Taking Stock

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At 204 Main Bar & Bistro we aim to keep the food fresh, simple and honest. Simple, though, doesn't always mean quick. That's why I begin each day at the restaurant, as I'm beginning this blog, by making chicken stock. Calling it a recipe is a bit of a stretch. I cover chicken parts with a few inches of water and heat until it comes to a slow simmer. I then skim off foam and fat and let it continue to simmer for a few hours or until I'm satisfied with the taste and the color of the stock. By keeping the stock simple, it becomes all the more versatile. I can use it as a base for almost any soup or sauce. I can use it to loosen a pasta dish if it becomes too tight without adding more oil. I even use it in my beef pot pie.

By omitting the vegetables and herbs, the stock has a cleaner taste and appearance – more like liquid gold than a murky brown. When it reduces down, there isn't any aggressive onion or herbal notes that might seem out of place in certain sauces or stews. I like to add the vegetables to the soup just before service – whenever possible. I saute them in the pot for a few minutes, then add the stock and boil for a few minutes. The vegetables retain their color and texture, particularly greens. At the very end I add fresh herbs. Salt and pepper come last.

A couple of tips to keep the stock as clear as possible:

 

Keep the stock on a gentle simmer. If it comes to a rolling boil, the fat could be emulsified into the stock leading to a cloudier end product.


After it's done, let the stock sit for about an hour so that the solids settle to the bottom.


Transfer to another container by a ladle. You might lose a cup or so but it much less messy than straining with cheese cloth.

 

Jim & Norm are the owners of 204 Main Street in Sharon Springs, NY.  They believe in good food and good design.  They've been CERTIFIED FABULOUS, and will be contributing ideas whenever inspiration hits them.