For the second part of the Stocks 101 workshop, Ian showed us how to make a white stock. White stock is basically made with chicken bones and veggies like carrots, celery, onions, leeks and herbs like peppercorns, bay leaf and parsley.
Another thing that Ian brought up was you can add fillers like mushrooms, dumplings and grains like quinoa into a stocks to make a more filling soup.
Ian planned to make a Chicken Broth with Matzo Balls from the white stocks. Matzo ball mix is a flour/wheat base with leavening. It is a great pantry item to whip up some quick dumplings.
So, the first thing Ian prepared was the Matzo dough using the store bought Matzo ball mix. According to the instructions, you’ll need to add 2 eggs, 2 tablespoons olive or vegetable oil and salt to taste. You may add bits of ham, mushrooms, etc into the dough if you like to. It will form a wet dough and need to be chilled in the fridge to firm up while Ian proceed to demonstrate how to debone a chicken for the chicken stocks.
To make the chicken stocks, Ian used 6 carcasses with bones. Frozen bones are best for making stocks. You do not need to defrost the bones for making soup because as you defrost, you’ll loose some flavour through the liquids from defrosting.
If you roast the bones before making stocks, you’ll end up with a brown stock. Roasted chicken bones will make the stocks sweeter.
To make the chicken stocks, Ian added 4 carrots, 2 sticks of celery, 1 large onion, some thymes and 1/2 teaspoons whole peppercorn. The vegetables are chopped relatively small so that more surfaces are exposed and give more flavour. The ratio of vegetables to chicken bones is about 20%. Add enough cold water to cover all the ingredients and bring the water to a boil. Once it’s starts to bubble, reduce it to low heat to simmer, uncover. Do not bring the stocks to a rolling boil as it will yield a greasy stock. The rolling boil process will emulsify the fat. Skim off the scums that forms on the top with a spoon.
The chicken stocks has to be simmered for 45 minutes to an hour. Do not over cook the stocks as the vegetables will disintegrate and makes a the soup cloudy or muddy. Strain the stocks and chill in the refrigerator after it cools off. You may then remove the fat cap easily the next day.