Updated: Aug 7
This week at The Wooden Spoon, we will embark on one of the fundamental basics every chef should know. Starting off our journey, we will learn how to make basic, versatile chicken stock.
It’s used in numerous soups and sauces and is incredibly easy to make. It is the best use of leftover ingredients and spices sitting in your fridge and pantry. Did you cook a chicken? Well, what are you going to do with the bones? Throw them out? I hope not; that chicken’s life isn’t over yet; it’s time to get the rest of the flavor out of those bones.
Sure, you could buy a carton of stock at a grocery store, but I don’t know how long that’s been sitting on the shelf or how many chickens are used in just one cup of stock. Not to mention that some stocks have vegetable stock, roasted flavor, and turmeric extract mixed within it. Vegetable stock will dilute the chicken flavor; roasted flavor could be anything under the sun, and turmeric powder for coloring? I think not; why does a stock need coloring?
With this recipe, you get to use up all the ingredients in your kitchen, save money, and know exactly what’s in it. Taste this perfect golden chicken broth, and you’ll never return to the store-bought mystery stock.
I could go on and on about the benefits of making your stock, but I’m just going to have you make it and fall in love.
On a side note, make this stock this week and prepare and use it in this Chicken Noodle Soup!
“The Flying Chef”
Yield: ~6 Cups
Prep Time: ~15-20 Minutes Inactive Time: ~3 Hours 20 Minutes Total Time: ~3 Hours 35-40 Minutes
1. Three Carrots Peeled and Diced
2. 1/2 White Onion Diced
3. 1/2 Celery Rib
4. 1 Whole Leek Chopped
5. 1 Tbsp Unsalted Butter
6. 18 Cups Cold Water
7. 2 Boiling Fowls (Or Full Chicken Carcass)
8. 1 tsp Salt
9. 1 Bay Leaf
10. 12 Stalks of Parsley
11. 3 Thyme Sprigs
12. 1 Rosemary Sprig
13. 4 Pepper Corns
14. 4 Whole Cloves
1. Heat a small frying pan over low heat and melt the butter. Add in the carrots, onion, celery, and leek. Let the vegetables sweat for 10 minutes.
2. In a large stockpot, add the cold water, chicken, and salt. Bring to a boil over high heat.
3. Slowly and carefully skim the fat and impurities on the surface.
4. Tie together the bay leaf, parsley, thyme, and rosemary, and add to the stockpot along with the peppercorns, cloves, and previously cooked vegetables. Let the stock simmer very gently and evenly for three hours. Check every half an hour or so and skim any impurities that float to the top.
5. Pass through a sieve or cheesecloth and let cool. Reserve in the fridge or freezer until needed.
Recipe By: Chef Olson Thewoodenspoonchefs.com
Did you make this recipe? Take a picture and tag on instagram at the_wooden_spoon_chefs
- Boiling Fouls can be found in stores such as Lakewinds or Whole Foods. If you cannot find them, chicken bones will do just fine, in which case you'd be making a bone stock. You may need to add a few more bones to get a stronger flavor