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
- Either roast or not to roast the bones, depends on your preference and use. When roasting, roast at 450 degrees until golden brown.
- For the brown stock roast the veg with the bones. For a lighter stock just sauté the veg until slightly caramelized.
- Combine all of the ingredients in a pot and cover with water.
- 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.