Basic Chicken Stocks

There are (4) basic schools of thought on chicken stock, in my experience:

  1. light and clear from simmering white meat and/or skin, few or no bones
  2. simmer the whole bird, save the meat, discard the bones, skim and save the fat
  3. use the whole bird, or any parts, to make a full bodied deep stock with herbs and aromatics like carrot, onion, garlic
  4. make a roasted stock with roasted and/or bones / meat / skin / fat, with herbs and aromatics as desired
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Categories: Basic Skills

One comment

  1. jake.carvey said on February 3, 2017 Reply

    Lauren Peterson Why do you save the fat?
    Like · Reply · 10 mins
    Jake Carvey
    Jake Carvey because animal fat is delicious, natural and healthy in measured amounts. Far healthier than margarine, vegetable oil, etc from what i know
    Like · Reply · 2 mins
    Jake Carvey
    Jake Carvey it also keeps very very well
    Like · Reply · 1 min
    Jake Carvey
    Jake Carvey and just think – you got it from something YOU just cooked. not from a factory where is was pre-cooked and pre-preserved
    Like · Reply · 1 min
    Jake Carvey
    Jake Carvey it’s also totally fine to skim it and throw it out. amazing how it naturally separates as it cools – nature knows a trick or two…
    Like · Reply · Just now
    Jake Carvey
    Jake Carvey its takes a tiny spoonful of naturally rendered animal fat to make anythign taste delicious

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