Just like making turkey stock, chicken stock is quite easy and not mysterious at all once you have the information. If you make your own stock you know how pure it is, what's in it and you will have a great sense of satisfaction that you did it yourself.......not to mention how great your dishes will taste!!
I prefer to make a basic stock without any herbs or seasonings. I like to just have the rich chicken flavor and add the seasonings at the time I create my dishes. Do not use any salt while you are making your stock.
Here's what you will need for a good basic chicken stock:
1. Chicken bones, often sold cheaply as chicken backs and necks, with some meat clinging to the bones. If you can find them, get some chicken feet as well, they add huge flavor. In fact you can make the best chicken stock using just the feet. They make super tasty stock and are worth the extra effort, if you can find them in your market and you’re game to try them. Just make certain they are well cleaned to begin with, cut off the claw tips and throw them in with your other chicken parts.
2. Put the bones in your big pot with just enough COLD water to just barely cover the bones. Use
lots of bones, and don't dilute with too much water. You can always add more water later, but using too much at the start will result in a thin and watery tasting stock.
3. Add some root vegetables: a carrot or two, roughly chopped, an onion or two also roughly chopped, and a rib or two of celery…also roughly chopped. Add enough cold water to barely cover the bones and vegetables.
4. Very slowly bring the stock up to a simmer. One of the secrets to a good clear stock is to use very cold water to start, and heat the stock up to a gentle simmer very slowly. This will draw the most flavor out of the bones. Simmer your stock, never boil it. Boiling can result in a cloudy, greasy and unpalatable stock.
5. As the stock simmers, skim off the "scum" that rises to the surface. This bubbly stuff is a result of any impurities on either the bones or vegetables, and you should try to get it out of the stock. It's not hard to do, and will make for a better stock. Don't worry about it too much, just get as much out as you can.
6. Once the stock is simmering, let it cook unattended for about a couple of hours checking to make sure you keep the level of water over the chicken and vegetables.
7. Strain the stock from the solids by ladling or pouring the stock through several layers of damp cheesecloth. Cool the stock and refrigerate. Once the stock is cold, you will be able to remove the solid fat that will have come to the surface. Throw away the bones and vegetables, all the nutrition has been transferred into the stock and they are of no value anymore.
8. At this point the stock can be used, or portioned into sizes that you will use most often and frozen.
Basic stocks are wonderful to have on hand, they simplify and enhance your dishes and you have the satisfaction of knowing how to do it yourself and the reassurance that the stocks are 'clean' and healthy.
I prefer to make a basic stock without any herbs or seasonings. I like to just have the rich chicken flavor and add the seasonings at the time I create my dishes. Do not use any salt while you are making your stock.
Here's what you will need for a good basic chicken stock:
1. Chicken bones, often sold cheaply as chicken backs and necks, with some meat clinging to the bones. If you can find them, get some chicken feet as well, they add huge flavor. In fact you can make the best chicken stock using just the feet. They make super tasty stock and are worth the extra effort, if you can find them in your market and you’re game to try them. Just make certain they are well cleaned to begin with, cut off the claw tips and throw them in with your other chicken parts.
2. Put the bones in your big pot with just enough COLD water to just barely cover the bones. Use
lots of bones, and don't dilute with too much water. You can always add more water later, but using too much at the start will result in a thin and watery tasting stock.3. Add some root vegetables: a carrot or two, roughly chopped, an onion or two also roughly chopped, and a rib or two of celery…also roughly chopped. Add enough cold water to barely cover the bones and vegetables.
4. Very slowly bring the stock up to a simmer. One of the secrets to a good clear stock is to use very cold water to start, and heat the stock up to a gentle simmer very slowly. This will draw the most flavor out of the bones. Simmer your stock, never boil it. Boiling can result in a cloudy, greasy and unpalatable stock.
5. As the stock simmers, skim off the "scum" that rises to the surface. This bubbly stuff is a result of any impurities on either the bones or vegetables, and you should try to get it out of the stock. It's not hard to do, and will make for a better stock. Don't worry about it too much, just get as much out as you can.
6. Once the stock is simmering, let it cook unattended for about a couple of hours checking to make sure you keep the level of water over the chicken and vegetables.
7. Strain the stock from the solids by ladling or pouring the stock through several layers of damp cheesecloth. Cool the stock and refrigerate. Once the stock is cold, you will be able to remove the solid fat that will have come to the surface. Throw away the bones and vegetables, all the nutrition has been transferred into the stock and they are of no value anymore.
8. At this point the stock can be used, or portioned into sizes that you will use most often and frozen.
Basic stocks are wonderful to have on hand, they simplify and enhance your dishes and you have the satisfaction of knowing how to do it yourself and the reassurance that the stocks are 'clean' and healthy.