Chicken Stock Recipe on Food52 (2024)

FAQs

What is the correct ratio for chicken stock? ›

A good rule of thumb is that for each pound to pound-and-a-half of chicken, you'll need one quart of water, or enough to just barely cover everything. Any more than that and you'll have a watery chicken stock or need to simmer it for much longer to get it flavorful enough.

Put everything in a large stock pot – Place the chicken carcasses, vegetables, herbs and water in a large 7 litre /7 quart stock pot. 3 litres / 3 quarts of water should just about cover everything. If not, do a bit of pushing and poking to rearrange the carcasses and ingredients more snugly in the pot.

Stock is generally made from bones, and broth is generally made from flesh. In both cases, they are often supported with aromatic vegetables, but in the case of stock, left unseasoned for maximum flexibility in recipes, whereas broth will usually contain at least salt and pepper.

Simmer with fresh herbs.

Bay leaves, thyme, rosemary, sage, lemongrass, and lime leaves are simple upgrades to store-bought stock. Also consider saving herb stems for quickly simmering in soup broth instead of using whole herbs.

Add enough cold water to the pot to cover the chicken and aromatics by 3 inches (about 6 quarts of water). Bring to a boil over high heat. Reduce the heat to maintain a gentle simmer and cook, occasionally skimming the surface to remove foam, scum and fat, until the stock has reduced by about one third, about 3 hours.

There's a limit to how much flavor a given ingredient will impart—past that, extra time just turns everything to mush. Big beef or lamb bones can be cooked for up to eight hours, or overnight. Chicken bones are more like four to six. Veggies give up all their flavor in about an hour.

Acid is the Secret to Richer, Thicker Chicken Stock

Whether it's white wine or vinegar, a touch of acid added to the simmering pot will create a richer finished product.

Simmer uncovered for 6 to 8 hours. Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees.

1 Answer. Per Knorr, you would dissolve one cube in 2 cups of water (500 ml), so you would use 2 cups of homemade stock and deduct 2 cups of liquid from the recipe.

Cook for at least 10-12 hours, or until reduced by 1/3 or 1/2, leaving you with 6-8 cups of bone broth. The more it reduces, the more intense the flavor becomes and the more collagen is extracted. We find 12 hours to be the perfect cook time. Strain and use or store.

Is bouillon the same as stock? ›

Chicken bouillon is a concentrated flavor enhancer available in both powdered and cube form. Think of it as chicken stock condensed into a convenient package. Chicken bouillon is made by dehydrating chicken stock. It gives you a concentrated product that can be easily stored and used when needed.

In most cases, stock and broth are interchangeable. If you're in the soup aisle and can't remember whether the recipe called for stock or broth, either will do for making soup, gravy, or a flavorful pot of rice or grains. Keep in mind that stock is unseasoned, and broth is seasoned.

If you can pack in even more chicken and aromatics, your stock will only get richer and more gelatinous. As for time, if you don't cook a stock long enough, you risk not extracting sufficient flavor or gelatin. Cook it too long, though, and you get into a case of seriously diminishing returns.

Parsley, bay leaf, thyme, and crushed peppercorns are the standard seasoning. Other herbs and spices are incorporated depending on the desired results. Because stocks are basic mise en place preparations, salt is usually not added directly to them, but instead added to later preparations.

The price-to-earnings (P/E) ratio is quite possibly the most heavily used stock ratio. The P/E ratio—also called the "multiple"—tells you how much investors are willing to pay for a stock relative to its per-share earnings.

The stock to sales ratio can be calculated by dividing the average inventory value in a certain period of time by the net sales achieved in that same period of time. This can be turned into a percentage by multiplying it by 100.

A common stock ratio, often referred to as the equity ratio, is a financial metric that measures the proportion of a company's total equity financed by common stockholders relative to total assets. It is calculated by dividing common stock equity by total assets.

For every two quarts of water, I also added at least one large diced onion, two large diced carrots, two ribs of celery, and about four crushed cloves of garlic. A nice tuft of parsley completes it, though fresh thyme and bay leaves are also good to include.