As you well remember, my last posting on stocks gave information on the various stocks that you can make whether it be fish, chicken, vegetable, beef, veal, lamb, pork or whatever you desire.
The 1st posting was a basic stock recipe with vegetables.
Important factors would include using fresh whole ingredients such as bones from your local butcher, fresh vegetables, and fresh herbs.
There are 2 methods for making a basic chicken stock.
Roasting chicken parts in the oven and transferring to a stock pot or cooking all of the ingredients in a stock pot.
Chicken stock (Oven Prep Method):
5lbs. of chicken parts: necks, wings, backs
3 tbsp. of canola oil
2 medium yellow onions quartered
2 stalks of celery coarsely chopped
2 large coarsely chopped carrots
2 tsp. of peppercorns
8 sprigs of fresh thyme
12 sprigs of flat leafed parsley
2 bay leaves
2 cloves of garlic crushed
1-2 cloves
Preheat oven to 400 degrees.
Place chicken parts in a roasting pan and toss with oil.
Cook in oven until deep golden brown for 25-30 minutes.
Transfer pieces to large stockpot and add carrots, celery, onions, peppercorns, thyme, parsley, bay leaf, garlic, cloves and add 3 1/2 quarts of cold water.
Bring mixture to a boil over high heat.
Reduce to medium high heat and then reduce to simmer uncovered for 3 hours.
Strain and discard solids.
Boil remaining stock until it reduces down about 6 cups for 35-40 minutes.
Cool to room temperature.
Refrigerate covered stock for 2 days or freeze stock up to 3 months.
Chicken Stock (Stove Top Method):
Skip the roasting of chicken parts as mentioned above. You can use bones purchased from your local butcher if you prefer over the chicken parts. If you use this method add roughly 2 more quarts of water. Note: chicken skin retains water.
Place all the ingredients in a stock pot with water and cook over medium high heat and then reduce to simmer for 3 hours.
Boil remaining stock until it reduces down about 6 cups for 35-40 minutes.
Cool to room temperature.
Refrigerate covered stock for 2 days or freeze stock up to 3 months.
A word on kitchen prepping. To cook vegetables evenly and to prepare basic meals and recipes you need necessary and basic cutting techniques and skills.
Kitchen on Fire, a culinary school in Berkeley, California, operated by Chef Mike C. and restauranteur Oliver Said
(see link to school and owners)
offer up a great video on cutting techniques to help you in the kitchen and make you look like a master chef.
The On Demand Video is available on Amazon for only $3.95 ! Its 46 minutes of fun and learning. You can watch a quick preview before purchasing.
So make that stock. Save $$$$$ and eat healthy !
Steven
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