Making Chicken Stock

[shel]

Hi Gang,

Like many of you, I've been making chicken stock for years, pretty much following traditional or common methods. However, I've had this question on my mind for a while and maybe someone can provide an answer: Every recipe that I can recall has suggested to add the ingredients, bring the liquid to a boil, and then simmmer for however long. Why bring the liquid to a boil and then reduce the heat? Why not just let the heat rise gently to a simmering temperature and just leave it there?

I also recall reading that bringing the stock to a boil will cloud the resultant stock. Wouldn't just gently simmering the stock eliminate the clouding?

Thanks,

Shel

[phatch]

Yes, just bringing it to a simmer will work. Thing are generally brought to a boil because it's easy to step back from there to a simmer. Catching a simmer on the rise is trickier for the average cook. The boil to simmer method is more idiot proof.

As the boil is short in duration, there is little to no problem with clouding the stock.

Phil

[Chad Aaland]

The reason you bring it to a boil is because chicken is full of fat and scum, so when you boil it, it brings that all to the surface so you can skim that stuff out of the stock. Also it's hard to predict where it's going to simmer and chances are you aren't sitting there waiting for it to simmer, so it's just easier to bring it to a boil first.

[shel]

Originally Posted by Chad Aaland

The reason you bring it to a boil is because chicken is full of fat and scum, so when you boil it, it brings that all to the surface so you can skim that stuff out of the stock. Also it's hard to predict where it's going to simmer and chances are you aren't sitting there waiting for it to simmer, so it's just easier to bring it to a boil first.

I sometimes use a technique taught to me by a Japanese cook that rids the chicken of the fat and scum you mention, and which gives a "cleaner" result for the stock. But you are correct - and I agree 100% - that boiling will reduce or eliminate most of the junk. As for the simmering part, I know how to set the knob on my stove to the correct position to bring the liquid to a simmer, so I don't have to watch the pot, as it were.

Thanks for your comments,

Shel

[KyleW]

Originally Posted by shel

I sometimes use a technique taught to me by a Japanese cook that rids the chicken of the fat and scum you mention

Care to share?

[shel]

The technique may not be suited to a busy commercial kitchen, although I don't see why it may not be adaptable to some degree.

First, have the chicken at as close to room temp as possible, rinse, and, if using the chicken whole, clean out the cavity as best you can. Have a large enough pot of boiling water ready. Immerse the chicken into the water until you see the foam and scum. Remove chicken, rinse again, and then immerse the chicken or chicken pieces into a second pot which has the water going at an appropriate temperature, and in which the stock or broth will be completed.

The first immersion and subsequent rinse does a pretty good job of cleaning the chicken. And while I don't always do it, I'll sometimes make the stock or broth in spring water rather than tap water, depending on the quality available for each. Maybe that's overkill in some respects, but it makes me feel good to know that I'm doing everything I can to produce the cleanest, freshest tasting stock or broth possible.

KInd regards,

Shel