A rich, flavorful, and versatile chicken stock, made with a minimal investment of time and effort.
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.Unflavored gelatin improves the body of stocks made with parts of the chicken that are less collagen-rich.
There are a lot of tricks for beefing up a basic chicken stock—adding beef not being one of them. For example, I'll often throw in some chicken feet for extra gelatin, which makes a huge difference in the viscosity of the stock. Instead of being thin like water, gelatinous stock has more body and a slightly sticky texture when it dries on your lips—some of the qualities necessary for a great sauce.
At the same time, a good basic stock should not have any particularly strong or unconventional flavors. The goal here is versatility, so we want to make sure it will work with all kinds of recipes. An infusion of ginger or aroma of tarragon may be lovely in certain applications, but they're also very specific flavors that we may not want in a basic stock. We don't necessarily want the flavor of stock to dominate a dish made with it; we just want that dish to be enriched by the stock.
For this stock, I'm keeping it incredibly simple: chicken, carrot, onion, garlic, celery, and parsley. That's it.Stock can be made with a whole chicken, any of its parts, or a combination. In practice, it's usually made with the scraps and bones of a chicken that's already been butchered for other uses. Still, it helps to know how each part of a chicken can change the flavor of stock.
Instead of tasting flavorless and washed out, the chicken breast produced the cleanest-tasting stock, with the most intense chicken flavor. But it also produced the thinnest stock in terms of body. The whole chicken produced a middle-of-the-road stock: not as tasty as the chicken breast stock, but not as muddy as some of the others.
The whole aromatics, meanwhile, made the stock with the least flavor, which suggests that surface area really does make a difference in terms of flavor extraction, even with the extended cooking time of a stock. The final stocks were remarkably similar. If anything, the not-skimmed stock was a tiny bit clearer than the skimmed one, which definitely contradicted my expectations.
Chicken Low Carb Sauce Soup Stock
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