If your stocks have more in common with water than broth, give this guide a look!
Wings or breasts? Diced or whole vegetables? We tested out the combinations and put together the best chicken stock recipe.Different cuts of chicken produce broths of different colors, but don't let the appearance fool you! [Photographs: Vicky Wasik]
But all of those stock upgrades require special shopping trips, equipment, or extra work. For those of us who already make stock frequently and are willing to take the trouble, that's great. But there are too many people who never make their own stock at home, and complicating it with those kinds of extras does little to encourage them to try.
So, instead of thinking of stock as a finished product that should taste like the broth served at a restaurant, it's better to think of it as a building block that's helpful in arriving at that final deep and complex flavor.A very basic white chicken stock is a pretty simple affair: It's made with water; chicken; aromatic vegetables, like onion, carrot, and garlic; and herbs. The exact ingredients are up to the cook.
To account for differences in pot size and evaporation rates, I measured the final stocks and added water to bring them all up to the same volume. This diluted them a little, but should have helped correct for differences in flavor intensity due to variations in water volume. The wings produced the stock with the most body, which makes sense, given the number of cartilage-rich joints in each wing. But the flavor was also not as chicken-y as that of the breast stock.
Given the issue of quality versus cost, I'd lean toward wings as the single best option for providing a good balance between rich texture, decent chicken-y flavor, and relatively low cost. But if you're the type who likes to collect chicken scraps and carcasses , then you'll do just fine with whatever combination of inexpensive scraps you choose to use.
I wanted to see whether skipping the skimming was really such a big deal, so I made two more batches of stock, both exactly the same, except one I skimmed and one I didn't. Because skimming removes liquid, I adjusted volumes after cooking, as I had done with the above-described stocks, to make sure we were tasting approximately equal concentration ratios.
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