Basic Chicken Stock
White chicken stock, in which neither the chicken nor the aromatics are roasted first, may be the most versatile of all stocks.
Note: Different parts of the chicken will contribute different amounts of gelatin to the stock. Bones contain collagen, which when simmered forms gelatin. The more gelatin there is in the stock, the more body it will have. When chilled, a good stock should solidify like jelly. Breast meat produces a deliciously flavorful stock that is very thin, while wings produce a slightly less clean flavor with lots of gelatin.
Use Cold Water for Making Stock
The reason to start with cold water is that certain proteins, notably albumin, will only dissolve in cold water. Starting with cold water helps release the albumin, giving a clearer stock.
Mirepoix: Aromatic Vegetables for Stock
A combination of chopped carrots, celery and onions used to add flavor and aroma to stocks. The usual proportions (by weight) for making mirepoix are:
50% onions
25% carrots
25% celery
Acid Helps in Making Stock
Acid helps break down the cartilage and other connective tissues in the bones. Tomatoes and wine provide acid t the stock.
A Gentle Simmer
Keeping the stock at a very gentle simmer eliminates the need for skimming: Just fine strain when the stock is done and the quality won't be compromised.
Recipe
makes about 6 cups
Combine chicken, water, onions, celery, garlic, and parsley in a large stockpot and bring to a simmer over low heat. Lower heat, maintaining a very gentle simmer, and cook for 1.5 2 hours. Strain stock through a fine-mesh strainer, let cool, then transfer to containers and refrigerate until completely chilled, about 6 hours. Skim off and remove any fat and scum on the surface. Refrigerate for up to 5 days or freeze for up to 6 months.
For more information about stocks click here.
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White chicken stock, in which neither the chicken nor the aromatics are roasted first, may be the most versatile of all stocks.
Note: Different parts of the chicken will contribute different amounts of gelatin to the stock. Bones contain collagen, which when simmered forms gelatin. The more gelatin there is in the stock, the more body it will have. When chilled, a good stock should solidify like jelly. Breast meat produces a deliciously flavorful stock that is very thin, while wings produce a slightly less clean flavor with lots of gelatin.
Use Cold Water for Making Stock
The reason to start with cold water is that certain proteins, notably albumin, will only dissolve in cold water. Starting with cold water helps release the albumin, giving a clearer stock.
Mirepoix: Aromatic Vegetables for Stock
A combination of chopped carrots, celery and onions used to add flavor and aroma to stocks. The usual proportions (by weight) for making mirepoix are:
50% onions
25% carrots
25% celery
Acid Helps in Making Stock
Acid helps break down the cartilage and other connective tissues in the bones. Tomatoes and wine provide acid t the stock.
A Gentle Simmer
Keeping the stock at a very gentle simmer eliminates the need for skimming: Just fine strain when the stock is done and the quality won't be compromised.
Recipe
makes about 6 cups
- 4 pounds chicken parts, such as wings, bones, breasts, and legs, feet
- 4 quarts water
- 2 large yellow onions, diced
- 4 large carrots, diced
- 4 large celery ribs, diced
- 8 crushed medium cloves garlic
- 2 large sprigs parsley (or other herbs, such as fresh thyme or bay leaves)
Combine chicken, water, onions, celery, garlic, and parsley in a large stockpot and bring to a simmer over low heat. Lower heat, maintaining a very gentle simmer, and cook for 1.5 2 hours. Strain stock through a fine-mesh strainer, let cool, then transfer to containers and refrigerate until completely chilled, about 6 hours. Skim off and remove any fat and scum on the surface. Refrigerate for up to 5 days or freeze for up to 6 months.
For more information about stocks click here.
http://www.seriouseats.com/recipes/2014/10/best-rich-easy-white-chicken-stock-recipe.html 3/3