How do you make chicken stock?

Are there different ways to make stock that are better or worse than others or easier or harder than others? What are the important things to know while making stock? Finally, what are some suggestions for what to do with the stock? Is it only for soup or are there other uses?|||First, the difference is between a broth, a stock, and a consomm茅: Broth is what you get when you boil meat and/or vegetables in water. It is usually cloudy. Stock is what you get when you boil bones, fat, meat, etc. in water, it is also cloudy and often looks like gelatin when chilled, and usually takes longer than just stock. Consomm茅 is what you get when you make broth and then clarify it, or run it through sieves and cheesecloth to make it clear and remove all the fat. It is usually then boiled down even further to make a more concentrated and flavorful liquid.





You can make chicken noodle soup and risotto from the same stock recipe. You can add any dried herbs or spices to this to suit your taste. Just remember that they need to match the herbs you used when you roasted/cooked the chicken (or meat).





Ingredients:


1 chicken carcass (or assorted meat bones)


1 small onion cut in four pieces


1 clove of garlic


2 carrots cut in finger-length pieces


1 stalk of celery cut in half lengthwise and widthwise





Don't add any salt to the mixture, salt your recipe to taste when you're cooking it for complete salt and sodium control. Put all of these items into a stockpot or dutch oven (very big pot) and add water to about two inches above the stuff. There should be at least two quarts of water in your pot. Set the pan on high heat and bring to a boil. Once it boils, cover it with a lid, lower the heat to medium and cook for about an hour.





If you don't want to have to strain out the bones and other pieces which are going to come loose from the carcass, you can put everything into a piece of cheesecloth and tie a knot to keep it together. If you don't want to buy cheesecloth, you can simply strain the broth once it's cooled before you add it to containers for freezing or refrigerating.





I like to put my stock into quart-sized zipper bags because most recipes call for 4 cups of liquid. But if I was to take my hot-off-the-stove stock and put it into the bags, I'd get a melted mess. I could put the entire pot into my freezer, but it would raise the temperature in my freezer and melt the ice cream, putting it in the refrigerator would take so long for it to cool that the little buggies that cause intestinal distress would have fun multiplying throughout my fridge.





To cool the pot of stock, fill your sink with about four inches of cold water and add a couple trays of ice cubes. Put the pot in the sink and remove the lid. The ice will melt and if you stir the stock and the ice water every few minutes, the stock will cool evenly. (This is also the fastest way to chill a bottle of wine or beer.) After about 10-15 minutes your broth should be almost cool to the touch and you can transfer it to your containers and put it in your freezer. If you plan on using it in the next 2-3 days its okay to refrigerate it. If you're planning further ahead, freeze those bags.





If you're watching your fat intake you'll want to refrigerate the stock before cooking with it. The fat will rise to the top and create a disc which can be easily fished out and tossed. Because it is so easily removed, it's okay to add the chicken skin and fat to the pot. They have a lot of flavor which is released by simmering.





You know you've made a very successful stock if your liquid resembles gelatin once refrigerated. This gelatin will liquify once it is warmed up again, but it will impart a silkiness that you can't get from canned stock. This gelatin is what truly differentiates a stock from a broth, and this gelatin is where it's at. I have no idea why those cans of chicken stock (which are usually packed with sodium and MSG) don't have gelatinous textures, and that's why I make my own.





You can cook rice in stock for more flavor (add a little less salt than you normally would, unless you salted the stock, in that case, omit the salt). You can make gravy from it. Or make any other kind of sauce that calls for water or broth by using the stock. Use it for instant (or fresh) mashed potatoes. The possibilities are vast. Have fun!|||Chicken stock


Makes 1.5 litres





We make stock with fresh chicken carcasses delivered daily to the restaurants. While this is not necessarily an option for the home cook, using the leftover carcass from a roast dinner is a perfect opportunity to make a good, multipurpose stock.





1-2 cooked or raw chicken carcasses


2 celery sticks, roughly chopped


2 leeks, roughly chopped


1 large onion, roughly chopped


2 carrots, roughly chopped


1 large thyme sprig


Handful of parsley stalks


陆 head of garlic





1 Put the chicken carcasses into a stockpot, cover with 2陆 litres water and bring to the boil. Using a large metal spoon, skim off any white scum from the surface.





2 Add the vegetables, herbs and garlic to the pan. Return to the boil, then reduce the heat to a gentle simmer. Cook uncovered for 2陆 hours, skimming occasionally.





3 Strain the stock through a colander lined with wet muslin into a large, heatproof bowl. Discard all the debris. Reduce the stock for a stronger flavour, if desired. Cool, chill and use the stock within 3 days or freeze in portions.





Hope that helps,





cosmic angel|||you can use it for any chicken dish, curry, soup, stew, casseroles|||you make them fall in love with a rooster who doesn't notice them...LOL, okay baaad joke!


I would go to Foodnetwork.com and find out!|||I sautee some onions, carrots, celery, leeks in a big pot with some olive oil.. until tender.. then I add my chicken legs, wings and neck.. and simmer until it tastes great.. add some bulion cube if neccisary.. salt and pep to taste... even some crushed tomatoes...





for extra taste add some turkey wings to the simmering pot...





as for uses... I use mine for soup obviously but also to make mashed potatoes... to sautee veggies for stir fry for a healthier option rather than oil.