Homemade Roasted Chicken Stock: A Little Cooking Tweak Goes a Long Way
Homemade roasted chicken stock conjures images of family backyard gatherings and a whole lot of food. Such happy image can turn somber upon realization that stock making is involved. Perhaps due to the portrayal of stock as a painstaking kitchen process, people are put off by the idea of creating one at home. It's easy to grab a can or a tetra pack of ready made stock from supermarkets, so why go through the motion of making one at home? The answer is simple, homemade stock tastes much better than commercially produced stock. It will take several hours to prove this, perhaps 12 hours or more, but the difference in taste and flavor is worth the long wait.
Homemade roasted chicken stock is already one of the variations of the basic chicken stock, probably concocted to add flare to an otherwise boring flavored water left simmering for at least 6 hours or until the stove conks out, whichever is longer. Why is there so much attention given to stock when it can't even be consumed as it is? Well, it just happens to be the base of the fancy dishes we love to eat. Soups and sauces wouldn't taste half as good without the addition of quality chicken stock.
So, just imagine how much more the taste could be elevated with an additional process to the stock making. Needless to say, that extra process is roasting. Of course, there is this choice of using leftover roasted chicken from the night before, or actually making roasted chicken and saving a huge chunk of it to create a special stock. Hands down, leftover is the choice, but it's good to have another option.
The process of roasting involves marinating the chicken in a mix of aromatics, spices, and liquid seasonings. This mix of flavors assaults the taste buds in a very good way. Since the roasted chicken is already flavored, using it as a base for the chicken stock would make the stock much more flavorful. This kind of stock is used for dishes that are usually steamed and braised because the stronger smoky flavor of the stock would take the dish to a higher level, flavor-wise.
The downside of this is that it leaves chefs and cooks less room to manipulate or tweak the taste, as there is already a distinctive flavor present. They could not play so much with the flavor because they run the risk of messing up the taste completely. Homemade roasted chicken stock follows the basic principles of stock making, in that the chicken bones and/or meat are chucked in a huge pot of water with the vegetables and aromatics, and simmered for hours to extract as much flavor as possible.
The main difference is that the bones and the meat of the chicken are packed with more flavor because they have undergone an earlier process of roasting. Dishes that use this kind of stock appear to have bolder taste and richer flavor that's why the stock is becoming more popular in kitchen circles.
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