Chicken Stock

I thought that I wanted to post something other than sweets/dessert this time. It seems that my blog is overflowing with pictures and recipes for sweets! So, this time, I decided to write on stock. According to Professional Cooking 5th Edition, Stock may defined as a clear, thin liquid flavored by soluble substance extracted from meat, poultry and fish and their bones, and from vegetables and seasoning. 

It is a liquid which we often use in sauce and soup making. Sometimes, I use them as a seasoning in preparing stir-fry vegetables and in preparing pasta dish. The common ingredients in preparing stocks are bones (the major ingredients), meat, mirepoix (combination of onions, carrots and celery), herbs and spices. Some chefs would use scraps and leftovers from other vegetables. It is a great way to not let ingredients to go to waste!

 You may prepare them and keep them in a container to be use later. Besides, I think that using chicken stock is a whole lot better and healthier than using those chicken cube or chicken powder sold in the market.

Did you make your own stock or would you prefer to use the pre-made, convenience chicken cube and such?

Chicken Stock

Leftover bones and skin from raw chicken carcass
Cold Water
Celery
Onions
Carrot
Herbs (parsley, bay leaf, peppercorn)

1. Blanch the bones - Rinse bones in cold water, place them in stockpot and cover with cold water. Bring to boil. Drain the bones and rinse them well.
2. Place the bones in the stockpot and cover with cold water. Bring to boil and reduce to simmer. Skim the scum (the impurities floating in the stock) carefully.
3. Add the mirepoix and other herbs and simmer for 3 to 4 hours. Skim the surface when necessary and add water to cover bones if necessary.
4. Strain liquid though a china cap with cheesecloth.
5. Cool the stock, and keep them refrigerate until needed.

Tips:

* Don't add in salt in stock.
* You may add in scraps or leftover vegetables into your stock. Sometimes I add in leek and mushroom stalks in my stock.