Chicken Stock
Ingredients
Yield: about 12 cups (3 liters)
- 1 tablespoon butter
- 1.5 tablespoons vegetable oil
- 4 pounds chicken bones
- 14 cups cold water
- 1 teaspoon rock salt
- 1 medium carrot
- 1 medium leek, white part only
- 1 stalk celery
- 1 medium onion
- 1 sprig thyme
- 4 small bay leaves
- 2 sprigs parsley, with leaves
- 12 whole black peppercorns
- 1 foot butcher's string
- 1 piece cheesecloth, 8 inches x 8 inches
Instructions
Prepare the bones:
- Make sure that the chicken bones are fresh, pink, and shiny. Remove the excess fat from the bones. Rinse them under cold running water for 10 minutes. Strain the bones.
Prepare thec aromatics:
- Peel the carrot, and wash and cut the vegetables into 1 inch thick cubes. Prepare the Bouquet Garni; place the bay leaves, thyme, parsley and black peppercorns, on a piece of cheesecloth. Fold it into a small bundle and tie it with a double knot.
Cook the Chicken Stock:
- In a stockpot, heat the butter and vegetable oil at low temperatures. Add the small Mirepoix of vegetables. Sweat for 10 minutes on low heat. Add the chicken bones, Bouquet Garni, and salt. Cover with cold water.
- Make sure that all the ingredients are covered with the liquid. Stir and bring to a boil on high heat. When the stock boils, reduce the heat and simmer. After 5 minutes, skim the surface of the stock to remove any foam/scum. Continue to cook for about 2 hours, frequently skimming excess foam and grease from the surface.
Strain the Chicken Stock:
- After cooking, strain the chicken stock through a fine strainer. Cool and refrigerate overnight. When the stock is cold, you can remove the excess fat more efficiently.
Video
Notes
Cooking Tips for Making Chicken Stock
Making homemade chicken stock can take time, but with the right techniques, you can create a flavorful, rich base that enhances any dish. Here are some essential cooking tips to help you make the best chicken stock.
1. Start with Cold Water
First, always use cold water when starting your stock. This helps extract maximum flavor from the chicken bones and allows the fat to rise to the surface more effectively during simmering. This will also result in a clearer, more refined stock.
2. Simmer, Don’t Boil
In addition, it’s essential to simmer your stock gently, not boil it. Boiling can cause the stock to become cloudy and bitter. Instead, maintain a low simmer to allow the flavors to develop slowly. This ensures a rich, clean taste.
3. Skim Regularly
Moreover, as your stock simmers, foam and impurities will float to the surface. Therefore, it’s important to skim these off periodically. Doing so will keep your stock clear and prevent it from becoming overly greasy or muddy.
4. Use Fresh, Raw Bones
Another key tip is to use fresh, raw chicken bones. This is because raw bones release more flavor and collagen into the stock, resulting in a richer and more flavorful base. Avoid using previously cooked bones, as they won’t yield the same depth of flavor.
5. Add Aromatics in Moderation
Furthermore, it’s crucial to use aromatics like garlic, onion, carrot, and celery in moderation. If you use too many, they can overpower the delicate chicken flavor. Therefore, stick to a basic Mirepoix (onion, celery, and carrot) for balance.
6. Make a Bouquet Garni
To infuse the stock with herbs without leaving bits of them floating around, make a Bouquet Garni. Simply tie your herbs and spices (like thyme and bay leaves) in cheesecloth for easy removal after cooking. This makes for a cleaner, more elegant stock.
7. Simmer Long and Low
When cooking, patience is key. For the most flavorful stock, you should allow it to simmer for at least 2 hours. If you have time, let it go longer—up to 4 hours. This extra time extracts more gelatin and flavor from the bones, resulting in a rich, full-bodied stock.
8. Season at the End
Another point to consider is seasoning your stock at the end. This way, you avoid over-salting the stock, especially since it may be reduced further for sauces or soups. Instead, add salt only when using the stock in a recipe to maintain better control over the flavor.
9. Cool and Strain Properly
After cooking, allow the stock to cool to room temperature. Then, strain it through a fine sieve or cheesecloth to remove any remaining solids. Once strained, refrigerate the stock overnight to allow any excess fat to solidify, making it easier to remove.
10. Freeze for Convenience
Lastly, consider freezing your stock in smaller portions or ice cube trays. This way, you’ll have small, easy-to-use amounts on hand whenever you need them. It’s a great way to preserve your stock and make it more convenient for future recipes.
By incorporating these tips into your stock-making process, you’ll ensure a richer, more flavorful homemade chicken stock every time. Happy cooking!
These tips will help you achieve a flavorful, restaurant-quality chicken stock that elevates any dish!
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