Hello! This is my first post in what looks like a great community.
I'm a pretty green home cook (been cooking for about a year), and I want to take my cooking to the next level by making my own stocks. I've yet to make a stock, and I'm a little confused about how to go about it. I see multiple recipes from multiple cookbooks I own that call for using their proprietary stock for the recipe -- but if I did this I'd have to make at least three different types of chicken stock! That's a lot of work. Clearly there has to be some kind of compromise.
In the past, when a recipe called for stock, it would say to use the recipe's stock or any low-sodium chicken broth. But now I'm looking at some of the more ambitious recipes, and they all call for using their own stock.
I'm specifically looking at Chinese dishes, and there are three different chicken stocks in the books I own. Can I guess that the one with the most basic ingredients would be the one that is most "safe" to use universally, and would at least be an improvement over store-bought stuff? And can any of these stocks be used for ANY recipe, not just Chinese?
Below are the three stocks in question, starting with the most basic and going to the most elaborate. Could someone tell me if any of these stocks/broths would be good for a) most Chinese/asian dishes and b) any dish.
-(1) 4-lb chicken
-2 tsp salt
-(2) 1/2" thick slices ginger
-2 lbs chicken bones
-1 pound chicken parts (wings, backs)
-2" piece of fresh ginger, unpeeled
-a couple scallions
-2 whole chickens with giblets (about 8 pounds)
-4 lbs chicken wings
-8 ounces fresh ginger, unpeeled
-6 whole white garlic cloves, peeled
-1 bunch scallions, cut into thirds
-4 onions, quartered
-4 ounces coriander sprigs
-1/2 cup sauteed onions
-1/2 cup boxthorn seeds
-3 tbsp salt