In kitchens around the world, chicken stock is ubiquitous.
It is humble, and yet it almighty.
Techniques around the world for preparing the stock are similar, though the stockpot ingredients vary.
Here is a brief outline of the process in the west: The best stock is made from whole chickens that have had their meat removed, and are chopped into eighths.
You will probably not encounter heads or feet, but traditionally they are added as well.
For a quick rich stock, cooks use whole thighs or breasts.
Technically there is nothing wrong with this, especially when one is in a hurry.
It will not deliver a clear, versatile stock though.
Instead, it will be cloudy and strong in odor.
The first order in the process is to bring the chicken parts to a boil.
When it foams over, immediately strain and wash the chicken.
Put the chicken back into the stockpot and fill it with cold water.
You may then begin adding stockpot ingredients.
Stockpot additions lend subtle flavors to the liquor, and they clarify it as well.
How much you add will depend upon the room in the pot.
The chicken will cover preferably three quarters of the height of the pot, but there will be plenty of room 'in between' for stockpot vegetables.
Stockpot vegetables need to be washed, but not peeled.
Onions may be put in whole with skin on and are usually studded with cloves.
Carrots and celery stalks with leaves on follow, along with bunches of parsley.
Herbs to be added include bay leaf and sprigs of thyme (in moderation) and spices include peppercorns and the above-mentioned cloves.
Use salt sparingly as you will adjust flavors later.
Render the pot down over a two-hour period (adding water if necessary) to half.
Always simmer the stock; never boil it.
Strain it at the end and discard the ingredients as you see fit.
Degrease by chilling stock.
If it can't be chilled, it can degreased at room temperature with gauze cloth.
The result should glisten, be jelly like, fragrant, and delicious 'as is.
'