In our throwaway culture, few people take the time to make real bone stock, an essential ingredient in French and other traditional cuisines. However, real chicken stock, also known as chicken broth, is easy to make yourself. Since you use ingredients that are normally thrown away, chicken stock offers a useful way to save money on food.
The traditional stockpot is a large, tall saucepan, that allows you to make a large quantity of stock. To make good quality stock requires long simmering, so it is well worth investing in a good quality stockpot to allow you to make sufficient volume of chicken stock to justify the work involved.
How to Make Real Chicken Stock or Broth:
- Ask your butcher for chicken bones that he is planning to throw away, or keep the carcass of your roast chicken. Use kitchen scissors to break the bones into smaller pieces; this increases the surface area of bone exposed to the stock, and thus increases the quality and nutrient value of your stock.
- Place the bones in your stockpot, and cover with cold water. If you have chicken gizzards then add these to your stockpot. Add a half tablespoon of white wine or cider vinegar per litre or quart if you have it. You may also add coarsely chopped pieces of celery or carrot for added flavour.
- Bring your stock to the boil very slowly, it is this slow heating which helps to extract all the goodness and flavour.
- Bring the stock to the boil, and simmer slowly for at least six hours, and up to 24 hours. If you cannot do this in one session then it is possible to remove the stockpot from the heat and leave it in a very cool place for a few hours before bringing it back to the boil and simmering again for at least an hour.
- Strain the stock from the bones, discard the bones and allow to cool. Remove the fat from the surface. The stock should cool to a firm jelly, thanks to its high gelatine content.
Storing Chicken Stock
You can deep freeze small portions of stock; this is convenient for use in sauces and soups. Pour or spoon your strained, cooled stock into freezer bags or plastic storage containers suitable for freezing.
Chicken stock will also keep in the refrigerator for a few days.
Cooking with Chicken Stock
Chicken stock is a wonderful base for all sorts of soups and sauces. For a very simple instant chicken soup simply add sea salt (unrefined sea salt is best, such as French Sel de Guerande), ground black pepper and crème fraiche, or soured cream, to your boiled chicken stock. If you enjoy spicey foods, add a little chilli powder to your instant chicken soup; this is a wonderful soothing soup if you are coming down with a cold or the 'flu!
Other types of Bone Stock
Stock may be made from a wide variety of animal and fish bones, but do follow detailed instructions to ensure good results. Sally Fallon's fascinating book Nourishing Traditions includes an excellent section on the preparation, use and benefits many types of bone stock.
Related ArticlesReaders may also enjoy Gourmet Cooking for Less along with Save Money on Food.
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