MAKING CHICKEN STOCK

Not to be confused with “taking stock” (review or make an assessment of a particular situation), making stock is a bit more involved.

As a side note, what is the difference between stock and broth? Stock is generally made from roasted bones and parts…broth is made from boiling meat.

I use stock a lot in my cooking, especially chicken stock. Stock is invaluable when making gravies, soups, or sauces. Most of the time I like to use Better Than Bullion Low-sodium Roasted Chicken stock base. But when I have the time and the ingredients, I go ahead and do the “cheffy” thing of making my own stock. It is not hard, but it is a pain in the neck and takes some attention. Don’t believe anything you read in on the internet or on cooking shows that claim it is “easy” and “a better way to go” from prepared stocks. It’s not.

In restaurants that make their own, at least two stocks are simmering in various stages all the time…chicken and beef. Beef stock can take 24 hours or more to make properly, including straining and reducing. Chicken stock is a bit easier. Here is my recipe and method.

You will, as always, find dozens of recipes for home made chicken stock. Mine is pretty basic and does not include garlic, I prefer to infused my stock with garlic when I am using it in a particular recipe. I also prefer to make a “clear” or “light” stock using bones and chicken parts that have not been roasted first. Roasting the bones will give you a browner looking stock and a different favor profile. This particular cook on this day used roasted bones as well as fresh bones. A rotisserie chicken carcass is perfect for making stock. However, you will need more chicken parts or more than one rotisserie chicken to get decent results.

Don’t forget the fresh herbs. I use a lot of parsley, thyme, and rosemary, but dill, cilantro, and others will work as well. Don’t add any salt until the stock is done, strained, and reduced. That is the time to season. Note: This stock will NOT taste like store-bought stock immediately because it is not full of sodium. Add enough seasonings to suit your needs at the end. Also, be sure to reduce the stock at the end to really make it the flavor you have come to love.

Ingredients:

• 4-5 pounds of chicken parts like backs, necks, wing tips, or carcasses. Adding a few wings is also a way to go.

• 1 medium onion, cut into 6 wedges, no need to peel

• 2 medium stalks of celery, rough chop, leaves included

• 1 large carrot, cut into about 6 pieces

• 4-5 sprigs of fresh parsley

• 3-4 sprigs of fresh thyme

• 1 large sprig of fresh rosemary

• 1 bay leaf

• 10 whole peppercorns

Directions:

• Place all the ingredients in a medium stockpot, chicken parts first then the vegetables.

• Add about 8-10 cups of cold water, enough to cover everything.

• Bring to a boil over high heat then lower heat and simmer for 2 hours, uncovered. You can skim the foam from the chicken if needed until it stops forming. Stir everything occasionally.

• Make sure there is enough water and add water if necessary.

• When done cooking, let cool for a while then strain the stock through a fine metal sieve into a bowl or another saucepan. Discard all the solids.

• Place the stock uncovered in the refrigerator overnight. The next day, skim any congealed fat from the surface and discard the fat.

• Reheat the stock then strain through a cheesecloth over another pan or bowl.

• Bring to simmer, uncovered, and reduce until you get about 3 cups.

• Taste and season with salt and pepper if desired.