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Chicken Stock

By Mary-Frances Heck and Alison Roman

Photography by Romulo Yanes

Chicken wings are great for stock. They're flavor-making powerhouses of bones, meat, and skin and are easy to find. Some supermarkets sell backbones and carcasses; feel free to use them toward (or instead of) the four-pound total.

Ingredients

Makes 2 quarts

Preparation

Combine all ingredients and 3 quarts cold water in a large stockpot. Bring to a boil; reduce heat and simmer gently, skimming the surface occasionally, until stock is reduced by one-third, 2 1/2-3 hours.

Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.

Nutrition Per Serving

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Chicken Stock

• Level: Easy
• Total: 4 hr 20 min
• Prep: 20 min
• Yield: 6 quarts

Ingredients

Deselect All

3 (5-pound) roasting chickens

3 large yellow onions, unpeeled and quartered

6 carrots, unpeeled and halved

4 stalks celery with leaves, cut into thirds

4 parsnips, unpeeled and cut in half, optional

20 sprigs fresh parsley

15 sprigs fresh thyme

20 sprigs fresh dill

1 head garlic, unpeeled and cut in 1/2 crosswise

2 tablespoons kosher salt

2 teaspoons whole black peppercorns

• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.

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Reprinted from Barefoot Contessa Family Style, Copyright 2002 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.

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Moroccan Chicken with Preserved Meyer Lemons and Green Olives

Active Time

This recipe is just one of the countless ways to use preserved lemons.

Ingredients

Preparation.

Pat chicken dry, then season with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chicken until golden brown, about 3 minutes on each side. Transfer chicken to a plate and keep warm, covered.

Add remaining tablespoon oil to skillet and reduce heat to moderate. Cook onions and garlic, stirring frequently, until softened but not browned, 8 to 10 minutes. Add turmeric and pepper and cook, stirring, 1 minute.

Scrape pulp from preserved lemon, reserving for another use. Cut rind into thin strips and add to onions with broth, wine, and olives.

Return chicken, with any juices accumulated on plate, to skillet. Braise, covered, until chicken is cooked through, about 12 minutes. Serve sprinkled with cilantro.

How would you rate Moroccan Chicken with Preserved Meyer Lemons and Green Olives?

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Reviews (51)

A frequent go to at our house. Great use of the preserved Meyer lemons from our tree.

New Orleans, LA

It was very tasty. I used bone-in chicken thighs because that's what I like. I don't know what "8 pieces" of preserved lemon means. I used a whole one scraped. The next time I'll follow some of the other suggestions here and maybe add some additional spices, such as cumin or cinnamon

Austin, Texas

Delicious quick and easy. Do take the time to find the Marcona almonds, it is really worth the effort.

Washington State

I’ve made this at least 10 times—delicious! Husband hates onions so I skip that part. I serve it with Ina Garten’s Moroccan couscous. Perfect every time.

I thought this was a delicious recipe. Lots of flavor. I also added capers.

Phoenix, AZ

This turned out delicious but only with a lot of changes suggested by others. I made it with skinless, boneless thighs, and a tablespoon of spices, comprising cumin, cinnamon, saffron, and paprika -- no turmeric. I also lightly carmelized the onions, so it wasn't really a speedy recipe.

San Francisco, CA

I agree it was just OK. I followed the recipe exactly and there just wasn't any pop to this dish.

I thought it was just OK at best. The flavor profile was just off. I followed the recipe exactly but it was just not all that great. Spices were not forward enough. All you could taste was way too much lemon.

trilobite01

Los Angeles, CA

This was good. I think maybe there's a little too much turmeric flavor. It might be better with just saffron. It's an straightforward recipe and can be halved easily. I would recommend cutting the chicken into smaller pieces, to reduce cooking time.

I used skin-on, bone-in chicken thighs instead of breast and extended the cooking time. I used saffron instead of turmeric. I served it with millet cooked with saffron and cinnamon stick and topped with roasted pistachios. It was easy to prepare and came out delicious. I would make again.

This was delicious and much greater than the sum of its parts. I used bone-in thighs and Meyer lemons that I preserved myself. Sauce was great on Israeli couscous w/saffron and pine nuts. Will definitely make again!

Scottsdale, AZ

This was wonderful! It came together easily with a little advanced preparation of the ingredients. I followed the recipe exactly except I used one package of chicken tenders from Costco, which I think is equivalent to about 2 chicken breasts. I didn't cut down on the other ingredients b/c I wanted enough sauce to spoon over the couscous I made to accompany this meal. I used saffron that I purchased in Istanbul and preserved Meyer lemons that I preserved myself. Delish!!

This came together pretty quickly and was delicious with plain pearl couscous. I made it with Meyer lemons I started preserving three weeks ago. As long as the lemons last, I'll definitely make it again!

Alexandria, VA

Should probably rewrite the recipe,but the one given here is a great base and probably worthy of the 4 forks on it's own. As many of the reviewers I used a combo of white and dark bone in/skin on chicken. For spices I used 1 1/4 tsp sweet paprika, 1/2 tsp. cumin, 1/4 tsp cayeene pepper, 1/2 tsp. ginger, 1/4 tsp. coriander and 1/4 tsp. cinnamon. Followed the recipe prep but added 1 Tbsp. honey, cup of carrot coins and several quartered small turnips from my CSA bag along with the broth, wine and olives (combo of green and kalamata because it was what I had on hand). Served it with couscous cooked in chicken broth with dried cranberries and toasted almonds tossed in during fluffing. Absolutely yummy!! Only change I would make for next time would be to increase slightly the amount of preserved lemons (homemade of course)!

Hilliard, Ohio

This is one of my favorites - the flavors are great! I used whole chicken legs, to have the increased flavor from the bones and dark meat. Preserved (regular) lemons made the "long" way (30 days), increased turmeric. Yummy over grits!

Seattle, WA

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Chicken curry with lemongrass

Serves Starters and mains

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Ingredients

• 8 chicken thighs, skinless, cut into quarters
• 2tbsp curry powder
• 1tbsp olive oil
• 1 red chilli, finely chopped (deseeded for less heat)
• 1 lemongrass stalk, crushed with the back of a knife and split
• 5cm piece of fresh ginger, peeled and sliced
• 2tbsp fish sauce
• 1tbsp caster sugar
• 500g potatoes, peeled and cut into chunks
• 400ml chicken stock
• 250ml coconut milk
• coriander leaves
• rice vermicelli noodles (cooked as per packet) or white baguette

Put the chicken and curry powder in a bowl and toss to coat well. Season with sea salt. Heat the oil in a large heavy-based pan over a medium heat. Add the shallots and chilli and fry for 2 minutes. Add the chicken and cook until sealed and browned all over.

Add the lemongrass, ginger, fish sauce, sugar, potatoes and stock to the pan.

Bring to the boil, cover and reduce the heat to medium-low. Simmer for 15-20 minutes. Stir in the coconut milk, cover and simmer for another 5 minutes. Scatter with coriander and serve with cooked noodles or bread.

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Authentic Hainanese Chicken Rice

This post has been through a number of revisions of the years. A few little changes to the recipe as my style of making it changes, as well as additional information added for those who want to know a little bit more about the dish. You can jump ahead to the recipe and video below, but if you want to read on I've now included a bit of background on one of Southeast Asia's most influential dishes.

For those new to it, Hainanese Chicken Rice is a dish primarily attributed to Malaysia and Singapore although versions exist in Thailand (khao man gai) Vietnam (com ga) and Indonesia as well. It was created by migrants from the island of Hainan in China's far south who arrived in Southeast Asia around the turn of the 20th century. My family is Hainanese, and my grandfather arrived in Malaysia from Hainan in around 1915.

The dish itself is based on a traditional Hainanese delicacy called Wenchang chicken. Specific free-roaming chickens from the Hainanese town of Wenchang are fed on peanut bran, coconut and various other things and they are famed for their generous fat, flavourful meat and tender skin. The most prized birds are the capons, huge 3-4 kilogram castrated roosters with incredible flavour. On Hainan, the Wenchang chickens are usually boiled just in salted water with the pure flavour of the bird itself. It's then served with a sauce of some kind, which can vary from establishment to establishment. One popular sauce is made from salt-fermented crushed yellow chillies. The orange-coloured ginger and chilli sauce served with Hainanese chicken rice in Southeast Asia is an adaptation of this.

Wenchang chickens on Hainan. Cooked Wenchang chicken as served in Haikou, Hainan.

Of course, the dish is Hainanese chicken rice is very different from its origins in Wenchang chicken. The elements are generally (1) free-range or kampong chicken poached in a broth This recipe is my own, a combination of what I learned from my Hainanese grandmother (my grandfather passed away before I was born), my Singaporean-English mother, and my elderly cousin who ran a very popular chicken rice stall in Singapore for more than 40 years (it's now closed).

I've written about Hainanese Chicken Rice for the Wall Street Journal (Chicken Rice for the Soul) and published versions of this recipe in two of my six cookbooks (my grandmother's "Original Recipe" in Two Asian Kitchens) as well as this updated and version which appears in my latest book Destination Flavour: People and Places, which is a combination of recipes from my SBS television series of the same name.

Cooking time

Ingredients

• 1 large whole chicken (about 1.7 kg), at room temperature
• 5cm fresh unpeeled ginger
• 1/2  tsp monosodium glutamate, or 1 tsp chicken stock powder (optional)
• 1 tbsp sesame oil
• coriander, to serve
• sliced cucumber, to serve
• eschallots, roughly sliced (or 1 brown onion, roughly sliced)
• 2-3 pandan leaves (optional)
• 2 tbsp light soy sauce
• 1 cup chicken stock from poaching chicken
• Chilli Sauce for Chicken
• 4-6 red birds-eye chillies
• 6 thick slices of peeled fresh ginger
• 6 garlic cloves
• 2 tsp sugar
• 1/2 tsp salt
• 1/2 - 1 cup chicken stock from poaching chicken
• 2 tbsp calamansi lime juice (or other tart citrus juice)
• 2 tbsp rendered chicken fat (or other oil)
• Ginger and spring onion oil
• 2 tbsp fresh grated ginger
• ½ tsp salt flakes
• 4 spring onions, thinly sliced, green tops reserved
• ¼ cup peanut oil
• Chicken Rice
• 3 1/3 cups (675g) jasmine rice
• 1/4 cup (approx.) vegetable oil
• 4 garlic cloves
• 2 eschallots, roughly sliced (or 1 brown onion, roughly sliced)
• For the ginger and spring onion oil, pound the ginger and salt to a rough paste with a heatproof mortar and pestle. Add the spring onion and pound lightly to combine. Heat the peanut oil in a small frypan until it is smoking then pour the hot oil over the ginger mixture. Stir, then set aside until ready to serve.
• For the chilli sauce, pound the chilli, ginger, garlic, sugar and salt together in a mortar and pestle until very smooth. Pounding chilli can take some time so to speed up the process you can start it in a blender or food processor and pound to finish, or grate the ingredients into the mortar using a rasp grater. Add the boiling stock to the pounded mixture. You can vary the amount of stock depending on the consistency of the chilli sauce you’re after. Stir in the juice, then adjust the seasoning if necessary so that the balance of sweet, sour and salty tastes is pleasant. Heat the chicken oil in a small saucepan until hot, the pour over the chilli mixture and stir to combine.
• Remove the fat deposits from inside the cavity of the chicken, near the tail. Roughly chop the fat and place in a small frying pan over very low heat to render. Render the chicken fat, stirring occasionally for about an hour until you all the fat is rendered and the solids are crisp. Remove the solids and use them for another purpose. Reserve the chicken oil.
• To begin poaching the chicken, pound the unpeeled ginger in a mortar and pestle and add to a large pot containing about 4 litres of water, along with the tops of the spring onions used for the ginger and spring onion oil. Add the salt and MSG or chicken stock powder (if using) and bring to the boil over high heat. Taste the water and adjust the amount of salt so that it tastes savoury and a little salty. Reduce the heat to very low and add the chicken to the pot. There should be enough water in the pot so that the chicken doesn’t touch the bottom of the pot, as that will cause the skin to tear. Lift the chicken in and out of the water a couple of times to change the liquid in the chicken's cavity. If you have poultry hooks, use them to hang the chickens in the pot (see video below). The water should now be steaming but not bubbling. Keep the heat low at this level and cook the chicken for 45 minutes.
• Using the poultry hook (or slotted ladle), carefully lift the chicken out of the pan, ensuring you don’t break the skin, and plunge into a large bowl or sink of salted iced water. Reserve the stock and stand the chicken in the iced water for at least 10 minutes, turning once. This will stop the cooking and give the skin its delicious gelatinous texture. Remove from the iced water and hang over a bowl or the sink to drain well. Rub the skin all over with the sesame oil. The chicken should be cooked very lightly, pink inside the bones and with a gelatinous skin.
• To make the chicken rice, pound the garlic and eschallot (or onion) to roughly bruise with a mortar and pestle. Combine the rendered chicken oil with vegetable oil to make ½ a cup of oil. Heat in a wok over medium heat. Add the garlic and ginger stir until starting to brown, then strain through a sieve. Reserve the oil and discard the solids. Place the rice in a rice cooker or heavy-based saucepan. Add about 1.2L of the reserved stock from the chicken (strained) and the reserved flavoured chicken oil (or use the proportions as indicated on your rice cooker). Tie the pandan leaves in a knot (if using) and add to the rice. If cooking in a pot, bring to the boil over high heat and continue to boil for about 5 minutes until the level of the liquid reaches the top of the rice, then reduce the heat to very low, cover the pan with a tight fitting lid and cook for 12 minutes, then remove from the heat and stand for another 10 minutes.
• For the dressing, combine the ingredients with about half a cup of the stock from cooking the chicken. When the rice is ready, use a cleaver to slice and debone the chicken Chinese-style and pour the dressing over it. Scatter with the coriander sprigs, and serve with sliced cucumber, tomato and serve with the rice and sauces.
• Family-style chicken rice.
• The key to this whole dish is seasoning the stock. If you find the stock, chicken, rice or sauces taste a little insipid, it is because the stock is not correctly seasoned. Taste the stock after cooking the chicken, it should taste like a strongly savoury chicken stock. If it tastes weak, add a little more salt. You can also boost it with a dash of fish sauce if you like, or some MSG if you are not opposed to it. Alternatively, do as I mention in the video and cook 2 chickens at once.
• Please don't overcook the chicken. A slow, gentle simmer for 45 minutes will produce chicken with a very pale pink blush to the meat and the inside of the thigh bones should be bright pink. If they are brown or grey the chicken is over cooked. That's OK, but the texture will not quite be right.
• Often in Singapore this will be served with thick black cooking caramel or kecap manis over the chicken, but I prefer the sesame dressing included here.
• When making the chilli sauce, look for the colour of the sauce, rather than following the recipe exactly. It should be a bright orange, and that colour will give you a good indication of the proportion of chilli to ginger and garlic. The heat of the sauce should depend on the kind of chillies used, not the amount. The flavour of chilli in this sauce is more important than the heat.

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Roast Chicken with Orzo Pasta

• Preparation Time: 20 mins
• Serves: 4-6
• Cooking Time: 135 mins
• Ready Time: 155 mins
• Cooking Method: Roasting
• Difficulty: easy
• Difficulty: Easy

1 whole chicken

2 Tbsp olive oil 2 Tbsp unsalted butter 1 lemon, zested and halved 1/2 cup chopped leeks 1/4 cup chopped shallots 4 garlic cloves, roughly chopped 3 1/2 cups chicken broth 1/2 cup heavy cream 2 tsp sea salt 1 tsp freshly cracked black pepper 10-12 asparagus stalks (or seasonal green vegetable), cut into fourths 1/2 cup frozen peas 1 1/2 cups orzo pasta 1/4 cup grated parmesan 1/4 cup chopped parsley

Preheat the oven to 180°C.

Generously season the chicken with salt and pepper, then heat the olive oil in a Dutch oven over medium-high heat. Brown the chicken on both sides until golden, about 5 minutes per side. Once browned, set the chicken aside.

In the same pot, melt the butter and brown the lemon halves face down for about 1-2 minutes, then remove and set aside. Add the leeks and shallots to the pot and sauté for about 4 minutes. Then add chopped garlic and cook until fragrant, about 1-2 minutes.

Pour in chicken broth, lemon zest, salt, and pepper. Stir to combine. Nestle the whole chicken back into the pot and increase the heat to medium-high to bring the broth to a boil, skimming any scum that rises to the top.

Once the broth is boiling, turn off the heat and cover the pot with a lid. Carefully transfer the pot to the preheated oven. Bake for approximately 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 75°C.

Carefully remove the pot from the oven and stir in the asparagus, peas, and orzo pasta. Squeeze the juice from the lemon halves into the pot and stir to combine.

Return the pot to the oven and bake for about 15 minutes, or until the orzo is soft.

Gently stir the orzo to loosen it up, then allow the pot to rest outside of the oven for 15 minutes. Stir the parmesan into the orzo and top with chopped parsley before serving.

Recipe from Le Creuset and Sur La Table

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Chicken Stock

PRODUCT SPECIFICATION: 500 grams  This product is sold frozen or fresh.

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Chef Dan Hong’s guide to Hong Kong for food lovers

Most people travel for pleasure or sightseeing, but Australian chef and television host Dan Hong travels for culinary inspiration. “I usually go to Hong Kong once a year for a bit of inspiration. And because I love the city so much,” the executive chef behind Sydney’s Mr. Wong, Ms. G’s and MuMu tells Gourmet Traveller .  Most recently, Hong visited the city to film his upcoming TV show, called The Streets Hong Kong. The SBS Food series, launching 3 June 2024, follows Hong as he explores the city’s iconic street food dishes and prepares them himself.  Here, the celebrity chef reveals his go-to restaurants, bars, and places to visit in the culinary capital of Asia.

What do you love most about Hong Kong?

It’s the mecca for Cantonese cuisine. It’s arguable that when Australians think of Chinese food, especially my generation who grew up in the 80s, they think of Cantonese food — yum cha, barbecued meats, congee, wonton noodles and so on.

Hong Kong is the mecca for all those dishes. And no matter how good a version is that you’ve had anywhere in the world, it just doesn’t compare to the quality of Cantonese food in Hong Kong. But also, in the past 10 years, the whole cooking scene [in Hong Kong] has become so diverse — from fine-dining French restaurants to Latin American restaurants to amazing Japanese places.

Do you have a go-to local gem or must-order dish in Hong Kong?

There are so many places to get wonton noodles, from Mak’s Noodles to other places like Ho Hung Kee and Tasty Noodle.

There are different forms of Mak’s Noodles that are part of that lineage, but my favourite is one called Mak An Kee [on Wing Kut Street] in the Sheung Wan side of Central. It’s a very small wonton noodle eatery; they make amazing wontons. Their broth is absolutely stunning, made from dried flounder, a bit of pork bone and dried shrimp, and their wontons are 100 per cent prawn. I love to get the dry egg noodles with oyster sauce and shrimp roe and then a bowl of wonton soup on the side. For me, the noodles in Hong Kong — the egg noodles especially —  are unbeatable.

What fine-dining restaurants do you recommend in Hong Kong?

For traditional Chinese, I like Moon Bay. Moon Bay is a relatively new restaurant. I feel like it has taken the crown for the best suckling pig in Hong Kong, as well as its other barbecue dishes such as cha sui pork, crispy-skin chicken, and soy sauce chicken. And they have amazing dim sum as well.

I recently went to WING last year which is [chef] Vicky Cheng’s version of a fine-dining Chinese restaurant. The whole experience, from the service to the technical skill of the food and how original the food is, really blew me away.

What about a restaurant or bar with the best views?

It’s got to be the new bar on top of Landmark, Cardinal Point. It obviously has an amazing view, and I’m surprised they only found that space to put a bar there because the building has been there the whole time. The cocktails were really nice. Delicious.

What about the best dumpling spot in Hong Kong?

In terms of dim sum, the Forum. Forum is a three-Michelin-star Chinese restaurant in Causeway Bay. I feel like its dim sum is some of the best in Hong Kong. Either there or Lung King Heen in the Four Seasons. Those two are my top two [spots] for dim sum.

How about your favourite Cantonese dessert?

I’m a simple guy, so I like to have a Hong Kong egg waffle. I go to Lee Keung Kee. They’re very simple, just an egg waffle, but I love how they’re freshly cooked — the smell is intoxicating.

Are there any local or Hong Kong-based chefs you admire?

Of course. There’s Matt Abergel of Yardbird. He’s been a close friend of mine and I would say he’s one of the innovators of Hong Kong. [Yardbird has] got great tunes, it’s good for drinking Highballs and sake, and has the best yakitori in Hong Kong.

I’ve always admired Danny Yip from The Chairman . He just knows what amazing, extraordinary Chinese food can be. I’ve been amazed at how he operates The Chairman, not even as the chef, and how he’s developed and evolved it, keeping it innovative without being too modern.

Where’s your favourite place to stay in Hong Kong?

The last time I stayed in Hong Kong, I was put up in The Peninsula Hong Kong Hotel . It was quite possibly the best hotel I’ve ever stayed in. The rooms are timeless and classic, and then the service is unbelievable — it’s more than five-star. They go above and beyond for you.

Do you have a favourite neighbourhood?

I love visiting Mong Kok and around that area, because there’s really good street food markets, some good sneaker shops and cool stores. Also, Jordan because that‘s kind of the real Hong Kong around that Kowloon side, a bit further on from TST (Tsim Sha Tsui).

I visit Sham Shui Po as well for its food — the local food. I also love Ap Lei Chau for going to the markets and getting seafood. There, you can go to a neighbouring restaurant, and they’ll cook the seafood that you bought. And then Causeway Bay is a good place for shopping and some good food, too.

Finally, what are your top recommendations for people visiting Hong Kong for the first time?

There are so many good places to go to for certain dishes, so what I do is have a bucket list of dishes — not specific restaurants. You’ve got to have proper wonton noodles, dim sum or yum cha somewhere, and barbecue.

You’ve got to try roast goose — there’s this place called Kamcentre that’s in a bowling alley and, for me, they have the best roast goose. 

And you have to try dai pai dongs — those kitchens that are on the streets with wok burners where you sit in their open shopfronts. The best dai pai dongs are located in Sham Shui Po in Kowloon.

You’ve also got to have a fine-dining Chinese meal — a three-Michelin-star meal — because in Australia we don’t know what constitutes a Michelin-starred Chinese restaurant. There aren’t many around the world and many people consider Chinese food to be quite casual and cheap. So, it’s really cool to experience these Michelin-star restaurants with that level of service and attention to detail, especially in the food.

The Streets Hong Kong will premiere on Monday 3 June at 7.30pm on SBS Food and SBS on Demand .

For a taste of Hong Kong head here and plan your dream dining adventure.

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

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