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chicken stock
Chicken stock is one of the most fundamental of all ingredients in the chicken, because it sits in the background of all kinds of soups, stews, sautes, casseroles, and on and on. You could buy your own stock/broth—and we do, preferring the Swanson Low-Sodium Organic in the box—which is convenient since it’s shelf stable and handy in a pinch. But there’s nothing like your own homemade chicken stock with the all rich, unctuous flavors it provides. And if you regularly cook whole chickens like I do, you’ve always got extra bones lying around to use.
The technical difference between stock and broth is that stock is flavored from the bones of an animal, specifically the collagen in the bones that gives the stock its deep rich mouth feel, and broth is mainly flavored by the meat. Of course, most stock and broth recipes have both meat and bones so the terms are sometimes used interchangeably.
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, and 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 degrees. 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 5 quarts
Source: Alton Brown’s “Good Eats” TV show on The Food Network.
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