I recently used up all my chicken stock, so I’ve got another big batch on. I do it a little different each time. This time, I’m following Michael Ruhlman’s advice about not actually boiling the stock, just bringing it up to 170-180 degrees and keeping it there.
I’m also adding way more aromatics than I normally do. I’ve felt like my stock is a little thin at times, and I’m hoping the aromatics bring it up some.
So today I’ve got:
- two whole chickens
- about 8-10 chicken thighs
- 3 pounds of onions
- 1.5 pounds of carrots
- 1.5 pounds of celery
- a tablespoon or so of peppercorns
- Water. How much? Dunno. Filled up my big pot (think it’s a 20 quart) maybe 2/3 full, that’s including the chicken but not the veggies.
I’ll add salt at the finish.
It’s been at 180 for about two hours now, with just the water & chicken. I’ve been skimming it as needed. I pulled the breast meat off the chicken a while ago, since I don’t think it adds much and now I’ve got poached chicken for soup/chicken salad/whatever.
Think I’m gonna add the aromatics in a few minutes and let them go for an hour or so.
So how do you make stock? Anyone done the low heat thing?