Best 2 Quick Chicken Stock Recipes

Making wholesome chicken stock from scratch can be a rewarding yet time-consuming process, often requiring hours of simmering. However, for those seeking a quicker alternative without compromising on flavor, this article presents a collection of recipes for "quick chicken stock" that deliver rich taste in a fraction of the time. These recipes utilize clever techniques and ingredient combinations to extract maximum flavor from chicken bones and vegetables, resulting in a flavorful broth that can elevate any dish. Whether you are a seasoned cook or a beginner looking for an efficient way to make homemade chicken stock, this guide offers a range of options tailored to various cooking methods and preferences, ensuring you have a delicious and versatile stock ready in a short amount of time.

Let's cook with our recipes!

QUICK CHICKEN STOCK

Quick Chicken Stock image

Provided by Mark Bittman

Categories easy

Time 1h

Yield 3 cups

Number Of Ingredients 5

Ingredients

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

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

Ingredients

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.

Tips:

Use a variety of ingredients: The more variety of vegetables, herbs, and spices you use, the more flavorful your stock will be. Some good options include carrots, celery, onions, garlic, thyme, rosemary, and bay leaves.
Roast your vegetables before adding them to the stock: Roasting the vegetables will caramelize them and add a deeper flavor to your stock.
Use a slow cooker to make your stock: A slow cooker is a great way to make stock because it allows the flavors to develop slowly and evenly. You can also use a stockpot on the stovetop, but be sure to simmer the stock for at least 2 hours.
Strain your stock before using it: Straining your stock will remove any solids, such as vegetables, herbs, and spices. This will make your stock smoother and easier to use.
Store your stock in the refrigerator or freezer: Stock can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Conclusion:

Making chicken stock at home is a great way to save money and add flavor to your cooking. With a few simple ingredients and a little time, you can make a delicious and versatile stock that can be used in a variety of recipes. So next time you're making soup, stew, or gravy, reach for your homemade chicken stock instead of store-bought. You'll be glad you did.