When the leaves begin to fall, comfort food is what we all crave. Soup is a popular form of comfort food the world over. Each culture has their own version of soup as comfort food, and most use chicken stock as their base.
Every cook should familiar with chicken stock. It does not matter if you use homemade or store-bought stock, both are very versatile. Many cooks use stock and broth interchangeably, but actually stock is made from the bones of an animal, while broth is made from the meat. Parts of the chicken without a lot of meat like the wingtips, necks, and backbones are the best for making stock.
You really notice the difference between broth and stock when you cook with them. Since stock is made from bones, it contains natural gelatin, also called gelee that makes foods taste richer. When stock is used in deglazing a pan, for instance, it helps bind the drippings better than broth. Stock that has been reduced has more gelatin than stock that has not.
Very Simple
It is very simple to make your own stock. Take a large pot of water and put in the bones from a roast chicken or add a whole raw chicken. Slowly warm it to a simmer and let it cook for three or four hours. Strain it and add some vegetables and herbs to add more depth of flavor. Simmer for a while longer, and then strain again. Put your stock in the refrigerator to cool. In the morning, trim off the layer of fat that is on the top. You can use the stock or freeze it for later.
Using Stock
Most people think of soup when stock is mentioned. Try as many recipes as you want... make chicken and dumplings or try a tasty chicken and rice soup recipe. Simply add the ingredients listed to create a world of flavors.
Stock also makes incredible rice. Whether you are just making plain rice or a risotto, using stock will make a big difference in the final product. Use it when making couscous as well for a flavorful alternative.
Take an ice cube tray and freeze some small cubes of stock. This lets you use just a little when you need a bit of flavor and moisture when heating leftover casseroles, vegetables, or stir-fries. Take one and use it to baste your roasted chicken, pork, or beef. The stock adds moisture and flavor to the meal.
Stock can also be used to saut your vegetables. Add the same amount of stock that you would normally use in oil. Just watch your food carefully since unlike oil, the stock will evaporate during cooking. Use some to deglaze your pan after frying chicken or other meats to make a tasty gravy or sauce. Stock is very versatile.
Every cook should familiar with chicken stock. It does not matter if you use homemade or store-bought stock, both are very versatile. Many cooks use stock and broth interchangeably, but actually stock is made from the bones of an animal, while broth is made from the meat. Parts of the chicken without a lot of meat like the wingtips, necks, and backbones are the best for making stock.
You really notice the difference between broth and stock when you cook with them. Since stock is made from bones, it contains natural gelatin, also called gelee that makes foods taste richer. When stock is used in deglazing a pan, for instance, it helps bind the drippings better than broth. Stock that has been reduced has more gelatin than stock that has not.
Very Simple
It is very simple to make your own stock. Take a large pot of water and put in the bones from a roast chicken or add a whole raw chicken. Slowly warm it to a simmer and let it cook for three or four hours. Strain it and add some vegetables and herbs to add more depth of flavor. Simmer for a while longer, and then strain again. Put your stock in the refrigerator to cool. In the morning, trim off the layer of fat that is on the top. You can use the stock or freeze it for later.
Using Stock
Most people think of soup when stock is mentioned. Try as many recipes as you want... make chicken and dumplings or try a tasty chicken and rice soup recipe. Simply add the ingredients listed to create a world of flavors.
Stock also makes incredible rice. Whether you are just making plain rice or a risotto, using stock will make a big difference in the final product. Use it when making couscous as well for a flavorful alternative.
Take an ice cube tray and freeze some small cubes of stock. This lets you use just a little when you need a bit of flavor and moisture when heating leftover casseroles, vegetables, or stir-fries. Take one and use it to baste your roasted chicken, pork, or beef. The stock adds moisture and flavor to the meal.
Stock can also be used to saut your vegetables. Add the same amount of stock that you would normally use in oil. Just watch your food carefully since unlike oil, the stock will evaporate during cooking. Use some to deglaze your pan after frying chicken or other meats to make a tasty gravy or sauce. Stock is very versatile.
About the Author:
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