Good ol’ Chicken Stock
What’s the difference between chicken stock and chicken broth? Even though the terms are used interchangeably, chicken broth has more gelÃ©e properties when reduced to make sauce, so you want to use fleshier chicken parts to make broth. That gelatinous quality will bind up pan drippings better for a beefier reduction. Chicken carcass will suffice to make chicken stock for almost any kind of soup. Breast and neck bones are great but you can also buy whole chicken carcasses in Chinatown for a dollar. I always add celery stalks, leeks and carrots when I make either. Browning them first with garlic and onions will give your stock or broth a more roasted taste in the end. I use quart containers I’ve saved from my parents’ Chinese takeouts to store the stock in the fridge for up to three weeks.
2 chicken carcasses
3 garlic cloves, crushed
1 large onion, quartered
2 celery stalks, cut into thirds
1 carrot, cut into thirds
1 large leek, cut into thirds
salt, pepper and oil
1. In a large stock pot, sautÃ© garlic and onions in hot oil. Lightly brown all the vegetables before adding the chicken bones. Let the chicken bones heat up in the pot while stirring ocassionally to avoid sticking.
2. Add enough water to cover the chicken bones. Bring to a boil over high heat and let the impurities rise to the top. Scoop and discard the impurities using a strainer. Reduce heat and let the stock simmer for 2 to 3 hours until water is reduced.
3. Remove from heat and let stock cool for a few minutes. Store in quart containers and put in the fridge. Excess fat should rise and coagulate on top and you can remove them before using.