Miss Food Fairy

 

I’ve made chicken stock from scratch many times before, as I’m sure we all have. I was even taught stocks, sauces and soups at school but this has to be the very best chicken stock I’ve ever made – it’s absolutely, wonderfully amazing! And super tasty.

We’ve had Netflix at home for 6 months now and seriously there are so many great food documentaries and movies on there for foodies. When there’s nothing on SBSFood, I throw on Netflix and totally get lost for a few hours at a time. Currently I’m watching the first season of The Mind of a Chef, narrated by Anthony Bourdain. In this season, they follow David Chang of Momofuku and find out what makes his brain tick as a chef and what drives him to create exceptional dishes.

(blurb courtesy of Momofuku website) “David Chang is the chef / owner of Momofuku. Before opening Noodle Bar in 2004, Dave worked in the kitchens of Jean-Georges Vongerichten, Daniel Boulud and Tom Colicchio. he has been honored with awards from Food & Wine and Bon Appétit. Dave was one of the Time 100, a GQ man of the year, and has taken home four James Beard Awards. Dave’s cookbook, Momofuku, came out in 2009. His quarterly print journal, Lucky Peach, came out in 2011.” He’s held 2 Michelin stars for his restaurant Momofuku Ko since 2008/09.

In the episode titled ‘Simple’, David makes his version of chicken noodle soup, where he shares the way he makes his chicken and vegetable stock. Of course, I was watching this when I got the flu a couple of weeks ago and instantly I felt inspired to make them, as soon as I had some strength to head to the shops. David keeps his chicken and vegetables separate to one another, he doesn’t add them both to one pot. This way, the vegetables aren’t overpowering the chicken, which can happen especially where celery is added to the pot.

I must admit, I usually throw all my vegetables in with the chicken, always thinking that it adds more flavour. But I must tell you, making stock by throwing everything together has nothing on making two different stocks! You can then add as much vegetable stock to the chicken stock as you so desire. I use a 2:1 ratio.

If you want a chicken stock that tastes of everything chicken, then you MUST give this a go. Over the next week, I will be posting my vegetable stock and my healing chicken noodle soup. Trust me when I say, your life will be changed forever by making this chicken stock! Thanks for the inspiration David 🙂

TIPS:

Free range chicken has amazing flavour for this stock – I use free range chicken in all my chicken dishes.

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Your butcher can debone your chicken if you don’t feel confident deboning one yourself.

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While watching Adam Liaw’s Flavour Destination Scandinavia, he talked about simmering stock for a clearer looking stock. I’ve brought the stock to a slow boil on low heat – it’s not a rushed chicken stock.

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Skimming the surface of the stock helps the stock stay clear and not cloudy.

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Stock can be kept in the fridge for 2-3 days.

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Freeze the stock in 2 cup batches – keeps for up to 3 months.

 

PREP: 10 minutes (if deboning yourself)   COOK: 3 hours and 20 minutes   MAKES: 12 cups

INGREDIENTS:
1 whole chicken, deboned
Cold water
1 heaped teaspoon sea salt
4 cups cold water

METHOD:
Place your chicken pieces and carcass into a large saucepan and cover with water. Ensure the chicken is completely covered. Add salt and cover with a lid.

Bring to the boil on low heat, this takes about 1 hour and 20 minutes.

Simmer for 1 hour, skimming the surface of impurities regularly.

Remove from heat, use tongs to remove the chicken pieces and carcass into a bowl. Cover the chicken with foil and allow to cool.

Place the saucepan back on low heat and add 4 cups water. Check seasoning, adding salt if needed (you want to taste chicken not salt so go very easy on seasoning). Simmer gently for another 2 hours.

When the chicken is cool, remove the meat from the bones and add the bones back into the stock.

Skim the surface of the stock, removing impurities. Repeat as often as needed.

After 2 hours, take the stock off the heat.

Line a colander with muslin cloth and remove the bones into the colander. Place a large bowl under the colander and slowly pour the stock through the colander.

Allow to cool for half an hour then place in the fridge, freeze in batches or make chicken noodle soup (my healing chicken noodle soup (photo below) recipe coming soon).[/recipe]