Culinary Quickies March 2023

by | Mar 5, 2023 | Food, Regular Feature

Reader Question: 

How do I make clear chicken broth/stock?

Answer:

Let’s start by defining both stock and broth. According to classically trained chefs, stock is made from the bones with a few vegetables to season the liquid which when cooled will take on a gelatinous texture from all of the collagen released from the bones. Broth, on the other hand, is made from meat and vegetables (occasionally bones) to create a less gelatinous, flavorful liquid. Both stock and broth can be used as a base for soups or served warm as stand-alones. To make a clear but delicious chicken broth or stock follow the method below. Remember, cooking is often about method and if a clear broth or stock is what you want, the method needs to be followed carefully.

Flavorful Clear Chicken Stock

Ingredients

1 whole roasting chicken

Collected chicken bones (leftover from roast chicken or from cutting a whole chicken into parts)

A mesh/cheesecloth bag 

1 large onion

2 or 3 large washed carrots

A few stalks of celery 

1 celery root bulb

2 or 3 washed parsnips 

Salt and pepper to taste

8 quarts cold water

Step by Step Instructions

Step 1

Place the collected chicken bones into the mesh/cheesecloth bag and tie well. Place these with all of the remaining ingredients into a large 12 quart stock pot.

Step 2

Bring the contents to a rapid boil and immediately reduce the heat to a simmer.

Step 3

Cover, leaving the lid slightly askew to allow it to vent.

Step 4

Simmer for 4 hours.

Step 5

Remove from the heat and allow to cool.

Step 6

Very carefully remove the chicken and the bag of bones. The chicken meat can be used for other recipes like chicken salad, or added into a soup, for example.

Step 7

When cooled, pour the room temperature liquid through a cheesecloth-lined colander into a second pot. This will remove the cooked vegetables and any scum from the chicken.

Step 8

Discard the contents of the cheesecloth.

Step 9

Wash the pot and then place the colander lined with a clean cheesecloth over the pot and pour the liquid through it again.

Step 10

Discard the second cheesecloth and its contents.

Step 11

The remaining liquid is chicken broth and should at this point be clear.

Step 12

Place into clean jars or containers, refrigerate for up to 3-4 days or freeze for up to 6 months.

Step 13

Use in soups, as a liquid for cooking grains, or as a cooking liquid for various recipes.

To submit a question please email Shoshana at: foodeditor@unorthoboxed.com 

Related Articles

Related