A true double stock is a culinary showpiece, an investment of time and ingredients that is worthy of its own spotlight.
Chicken stock—the inarguable empress of the kitchen, the golden panacea, the magical elixir—is a vital pillar of cuisines all over the world. It’s a near universal centerpiece of celebrations, of convalescences, and of holidays—including Thanksgiving dinner, where it is called upon to deepen gravies, baste turkeys, and add a savory jolt to casseroles and gratins. It’s also a substance of nearly limitless combination.
To bring the chicken-ness of stock to the fore, you can reduce the liquid by half, boiling it down to a murky richness. But I prefer to make what is known as a double stock—in culinary-school terms, a fortified stock, or, Frenchily, a, which classically refers to a clarification of the broth, and perhaps also the meat of more than one species. Whatever name you assign to it, the preparation can be summed up like this: when making stock, use stock as a base instead of water.
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