4 pounds chicken carcasses, including necks and backs
1 large onion, quartered
4 carrots, peeled and cut in 1/2
4 ribs celery, cut in 1/2
10 sprigs fresh thyme
8 to 10 peppercorns
2 gallons cold water
Place chicken, vegetables, herbs, spices and water in a 12-quart stockpot. Cook on medium-high heat until the “stuff” starts to boil. Turn heat down to medium low so that stock maintains low, gentle simmer. Every time you check on your stock – skim the scum with a small strainer Cook this way for about 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for another 2 -4 hours.
Strain stock through a fine mesh strainer into another large stockpot container – discarding the solids. Sometimes I do this a second time but place either cheese cloth or paper towels in the strainer to remove all suspended particles. Cool the stock and refrigerate. Next morning, remove solidified fat from surface. If all had gone well the remainder will be either very tasty stock or very tasty jelly that when heated up turns into a very tasty stock.
You should break up into separate containers – what you will use in the next week, keep in the refrigerator, the remainder should be put in the freezer for future use
Just a note – you do not need to throw all types of spices and crap into the stock. Keep it simple, later as needed you can add garlic, lemon, or whatever you want to season with based on the recipe you are making.
1-3 pound chicken
3 Tbs. butter
1 leek (white part only) – finely sliced
½ onion finely sliced
1 Tbs. flour
1 Tbs. apple cider (apple juice will do just fine)
1 cup heavy cream
Cut chicken into serving pieces. Heat skillet and melt butter. Salt and pepper the chicken pieces and add to skillet. Saute over low heat for 30 minutes. Turn the pieces, lightly brown the chicken. Add the leek and onion, and when they are soft, remove the chicken pieces to the serving dish. Stir in flour, apple cider and heavy cream. Simmer for 1-2 minutes. Pour the sauce over the chicken.
2 tablespoons butter
1 tablespoon olive oil
1 pound boneless chicken breasts, diced
1/2 cup diced carrot
1 large rib celery, diced
12 to 16 ounces sliced mushrooms
1 clove garlic, minced
4 green onions, sliced
2 tablespoons flour
4 cups chicken brot
1/2 teaspoon dried leaf thyme
1/2 teaspoon salt, or to taste
Fresh ground black pepper
3/4 cup heavy cream
In a large saucepan, heat butter and olive oil over medium-low heat. Add diced chicken, carrot, and celery; cook, stirring, until chicken is nearly cooked through. Add the mushrooms and continue cooking, stirring, until mushrooms are tender. Stir in flour until blended; add chicken broth and thyme. Bring to a simmer, stirring. Cover and reduce heat to low; cook for about 10 to 16 minutes, until vegetables are tender. Add salt and pepper to taste; stir in cream
4 cups diced cooked chicken – leftover roasted chicken is great
1 stalk celery, sliced lengthwise and cut into 1/4-inch pieces
1/4 cup sweet onion diced
1 1/2 teaspoons finely chopped fresh tarragon
2 tablespoons finely chopped parsley
1 cup mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper
In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
1/2 Cup Butter
2 bell peppers seeded and cut into strips
8 shallots finely chopped
1 cup dry white wine
Cut chicken into serving pieces, sprinkle with salt and pepper to taste and rub the skins with lemon juice. Melt butter in a large skillet. When the butter is hot and bubbly but not brown, add the chicken pieces, skin side down, and sauté them slowly until the skin is golden brown. Add peppers, and shallots and sauté them for 2-3 minutes. Cook the chicken, covered, until tender. Transfer the chicken to a heated serving platter. Add white wine to the vegetables in the skillet, stir well and pour over the chicken.
6 strips fat bacon
1 cup heavy cream
2 Tbs. finely chopped parsley
Sauté bacon in a skillet, drain the bacon on absorbent paper and keep it warm. Cook the chicken in the bacon fat first skin side down. Cook to golden brown, turn chicken cook until juice runs clear. Check to make sure it is cooked and transfer it to a heated serving platter. Skim off all but 3 Tbs. of the fat, add heavy cream and parsley. Cook the mixture over medium heat, without letting it boil, stirring and scraping the brown bits from the pan. Pour the sauce over the chicken and garnish the platter with the bacon (I like to crumble it).