Lets start with stock

After discussions with a number of folks over the past couple of years, I am taking the strong encouragement and starting to write with respect to food again.  At the same time I encourage feedback from you internet; so should you try something and it work or you try something and you hate it or you think that blue is a great color feel free to let me know.

In lots and lots of things I'll add stock, at times to my own demise.  It is a great way to use lots of parts of things that you would normally throw out and you'll be surprised that a little good stock goes a long way to delivering big flavor in any dish.

As with all things "recipe" I will not claim to have created any of the basic techniques and flavors that I describe.  I am simply documenting what and how I did something.  Hopefully you can translate it and make it your own, then share it with others.  Now, onto the food ...

Stock is effectively the fluid left after simmering something for a really long time.  Any number of parts of things can go in for any number of reasons.  Below you will find a basic chicken stock that I use.  Over time I'll add variations on the theme.

Things you'll need:

Large bowl or casserole dish for prepping chicken
4 chicken leg quarters (legs and thighs, bone in and skin on)
Salt: 2 tablespoons
Pepper: 2 tablespoons

7 quart (or larger) stock pot and lid
Oil: 2-3 tablespoon
Water: 18 total cups: (2 to deglaze and 16 over the top of the stuff)
Onion: one medium, chopped in half
Carrots: three medium, cut into thirds
Celery: one small bunch, chopped into thirds
Garlic: one medium head, chopped in half
Bay leaves: 2-3

To make:

• In the large bowl or dish add the chicken, salt and pepper
• Ensure the seasoning coats all sides of the chicken
• Cover and refrigerate for at least an hour
• Prep the veggies
• Bring the stock pot up to a medium heat
• Add the oil and coat the bottom of the pot
• Add two of the chicken quarters, skin side down  
• After about 90 seconds check them as you should start to see some browning and flip them over for another 90 or so seconds
• Remove the two "cooked" quarters and caramelize the other two quarters
• Once the second set is complete, remove the quarters and add 2 cups warm water
• After about 30 seconds stir to remove anything sticking to the pot
• Add the veggies and bay leaves
• Add the chicken
• Add the remaining 16 cups (4 quarts) water
• Bring to a simmer and nearly cover: the lid should not completely cover the pot
• After 2 hours (stirring every so often), check the chicken
• If the bone pulls clear of the not bone, your done
• If the bone does not pull clear of the other stuff, keep simmering
• Let cool, uncovered for at least an hour

To strain:

I have a large stainless steel bowl and large mesh strainer.  I then pour the stock into the strainer, set into the bowl.  Once I remove the strainer I then retrieve the chicken for use in lots of ways.  Should you not have the same set up you can use a slotted spoon to get most of the bits out.

There really isn't too much to a basic stock, other than time.  As previously mentioned, I vary this stock base nearly every time I make it, yet the ingredients listed above are nearly always included (sans chicken).

Cheers!