Chicken stock is the cook's best friend. Whether you use homemade or commercial stock, you cannot beat it for versatility in the kitchen. While stock and broth can be used interchangeably, technically stock is made from meat bones and broth is made from the meat only. Bony portions of the chicken make great stock. Use wingtips, backbones, and necks make great stock.



The difference between stock and broth truly lies in how it reacts during cooking. Stock, since it is made from bones, will contain more natural gelatins than broth will. The gelatin will make it taste richer, and when used for deglazing a pan, can help bind up the drippings more effectively. The amount of gelatin in a stock will depend on the length of time spent reducing the liquid.

Easier Than Pie and Taster Too

Making your own stock is actually very easy. Just add the chicken bones from last night's roast chicken or add a whole raw chicken to a large pot of water. Let it slowly warm to a simmer and keep it going for about three hours. Strain the liquid and add some vegetables like carrots and celery to add some depth. Simmer for another hour or so, and then remove them. Your stock should be ready to cool. Let it sit overnight in the refrigerator. In the morning, skim off the layer of fat that has solidified on the top. The

How to Use Your Stock for Great Chicken Soup

Soup is usually the first thing that comes to mind. Add whatever ingredients you want to make anything from a Chinese chicken soup to chicken soup with rice. Add whatever you want to create the taste you love.

Stock also makes incredible rice. Whether you are just making plain rice or a risotto, using stock will make a big difference in the final product. Use it when making couscous as well for a flavorful alternative.

Freeze some of your stock in an ice cube tray. That way you can take out just a little to use when you are reheating casseroles or stir-fries. Use one to baste your roasts in the oven. The stock adds flavor and moisture to the meat.

You can also use stock to sauté. Instead of adding oil, add the same amount of stock. Watch the pan carefully since the stock will evaporate during cooking. Stock also makes a great choice when deglazing a pan after frying. The results will make an incredible sauce or gravy. Stock is one of the most versatile ingredients you can have in your kitchen.

As we hope you see by now chicken stock is a very useful and extremely versatile. Not only this but it is extremely nutritious and gives food a wonderful full body taste that very few other ingredients can. Try stock with your rice instead of water you just may never go back to plain old rice again.