On Stock Cookery: Chicken Stock Recipe
Chicken stock is the most essential of the three major bone stocks, and this formula is also the easiest and most forgiving to make. I almost always have a chicken stock because we eat a lot of roasted chickens, so it is easy to acquire the bones, and this chicken stock recipe is delicious when made with or without vegetables.
- 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.
Chicken Stock Formula
- 1:2 proportion mirepoix to chicken bones
- Bronze the mirepoix in butter
- Deglaze with white wine
- Add peppercorns, bay leaves, thyme
- Simmer 2-4 hours
- Strain through cheesecloth for clarity
- 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 and then add more so there's at least 2 inches of water above the bones.
- 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 it to the pot.
- Bring the pot to a boil, then simmer for 2-4 hours. Skim the surface a few times.
- Strain. For the clearest results, lay 5-6 layers of cheesecloth in a strainer and pour the stock through that.
Chicken Stock Tips
- For the simplest form of chicken stock, simply cover a mostly-picked carcass in water and simmer for 2-4 hours. Strain. That’s it!
- Use a crockpot like this: bring the stock up to a boil and let it go for a couple of hours. Then turn the pot to low and let it steep overnight. This method gives you a thick stock with minimal effort.
- 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.
- Cornish game hen bones, wings, and feet add a lot of thickness
- To skim the fat, chill the stock overnight, and then simply scrape off the fat that forms on the top.
- To reduce sediment, chill the stock overnight, then pour it off slowly into another container. You'll see the sediment sort of sticking to the bottom of the container — you can just discard it.
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