You may have often wondered what the difference is between stock and broth when it comes to cooking. When making a stock, the same ingredients go into it as the broth, only in the stock, we use the appropriate bones with any pieces of meat left on them.
For instance, if youve cooked bone-in steaks or chops on the grill or have the carcass left from a roasted chicken or turkey, you should save all of the bones (you can smash them down to fit in a ziploc bag) and refrigerate or freeze them if you have the space. Then all you have to do is add them to the pot.
This recipe makes a condensed stock, so it goes so much further and lasts you so much longer. See the instructions at the end of the recipe for dilution of your condensed stock. To make a delicious vegetable broth, just follow the directions for this recipe and omit the chicken bones.
A large, deep cooking pot with a lid
A long stirring utensil
Another deep pot
A sieve or colander
2 3 whole chicken carcasses
3 carrots cut in chunks
1 whole bunch of flat leaf parsley
3 ribs celery, cut in 1 pieces
4 roma tomatoes, washed and cut in half
2 onions, washed and cut into quarters
With the skins left on.
Preheat the oven to 400 degrees F.
1. Place the carcasses on a large sheet pan with a lip and roast them for at least 40 minutes or until starting to change color and the meat starts to crisp.
2. Add the carrots, parsley, celery, tomatoes, and onions to a large, deep cooking pot. Add the roasted carcasses and fill the pot with water to cover the ingredients by at least 3 inches.
3. Bring the pot to a boil and then reduce the heat to a bubbling simmer and cover tightly with the lid. Cook the stock for at least 2 hours (2 œ hours preferred).
The next step is where you are going to condense the stock. Therefore, you need to have either the air conditioning turned on or the windows open. This may create a lot of steam depending on the ventilation of your kitchen.
4. Remove the lid with caution so that the steam escapes AWAY from you when you remove the lid. Turn the heat to medium high and boil rapidly for at least 45 minutes to 1 hour. Turn off the heat and let cool a while before the next step.
5. Place a double fold of cheesecloth in a strainer or colander and place this over a deep pot to catch the stock.
Please do not attempt to lift a heavy pot of hot liquid to strain the stock.
Instead, use a large ladle or a similar utensil until you get close to the bottom of the pot, then pour the rest of the stock through the cheesecloth. Repeat this procedure until you have a good-looking stock - do NOT press the bones etc. through the cheesecloth. It will cause a cloudy stock.
The stock will turn to jelly when it has cooled down and refrigerated. So, how do you dilute your stock jelly?
That is totally up to you to be honest. I have added the condensed stock into a skillet to make a gravy and added water to the soup pot with equal amounts of stock. For a more vibrant flavor, but you can experiment to your own taste. A rule of thumb for me is a 1:1 ratio. That is, for 1 cup of stock, mix in 1 cup of water. Add more or less depending on the recipe. Always taste to get an accurate flavor.
In addition, as always when making stocks or broths, add salt and at the end. Store in portions in airtight baggies or containers in the freezer for up to 3 months and in the refrigerator for 5 days.