I used to be really intimidated by casual cooks who made their own chicken stock. It just sounded like something only professional chefs and cooking school graduates were qualified to do. I also used to think that the stuff you bought in cans or cubes was essentially the same thing. I’m often wrong but usually not on such a grand scale.
The truth is that making your own chicken stock just might be the easiest thing you can do in the kitchen. It’s pretty much impossible to screw up – the only skills required are the ability to quarter an onion and boil water. The only downside is time. Yes, it takes 3 ½ to 4 hours to make chicken stock but there’s less than 30 minutes of active cooking time during that period. And the payoff is so significant that if you like to cook, there is no excuse for not making your own. Save your fear of culinary endeavors for making soufflé – there is no reason to be intimidated by chicken stock.
As for canned chicken broth, chicken bouillon cubes, even that refrigerated stock you can get now, have you ever heard the expression ‘like water for chocolate’? I think you know what I’m saying. The flavor and depth of homemade stock versus canned broth is night and day – not only will you taste the difference, you’ll be able to see it (stock actually adds structure to your sauces the way that salty colored water, aka canned broth, cannot). In my experience, making and cooking with your own chicken stock is life changing, as far as the kitchen goes.
So plan a day to make some stock – all it takes is a little preparation to have the ingredients on hand and some time. Believe me, you will never use the canned stuff again.
For anyone who’s interested, the recipe I use (from Sara Moulton) is in the comments.
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5 lbs chicken wings
2 medium onions, quartered
2 small carrots, halved
2 stalks celery, halved
4 sprigs rinsed fresh parsley
2 sprigs rinsed fresh dried thyme
1 Turkish bay leaf
1 Tspn whole black peppercorns
1. Rinse the chicken wings, place in a stock pot and add enough cold water to cover by 2 inches. Bring just to a boil over high heat, skimming the surface with a slotted spoon and discarding.
2. Reduce heat to medium-low and simmer, skimming frequently for 20 minutes.
3. Add the onions, carrots, celery, parsley, thyme, bay leaf and peppercorns. Simmer for 2 1/2 hours. Strain the stock to remove the solids and return to the pot. Skim the fat from the top and then simmer for 30 more minutes. (you can also refrigerate for a couple hours after straining – the fat will harden on top and you can easily remove before the final simmer)
4. Cool and divide into containers. Can be refrigerated for several days or frozen for up to 3 months.
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