Chicken Stock 101

Tip Tuesday:  8/30/16


A good chicken stock is the base for a lot of sauces including veloute, for soups, for risottos, etc. A stock is made primarily from the bones of the chicken and a broth is made for the meat. So the next time you get a rotisserie chicken from Costco and you pick it clean do not just throw it away, make a stock from them. You can either roast the bones to make a brown stock, or use them in their natural state to make a cleaner more delicate stock. The basic recipe for a chicken stock:

  • Chicken carcasse
  • Carrot, roughly chopped
  • Celery, roughly chopped
  • Onion, roughly chopped
  • Garlic cloves, crushed is works well
  • Thyme, fresh is better but dried will work
  • Bay leaf, same as thyme
  • Whole Peppercorns
  • Enough Water to cover the carcasse
  1. Either roast or not to roast the bones, depends on your preference and use. When roasting, roast at 450 degrees until golden brown.
  2. For the brown stock roast the veg with the bones. For a  lighter stock just sauté the veg until slightly caramelized.
  3. Combine all of the ingredients in a pot and cover with water.
  4. Simmer at a medium heat for 3-5 hours to extract as much of the flavor from the bones and mirepoix.

I recommend making the stock as often as you can and freezing it in smaller portions for whenever you need fresh stock. A fresh stock can make all the difference in a recipe.

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