This is the biggest thing they pushed in culinary school. In the French kitchen it’s all about the sauce. And stock is always the base of any sauce.
Big time chef’s are always pushing it in their gorgeous cookbooks. Make a stock. Make a broth. It’ll make the dish!
Enough with the imitation and caldos.
Let’s do it!
Don’t be intimidated. No technique or fancy equipment is involved. Just some basic ingredients and time. And trust me, once you’re on board you’ll never go back!
Get fresh, folks.
Make a bit batch, portion and freeze.
It cost next to nothing and carnecerías are more than happy to give you leftover chicken bones for free here in Buenos Aires.I started roasting my chicken bones after I saw an article featuring Anthony Bourdain’s dark chicken stock.
Flavor develops when caramelization happens. So this must mean a more flavorful stock, right?
However maybe you’re looking for more delicate flavors depending on your final result. In this case, don’t roast, just boil/simmer everything together in a pot, no browning the bones or vegetables.Your mirepoix is the next component. Generally a base of onion, carrot and celery. Leeks can be used too.
You can pop these in the oven and get them nice and brown if you’re going the dark chicken stock route.
I blast the oven as high as it will go. Add a touch of vegetable oil and start roasting.
My go to additions- fresh thyme, bay leaves, peppercorns, garlic cloves, green onions.
Don’t add salt. We never add salt to stock!
We also don’t stir. We don’t want all those impurities making their way up top to go back in. A clear stock is the goal. Rich in color. But not cloudy.
I ladle out the stock through a chinois when it’s ready. Lots of gunk tends to fall to the bottom of the pot so if we pour it all that funk will work it’s way back into the stock. That’s bad. Don’t do that. Ladle, not pour.
If you don’t have a chinois use a strainer. Maybe line it with cheesecloth or a coffee filter to keep all the small bits out.
- 2 kilos chicken bones
- 2 carrots
- 3 celery stalks
- 3 onions
- 3 garlic cloves
- 10 peppercorns
- small stash of fresh thyme
- 10 bay leafs
- squirt of veg oil
Crank that oven up and place your bones on a pan with a touch of oil. Roast til nice and brown.
Coarsely chop your clean veggies and repeat like the chicken.
Throw everything in a big pot and cover with cold water.
Scrape any sucs (brown bits) from the used roasting pans and add them to your pot. Use a little water to soften things up if necessary. Add in all that flavor.
Toss in your herbs, garlic, bay leaves and peppercorns and bring to a boil then lower to a simmer.
Foam and other funk will start rising to the stop, ladle it all out. All!
Simmer for 1-3 hours, however much time you have, really.