Homemade Pantry Staples Day: Seasoning Blends + 28 Quarts of Chicken Stock
Recipes in this Video
Chicken stock, a staple in French cuisine, forms the foundation for countless sauces, soups, and risottos. Traditionally made from leftover bones, it reflects the resourcefulness of home cooks. Today, chicken stock is embraced globally, with variations including Asian broths and Italian brodo, each showcasing local flavors and ingredients.
Ingredients
- ●chicken bones
- ●water
- ●carrots
- ●celery
- ●onions
- ●garlic
- ●bay leaves
- ●thyme
- ●peppercorns
- ●parsley
- ●leeks
- ●mushrooms
Instructions
- 1Roast chicken bones in a preheated oven until browned, about 30 minutes.
- 2Combine roasted bones, water, carrots, celery, onions, and garlic in a large pot.
- 3Add bay leaves, thyme, and peppercorns to the pot.
- 4Bring the mixture to a boil over high heat.
- 5Reduce heat to low and simmer gently for 4-6 hours, skimming foam as needed.
- 6Add parsley and leeks during the last 30 minutes of simmering.
- 7Strain the stock through a fine mesh sieve into another pot or container.
- 8Cool the stock quickly by placing it in an ice bath or refrigerating.
- 9Store the cooled stock in airtight containers in the refrigerator or freezer.
Ingredient Alternatives
chicken bones
Healthier: turkey bones
Cheaper: vegetable scraps
Turkey bones provide a similar flavor, while vegetable scraps reduce meat consumption.
bay leaves
Healthier: dried basil
Cheaper: oregano
Basil offers a different but pleasant flavor, while oregano is often more economical.
peppercorns
Healthier: white pepper
Cheaper: black pepper
White pepper is milder, while black pepper is more commonly available.
fresh thyme
Healthier: dried thyme
Cheaper: mixed herbs
Dried thyme is more shelf-stable, and mixed herbs can add complexity.
Techniques
Equipment
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