Recipe: Basic Chicken Stock
Chicken stock is an essential staple ingredient in most kitchens. It is a basic building block that allows the casual, but inventive home cook to whip up a delicious and satisfying meal in minutes. With chicken stock on hand, you can create flavorful soups, sauces, braises and so much more.
The mother-daughter team behind The Cook’s Atelier cooking school in Beaune, France share their recipe for a delicious, basic chicken stock.
As with all stocks, the goal is to remove impurities while extracting as much flavor and gelatin as possible from the bones, vegetables and herbs. Always start your stock with cold water and pay attention to the coverage, more so than the actual measurement of the water. Bring the stock slowly up to heat and maintain a gentle heat for over a long period time and skim, skim, skim.
Makes 8 to 10 cups
With so many questionable practices used in making store-bought stocks and broths, making your own chicken stock is a great way to ensure you know exactly what’s in it. Plus, you can adjust the ingredients to suit your palate as much as you like. Happy cooking!
This recipe originally appeared on The Cook’s Atelier. It is partially posted here with permission from the authors.
Photo Credit: The Cook’s Atelier
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