STOCK:
“A flavorful liquid prepared by simmering meat bones, poultry bones, seafood bones, and/or vegetables in water with aromatics until their flavor is extracted. It is used as a base for soups, sauces and other preparations.”
-- definition from The Culinary Institute of America in The Professional Chef (2006, 8th edition), published by John Wiley & Sons, Inc.
At any given time, one can find an array of homemade stocks in my freezer. It feels like I’ve struck it rich when I add one to soups, stews, and other dishes like paella or risotto. The enticing aroma and luscious flavor wrap you in a hug while enhancing the finished dish.
In culinary schools and restaurants, a great deal of emphasis is placed on producing high-quality stock, as it is the base for many recipes. There can be a certain amount of pressure as Head Chefs rate stocks based on clarity, viscosity, and flavor.
While making homemade stock can feel challenging and time-consuming, in reality, it’s actually fairly easy and straightforward. No worries about passing a formal test in your home kitchen, just a goal to create a rich, flavorful, nutritious liquid that will enhance whatever dish in which it is used. While it may not be a quick process, most of it is hands-off. And, with the help of slow cookers and pressure cookers, making homemade stock is even easier.
As I have shared before, sautéing and browning ingredients are good ways to build flavor. I’ve incorporated this into my chicken stock recipe, sautéing the vegetables and lightly browning the chicken pieces before adding the water. This is not required, however. To shorten the process, all of the ingredients can simply be placed into the pot and set to simmer without sauteing first.
IS STOCK THE SAME AS BROTH?
While stocks and broths are similar, there are differences between the two. They are both made by simmering meat, seafood, vegetables, and aromatics to create a flavorful liquid. The main differences are:
Stock is generally richer and heartier, and has little or no salt added to it. It is usually made from animal bones or shells, vegetables, and aromatics. Little, if any, meat is used. The ingredients are left to simmer slowly for a long period of time so the flavors intensify. It is made for use as an ingredient for other dishes such as soups, stews, and sauces where additional flavorings will be added.
Broth tends to be lighter in color and flavor because the ingredients are simmered for a shorter period of time. It is usually made from meat or vegetables (oftentimes poaching them), has salt and other seasonings added, and is ready to serve as is. It can also be used as a light flavor base for other recipes.
Many times, what is labeled as “stock” in grocery stores is actually broth. To confuse things further, chicken stock can also be referred to as “bone broth” in recipes and on product labels.
STOCK MAKING TIPS:
Use a large, tall stock pot, if possible, to minimize evaporation during cooking.
For meat stock, use bones from cooked meat, or pieces of raw meat on the bone. A combination of the two works well, also. The bones contain collagen, a beneficial nutrient that also provides flavor and adds body to the stock.
Avoid using organ meats when making stock as they can give an off flavor to the finished product.
Wipe raw meat pieces with a damp paper towel to remove any loose impurities. This helps make the stock clearer and brighter in flavor. Immediately discard the paper towels into the trash.
Simmer the stock gently. Boiling it will break down the ingredients and cause the water to evaporate all too quickly. The resulting stock will be somewhat murky, and less desirable.
Adding white wine vinegar or apple cider vinegar to stock is optional. Its purpose is to assist in bringing out flavor, nutrients, and collagen from the bones.
Skim the foam and impurities that rise to the top during the cooking process.
When storing stock for later use, divide it into smaller amounts such as 2-cup portions for easy measuring and use.
RECIPE
CHEF SUSAN’S BASIC CHICKEN STOCK
Makes: about 6 - 12 cups
The final yield varies based on the amount of water used in the chosen cooking vessel and method. The recipe can easily be adjusted up or down based on available ingredients.
INGREDIENTS
2 tablespoons olive oil
1 onion, peeled or unpeeled, cut into large chunks
1 carrot, washed, peeled or unpeeled, cut into 1-inch chunks
1 celery stalk, washed, cut into 1-inch chunks
1 full carcass and skin from cooked chicken (meat removed) or 2 pounds raw chicken bones (combination of neck, backs, wings)
6 - 12 cups of water (varies by cooking vessel and method; enough to cover ingredients by 1 - 2 inches)
1/2 teaspoon black or multi-colored peppercorns
1 bay leaf
2 sprigs of thyme
2 sprigs of parsley
1 1/2 teaspoons white wine or apple cider vinegar (optional)
Flavor Variations
Any of these aromatics can be used in addition to or in place of some of the flavoring ingredients above to create new flavor profiles.
1/2 of a leek, washed, white and light green part cut into 1-inch chunks
1/2 - 1-inch piece of fresh ginger or lemongrass
1 clove of garlic, peeled
1 small sprig of more strongly flavored herbs such as rosemary or tarragon
1/4 - 1/3 cup mushroom stems
1/4 teaspoon turmeric
DIRECTIONS
Stovetop Method
Heat the oil in a large, tall stock pot over medium heat. When the oil begins to shimmer, add the onion, carrot, and celery. Sauté the vegetables until their color begins to deepen, or they just begin to brown, about 1 - 2 minutes.
Add the chicken or carcass to the pan. For raw chicken, lightly brown both sides of the chicken pieces, about 3 minutes per side. For the carcass, allow it to sizzle and deepen in color slightly, about 1 minute per side.
Add the water to the pot, and then the peppercorns, bay leaf, thyme, parsley, and vinegar (if using). Scrape the bottom of the pot to loosen the browned bits. These are flavor gems!
Bring the ingredients just to the point of boiling, then immediately reduce the heat to a gentle simmer. Cover the pot and allow to simmer gently at low heat for 5 - 8 hours.
Check it occasionally to ensure that it is gently simmering and not boiling. Occasionally skim off the foam and impurities that rise to the surface, careful to leave the herbs and other aromatics in the stock.
When finished simmering, place a large, fine-meshed strainer into a large heat-resistant bowl. Pour the stock into the strainer and allow it to drain thoroughly into the bowl. Gently press out the liquid from the solids with a wooden spoon or spatula. Allow the stock to cool in the bowl, and discard the solids from the strainer.
The stock is ready to use “as is” or may be transferred to desired storage container(s). It will keep in the refrigerator for up to 5 days or can be frozen for up to 3 months.
NOTE: Once fully cooled, a layer of fat may form on top of the stock. Simply skim off the layer and discard it, or save it for other uses such as sauteing or making matzoh ball soup.
Slow Cooker Method (5 quart or larger)
1. Place the onions, carrots, and celery on the bottom of the slow cooker crock. Next layer the seasonings - peppercorns, bay leaf, thyme, and parsley on top. Place the chicken or carcass in the next layer. Finally, add enough water to fully submerge the chicken bones by at least 1 inch, and add the vinegar. The amount of water may be less than is listed in the recipe, depending on the size of the slow cooker.
2. Cover the slow cooker and set to cook on low for 24 hours.
3. When finished, remove the cover, and skim off any foam.
4. Place a large, fine-meshed strainer into a large heat-resistant bowl. Pour the stock into the strainer and allow it to drain thoroughly into the bowl. Gently press out the liquid from the solids with a wooden spoon or spatula. Allow the stock to cool in the bowl, and discard the solids from the strainer.
5. The stock is ready to use “as is”, or may be transferred to desired storage container(s). It will keep in the refrigerator for up to 5 days or can be frozen for up to 3 months.
NOTE: Once fully cooled, a layer of fat may form on top of the stock. Simply skim off the layer and discard it, or save it for other uses such as sauteing or making matzoh ball soup.
Multi-Cooker/Pressure Cooker Method
1. Heat the oil in the pot on the “sauté” or “brown” setting. When the oil begins to shimmer, add the onion, carrot, and celery. Sauté the vegetables until their color begins to deepen, or just begin to brown, about 1 - 2 minutes.
2. Add the chicken or carcass to the pan. For raw chicken, lightly brown both sides of the chicken pieces, about 3 minutes per side. For the carcass, allow it to sizzle and deepen in color slightly, about 1 minute per side.
3. Add enough water to cover the chicken bones, if possible, but do not fill past the “maximum fill line.” The amount of water may be less than is listed in the recipe. Add peppercorns, bay leaf, thyme, parsley, and vinegar. Scrape the bottom of the pot to loosen the browned bits. These are flavor gems!
4. Set the pressure cooker to high, for approximately 35 - 45 minutes (more time may be needed depending on appliance model). Allow the pressure to come down slowly and naturally, while the stock is cooling to room temperature.
5. When finished, remove the cover, and skim off any foam.
6. Place a large, fine-meshed strainer into a large heat-resistant bowl. Pour the stock into the strainer and allow it to drain into the bowl. Gently press out the liquid from the solids. Allow the stock to cool in the bowl, and discard the solids from the strainer.
7. The stock is ready to use “as is”, or may be transferred to desired storage container(s). It will keep in the refrigerator for up to 5 days or can be frozen for up to 3 months.
NOTE: Once fully cooled, a layer of fat may form on top of the stock. Simply skim off the layer and discard it, or save it for other uses such as sauteing or making matzoh ball soup.
MORE RECIPES!
Interested in making vegetable or seafood stock? Give these recipes a try.
VEGETABLE STOCK RECIPE - The Kitchn
SEAFOOD STOCK RECIPE - Ina Garten, Food Network
YOUR TURN…
Have a cooking question? Post it here! I make a point of getting back to readers, and it may end up in a future post.
My wife roasts a chicken stuffed with onions, garlic, carrots, celery, rosemary, and thyme. When the meal is done, I whack up the chicken carcass and toss it and its veges and erbs into the pressure cooker for 90 minutes. Don’t know if the result is soup or stock but it sure tastes good, freezes well, and adds tons of flavor to anything that calls for chicken stock.