When the weather turns cold, our thoughts turn to comfort food. Soup is one of the most popular comfort foods all over the world. Every culture has their own version, and many of them use chicken stock.
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 see the true difference between stock and broth by how it reacts in a dish. Since stock is made from bones, it contains gelatin. Broth does not. These gelatins make a richer flavor and can help bind ingredients together in a recipe. The amount of gelatin you find in a stock will depend greatly on how much the liquid has been reduced.
Very Simple
It is very simple to make your own stock. Take a large pot of water and put in the bones from a roast chicken or add a whole raw chicken. Slowly warm it to a simmer and let it cook for three or four hours. Strain it and add some vegetables and herbs to add more depth of flavor. Simmer for a while longer, and then strain again. Put your stock in the refrigerator to cool. In the morning, trim off the layer of fat that is on the top. You can use the stock or freeze it for later.
Using Stock
Most people think of soup when stock is mentioned. Try as many recipes as you want... make chicken and dumplings or try a tasty chicken and rice soup recipe. Simply add the ingredients listed to create a world of flavors.
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.
Try freezing some of the stock in small portions using an ice cube tray. Use a cube when you warm up leftovers or try using stock to baste a roast chicken or beef in the oven. Using stock adds more flavor and moisture to your roast.
Stock can also be used to saut your vegetables. Add the same amount of stock that you would normally use in oil. Just watch your food carefully since unlike oil, the stock will evaporate during cooking. Use some to deglaze your pan after frying chicken or other meats to make a tasty gravy or sauce. Stock is very versatile.
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 see the true difference between stock and broth by how it reacts in a dish. Since stock is made from bones, it contains gelatin. Broth does not. These gelatins make a richer flavor and can help bind ingredients together in a recipe. The amount of gelatin you find in a stock will depend greatly on how much the liquid has been reduced.
Very Simple
It is very simple to make your own stock. Take a large pot of water and put in the bones from a roast chicken or add a whole raw chicken. Slowly warm it to a simmer and let it cook for three or four hours. Strain it and add some vegetables and herbs to add more depth of flavor. Simmer for a while longer, and then strain again. Put your stock in the refrigerator to cool. In the morning, trim off the layer of fat that is on the top. You can use the stock or freeze it for later.
Using Stock
Most people think of soup when stock is mentioned. Try as many recipes as you want... make chicken and dumplings or try a tasty chicken and rice soup recipe. Simply add the ingredients listed to create a world of flavors.
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.
Try freezing some of the stock in small portions using an ice cube tray. Use a cube when you warm up leftovers or try using stock to baste a roast chicken or beef in the oven. Using stock adds more flavor and moisture to your roast.
Stock can also be used to saut your vegetables. Add the same amount of stock that you would normally use in oil. Just watch your food carefully since unlike oil, the stock will evaporate during cooking. Use some to deglaze your pan after frying chicken or other meats to make a tasty gravy or sauce. Stock is very versatile.
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