Mastering Stocks and Broths by Rachael Mamane

Author:Rachael Mamane
Language: eng
Format: epub, pdf
Publisher: Chelsea Green Publishing
Published: 2017-06-05T18:05:26+00:00

CHICKEN

The beauty of chicken stock: It is venerable as an ingredient as well as satisfying on its own. Chicken stock is good to have at the ready in any kitchen. Use it to cook grains, sauté vegetables, baste meats, or make a simple pan sauce; or throw it in a thermos as a sipper throughout your day. Chicken stock blends into a dish, adding essence—a soothing salinity—without overwhelming other elements. A rich chicken stock should take on a golden hue, and yet be clear enough to allow you to see the bottom of the pot.

As with all other meat, it is crucial to locate a farmer who raises chickens on pasture, preferably on a rotational grazing schedule alongside cattle. Seek out slow-growing heritage breeds that are suited for your climate—these chickens have a physique that ensures a more fulfilling life and results in better bone composition. For example, the Dominique, America’s first chicken breed, is a beautiful bird with intricate black and white plumage and is known to be calm and friendly. This breed, valued for both eggs and meat, does exceptionally well in the cold climate of the Hudson Valley. See appendix A for more information about heritage chicken breeds.

If not using the whole bird, look for backs and necks to provide most of the bone content for stocks and broths. The addition of chicken feet is key to a foundation full of body. Feet are optional but recommended for stock—both basic and roasted—and required for bone broth.

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