SOUP STOCK BROTH

One of my fondest memories from childhood is the smell of chicken soup that emanated from the kitchen on Friday nights. Mom would put a whole chicken in a big pot of water along with carrots; celery; parsley and onions, salt and pepper.  I think sometimes she added parsnip too. The soup cooked for hours. When mom took the chicken out of the pot, the poor thing looked shrunken and sad, as if it had wandered into a steam bath and couldn’t get out, which if you think about it, is exactly what happened.

Mom always said that chicken soup had medicinal properties and was really good for easing cold symptoms. She also said that using a kosher chicken gave the soup a deeper flavor. Turns out she was right on both counts. Bone broth has a high concentration of minerals, as well as collagen and gelatin, which can boost the immune system. To kosher a chicken you salt it to draw out all the blood. In the cooking world we’d say the chickens were brined.

I use a lot of chicken broth and sometimes stock when I am cooking. I load up on the cans and quart size packages whenever they are on sale. I finally decided it was about time I tried to make my own.

I met Chef/Instructor Mike Selman at Sur La Table. I had signed up to take his knife skills class. It was really good. Since the pandemic he has been teaching classes via Zoom. Since I have attended most of them, we developed a friendship. I asked him to explain to me: what was the difference between broth and stock, since some recipes say you can use either.

This is what he told me: “If you want to make stock, plan to be at home all day.” Chicken broth isn’t as time intensive, but it also doesn’t have the same rich flavor that comes from the bones that are used in making stock.”

The main difference between broth and stock is that broth is made primarily with chicken meat – thighs, breasts, etc. and is simmered on the stove for a relatively short amount of time.

Stock is made from chicken bones (such as the wings) whch you cook for many hours. The increased cooking times pulls more collagen from the bones, which deepens the flavor of the stock and can boost the immune system.

NOTE: Some chefs like to roast the bones before putting them in the pot because they think the roasting adds a sense of richness to the stock. Try it both ways and see which you prefer. 

MIKE SELMAN’S CHICKEN STOCK

Makes about 3 quarts

 Ingredients

• 3 lbs. chicken wings
• I large onion
• 1 medium carrot
• 1 rib celery
• 2 sprigs parsley
• 6 peppercorns
• 2 – 3 garlic cloves, lightly smashed (optional)

 Directions

1.  Roughly chop the carrot, celery and onion
2. Rinse chicken wings and place in a stock pot or other large pot
3. Add water to cover by 2 inches (at least 4 quarts)
4. Bring to a boil and then reduce heat to a low simmer
5. When foam starts to collect, skim it.
6. Repeat skimming until all the foam is gone
7. Add the rest of the ingredients.
8. If necessary add more water to ensure everything is covered by 2 inches
9. Cook the stock at a low simmer for at least four hours or up to 6 hours
10. Let cool and strain the stock through a fine sieve into as many containers as you need
11. Store in the refrigerator for 24 hours to cool completely
12. Skim fat that has risen to the top of the pot and solidified
13. Stock will stay fresh in the refrigerator for up to 5 days or up to 4 months in the freezer.