- Jun 27, 2008
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If you are really into making your own stock save your chicken bones too, especially the wing tips (throw in a freezer bag until you have enough), then simmer when ready.
Always throw in some carrot, celery, and onions. Those are always the basics for a stock since they add some great rich flavor. I was taught to use a "bouquet garde" (yeah I started out in culinary school), which is your choice herbs and spices, usually including a bay leaf, wrapped in a little cheesecloth, tied and thrown in to simmer along with the bones. After you skim, it should be perfectly clear. That is where the true talent lies! Good luck Iron Chefs!!
Always throw in some carrot, celery, and onions. Those are always the basics for a stock since they add some great rich flavor. I was taught to use a "bouquet garde" (yeah I started out in culinary school), which is your choice herbs and spices, usually including a bay leaf, wrapped in a little cheesecloth, tied and thrown in to simmer along with the bones. After you skim, it should be perfectly clear. That is where the true talent lies! Good luck Iron Chefs!!
