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How Long Will Chicken Broth Last in the Fridge?

partysugar — Fri, 27 Mar 2009 08:00:43 -0700

Store-bought chicken broth is a staple ingredient in my kitchen, but the other day when I went to make soup, I did a double take. I couldn't remember the last time I used chicken broth and the container was open. Although the expiration date said November 2009, I wasn't sure if the stock was still good. After doing some research, I learned that once a box of chicken broth is open, it should be kept in the refrigerator for no longer than a week. The date on the outside is for an unopened box. Homemade stock will last in the fridge for four days.

Freezing both homemade and store-bought chicken stock will extend its life for about 60 days.

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Name That Dish!

partysugar — Tue, 03 Mar 2009 16:15:32 -0800

Wondering what to do with 16 cups of homemade chicken stock? I suggest you make the classic and comforting soup pictured below. Do you know what it's called?

Make Your Own Chicken Stock

YumSugar — Mon, 02 Mar 2009 16:15:45 -0800

After making a scrumptious roast chicken, I decided to make my own chicken stock to not waste the carcass. I've purchased plenty of store-bought chicken broth and in a pinch it works perfectly. However, it doesn't compare to the homemade variation, which has a rich, strong chicken flavor and insanely delicious smell.

While the entire process is long, it requires little attention - only a quick skim and water check, periodically. This recipe makes about 16 cups of chicken stock. Since I can't imagine using it all at once, and want to have it on hand when I need it, I cooled the liquid and froze it in individual bags. To get started on your own homemade chicken stock, read more.

Homemade Chicken Stock
Alton Brown

Ingredients

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
1 leek, white part only, cut in 1/2 lengthwise
10 sprigs fresh thyme
10 sprigs fresh parsley with stems
2 bay leaves
8 to 10 peppercorns
2 whole cloves garlic, peeled
2 gallons cold water

Directions

Place chicken, vegetables, herbs, and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water.
Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40°F. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.

Makes about 16 cups.

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Fast & Easy Dinner: Greek Lemon and Orzo Soup

partysugar — Tue, 20 Jan 2009 06:45:03 -0800

Looking for a comforting new soup to introduce to your family? Take them to Greece with this variation of avgolemono, the classic Greek soup made with chicken broth, eggs, and lemon juice.

Traditionally rice is added to thicken the soup, but this recipe calls for orzo. The consistency is rich and the flavors clean and soothing. To learn the effortless technique, read more.

Greek Lemon and Orzo Soup
From Every Day With Rachael Ray

Ingredients

64 ounces (8 cups) chicken broth
One 2-inch strip lemon peel and juice of 1 large lemon
1 bay leaf
Pinch saffron or saffron powder
1/2 cup orzo
2 large eggs plus 3 large yolks
2 drops hot sauce
Flat-leaf parsley, chopped (a couple of generous handfuls)
Salt and freshly ground pepper
Pita chips (any flavor), optional for serving

Directions

In a soup pot, bring the broth, lemon peel, bay leaf and saffron to a boil. Stir in the orzo and boil for 5 minutes.
Cover, remove the pan from the heat and let the orzo steep for 5 minutes. Discard the lemon peel and bay leaf.
In a bowl, whisk the eggs and egg yolks, lemon juice and hot sauce.
Whisk in 1/2 cup soup to temper the eggs, then whisk the egg mixture into the soup. Cook on low heat, whisking, for 5 minutes.
Stir in the parsley; season with salt and pepper. If desired serve with pita chips.

Serves 4.

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Do You Make Your Own Stock?

partysugar — Wed, 07 Jan 2009 10:15:37 -0800

What Would You Make?

partysugar — Wed, 02 Jan 2008 09:13:31 -0800

Here's the scenario: you are at home and hungry. You have to cook up something scrumptious for you and your boyfriend/girlfriend/spouse/child/friend/etc., but the ingredients you have on hand are limited.

You have Italian sausage links, fresh mushrooms, and chicken broth. Using these products, along with whatever you currently have on hand in your cupboard and refrigerator, what would you make?

To see what I would whip up, read more

I would start by taking the meat out of the sausage casings. I would add this to a large sauté pan heated with a little oil. I would cook the sausage, breaking it into small bite sized bits.
Meanwhile, I would warm the chicken broth over medium heat.
After the sausage is throughly browned, I would transfer it from the pan to a plate lined with paper towels.
To the pan I would add chopped onions and garlic.
After several minutes of sautéing I would add the sliced mushrooms and saute a minute more before deglazing with wine.
Next I would add a cup of risotto rice and cook, stirring, adding chicken broth until it's absorbed, about 18 minutes.
I would mix in the cooked sausage, any fresh herbs like thyme or parsley, and some cheese. I would add salt and pepper to taste and serve my mushroom sausage risotto with red wine.

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Fast & Easy Dinner: Skillet Chicken Stew

partysugar — Fri, 13 Nov 2009 08:00:39 -0800

You don't need all day to make a flavorful and rich chicken stew. This quick-cooking skillet comes together in under an hour. The chicken is coated in flour before being flash-seared. The flour helps thicken the sauce which is a mixture of chicken broth, mushrooms, scallions, and yogurt. Although the recipe says to serve the saucy meat on a bed of cooked rice, feel free to pair it with your favorite stew side, be it mashed potatoes or egg noodles. For the simple yet scrumptious recipe, read more.

Skillet Chicken Stew
From Everyday With Rachael Ray

Ingredients

3 tablespoons flour
1 teaspoon sweet smoked paprika, plus more for seasoning
Salt and pepper
4 chicken leg quarters, split at the joint to separate legs
1 tablespoon butter
One 8-ounce package cremini or white mushrooms, halved
1 bunch scallions, white and green parts thinly sliced separately
1 cup chicken broth
1/2 cup plain whole milk yogurt
Cooked rice, for serving

Directions

In a large bowl, combine the flour, paprika and 2 pinches each salt and pepper. Coat the chicken pieces with the seasoned flour, shaking off the excess.
In a large, deep skillet, melt the butter over medium heat. Add the chicken to the pan, skin side down. Cook, turning occasionally with tongs, until the skin is golden, 6 to 8 minutes. Transfer to a plate.
Add the mushrooms and scallion whites to the skillet and cook, stirring often, until tender, 3 to 4 minutes.
Stir in the chicken broth, scraping up the browned bits from the bottom of the pan, and bring to a boil. Return the chicken pieces to the skillet, cover and simmer over medium-low heat until the juices run clear, 20 to 25 minutes.
Stir the yogurt and scallion greens into the pan sauce; season with salt, pepper and paprika. Stir to coat the chicken with the sauce.
To serve, mound some rice on each of 4 plates and top with the chicken.

Serves 4.

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Reader Recipe: Black Bean Tortilla Soup

Yum Community — Tue, 10 Nov 2009 12:50:10 -0800

This story was written by member SweetPeasMom and comes from the Kitchen Goddess group in the YumSugar Community. The soup looks like it would make a wonderful cold-weather dinner. It's quick, simple, and perfect for busy weeknights. Check out her recipe when you read more

In Season: Fennel

YumSugar — Wed, 28 Oct 2009 15:00:09 -0700

It's surprising that a hardy green such as fennel is so unknown to so many home cooks, especially considering the vegetable's adaptability: Its bulb, stalks, and fronds are all completely edible, either raw or cooked, and it possesses a pleasing, mild anise flavor. Although it's a perennial, fennel can be found at a reasonable price during Autumn months. Fennel newbies can sniff it at the market for a hint of the flavor to come. Select sturdy bulbs that are firm and free of blemishes, with vibrant, healthy fronds. Store in a plastic bag in the refrigerator, for use within 3 to 5 days. Before preparing, trim the vegetable of any discolored or tough outer layers. Discover your favorite way to use it when you read more.

Fast & Easy Dinner: Chicken Pumpkin Stew

partysugar — Wed, 28 Oct 2009 07:50:42 -0700

Celebrate the flavors of Fall by making this quick-cooking stew. Seared chicken is simmered with broth, chunks of pumpkin, red peppers, and green beans. The thick sauce is seasoned with paprika and creamy peanut butter, resulting in a stew that is satisfyingly scrumptious.

Don't hesitate to modify the recipe: white beans can replace the green beans, onions would be as delicious as red peppers, and butternut squash works if you can't find a sugar pumpkin. To serve this piping hot stew to your family tonight, get the recipe and read more.

Chicken Pumpkin Stew
From Woman's Day

Ingredients

1 Tbsp canola oil
1 1/2 lb skinless, boneless chicken thighs, visible fat trimmed, cut in 1-in. pieces
1 medium onion, chopped
1 red pepper, cut in 1-in. pieces
1 tsp minced garlic
1 can each (14 1/2 oz each) chicken broth and diced tomatoes
1 Tbsp smoked paprika
1/2 tsp salt
3 cups 1-in. cubes peeled sugar pumpkin or butternut squash (1 lb)
8 oz fresh green beans, cut in half
1 Tbsp cornstarch
1/4 cup reduced-fat creamy peanut butter

Directions

Heat oil in large saucepan over medium-high heat. Add chicken; sauté 4 minutes or until browned. Remove to a plate.
Reduce heat to medium. Add onion, pepper and garlic; sauté 4 minutes until softened.
Add 1 1/2 cups broth, the tomatoes, paprika and salt. Bring to a boil; add chicken, pumpkin and beans. Reduce heat, cover and simmer 12 minutes or until chicken and pumpkin are tender.
Meanwhile stir remaining broth, the cornstarch and peanut butter in a bowl until smooth. Add to pot; stir until blended. Cook 2 minutes or until thickened.

Serves 6.

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