Basic Chicken Stock
The first lesson in stock making is also the simplest: everything (bones and aromatics) is covered in a pot with water and gently simmered, yielding a stock with a pure, clean flavor. This technique can be applied to making stock with chicken, meat, fish, or only vegetables. Of these, no stock is more versatile and flexible than white chicken stock, which is flavorful but not overpowering, lending itself to a vast array of uses: white sauces, such as velouté; any number of soups (it is the default choice for many); and many stews and braises, among other dishes where there are layers of flavor (think risotto). White beef stock is equally classic, and a better option in dishes such as Wine-Braised Short Ribs (page 188). For this stock, there are several ways to alter the outcome, depending on how it will be used. The longer the stock simmers, the stronger it will taste. Simmer for 1 1/2 hours for vegetable soups or other delicate dishes (including white sauces), longer for more robust sauces and soups. To give the stock a more pronounced chicken flavor, add 1 1/2 pounds chicken thighs along with the other parts (take them out of the pot as soon as they are done if you plan to reserve the meat for another purpose, returning bones to pot after removing meat).
Recipe information
Yield
Makes about 2 1/2 quarts
Ingredients
For flavor base
For aromatics
Preparation
Step 1
Bring water with chicken to a boil Place chicken parts in a stockpot just large enough to hold them with about 3 inches of room above (an 8-quart pot should do) and add enough water to cover by 1 inch (about 3 quarts). Bring to a boil over medium-high heat, using a ladle to skim impurities and fat that rise to the top.
Step 2
Add aromatics and simmer Add vegetables, bay leaf, and peppercorns and reduce heat to a bare simmer (bubbles should just gently break the surface). Cook, skimming frequently, for 1 1/2 to 2 1/2 hours (depending on taste preference).
Step 3
Strain Pass the stock through a cheesecloth-lined sieve into a large heatproof measuring cup or another bowl or pot; do not press on solids. Discard solids.
Step 4
Remove fat Skim off fat if using immediately, or let cool completely (in an ice-water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing stock. The stock can be refrigerated up to 3 days or frozen up to 3 months; thaw completely in the refrigerator before using.
WHITE BEEF STOCK
Step 5
Follow the above recipe, using 4 pounds of beef bones, such as knuckle or shin, and 2 pounds oxtail or short ribs (or just use 7 pounds total beef bones) in place of chicken parts, and about 6 quarts of water. Also, add 4 crushed garlic cloves, 6 sprigs parsley, and 4 sprigs thyme to the aromatics, and use 2 bay leaves and 2 teaspoons peppercorns. Simmer for 8 hours, then proceed with recipe to strain, skim off fat, and store. Makes about 3 1/2 quarts.
ABOUT MIREPOIX
Step 6
Mirepoix is a combination of aromatic vegetables that gives a subtle background flavor to dishes such as soups, stews, and braises. To make mirepoix: Rinse, trim, and peel vegetables—typically two parts onion to one part carrot and one part celery—then chop them into uniform pieces. The shorter the cooking time of your recipe, the smaller the pieces should be, so that they effectively infuse the food with flavor.
Step 7
You can add the mirepoix uncooked to stocks and broths for a light dose of flavor. To add richness to heartier stews and braises, “sweat” the vegetables first, cooking them with a little oil or butter over low heat until they start to release their juices into the pan.
Step 8
Mirepoix, a French term, is only one of many possible variations. The Italian soffritto, like mirepoix, calls for onions, celery, and carrots, and sometimes pancetta and garlic. Mushrooms, parsnips, leeks, peppers, tomatoes, and garlic are all considered aromatic vegetables, and can be used in endless combinations.
