Chicken stock recipe - How to make chicken stock

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken stock Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken stock.    

This versatile chicken stock makes a fantastic base for a number of recipes including stew and soup.

Makes 2 litres

Ingredients
 Large (1.6kg) free-range chicken, rinsed
1 large onion, quartered
1 leek (white part only), chopped
3 celery stalks, quartered
2 garlic cloves, bruised with side of a knife
2 bay leaves
1 tsp whole black peppercorns

Method

Put ingredients in a stockpot with 1 tbs sea salt and cover with water. Cover with a lid, then bring to a boil on medium-high heat. Turn chicken. Reduce heat to medium-low. Simmer uncovered, skimming foam from surface, for 11/2 hours or until meat falls from bone. Remove chicken. Strain stock through a muslin-lined sieve. Discard solids.

Source
delicious. - June 2007, Page 129
Recipe by Kate Tait 

More Chicken Recipes:       

Baked Chicken with Onions & Leeks
Autumn Chicken Stew
North Country Braised Chicken 
Oven-Barbecued Asian Chicken  
Five spice chicken and fried rice  
Basic roast chicken 
Chicken Potpie  

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Chicken bites recipe - How to make chicken bites

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken bites Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken bites.   


Pop these bites in a noodle box, then serve with barbecue sauce for dunking.

Preparation Time 15 minutes
Cooking Time 20 minutes

Ingredients (serves 10)

600g chicken mince
2 tsp curry powder
1 tsp mild paprika
2 tsp chicken salt
90g (1 cup) cornflake crumbs
80ml (1/3 cup) vegetable oil

Method

Combine the chicken mince, curry powder, paprika, chicken salt and half the cornflake crumbs in a large bowl. Roll 2 teaspoonfuls of the mixture into balls.

Place the remaining cornflake crumbs on a plate. Add the meatballs and roll to coat.

Heat the oil in a large frying pan over medium heat. Cook the meatballs, in 4 batches, turning, for 4-5 minutes or until golden and cooked through.

Source
Good Taste - January 2010, Page 74
Recipe by Michelle Noerianto


More Chicken Recipes:       

Baked Chicken with Onions & Leeks
Autumn Chicken Stew
North Country Braised Chicken 
Oven-Barbecued Asian Chicken  
Five spice chicken and fried rice  
Basic roast chicken 


Save and Share Chicken bites recipe

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Baked Chicken with Onions & Leeks Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Baked Chicken with Onions & Leeks Recipe. Enjoy our collection of quick & easy recipes and learn how to make Baked Chicken with Onions & Leeks.    

Baking pieces of chicken is one of the easiest ways to put a meal on the table for your family. This mustard-glazed chicken is roasted on a bed of sliced onions, leeks and garlic that you can serve alongside it.

6 servings
Active Time: 35 minutes
Total Time: 1 hour 20 minutes 

Ingredients

2 cups thinly sliced onions
1 cup thinly sliced and washed leek, white and light green part only
4 cloves garlic, thinly sliced
3 tablespoons extra-virgin olive oil, divided
2 teaspoons fresh thyme leaves
1/4 teaspoon salt
2 1/2-3 pounds bone-in chicken pieces (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
1/4 cup Dijon mustard
2 teaspoons minced shallot
1 1/2 teaspoons chopped fresh rosemary
1 teaspoon reduced-sodium soy sauce
3/4 teaspoon freshly ground pepper 

Preparation

Preheat oven to 400ºF.

Toss onions, leek, garlic, 2 tablespoons oil, thyme and salt in a large bowl until the vegetables are well coated. Spread the mixture in a nonreactive 9-by-13-inch baking dish (see Tip). Place the chicken pieces on the vegetables. Bake for 10 minutes.

Whisk mustard, shallot, rosemary, soy sauce and pepper in a small bowl; gradually whisk in the remaining 1 tablespoon oil.

After 10 minutes, brush the chicken with the mustard glaze. Continue baking until an instant-read thermometer inserted into the thickest part of a leg or breast (without touching bone) registers 165°F, 30 to 45 minutes more. Serve the chicken with the vegetables. 

Tips & Notes

Tips: When using a combination of thighs, drumsticks and breasts, cut each breast in half crosswise to make pieces about the size of an average chicken thigh. And if you buy whole legs, separate the drumsticks and thighs. When all the pieces are about the same size, they’ll all cook at the same rate

A nonreactive bowl or pan—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor.

Nutrition

Per serving: 261 calories; 13 g fat ( 3 g sat , 8 g mono ); 78 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 26 g protein; 1 g fiber; 324 mg sodium; 335 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 3 lean meat, 1 fat

From EatingWell:  March/April 2010  

More Chicken Recipes:       

Autumn Chicken Stew
North Country Braised Chicken 
Oven-Barbecued Asian Chicken  
Five spice chicken and fried rice  
Basic roast chicken 
Chicken Potpie  

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Autumn Chicken Stew Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Autumn Chicken Stew Recipe. Enjoy our collection of quick & easy recipes and learn how to make Autumn Chicken Stew.  

This simple chicken stew stars three of fall’s best crops—apples, carrots and parsnips. Serve with toasted sharp Cheddar cheese sandwiches and a brown ale.

6 servings, 1 1/2 cups each
Active Time: 45 minutes
Total Time: 45 minutes
Ingredients

5 teaspoons extra-virgin olive oil, divided
1 pound chicken tenders, cut into bite-size pieces
1 large onion, chopped
4 medium parsnips, peeled and chopped
2 medium carrots, peeled and chopped
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups reduced-sodium chicken broth
2 Granny Smith apples, peeled and chopped
2 teaspoons cider vinegar

Preparation

Heat 2 teaspoons oil in a Dutch oven over medium heat. Add chicken and cook, stirring occasionally, until just cooked through, 3 to 5 minutes. Transfer to a plate.

Add the remaining 3 teaspoons oil to the pot. Add onion, parsnips, carrots, rosemary, salt and pepper and cook, stirring often, until the vegetables begin to soften, 3 to 5 minutes. Add broth and apples; bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring often, until the vegetables are tender, 8 to 10 minutes. Return the chicken to the pot and stir in vinegar.
Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition

Per serving: 208 calories; 6 g fat ( 1 g sat , 4 g mono ); 42 mg cholesterol; 21 g carbohydrates; 0 g added sugars; 19 g protein; 4 g fiber; 621 mg sodium; 630 mg potassium.

Nutrition Bonus: Vitamin A (68% daily value), Vitamin C (23% dv), Potassium (18% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1/2 starch, 1 vegetable, 1/2 fruit, 2 lean meat

From EatingWell:  September/October 2010 

More Chicken Recipes:       

North Country Braised Chicken 
Oven-Barbecued Asian Chicken  
Five spice chicken and fried rice  
Basic roast chicken 
Chicken Potpie 
Chicken Divan

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North Country Braised Chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try North Country Braised Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make North Country Braised Chicken. 

Homey, hearty and flavorful, this easy chicken stew recipe sings with apple cider, rutabaga and pears. Serve over whole-wheat egg noodles or spaetzle.

8 servings
Active Time: 30 minutes
Total Time: 45 minutes

Ingredients

4 boneless, skinless chicken breasts (8-9 ounces each), trimmed
1/4 cup all-purpose flour
3 teaspoons canola oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
2 medium onions, coarsely chopped
1 cup apple cider
1 large rutabaga, peeled and cut into 1/4-by-2-inch julienne (about 8 cups)
1 cup reduced-sodium chicken broth
4 firm ripe pears, such as Anjou, Bosc or Comice
1/4 cup lemon juice
1 tablespoon chopped fresh thyme or 1 teaspoon dried
Preparation

Cut each chicken breast in half on the diagonal to make 8 roughly equal portions. Place flour on a plate and dredge the chicken to coat well on all sides, shaking off excess. (Reserve unused flour.)
 
Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add half the chicken and cook until golden, about 3 minutes per side. Remove to a plate and season with 1/8 teaspoon each salt and pepper. Add 1 teaspoon oil to the pot and brown the remaining chicken. Remove to the plate and season with 1/8 teaspoon each salt and pepper. Set aside.
 
Reduce heat to medium-low. Heat the remaining 1 teaspoon oil and add onions. Stir until golden brown, about 5 minutes. Add the reserved flour and stir 1 minute more. Gradually add apple cider and stir until thickened, about 2 minutes. Add rutabaga and broth. Bring to a simmer. Reduce heat to low, cover and simmer until the rutabaga is tender, 15 to 20 minutes.
 
Meanwhile, peel pears and cut into 1/2-inch dice. Transfer to a bowl and stir in lemon juice and thyme. 

Add to the cooked rutabaga and season with the remaining 1/4 teaspoon each salt and pepper. Lay the reserved chicken on top and cover the pot. Cook until the chicken is no longer pink in the center and the pears are tender, 5 to 6 minutes more.
Nutrition

Per serving: 268 calories; 5 g fat ( 1 g sat , 2 g mono ); 63 mg cholesterol; 32 g carbohydrates; 0 g added sugars; 26 g protein; 6 g fiber; 291 mg sodium; 701 mg potassium.

Carbohydrate Servings: 2

Exchanges: 1 1/2 fruit, 2 vegetable, 3 lean meat

From EatingWell:  November/December 2011 

More Chicken Recipes:        

Oven-Barbecued Asian Chicken 
Five spice chicken and fried rice  
Basic roast chicken 
Chicken Potpie 
Chicken Divan 
Arugula & Chicken Sausage Bread Pudding

Save and Share North Country Braised Chicken recipe

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Oven-Barbecued Asian Chicken Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Oven-Barbecued Asian Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Oven-Barbecued Asian Chicken.

This Asian “barbecued” chicken made in a casserole dish is truly finger-licking good! You can make this with 2 bone-in chicken breasts (about 12 ounces each) instead of thighs and drumsticks, if you prefer. Remove the skin and cut each chicken breast in half on the diagonal to get 4 portions about equal in weight. Serve with sautéed chard and whole-grain rice pilaf.

4 servings
Active Time: 20 minutes
Total Time: 1 hour 20 minutes
Ingredients

1 bunch scallions
1/4 cup hoisin sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 teaspoon Asian hot sauce, such as Sriracha, or to taste
1/4 teaspoon Chinese five-spice powder (see Tips)
4 bone-in chicken thighs (1 1/4-1 1/2 pounds total), skin removed, trimmed
4 chicken drumsticks (1-1 1/4 pounds total), skin removed, trimmed
1 1/2 teaspoons toasted sesame seeds (see Tips)

Preparation

Preheat oven to 350°F. Coat a 9-by-13-inch (or similar-size) baking dish with cooking spray.

Thinly slice 1/4 cup scallion greens; set aside. Mince the whites. Whisk the scallion whites, hoisin sauce, soy sauce, ginger, garlic, hot sauce and five-spice powder in a large bowl. Add chicken and toss to coat.

Arrange the chicken in an even layer in the prepared baking dish, meatier-side down. Pour any remaining sauce from the bowl over the chicken.

Bake, turning once halfway so the meatier side is up, until an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, about 1 hour. Transfer the chicken to a serving platter and top with any remaining sauce from the baking dish. Sprinkle with sesame seeds and the reserved scallion greens.
Tips & Notes

Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 1 day. Let stand at room temperature while the oven preheats.

Tips: Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. Look for it in the spice section of the supermarket or with other Asian ingredients.
Sesame seeds can be purchased already toasted. Look for them near other Asian ingredients. Or toast your own in a small dry skillet over low heat, stirring constantly, until golden and fragrant, about 2 minutes.

Nutrition

Per serving: 361 calories; 16 g fat ( 4 g sat , 6 g mono ); 144 mg cholesterol; 11 g carbohydrates; 4 g added sugars; 42 g protein; 1 g fiber; 547 mg sodium; 473 mg potassium.

Nutrition Bonus: Zinc (30% daily value), Iron (16% dv).

Carbohydrate Servings: 1

Exchanges: 1/2 other carbohydrate, 6 lean meat

From EatingWell:  November/December 2011     

More Chicken Recipes:       

Five spice chicken and fried rice 
Basic roast chicken 
Chicken Potpie 
Chicken Divan 
Arugula & Chicken Sausage Bread Pudding 
Mexican chicken casserole

Save and Share Oven-Barbecued Asian Chicken recipe  

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Five spice chicken and fried rice recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Five spice chicken and fried rice Recipe. Enjoy our collection of quick & easy recipes and learn how to make Five spice chicken and fried rice.  

Keep dinner fast, interesting and tasty with these bulk-buy items. 

Ingredients (serves 4) 

1.5kg mixed chicken pieces, trimmed
1/2 cup cornflour
1 tablespoon Chinese five spice powder
1 teaspoon white pepper
2 teaspoons sea salt
2 tablespoons lemon juice rice bran oil cooking spray
450g packet white rice in 2 1/2 minutes
2 teaspoons Alfa One rice bran oil
2 eggs, lightly beaten
4 green onions, thinly sliced
1 cup frozen peas
2 tablespoons light soy sauce 

Method 

Preheat oven to 220ºC/200ºC fan-forced. Place a wire rack over a large baking tray. Using a sharp knife, cut slits in chicken.

Combine cornflour, five spice, pepper and salt in a large snap-lock bag. Brush chicken with lemon juice. Spray lightly with oil. Place in snap-lock bag. Seal. Toss to coat. Place chicken on wire rack. Bake for 30 minutes, spraying chicken lightly with oil halfway through cooking, or until golden and crisp.

Meanwhile, cook rice according to packet directions. Transfer to a bowl. Cool for 10 minutes. Heat a wok over medium heat. Add 1 teaspoon oil. Swirl to coat. Stir-fry egg for 2 to 3 minutes or until scrambled. Transfer to a bowl. Add remaining oil to wok. Swirl to coat. Add rice, onion, peas, soy sauce and egg. Stir-fry for 2 to 3 minutes or until heated through. Serve chicken with rice mixture. 

Notes 

Buy mixed chicken pieces in bulk and freeze in a single layer in a freezer or snap-lock bag for up to 3 months.

Timesaver shortcut: We've saved you time by using white rice in 2 1/2 minutes, which is cooked in the microwave.

About this recipe: We used a combination of chicken drumsticks, wings and chicken thigh cutlets with the skin on. They're available from the supermarket deli or the fresh meat and poultry section. 

Source
Super Food Ideas - September 2010, Page 28
Recipe by Jenny Fanshaw 

More Chicken Recipes:       

Basic roast chicken 
Chicken Potpie 
Chicken Divan 
Arugula & Chicken Sausage Bread Pudding 
Mexican chicken casserole 
One-pan Mexican chicken  

Save and Share Basic roast chicken recipe  

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