Take Stock in Stock

 

A good foundation is key

Chicken or turkey stock is an easy thing to make.  The most critical ingredient is time.

Every cook who can speak has a procedure for stock.  Me too. Stocks are the extraction of the flavor of the animal from the bones.  Broth is the same thing but with meat.  There is some science to stocks but not enough to scare you away.  The basics of science are don’t let the goo which rises to the top settle back into the stock.  That’s a off tasting mess of impurities and we “skim the scum” to keep the stock from being cloudy, an important consideration for clear soups, and from tasting funky.  Stock ought to taste like the animal then the veggies and seasonings.  That’s it.

Basics of cooking don’t always have exact measures and that can sometimes cause anxiety with cooks.  The reason is we’ve done these steps so often we depend on the result.  Baking is a different matter, mostly, than cooking.  Adhere to the two basics from above and the guidelines which follow and you’ll be fine.

What do I do?

Add the chicken backs and necks to a pot large enough to hold them.  In most kitchens that’s the 6-8 quart pot.  Add cold water to cover by two inches, set on a burner and bring to a boil.  Assemble a small ladle or large serving spoon and a small metal or heat-proof plastic bowl.  When the stock boils, reduce the heat to medium low and skim the scum and fat which rises.  Push down on the bones to separate them and allow more scum to rise.  Once you have eliminated the yuck, you’re mostly done.  Simmer the bones for 2 hours. After two hours add 1 carrot sliced into 1/4 inch rounds, 1 stalk celery cut the same and 1 medium white onion cut into 8ths.  Add them to the stock, push the vegetables into the pan and let that return to a simmer.  Cook for 30 minutes, then add 1 teaspoon of black peppercorns, 2 bay leaves, a sprig of fresh thyme and/or parsley stems.  I avoid dry herbs in stock for they are very potent.  Better to go without that overpower the stock.  Cook that another 15 minutes, then strain the stock.

I strain into a pot in the sink just in case I miss and mess.  But, be sure the pot is in the sink else your stock goes down the drain.

This basic procedure works for all stocks.  Beef and veal stocks have a few additional steps which can be challenging and the time ingredient is substantially longer.  If you wish to try a veal or beef stock, send me an email and I will walk you through the steps.

Stocks can be frozen in ice cube trays and then in zip top bags.  Having a few tablespoons at a time of stock always ready is a good trick.

Here’s my recipes page to help you find some ideas for more meals.