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Do This for Thicker, Richer Homemade Chicken Stock - Tips from The Kitchn

Do This for Thicker, Richer Homemade Chicken Stock - Tips from The Kitchn
From The Kitchn - September 13, 2017

It's hard to beat the taste of chicken stock made from scratch. I am not a purist by any means (I keep a few boxes of the store-bought kind on hand when I have not had time to fill my freezer with the homemade stuff), but when I do have the time you can be sure I am pulling out my largest pot and simmering last night's roast chicken carcass with a slew of aromatics for a flavorful stock to use for soups, risottos, and pan sauces.

My usual recipea chicken carcass or mix of bones, onion, carrot, celery, bay leaves, and sprigs of fresh parsley or thymehas never failed me, but recently I discovered a way to make it even better. Just one more addition can make for a stock that's even richer, more flavorful, and more nutrient-dense. The best part is that you already have this ingredient in your kitchen.

Acid is the Secret to Richer, Thicker Chicken Stock

Whether it's white wine or vinegar, a touch of acid added to the simmering pot will create a richer finished product. That's because acid helps break down the cartilage and other connective tissues in the bones of the chicken, which helps speed up the formation of gelatin in the stock. The more gelatin in the stock, the more viscous, and therefore rich, it becomes. Acid also helps extract more nutrients from the bones, giving you an extra-wholesome product.

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