Chicken Stock

Chicken stock is made by simmering chicken bones and vegetables for a savory base.

Flavor

How to use it

Soup Bases. Use chicken stock for its gelatin; it enriches soups and balances other ingredients.

Deglazing and Sauces. Deglaze pans with stock; collagen adds a smooth texture to sauces.

Common mistakes

• Boiling causes cloudiness from proteins.
• Too much salt hides delicate flavors.

What goes with chicken stock

• Thyme. Thyme's essential oils infuse savory notes into chicken stock.
• Bay Leaf. Bay leaf adds herbal background to chicken stock as it simmers.
• Leek. Leek's mild sweetness deepens chicken stock's savory flavor.
• Lentil. Lentils soak up chicken stock's savory depth as they soften.
• Onion. Onion's sweetness and savory depth are the standard base for chicken stock.
• Rice. Rice cooked in chicken stock takes on its savory flavor.
• Celery. Celery's crisp aromas brighten chicken stock's hearty flavors.
• Garlic. Garlic's sulfur compounds add pungency to chicken stock.

Try tonight

• Simmer risotto for savory depth.
• Make a hearty chicken noodle soup.
• Use as a base for gravy.

Storage

Refrigerate and use within a week; can be frozen for longer storage.