Cook with TES Recipe Newsletter (2024)

Chicken stock is one of the simplest recipes to whip up, and its versatility is unmatched. You can craft a myriad of dishes with it, and it’s not just for soups, folks. Let’s dive in and explore how to make it and the various dishes you can create with it.

Discover the magic that unfolds in your kitchen as you create your own homemade chicken stock. No culinary experience required; this simple recipe will transform your meals to a whole new level of flavor and richness. The best part? The versatility of this humble ingredient is beyond imagination.

Mastering Homemade Chicken Stock

Making chicken stock has become a constant companion of my cooking routine. Dedicating time to prepare it in large quantities allows for a versatile use in numerous recipes throughout the week, ensuring that every dish benefits from its rich, homemade flavor.

Batch Cooking Chicken Stock

• I love making my chicken stock in bulk. Not only does it create a simpler cooking process, but it also ensures you always have a base for enhancing the taste of various dishes at your fingertips.

Chicken Stock Shelf Life

• Typically, homemade chicken stock will remain fresh for up to 7 days in the refrigerator. However, in my kitchen, it’s a rare occurrence for it to last beyond 4 days. The secret lies in integrating it into meals frequently, capitalizing on its flavor-enhancing properties.

Seasonal Considerations

• It’s crucial to bear in mind that preparing chicken stock might not be the most appealing activity during the warmer months. To circumvent the discomfort of a heated kitchen, I recommend utilizing a slow cooker overnight or starting your batch early in the morning. This way, you can still enjoy the benefits of homemade stock without compromising your comfort during summer.

Let’s start with what you need for the chicken stock.

Ingredients

• 1 whole chicken or 2-3 pounds of chicken bones
• Two onions
• Four carrots
• Four celery stalks
• A handful of fresh parsley
• One teaspoon of black peppercorns
• Two bay leaves
• Salt to taste (No salt recommended; see notes)

Steps

1. Place all the ingredients in a large pot and fill it with enough water to cover the chicken.
2. Slowly bring the pot to a simmer and let it cook gently for 4-6 1/2 hours.
3. During the first hour, make sure to skim any impurities that float to the surface.
4. Strain the stock through a fine-mesh sieve and let it cool.
5. Store it in the fridge and skim off the solidified fat before using.

Now, let’s explore the vast culinary landscape you can traverse with chicken stock.

• Soups: Many soup recipes depend on chicken stock for their rich, hearty flavor. From classic chicken noodle soup to a creamy leek and potato soup, your homemade stock will bring an unparalleled taste.

• Sauces: Deglaze your pan with chicken stock after browning meat or vegetables and see how it brings out a depth of flavor in your sauce.

• Risottos: Replacing water with chicken stock in your risotto recipe can yield a creamy, rich dish.

• Gravies: Your gravy can taste much better with the addition of homemade chicken stock.

• Braising: Elevate the taste of your favorite braised dishes by adding chicken stock.

• Cooking Grains: Use chicken stock instead of water while preparing grains like rice or quinoa for an added flavor boost.

Remember, the kitchen is a playground, and your homemade chicken stock is your secret weapon to create mouth-watering, memorable dishes. Every spoonful of this liquid gold adds character, builds structure, and brings a sense of harmony in your cooking. Indulge yourself in the pleasures of cooking with chicken stock and let your taste buds dance to the tune of flavors.

Making chicken stock requires some basic kitchen equipment. Here’s a list of the essential tools you’ll need.

• Large Stockpot: A large, heavy-bottomed pot is crucial for making stock. It should be big enough to hold all your ingredients and enough water to cover them by several inches. A pot with a capacity of 8 to 12 quarts (7.6 to 11.4 liters) is typically sufficient for making stock at home.

04/15/2024 12:26 am GMT

• Strainer or Colander: To separate the solids (bones, vegetables, and herbs) from the liquid stock, you’ll need a strainer or colander. For finer straining, you might want a strainer with a fine mesh.

• Cheesecloth (Optional): For a clearer stock, you can line your strainer with cheesecloth. This will help remove smaller particles and impurities, resulting in a more refined stock.

• Ladle: A ladle is helpful for skimming off any foam or impurities that rise to the surface of the stock as it cooks, as well as for transferring the finished stock out of the pot.

• Large Spoon or Skimmer: Used for stirring the ingredients and skimming the surface of the stock during the cooking process to remove fat and foam.

• Storage Containers: After the stock is made, you’ll need containers for storing it. Glass jars, plastic containers, or even resealable bags work well. Make sure they’re suitable for either refrigeration or freezing, depending on how you plan to store your stock.

• Cutting Board and Knife: Before you start cooking, you’ll need to prepare your ingredients. A good, sharp knife and a sturdy cutting board are essential for chopping vegetables and cutting up the chicken (if you’re starting with a whole chicken or need to break down parts).

Making chicken stock is a relatively straightforward process, but having the right equipment can make it easier and more efficient. Whether you’re making a small batch for a specific recipe or a large batch to freeze and use later, these tools will help you produce a delicious, homemade stock.