Chef Sherman's-- Cooking tip #2
Applies to: Sauces
Note: What some experts say!
To be honest I must admit that the canned or
boxed stuff can suffice most of the time. In fact my pantry is
full of Swanson's chicken broth (some other brands are good too).
But for the cooking purist (and most good cooks would agree), stock is relatively simple to make and
the effort is worthwhile. The difference is 'you savor' the flavor.
In a large pot, cover 4 pounds of washed, raw
chicken bones or parts
with cold water--enough to cover them by 5 inches.
Necks and backs are
the most flavorful bones of the chicken, so
they are ideal, but you
can also make a wonderful chicken stock
with a whole, cut-up, raw
chicken. Bring water to a boil. Once the
water is boiling, skim the
fat and scum that have risen to the top
with a ladle or spoon. Add 1
pound of a combination of chopped carrots,
onions, and celery, and the
herbs of your choice. Cook chicken stock
for about three hours--long
enough for the full flavor to come to the
fore. It is important to
make sure that the bones stay covered
during the entire cooking
process, so add more water if needed.
Strain the stock through a sieve
or a colander before using, refrigerating,
You have completed the procedure.