Chicken Stock
Also called broth
Chicken stock is made by simmering chicken bones and vegetables for a savory base.
Flavor profile
Aroma: savory, herb-infused
Good to know
Origin: Global
Forms: liquid
Storage: Refrigerate and use within a week; can be frozen for longer storage.
How to use chicken stock
Soup Bases
Use chicken stock for its gelatin; it enriches soups and balances other ingredients.
Deglazing and Sauces
Deglaze pans with stock; collagen adds a smooth texture to sauces.
What goes with chicken stock
- Bay Leaf. Bay leaf adds herbal background to chicken stock as it simmers.
- Thyme. Thyme's essential oils infuse savory notes into chicken stock.
- Celery. Celery's crisp aromas brighten chicken stock's hearty flavors.
- Garlic. Garlic's sulfur compounds add pungency to chicken stock.
- Leek. Leek's mild sweetness deepens chicken stock's savory flavor.
- Lentil. Lentils soak up chicken stock's savory depth as they soften.
- Onion. Onion's sweetness and savory depth are the standard base for chicken stock.
- Rice. Rice cooked in chicken stock takes on its savory flavor.
Mistakes to avoid
- Boiling causes cloudiness from proteins.
- Too much salt hides delicate flavors.
Ideas for tonight
- Simmer risotto for savory depth.
- Make a hearty chicken noodle soup.
- Use as a base for gravy.
Chicken Stock: questions
What does chicken stock taste like?
Chicken stock is made by simmering chicken bones and vegetables for a savory base. Its strongest notes are warm, with an aroma that is savory, herb-infused.
What goes well with chicken stock?
Chicken Stock pairs best with bay leaf, thyme, celery, garlic, leek. Bay leaf adds herbal background to chicken stock as it simmers.
How do you use chicken stock in cooking?
Soup Bases: use chicken stock for its gelatin; it enriches soups and balances other ingredients.
How should you store chicken stock?
Refrigerate and use within a week; can be frozen for longer storage.
What is the most common mistake with chicken stock?
Boiling causes cloudiness from proteins.
