Chicken stock has a mellow quality that makes it particularly versatile in soups and sauces. This is a “white” stock, since it’s made with raw chicken bones. You can substitute the carcass from a roast chicken, like our Simplest Roast Chicken. This stock is purposely unsalted, since you will use it as an ingredient in other dishes–as a base for soups and sauces, for example, or to cook rice and other grains. Simmering the chicken bones extracts tons of flavor of a stock that’s a far cry from store-bought chicken broth.
On Friday, I wrote about nostalgiancholy being the predominant emotion of the season for me. And that holds true. But as the mornings grow misty and frost etches the windowpanes, I also feel the desire to find abundance in frugality, joy in what we already have. One way to do both, I’ve discovered, is to create a variety of economical stocks from scraps I’ve accumulated that then become the base for soups (and whole grain risottos and sauces and . . . ) all winter long.
Great ideas to snip and save in the freezer for food-scraps stocks are:
- Leek trimmings
- Rinds of hard cheeses
- Heels of prosciutto, pancetta or salami
- Shrimp or lobster shells
- Chicken carcasses and wings
- Beef or pork bones
- Mushroom stems
And while you can feel free to raid the produce drawer for anything a bit beyond its prime, the golden rule is not to use anything slimy, moldy or smelly.
Formula for a Scraps Stock
- Char a halved onion, cut side down, with 1/8 cup of unpeeled aromatics (like garlic, ginger, shallots, lemongrass and the like, depending upon the flavor profile you’re shooting for) in a large stock pot over medium heat until well colored, about 5 minutes.
- Add a total of 4 cups additional coarsely chopped vegetable scraps (leek tops, celery, carrots, mushrooms stems, etc. in any combination) and shells or carcasses, and cook for 3 minutes, stirring often.
- Add 10 cups water, herbs (like bay leaves, thyme and rosemary) and 1 tablespoon miso, and bring to a boil. Skim off any foam that rises to the surface.
- Reduce heat to medium-low and add in any cheese, cured meat scraps or dried mushrooms.
- Simmer for anywhere from 40 minutes (for vegetable stocks) to overnight (for chicken or beef stocks)
Note that while stocks should be full-flavored, they are intentionally underseasoned (unlike broths) in order to make them super versatile. This gives you freedom later to reduce the stock or use it in a highly seasoned dish without it imparting too much saltiness.