1 fat carrot (2 small/med), peeled and cut into medium sized pieces
1 large onion, quartered
1 really fat leek, (2 small/med) cut and washed
1 whole medium chicken, washed and broken down into parts
Optional: bay leaf, parsley sprigs, herbs such as thyme, garlic, peppercorns, and more, depending on desired flavor.
chinois). Taste it - if it's too watery then put it back on the stove and reduce it to the desired flavor. Cool the finished stock in an ice bath until it can be put into containers in the fridge or freezer.
|This container was the whole yield from my small-batch stock.|
What you can use stock for:
- As the main ingredient in many fine sauces
- To add moisture and flavor to cooking (instead of water)
- As a soup base
- With rice, cous cous, quinoa, etc - instead of water for more flavor or as cooking liquid for risotto.
- As braising liquid
In restaurants you should know the staff doesn't eat what you eat when you come in. Surprisingly people in the restaurant industry don't eat very well or even regularly. There have been many days when I didn't have time for dinner or when I scarfed it down in 3 minutes while continuing to work. The most common staff meal I've encountered is white rice with chicken and veg. After making stock, you have leftover chicken and vegetables that have been simmering for hours. Shred the chicken, chop up the vegetables (or chop up some new vegetables), and sautee with garlic, ginger, red chili flakes, soy sauce or cumin, and other flavors on hand and you've got staff meal. Needless to say, soy sauce and sriracha are a staple in many kitchens.