Everything You Ever Wanted to Know About Chicken Stock
When the leaves begin to fall, comfort food is what we all crave. Soup is a popular form of comfort food the world over. Each culture has their own version of soup as comfort food, and most use chicken stock as their base.
Every cook should familiar with chicken stock. It does not matter if you use homemade or store-bought stock, both are very versatile. Many cooks use stock and broth interchangeably, but actually stock is made from the bones of an animal, while broth is made from the meat. Parts of the chicken without a lot of meat like the wingtips, necks, and backbones are the best for making stock.
You really notice the difference between broth and stock when you cook with them. Since stock is made from bones, it contains natural gelatin, also called gelee that makes foods taste richer. When stock is used in deglazing a pan, for instance, it helps bind the drippings better than broth. Stock that has been reduced has more gelatin than stock that has not.
Very Simple
It is very easy to make your own flavorful stock. Take a large pot and fill it with water. Add the leftover bones from a roast chicken or just plop in a whole raw chicken. Warm the water slowly and let it simmer for at least three hours. Strain out the bones and add some traditional vegetables like celery or carrots to add more flavor. Simmer the vegetables until they have given all they have and then remove them. Cool your stock in the refrigerator overnight. In the morning, remove the layer of fat that has formed on the top. Use the stock immediately or freeze it for later.
How to Use Your Stock
The first thing most people think of when using stock is making soup. Make anything from a vegetable chicken soup to an easy chicken tortilla soup. Simply add the ingredients you want to create the flavors you love.
Rice also benefits from stock. It does not matter if you are making plain rice or a fancy risotto, stock will make it better. Try making couscous with stock for a big burst of flavor.
Take an ice cube tray and freeze some small cubes of stock. This lets you use just a little when you need a bit of flavor and moisture when heating leftover casseroles, vegetables, or stir-fries. Take one and use it to baste your roasted chicken, pork, or beef. The stock adds moisture and flavor to the meal.
You can even saut with stock. Instead of oil, add the same measurement of stock to your pan. Watch carefully so your food does not burn, since stock will evaporate during cooking. Use it to make a tasty sauce or gravy by deglazing a pan. The stock will pick up all the good bits. This versatile ingredient should be used whenever possible.
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