If you’re a follower of popular foodie blogs, then you may have noticed the resurgence of the mystifying “bone stock.” Even though the name of this cooking staple has a gruesome ring to it, don’t immediately count this ingredient out! It is flavorful, cheaper, and healthier than canned broth. Here’s how to make rich and delicious bone stock at home!
Our guide through everything chicken-stock-related is Thomas Joseph, a professional chef and contributor for MarthaStewart.com. Let’s just say that this guy cares a lot about creating quality dishes.
The chef starts out by laying out the basics. For this recipe, you will need a good amount of uncooked chicken. Joseph says that the most cost-effective way to make the stock is by first asking your butcher if you could have the chicken parts that are usually thrown out, like backbones and necks.
According to The Kitchn, stocks generally require less seasoning, which means that less salt and flavorings are added in the cooking process. Definitely a good thing for people who are watching their sodium intake!
In order to get started on this stock, you will need to add your chicken bones to a pan and then drizzle some oil over them. Next, you will throw them in an oven that’s heated to 400 degrees Fahrenheit. Give it 40 to 45 minutes for cooking time.
After your chicken parts are fully cooked, take about a tablespoon of tomato paste, and spread it onto the meat using a pastry brush.
Check out the difference between store-bought chicken broth and Joseph’s recipe for the stock. The rich color and flavor will add some serious sophistication to your favorite dish.
What do you think about Joseph’s recipe? Are you a broth lover or a stock lover? Do you have a special stock recipe that you would like to share? Tell us all about your thoughts and experiences in the comments section below!
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