Make the perfect chicken stock
(CBS News) Oh, chicken stock. Just when I thought I was making it right, turns out I was making it all wrong. But no longer will I have to sneak a bouillon cube or a splash of pre-made stock into my recipes.
I now understand how to turn water into a beautiful sheer and golden stock that adds so much flavor to my soups, stews and even rice! TIP: Use chicken stock instead of water when you are making rice. So good!
On "stock day," we spent five hours making beef stock, veal stock, vegetable stock and chicken stock. By the end of the night, I discovered that almost every part of my personal stock making - from the chicken I used to my vegetables, seasoning, stirring and skimming - was wrong.
I will never have to save my stock again with a boost of store-bought flavor...and now neither will you. Watch the video to learn how to make stock the right way.
Here's our chicken stock recipe. I have also added our class' vegetable stock for all you non-meat eaters. Enjoy!
Chicken Stock (Fond De Volaille Blanc)
Adapted from The International Culinary Center
Yield 1 1/2 gal
- 6 to 7lbs poultry bones (roughly X amount of bones - I will ask. I am not sure how many that is. If you can't find chicken bones, use a whole chicken and cut it up so the bones are exposed)
- 6 qt, 8 oz cold water
- 1 1/8 cup onions, cut 1.5 - 2 inches long
- 1 1/8 cup carrots, cut 1.5 - 2 inches long
- 1/2 cup celery, cut 1.5 - 2 inches long
- 1/2 cup leeks, white and pale green parts, cut 1.5 - 2 inches long
- 2 garlic cloves, crushed
- 1 clove
- Parsley Stems
- Thyme
- Peppercorns
- Bay leaf
Directions:
1. Trim bones of fat and skin and rinse the bones under cold water. Scrape out any blood and viscera from cavity bones.
2. Place the bones in a stockpot and cover with cold water.
3. As the liquid is brought to a boil, skim off the foam as it rises. Lower stock to a simmer and continue to skim regularly.
4. (After about a half an hour) Add vegetables and herbs and simmer for 2 more hours, skimming frequently. Strain stock carefully.
Vegetable Stock (Bouillon De Legumes)
Adapted from The International Culinary Center
Yield 1 qt
- 1/4 cup onion, sliced thinly
- 1/2 cup carrot, sliced thinly
- 1/2 cup celery, sliced thinly
- 1/2 cup mushrooms, sliced
- 2 leeks, white parts only, sliced thinly
- 1/2 cup tomatoes, seeds out
- 1/4 cup butter (half a stick)
- 2 qt water
- 2 sprigs thyme
- 2 sprigs flat leaf parsley
Directions:
1. Place vegetables in pot with water. Simmer for 20 minutes. The vegetables may also be sweated first in the butter or oil to develop flavor. (I'd suggest sweat the veggies first, just gives it that extra boost of flavor!).
2. Add herbs and cook another 10 minutes.
3. Remove from the heat and let steep for 10 minutes more, then strain.