One of the goals whenever I teach cooking class is to give my students as much tips and tricks as I can. One technique that I never get tired of is showing people how to debone a whole chicken or simply remove chicken breast from its rib. The benefit is that you are left with all the bits and pieces of meat of bones; they are the heart and soul of making the most flavorful stock.
Making basic stocks require the same techniques, although the flavors depend on what kind of cuisine you are focusing on. When I make any kind of meat stock for American or European food, I use ingredients like garlic, celery, carrots, onions, bay leaves, and a few other herbs. However, for Asian stocks, I use garlic, onion, cilantro and white peppercorns rather than black peppercorns.
2-3 pounds of chicken, pork, beef neck bones 1 large onion, quartered 3 celery stalks, cut into large chunks 3 carrots, cut into large chunks 1 whole head of garlic 2 bay leaves ½ bunch parsley 10 stems of thyme 1 tablespoon black peppercorns
Place all ingredients in a 4.5- to 5-quart pot and cover with water, leaving about 2 inches of space from the rim. Bring it to a boil over high heat. Remove all the foams and impurities that rise to the surface—this is the key to producing the clearest stock. It will take about 10 minutes. Turn heat down to simmer and cover. Cook for at least one hour and a half to two or three hours depending on what kind of meat you use. The longer it cooks, the more flavors it will impart.
When the stock cools down, pour it through a fine sieve or strainer lined with cheesecloth. Transfer to containers. Store in a refrigerator for up to two weeks or in a freezer for up to year.
Makes about 3 to 3.5 quarts
