Reconsidering Basics - DIY Chicken Bouillion

In a lot of ways, it isn't really necessary to write a post about chicken stock. After all, it's not as if there is any lack of articles on the topic: this blog, in fact, has run articles on stock instructional videos, stock shortcuts, using bones to make stock, and assorted stock tips. All in all, it would appear that this topic is more or less dead, and nothing useful could be added to the discussion.

Even so, I'm going to drag it out again. First off, I think a basic recipe is still missing from the Slashfood archive. Second, I haven't seen anybody really deal with the fact that it is very easy to reduce stock to glaze, which makes storage much easier. Perhaps most important, stock is the basic building block for thousands of recipes, and an ability to make it is fundamental for any home cook.

Those of us who didn't grow up with our own personal oil well tend to be overwhelmed by the idea of simply creating something of real value. However, that's exactly what chicken stock involves. For the cost of a few vegetables, some herbs and a couple of chicken backs (currently 92 cents a pound at my local grocery store), it is possible to produce something amazing. Chicken glaze is worth a small fortune, especially if you buy it at Williams-Sonoma, but a huge batch of it can be made for approximately the price of a couple of McDonald's value meals.



Beyond that, homemade stock gives you the option of controlling the things that go into your body. In the case of salt, for example, College Inn low-salt stock contains 450 mg of sodium per serving. By comparison, my most recent batch of stock contained absolutely no added salt.

Finally, if salt, cost and the pure act of creation aren't enough to recommend homemade stock, then it might be worth noting that it just plain tastes better. Even without salt, my stock has a rich, filling chicken flavor that puts even the best store-bought stocks to shame!

So, anyway, here's a recipe. It makes a basic, standard stock that is tasty and moderately attractive. I would suggest setting aside a few hours for stock making, as it needs to cook for a long time. Personally, I laid in a stock of kids' movies and had a fun afternoon with my daughter. Enjoy!

Rich Chicken Stock

5-6 pounds chicken parts
1 onion, coarsely chopped
1 carrot, peeled and cut into 1/2-inch segments
1 celery stalk, leaves reserved, cut into 1/2-inch segments
1 bay leaf, preferably fresh
10 sprigs fresh thyme
1 bunch parsley
Olive oil for greasing

Preheat oven to 425 degrees. Place chicken parts, celery stalk, onion and carrot into greased roasting pan. Roast, stirring every 20 minutes or so, for one hour. Remove from oven and pour the chicken and vegetables into a large stock pot, along with the bay leaf, thyme and celery leaves. Make sure to include all the drippings from the roasting pan, deglazing with water if necessary.

Fill the stock pot with enough water to submerge the chicken and vegetables. Bring to a boil over medium heat, then reduce heat to a light simmer. Cook for at least three hours, skimming off impurities and replenishing water as necessary.

After simmering for a minimum of three hours, strain the stock into a large bowl. If you wish, you can use the leftover chicken and vegetables to prepare a second batch of stock. It will not be as strong as the first batch, but will still be fairly useful.

Chill stock in refrigerator until fat congeals. Throw away the fat or reserve for future use. Return the stock to the stove and bring to a boil over medium-high heat. Reduce the stock until it is thick enough to coat the back of a spoon, dropping the heat as it grows more syrupy. Pour into a shallow container and refrigerate until it gells up (it should have the texture of thick gelatin). Cut into tablespoon-sized cubes and freeze.

To reconstitute your stock, simply dissolve one cube into one cup of boiling hot water.