Part 5/8:
Chicken stock is another invaluable asset in the kitchen, often regarded as the most versatile stock. Similar principles apply: roast the chicken carcasses, follow with mirepoix, and simmer for about two hours. The same skimming technique leads to a refined end product, which can be utilized in soups, sauces, and numerous entrees.
From Stock to Sauce: A Step-by-Step
With your stocks prepared, the next stage involves converting them into sauces.
Bone Broth
For a nutritious bone broth, cook the stock down, adjusting seasoning with salt and a splash of vinegar for balance.