The main difference between broth and stock is that broth is usually just meat simmered with water and vegetables, while stock is made by browning meaty bones and then simmering them. This produces a richer, more flavorful broth. This recipe produces stock that can be diluted before using. It cooks easily in the slow cooker and gives you a good quantity of stock. You can use any chicken bones that have most of the meat removed. I often buy chicken breasts, remove most of the meat to make a much cheaper boneless, skinless breast piece, and then use the ribs and backs to make stock.
INGREDIENTS:
- 1½ pounds (680 g) meaty chicken bones
- 1 cup (160 g) sliced onion
- 1 cup (130 g) sliced carrot
- 1 cup (100 g) sliced celery
- 1½ cups (355 ml) water
- ½ teaspoon black pepper
- 1 teaspoon thyme
PREPARATIONS:
- Place bones and vegetables in a single layer in a roasting pan and roast at 350°F (180°C, or gas mark 4) until browned, about an hour.
- Transfer the browned bones and vegetables to a slow cooker.
- Pour water over the bones and vegetables in the slow cooker.
- Add black pepper and thyme to the slow cooker.
- Cook on low for 8 to 9 hours.
- Remove the meat from the pot and let it cool until easy to handle.
- Remove the meat from the bones and save it for another use.
- Strain the vegetables from the stock and discard them.
- Cool the stock in the refrigerator and remove the fat from the top.
- The stock can be mixed with an equal amount of water and used in any recipe calling for chicken broth.
- Both the chicken and the stock can be frozen until needed.
SPECIAL INSTRUCTIONS:
- Dilute the stock with an equal amount of water before using in recipes.
- Freezing the stock in smaller portions can make it easier to use as needed.
NUTRITIONAL INFORMATION PER SERVING:
- 123 g water
- 134 calories (35% from fat, 53% from protein, 12% from carbs)
- 17 g protein
- 5 g total fat
- 1 g saturated fat
- 2 g monounsaturated fat
- 1 g polyunsaturated fat
- 4 g carbs
- 1 g fiber
- 2 g sugar
- 143 mg phosphorus
- 33 mg calcium
- 1 mg iron
- 92 mg sodium
- 290 mg potassium
- 2836 IU vitamin A
- 26 mg ATE vitamin E
- 3 mg vitamin C
- 69 mg cholesterol
Yield: 8 servings
To make chicken stock, a combination of chicken bones, such as carcasses or leftover bones from cooked chicken, is simmered with water and aromatic ingredients. The aromatic vegetables commonly used include onions, carrots, celery, and garlic. Herbs like parsley, thyme, and bay leaves are often added to enhance the flavor profile.
The bones and vegetables are slowly simmered for several hours, allowing the flavors to infuse into the liquid. This process extracts the essence and natural gelatin from the bones, resulting in a flavorful and slightly thickened stock. Skimming off any impurities that rise to the surface helps to maintain a clear and clean stock.
Chicken stock serves as a fundamental ingredient in many recipes, particularly soups, stews, and sauces. Its savory taste and aroma add depth and richness to dishes such as chicken noodle soup, creamy chicken and vegetable soup, or velvety sauces for poultry or pasta. It can also be used to cook grains like rice or quinoa, infusing them with a delightful chicken flavor.
In addition to its use as a cooking ingredient, chicken stock can be enjoyed on its own as a comforting and nourishing beverage. Sipping a warm cup of chicken stock can be soothing and satisfying, especially during cold weather or when seeking a light and flavorful drink.
When selecting or making chicken stock, it’s essential to consider the sodium content. Some store-bought varieties may contain added salt, so choosing low-sodium options or making homemade stock allows for better control over the amount of salt used.
Chicken stock is a versatile and essential ingredient in the kitchen. Its ability to enhance flavors and provide a robust foundation makes it a staple in numerous recipes. Whether used as a base for soups, sauces, or enjoyed on its own, chicken stock adds a delicious and comforting element to a wide range of culinary creations.
