As the new year approached, both Nancy and I resolved to cook more homemade stocks. Now we’re putting our chicken bones where our mouths are – in more ways than one. Here are our two preferred methods.
1. Stein's Chicken Stock A La Smitten Kitchen
After years of experimenting with chicken backs, necks and thighs to make rich chicken stock, I’m converted to the Cook’s Illustrated method, as slightly revised by Deb Perelman in her Smitten Kitchen blog. Nothing could be simpler.
Here's what you need: 3 pounds of chicken wings, 3 quarts of water, a diced onion, a garlic clove and a little salt to taste. Put ‘em all together and simmer at the barest bubble for 4 to 5 hours, strain and you’re done. Nothing else — no carrots, no celery, no parsley, no nothin’.
If you like, you can ‘fridge it overnight and lift off the solidified chicken fat in the morning. It’s the cleanest, richest flavor I’ve ever gotten.
2. Nancy's Roast Chicken Stock
On the other wing, Nancy likes to use the carcass from a homemade or store-bought roast chicken, along with the goo at the bottom of the pan and any chopped up vegetables left down there, too. Put’ em all together and simmer.
Now, not only do I expect many Food for Thought readers to claim they have a better way — I’m hoping you will. So let’s hear it, eaters.
“Only the pure in heart can make good soup.”
-- Ludwig Van Beethoven
