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Chicken Stock
Chicken stock is a staple in most professional kitchens. It’s used in soups, braises, and sauces. With the help of a good chicken stock, starches are reheated, purées are loosened and vegetables are glazed.
- What do I look for? It’s best to make your own stock, but the quality of store bought stocks is getting better. Always buy low-sodium stocks and read the ingredient list to find stocks with very simple ingredients. Avoid stocks that have strong-flavored ingredients such as rosemary or mushrooms or “extracts,” and never buy stocks that have additives or preservatives such as MSG.
- Storing at home. Homemade stock will keep refrigerated for up to a week. Store-bought, pasteurized stock in an unopened can or box will keep for several months.
Chicken stock should be simple but flavored with the essence of chicken. You can make a richer stock that is great for soups or sauces by roasting the bones first. It’s best to cook the bones on the stovetop in the stockpot you are going to use and then add the other ingredients, but you can also roast them in the oven at 450°F. The more color you get on your bones, the richer and deeper your stock will be.