Chicken short stock is an easy alternative when you don't have any stock on hand. It can also be used to enhance or expand...
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There is really no difference, they are both deliciously flavored liquids. Short stocks are usually cooked for a shorter period of time with the ingredients being cut smaller, so you can extract more flavor in a shorter period of time.
You can absolutely use water to make a short stock. We used stock as our liquid just to show that it is a great way to enhance a store bought stock.
I usually always use stock to make my short stock just for that added layer of flavor and richness. But again, water will work just fine.
Hi Dawn, when you mention using this recipe to enhance store bought stock, do you mean broth? meaning this is a method to improve broth by turning it into a stock?
I have a few litres of Nonna's Chicken stock in the freezer, some of which I would like to turn into a dark stock, rather than starting from scratch. Would this recipe/technique work for that? In my warped sense of logic, I put these liquids in this order of intensity.
1.Clear broth or Bouillon
2.Broth (IE good quality store bought such as Pacific or a homemade version somewhere between 1 and 3)
3. Stock, either from scratch or short stocks made from broth with or without caramelizing the bones/mirepoix but more concentrated than broth.
4. Dark Stock (caramelized bones and/or mirepoix)and reduced to a point that it will solify when cold.
5. Glace (IE. Veal Demi)Dark stock reduced by about half.
I'm really getting into making stocks lately. Its such a simple way to add great flavour to a dish either as part of it like a soup or in a sauce to go with it.
You are totally on the right thinking path Patrick. So glad that you are really getting into making stocks. It really does change ones way of cooking and thinking doesn't it.
As for your question, yes you can darken and/or increase the flavor of your Nonna Chicken Stock by making a short stock with it. In fact we just did that the other day with some stock we had in the freezer.
The only other thing that I might add is that the order you have as far as flavor goes could be adjusted or tweaked. By this I mean that #2 Broths and #3 Stocks could be the same number...as broths can be very, if not more, flavorful than stocks.
An example of this is broth based soups, the broth is so flavorful that it is sometimes the entire soup (no garniture at all).
Anyhoo, keep up the stock making and happy cooking!!
I didn't realize that there was this big grey area between broths and stocks. Then again, with my technical background I seem to see things more in black and white ;)
Well that settles it then, my weekend project is a "dark short stock" using the Nonna's stock as a base.
Lately i've notice a big price increase in boneless/skinless chicken breasts so I've been buying the bone-in variety and deboneing them myself. Now I've got several lbs of bones in my freezer for times like these.
Unfortunately, I am unable to find chicken backs here in this Alabama town. Could I use chicken wings? I guess I could use thighs with the back attached, and detach the back. This sounds expensive.
Jorge in Alabama (sigh...)
This is a thread about Short Stock, so I will point you to the thread on "How to Brine", in the cooking school. I guess the fact that we did a lesson on it says that we believe in brining and it's benefits.
I also should say that, while brining does add salt to the meat, the meat requires less salt topically when cooked. Hope this helps!
I am definitely a fan of short stocks. I've made lots of stocks and have devoted many hours to a just cause; however, I LOVE the shorter cooking time and the amazing flavor! My first short stock was made with a store bought broth but today's will be water only. I want to control the sodium better in my final dish which is easier to do if I use water.
Keep up the great work Rouxbe. My 10 year old wants to be a chef and your lessons and quizzes are the best thing to her!
Since we have a long weekend ahead I plan to give the short stock a try. Since my local grocer doesn't sell bones, I've had to buy whole chickens to cut up. My question is: for the first time should I try making this with water or store bought stock?