Stock Market 101: A Whole Chicken
get you a girl who can do broth!
We’ve covered Roasted Chicken Stock, we’ve covered Veggie Stock - today we’re skipping the roasting, sautéing, and just popping A Whole Chicken and a bunch of aromatics into a pot of water and letting it cook away with a touch of heat, and a healthy dose of TIME (the ultimate secret ingredient). One of the great luxuries of working from home is undoubtedly the opportunity to let soup gently simmer, balls of dough rise, stews come together, and meats marinate while you’re working at the kitchen table.
As with all stocks, the aromatic add-ins are 100% customisable and can be adjusted and free-styled to your heart’s content - and they impart lots of flavour into the meat, which you can go on to use in a soup or enjoy separately. Below, we’re making a neutral chicken stock: a basic, blank canvas to be used in all kinds of (Western) recipes, but I also share a few aromatic and spice alternatives to give the stock Thai, Japanese, and Vietnamese twists
