Thursday, January 27, 2011

12) White Chicken Stock (An Easy Investment)

I) This may be boring. Although I find it unbelievably interesting and complex, I will be the first to admit that it doesn’t seem like the most interesting thing in the world. What are we talking about? Stocks. No not those stocks. Chicken, beef, veal, vegetable, fish. The building blocks of western cuisine (not to mention the base of many noodle soups). What is a stock? It’s basically water flavored with bones and aromatics. The water acts as a solvent, drawing out all the molecules from the bones and vegetables. It also breaks down the proteins, such as collagen, which give the water a richer consistency. Stocks are the building blocks of many sauces and not to mention the core of my favorite soup, Pho.

II) White Chicken Stock


· Bones

· Vegetables (celery, onion, and carrots is traditional)

· Enough cold water to cover

· Time


1) Add bones and chopped vegetables to a pot. Cover with cold water. Bring to a boil and lower to bare simmer. Simmer for 4-5 hours for maximum extraction. Skim any foam that forms and discard. Strain and use within 2 days or freeze into ice cubes.

III) Results and Discussion

The stock came out perfectly. I’ve never actually made a stock for the sake of stock making. I have made a stock but always in the process to make a soup (Vietnamese soups), but never as a standalone process.

IV) Sources:


V) Pictures!

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