Friday, November 6, 2015

Perfect Chicken Stock for Soup

We have enjoyed our Perfect Roasted Chicken Dinner and now get to make the next step of our progression to Southern Chicken Stew with Gluten Free Dumplings.

Chicken bones and drippings to start the Perfect Chicken Stocks
Stock is so simple but you need to be careful about the temperatures used in order to get clear rich stock.
Building layers of flavors starts from the base of well roasted chicken juices and vegetables. I love the developed flavors of browned drippings. So when the roasting pan has the liquidy gelatin juices from a chicken, I cook them for 10 minutes first before adding the liquids.

Adding in the sweet flavors from the root vegetables of onion and carrot, the resinous accents from the stems of rosemary and thyme, saltiness from celery builds the layers of flavor that will support the Southern Chicken Stew with Dumplings.

Although that sounds like a lot of work, the reality is that all you need is a lot of vegetable matter, bones from the perfect roasted chicken, spices and filtered water. Well, and maybe a bit of wine.

Perfect Chicken Stock for Soup

By ,

Starting from a perfectly roasted chicken, learn how to make a full flavored, rich textured chicken stock, perfect for all soups and stews.
Perfect Chicken Stock from

Prep Time:5 minutes
Cook time: 120 minutes
Yield: 2 quarts
Category Soup
Equipment needed: Stock Pot
Roasting pan of carrots, celery, bones and juices from one Perfect Roasted Chicken
2 cups boiling filtered water
one large onion
One scraps bag from Freezer- containing the cut off ends of carrots, celery, kale stems, etc (optional)
Rosemary stems, Thyme Stems
1/2 teaspoon black peppercorns
1 bay leaf
2 carrots cut into chunks
2 celery stalks cut into chunks
1 cup white wine (optional)
water to cover the ingredients
1. While the juices are still in the pan, cook for 10 minutes to allow them to completely liquify and brown.
2. Pour the contents of the roasting pan from the Perfect Roasted Chicken into the stock pot over medium heat.
3. Pour the boiling water into the roasting pan, use a spatula to stir up all the browned bits on the bottom.
4. Add this boiling water to the stock pot.
5. Throw in all the vegetables and seasonings, being careful not to splash.  If you don't have a vegetable scrap bag, saved from vegetable preparation daily, use another carrot and celery stalk. If you used a lemon while roasting your chicken, remove it before making the broth
6. I like to add the wine, it works to both provide a bit of acidity and flavor but you can choose not to use it. The long slow cook removes the alcohol.
7. Add enough water to barely cover the bones, and vegetables.
8. Cover the pot, reduce heat to low and allow to simmer for a minimum of 2 hours.
9. Low and slow is the way to build body in a stock. The temperature being low is critical for melting the collagen of the joints into the gelatin of a good stock. Do not allow to boil.
I have a coffee warming burner on my stove, and frequently, I let my stock go all night long on this burner set on high. You can use the roasting pan in the oven at 200 degrees covered with a cookie sheet or foil as well.
10. Once the stock has cooked sufficiently, strain the stock into a new pot and chill, discarding the bones and vegetables.
11. Once cold, remove the fat from the surface of the stock.

We are almost ready for the Southern Chicken Stew with Gluten-Free Dumplings

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