Chicken Stock - White and Brown

Stocks are the secret weapon in many kitchens. They help add flavor and texture to dishes and sauces. You can purchase it from the store/supermarket or you can make your own. It is rather hard to come by a pack of pre-made stock no salt or msg (AKA: Yeast extract, yes some food labels use this term). Although I think some speciality stores do carry organic ones without salt or msg in them. I do sometimes use store bought stock out of convenience. Be careful using store bought stock as it can throw off the seasoning process (due to the salt/sodium content), especially if the dish requires a lot of reducing.

Home made stock is awesome and you can freeze it for months, taking it out only when you need to use it. The trick is freezing it in portions. You can use an ice-cub tray or small containers. Just remember to leave room for expansion of the liquid (about 20% space) or it'll break your container.

You will need to prepare what is referred to as Mirepoix (pronouced "meer pwah") in culinary lingo. I believe its a French Term meaning a rough cut of  Onions, Carrot and Celery. Its a base for countless soups, sauces and dishes.

( I adapted these stock recipes from chef Tom Colicchio's recipes)

White Chicken Stock.
Its has many uses in the kitchen, like to enhance soups, cooking pasta dishes etc.. It has mild flavor, which allows it to be versatile. Do not use leftover bones form a roast chicken, save those for brown chicken stock.

Ingredients:
1 carrot - roughly chopped
2 stalks of celery -  roughly chopped
2 large yellow onions - roughly chopped
2 leeks - roughly chopped (white and light green parts only. Discard the dark green and leafy parts)
1.5 kg chicken bones or chicken carcases. (you can get these from the butcher, wet market or even NTUC)
few sprigs of fresh thyme
few sprigs of fresh parsley
few peppercorns
1 bay leaf

Steps:
1. Rinse the chicken parts/bones. Remove skin and fat if any.

2. Place the chicken in a large pot of hot water, with enough water to cover all the chicken. Boil for 2 minutes. Then remove the chicken parts and set aside. Throw away the water. This step helps remove the blood and coagulated proteins. If you skip this step, you can just remove/skim off the gray scum that will form on the surface.

3. Place the chicken in a pot with fresh batch of water. enough water to generously cover all the chicken. Bring to a boil then reduce heat to a gentle simmer. Cover and allow simmer for 1 hour. Check occasionally to skim of the fat that rises to the surface. Add more hot water if necessary. Just to keep the water a the same level.

4. Add all the veg, herbs and peppercorns. Allow for it to simmer for another 30 mins. Strain the stock and allow the liquid to cool. Discard all the solids. Will keep in the fridge for up to 5 days for in the freezer for a few months.


Brown Chicken Stock.
This is a richer version of chicken stock. It has a deeper flavor and texture. Very useful tool to have in your kitchen. You will learn to appreciate it when more when making your own gravies and sauces.

Ingredients:
1 carrot - roughly chopped
2 stalks of celery -  roughly chopped
2 large yellow onions - roughly chopped
2 leeks - roughly chopped (white and light green parts only. Discard the dark green and leafy parts)
1.5 kg chicken bones or chicken carcasses.
few sprigs of fresh thyme
few sprigs of rosemary
few sprigs of fresh parsley
few peppercorns
2 teaspoons tomato paste

Steps:
1. Pre-heat your oven in 180 degrees Celsius

2. Rinse the chicken parts/bones. Remove skin and fat if any. Place the chicken bones on a baking tray or dish and roast in the oven until the bones begin to turn light brown. About 20 mins. Remove at set aside. You don't need a them to turn to a dark brown.

An optional step is to brown the vegetables in a saute pan for several minutes and then setting them aside.

3. Place the chicken in a large pot of white chicken stock, with enough stock to generously cover all the chicken. Add in the tomato paste. Bring to a boil then reduce heat to a gentle simmer. Cover and allow simmer for 1 hour. Check occasionally to skim of the fat that rises to the surface. Add more hot water or stock if necessary. Just to keep the water a the same level.

4. Add all the veg, herbs and peppercorns. Allow for it to simmer for another 30 mins. Strain the stock and allow the liquid to cool. Discard all the solids.

5. Put the stock into a pot and simmer for another hour to reduce it by about half.

Allow to cool and store. Will keep in the fridge for up to 5 days for in the freezer for a few months.

Note: There are those who use a cup of red wine in place of the tomato paste in the brown chicken stock. Never tried it, but heard it works really well.

Not to be confused with broth, a stock is alot higher in gelatin content and usually never served straight up. Its a tool/ingredient that is used in the kitchen. Stock has a much fuller texture and should usually turn jelly like after several hours in the fridge.

Also note, I believe recent studies have shown that MSG is no more harmful that salt. In fact there are those who recommend MSG over salt as it has a lower sodium content spoon for spoon. Don't quote me though, have fun doing your own research.