-like texture. The process is very easy, but you'll need to plan 72 hours ahead.

Provided by SILVERWOLF

Categories     100+ Everyday Cooking Recipes     Vegetarian     Protein     Tofu

Time P3DT15m

Yield 4

Number Of Ingredients 1

1 (12 ounce) package firm tofu

Steps:

  • Leave tofu in original package and place in freezer for 72 hours.
  • Bring a pot of water to a simmer. Place package of tofu in water and allow to thaw, approximately 10 minutes. When thawed, remove from package, place in a piece of cheesecloth, and squeeze out liquid. Shred, dice, or slice tofu and include in your favorite recipe.

Nutrition Facts : Calories 123.5 calories, Carbohydrate 3.6 g, Fat 7.4 g, Fiber 2 g, Protein 13.4 g, SaturatedFat 1.1 g, Sodium 11.9 mg

MOCK CHICKEN



Mock Chicken image

This mock chicken recipe has been handed down for 4 generations and is a firm family favourite

Provided by Libby Hakim

Categories     Appetizer

Time 15m

Number Of Ingredients 6

1 small onion
1 tomato
1 dessert spoon butter
1 egg
1 teaspoon mixed herbs
1 tablespoon grated cheese ((optional))

Steps:

  • Peel tomato and chop. Set aside.
  • Add finely chopped onion to a frying pan and cook until clear.
  • Add butter and tomato to pan and cook well.
  • Beat egg and add to mixture along with herbs. Cook and stir in salt and pepper to taste.
  • Blend a little with a stick blender or chopper if desired to achieve a finer texture or serve as is.
  • Serve cool.

Nutrition Facts : Calories 120 kcal, Carbohydrate 11 g, Protein 7 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 165 mg, Sodium 78 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

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.

MOCK CHICKEN LEGS



Mock Chicken Legs image

When I was young, my mother made this recipe for us. Recently, I was going through her cookbook collection and found it. Now I make this tasty, fun appetizer for my own family and enjoy mixing the old memories with new ones. -Jeanne Herda, Burnsville, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 1 dozen.

Number Of Ingredients 13

1 egg, room temperature, lightly beaten
1/2 cup cornflake crumbs
1/4 cup milk
2 tablespoons finely chopped green pepper
1 teaspoon salt
3/4 pound ground pork
3/4 pound ground veal
12 Popsicle sticks
COATING:
1 egg
1/4 cup milk
2 cups cornflake crumbs
Oil for frying

Steps:

  • In a large bowl, combine the first five ingredients. Crumble ground meat over mixture and mix well. Shape a 1/4 cupful of meat mixture around each Popsicle stick to resemble a 3-in. log., In a shallow bowl, whisk egg and milk. Place cornflake crumbs in another shallow bowl. Coat each leg in crumbs, then dip in egg mixture and recoat in crumbs. Let stand for 5 minutes. Preheat oven to 350°., In an electric skillet, heat 1/4 in. oil to 375°. Fry legs, a few at a time, for 1 minute on each side or until golden brown. Drain on paper towels. , Arrange on an ungreased baking sheet. Bake until no pink remains and a thermometer reads 160°, 15-20 minutes.

Nutrition Facts : Calories 240 calories, Fat 14g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 374mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 0 fiber), Protein 12g protein.

BASIC CHICKEN STOCK



Basic Chicken Stock image

Use this versatile chicken stock as a base for classic soups, such as Broccoli Cream Soup and Creamy Tomato Soup. The recipe is adapted from the "Martha Stewart's Cooking School" cookbook.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 2 1/2 quarts

Number Of Ingredients 6

5 pounds assorted chicken parts (backs, necks, legs, and wings), rinsed
2 medium carrots, peeled and chopped into 2-inch lengths
2 celery stalks, chopped into 2-inch lengths
2 medium onions, peeled and cut into quarters
2 dried bay leaves
1 teaspoon whole black peppercorns

Steps:

  • Place chicken parts in a stockpot just large enough to hold them with about 3 inches of room above (an 8-quart pot should do) and add enough water to cover by 1 inch (about 3 quarts). Bring to a boil over medium-high heat, using a ladle to skim impurities and fat that rise to the top.
  • Add vegetables, bay leaf, and peppercorns and reduce heat to a bare simmer (bubbles should just gently break the surface). Cook, skimming frequently, for at least 1 1/2 hours and up to 4 hours.
  • Pass stock through a cheesecloth-lined sieve into a large heatproof measuring cup or another bowl or pot; do not press on solids. Discard solids.
  • Skim off fat if using immediately, or let cool completely (in an ice-water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing stock.

MOCK CHICKEN STOCK



Mock Chicken Stock image

Make and share this Mock Chicken Stock recipe from Food.com.

Provided by Katzen

Categories     Stocks

Time 1h35m

Yield 8 Cups, 8 serving(s)

Number Of Ingredients 10

14 cups water
7 cups onions, chopped
4 cups celery, chopped
4 cups carrots, peeled and chopped
2 heads garlic, broken apart and smashed with the broad side of a knife
5 bay leaves
1 1/2 teaspoons dried thyme
1 1/2 teaspoons turmeric
1/2 teaspoon salt
1/2 bunch fresh parsley

Steps:

  • Put the water into a large stockpot on high heat.
  • Add the vegetables to the pot, then stir in the garlic, bay leaves, thyme, tumeric, salt, and parsely.
  • Bring to a boil and cook uncovered for 15 minutes.
  • Cover the pot, reduce heat to low, and simmer for one hour.
  • Set aside to cool and then strain.
  • Use the stock right away, refrigerate it in a sealed container for four days, or freeze it for up to six months.

Nutrition Facts : Calories 115.3, Fat 0.5, SaturatedFat 0.1, Sodium 242.6, Carbohydrate 26.7, Fiber 5, Sugar 9.6, Protein 3.4

PRETTY QUICK CHICKEN STOCK



Pretty Quick Chicken Stock image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield about 2 quarts

Number Of Ingredients 7

2 tablespoons vegetable oil
2 pounds chicken backs, necks, thighs, wings
2 onions, chopped roughly
2 quarts water
1 carrot, chopped roughly
1 celery stalk, chopped roughly
Bouquet Garni, wrapped in cheesecloth bay leaf, parsley, 2 cloves garlic and thyme

Steps:

  • In a tall stock pot heat the vegetable oil. Add the chicken and saute over moderate heat for about 5 minutes or until browned. Remove and set aside. Add the onions and saute until golden. Return chicken to stockpot with 1/4 cup of water. Cover and simmer over very low heat for 20 minutes or until chicken has given off its liquid. Add carrot, celery, remaining water and bouquet garni. Slowly bring water to a boil, skimming on occasion and simmer for 30 minutes longer.
  • Strain, discard the solids and cool to room temperature. Refrigerate and remove fat the following day. Reheat to adjust the seasoning.

MOCK CHICKEN



Mock Chicken image

This is another of my elderly Mum's recipes - don't know what it has to do with chicken except that it contains mixed herbs which is usually part of chicken stuffing ingredients. It is great for spreading on savoury biscuits.

Provided by Lynjoy QLD

Categories     Onions

Time 25m

Yield 1 large cupful

Number Of Ingredients 6

1 onion, chopped finely
2 tomatoes, chopped roughly
1 tablespoon butter
1 pinch mixed herbs
1 egg, beaten
salt and pepper

Steps:

  • Saute onion in butter until clear.
  • Add tomatoes.
  • When tomatoes are softened, add mixed herbs, salt and pepper.
  • Remove from heat.
  • Add beaten egg.
  • Return to heat and cook until thickened.
  • Serve on savoury biscuits.

Nutrition Facts : Calories 265.8, Fat 17.1, SaturatedFat 9, Cholesterol 242, Sodium 167.4, Carbohydrate 21.2, Fiber 4.5, Sugar 11.6, Protein 9.6

BASIC CHICKEN STOCK



Basic Chicken Stock image

Use this basic chicken stock recipe as the base for a number of our favorite chicken recipes.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 2 1/2 quarts

Number Of Ingredients 6

5 pounds assorted chicken parts (backs, necks, legs, and wings), rinsed
2 medium carrots, peeled and chopped into 2-inch lengths
2 celery stalks, chopped into 2-inch lengths
2 medium onions, peeled and cut into quarters
2 dried bay leaves
1 teaspoon whole black peppercorns

Steps:

  • Place chicken parts in a stockpot just large enough to hold them with about 3 inches of room above (an 8-quart pot should do), and add enough water to cover by 1 inch (about 3 quarts). Bring to a boil over medium-high heat, using a ladle to skim impurities and fat that rise to the top.
  • Add vegetables, bay leaf, and peppercorns, and reduce heat to a bare simmer (bubbles should just gently break the surface). Cook, skimming frequently, for at least 1 1/2 hours and up to 4 hours.
  • Pass the stock through a cheesecloth-lined sieve into a large heatproof measuring cup or another bowl or pot; do not press on solids. Discard solids.
  • Skim off fat if using immediately, or let cool completely (in an ice-water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing stock. The stock can be refrigerated up to 3 days or frozen up to 3 months; thaw completely in the refrigerator before using.

QUICK CHICKEN STOCK



Quick Chicken Stock image

Provided by Mark Bittman

Categories     easy

Time 1h

Yield 3 cups

Number Of Ingredients 5

1 3-to-4-pound chicken
1/2 large onion, roughly chopped (don't bother to peel)
1 large carrot, roughly chopped
1 celery rib, roughly chopped
1 bay leaf

Steps:

  • Cut the wings off the chicken, then separate the leg-thigh quarters from the carcass. Cut the back away from the breast. Pull the skin off of the backbone and legs-thighs and put it aside. Leave the skin on the breast. Set the leg-thigh quarters and the breast aside. Remove as much meat as you can - without going crazy - from the wings; dice and refrigerate.
  • Combine what's left of the wings with the backbone, onion, carrot, celery and bay leaf in a large pot with 4 cups water and turn the heat to high.
  • Bring almost to a boil, then lower the heat so the mixture sends up a few bubbles at a time. Cook for 30 minutes, or an hour if you have more time.
  • Cool slightly and strain, pressing down on the solids to extract as much liquid as possible; discard the solids.

Nutrition Facts : @context http, Calories 48, UnsaturatedFat 2 grams, Carbohydrate 0 grams, Fat 3 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 17 milligrams, Sugar 0 grams, TransFat 0 grams

BASIC CHICKEN STOCK



Basic Chicken Stock image

Provided by Florence Fabricant

Categories     soups and stews, main course, side dish

Time 2h30m

Yield About 2 1/2 quarts

Number Of Ingredients 10

1 5-pound fowl or the necks, backs, wing tips, gizzards and hearts of four to six chickens; two small whole fowl may also be used
1 leek, trimmed and scrubbed
1 onion
2 carrots, scraped
2 stalks celery including the tops
1 bay leaf
5 whole peppercorns
10 to 12 cups cold water
Sprig of fresh dill and sprig of fresh parsley, tied together in a piece of cheesecloth
Salt

Steps:

  • Place all ingredients except water, parsley, dill and salt in a kettle. Add water (it should cover the ingredients) and bring to a boil. Boil for five minutes.
  • Lower heat to a simmer and during the next five to 10 minutes carefully skim the top of the soup. When the soup seems to be simmering without additional scum collecting on top, add the parsley, dill and season with salt. Allow the soup to simmer for about two hours, adding a little additional water if necessary to keep the ingredients covered.
  • Remove chicken, vegetables and herbs and strain soup through a strainer lined with a linen napkin or several thicknesses of cheesecloth.
  • Return soup to a clean pot, return to a simmer and taste carefully for seasoning, adding additional salt if necessary. If the soup is too weak, continue simmering it to concentrate it until the desired intensity of flavor is reached. Chicken soup will keep in the refrigerator up to five days or it may be frozen.

Nutrition Facts : @context http, Calories 6, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 26 milligrams, Sugar 0 grams, TransFat 0 grams

CHICKEN STOCK



Chicken stock image

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

Provided by Barney Desmazery

Time 3h5m

Yield 1 litre

Number Of Ingredients 9

1kg chicken carcasses or wings
1 carrot, cut into chunks
1 onion, skin on, cut into quarters
1 leek, cut into chunks
1 stick of celery, cut into chunks
1 garlic clove, bashed
bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf, tied with string
5 peppercorns
1 clove

Steps:

  • 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.

Nutrition Facts : Calories 18 calories, Fat 1 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 0.4 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.3 grams fiber, Protein 1.5 grams protein, Sodium 0.08 milligram of sodium

MOCK CHICKEN LEGS



Mock Chicken Legs image

Chicken leg shaped veal and pork, spiced perfectly, then browned and simmered.

Provided by SALLYCOOKS

Categories     Meat and Poultry Recipes     Chicken

Time 1h45m

Yield 4

Number Of Ingredients 8

¼ pound ground pork
1 pound ground veal
1 teaspoon salt
⅛ teaspoon paprika
1 tablespoon chopped green bell pepper
¼ cup crushed pineapple, drained
1 cup dry bread crumbs
2 eggs, lightly beaten

Steps:

  • Combine ground pork, ground veal, salt, paprika, green pepper and pineapple. Shape like a chicken leg around a wooden skewer. Roll in bread crumbs, then in egg slightly beaten with 1 tablespoon water and again in bread crumbs.
  • Let stand 30 minutes in the refrigerator. Brown in frying pan in hot fat, add a little water, then reduce temperature. Cover tightly and let cook slowly for 45 minutes.

Nutrition Facts : Calories 345.4 calories, Carbohydrate 22.3 g, Cholesterol 192.1 mg, Fat 13.9 g, Fiber 1.4 g, Protein 31 g, SaturatedFat 5 g, Sodium 899 mg, Sugar 4.2 g

Tips:

  • Use a variety of vegetables. The more vegetables you use, the more flavorful your stock will be. Some good choices include carrots, celery, onions, leeks, and parsnips.
  • Roast your vegetables before adding them to the stock. Roasting the vegetables will caramelize them and add a deeper flavor to the stock.
  • Use a good quality salt. The salt you use will have a big impact on the flavor of your stock. Use a sea salt or kosher salt for the best results.
  • Simmer your stock for at least an hour. The longer you simmer your stock, the more flavor it will have. Simmer for at least an hour, or up to 24 hours for a really rich flavor.
  • Strain your stock before using it. This will remove any solids from the stock and make it smooth and flavorful.

Conclusion:

Mock chicken stock is a delicious and versatile ingredient that can be used in a variety of dishes. It's a great way to add flavor and depth to soups, stews, sauces, and gravies. It's also a good source of nutrients, including vitamins, minerals, and antioxidants. With a little planning and effort, you can easily make your own mock chicken stock at home. So next time you're looking for a flavorful and healthy way to add flavor to your dishes, give mock chicken stock a try.

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