There’s nothing like a pot of chicken stock on the stove to fill the house with mouth-watering aromas. There’s something wonderfully reassuring and comforting about it, and it always makes me feel right at home.
Chicken stock is a great ‘use-it-for-anything-and-everything’ kind of stock. When I worked in a seafood restaurant, we even used chicken stock for making seafood risottos, because it adds a satisfying depth of flavour, without being overpowering. A good chicken stock provides you with the basis for all manner of dishes, from risottos and braises to soups and sauces. And as we all know, a steaming bowl of chicken broth (with a little fresh ginger and garlic) is a cure for all kinds of ailments.
As with stocks made from other meats, I make both white and brown chicken stocks. Although they are made from the same basic ingredients, with brown stocks, the bones and vegetables are thoroughly browned – usually by roasting in the oven – before adding water. As a result, brown stocks are darker in colour and have a richer, fuller flavour than white stocks. They have different uses, too: white stocks are perfect for delicate sauces and soups, whereas brown stocks are better for robust stews and braises or for strong, intense sauces.
Many recipes ask you to skim away all the fat that rises to the surface of your stock as it cooks and to scrape off the solid fat that settles after it’s chilled. I’m not one for doing much skimming or scraping. I do scoop off any scummy bits and foam that come to the surface, as they can cook back into the stock and make it bitter, but I tend to leave the fat as I think it really adds to the flavour of the stock.
Once the stock has cooled down a bit, there are two ways to strain it. For a more rustic style, simply pour it through a fine sieve into a jug or bowl. For a clearer, more refined stock, or if you’re making clear broths or consommés, carefully ladle the stock out of the pot into a fine sieve. Leave to cool completely, then divide into batches and refrigerate or freeze. It keeps well in the fridge for up to 4 days and in the freezer for up to 3 months.
Use the same quantities and method to make white and brown turkey stock.