As you cook more and more, you’ll realize how much stock is needed in your various recipes. Stock seems to be the glue that binds a lot of things together. The other thing you learn is that if your stock isn’t good, your soup or chowder or stew won’t be either. I like to make my stock in batches when I collect enough chicken parts and carcasses in the freezer. Often I will mix turkey and duck parts in to add a bit of complexity to the stock. Depending on my schedule, I will use the Crockpot to make stock vs. the stockpot. There are several ways to make stock and I am of the belief that whatever way works for you, run with it.
1) Chicken parts/carcasses. I will let them defrost in the fridge and will take the cleaver out to chop up the carcasses a bit. The more surface area exposed the better. Depending on time, I may roast all the bones and parts in a 400 degree oven for 35 minutes, then make the stock. In this recipe, we omit this step. Put all your parts in the pot. Add water and enough to cover the chicken bones and parts. Bring to a low simmer. You will start to notice nasty looking foam. Skim that off or it will remain in your stock. I don’t like it in my stock and it detracts from the flavor and it will cloud your stock.
2) Once the foam has been removed and any new foam creation subsides, add 1 whole onion cut into wedges (you can leave the skin on), 2 celery stalks, sliced, 2 peeled and sliced carrots, 1 TBSP peppercorns (cracked if possible), a pinch of salt and a bay leaf. Simmer for a minimum of 1 hour, uncovered. I like to let it go for many hours but it depends on your schedule.
3) If the stock seems weak, let it simmer for longer. Taste as you go. I don’t overseason the stock with salt as I am not sure which recipe it will go into. You can concentrate it by turning up the heat a bit and evaporating more of the liquid. One of my techniques is that I’ll make a double stock. I’ll make a concentrated stock that will be the base for a new stock using this recipe.
4) Once the stock has been strained, any fat removed and cooled a bit, store in fridge for a few weeks or put it in the freezer. Should last several months. I use it so much I don’t worry about spoilage.
Nosh Options: 1) A friend of mine turned me onto using a Crockpot overnight. Put in all the ingredients, after foam stage, into the Crockpot and cook on Low for 8-12 hours. Works really well. 2) Duck is richer and fattier but will add a layer of flavor to your stock. Just remember that duck has a lot of fat and you remove it from the stock. 3) Add more herbs to the stock like a few sprigs of thyme or sage for added flavor. Just be careful with any strong aromatic herbs as a little goes a long way.
Eat.Drink.Savor.