This essential stock is also the easiest and most forgiving to make. It is rare that I have all three stocks stashed in my freezer, but I always have a chicken stock. This is because it is easy to acquire the bones, and chicken stock is delicious when made with or without mirepoix.
Use chicken stock to add depth and character to sides such as mashed potatoes, pastas, rices, and more. Put a little chicken stock in a plain gravy for extra richness. Use chicken stock to moisten dressings, as a supplement to white wine reduction sauces, etc.
- Acquire the bones of one chicken, cooked or raw. For supreme body and flavor add an extra wing or two to the pot. Cover the bones in cold water so that they are a couple of inches below the surface.
- Use a 1:2 proportion of mirepoix to bones by volume. Saute mirepoix in butter until a golden tone is achieved.
- Add white wine if you desire to deglaze.
- Add the chicken bones and cold water, filling so that there is a couple inches of water over the bones.
- Bring the pot to a boil, then simmer for 2-4 hours. Skim the surface a few times.
- Strain through 5-6 layers of cheesecloth in a strainer.
I like to use the carcass of a whole roasted chicken because the meat that clings to the bones adds extra body and flavor. However, it is practical to freeze and use the bones from drumsticks, thighs, etc. as they are eaten. For the simplest form of chicken stock, simply cover a mostly cleaned carcass in water and simmer for 2-4 hours. Strain. That’s it!