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As winter approaches, we crave warm, comforting food. Soup is a comfort food that can be found all over the world. Each country has their own variation of soup that uses chicken stock, so there are lots of varieties to play with.

Every cook should familiar with chicken stock. It does not matter if you use homemade or store-bought stock, both are very versatile. Many cooks use stock and broth interchangeably, but actually stock is made from the bones of an animal, while broth is made from the meat. Parts of the chicken without a lot of meat like the wingtips, necks, and backbones are the best for making stock.

You really notice the difference between broth and stock when you cook with them. Since stock is made from bones, it contains natural gelatin, also called gelee that makes foods taste richer. When stock is used in deglazing a pan, for instance, it helps bind the drippings better than broth. Stock that has been reduced has more gelatin than stock that has not.

So Easy

Making your own stock is actually very easy. Just add the chicken bones from last night’s roast chicken or add a whole raw chicken to a large pot of water. Let it slowly warm to a simmer and keep it going for about three hours. Strain the liquid and add some vegetables like carrots and celery to add some depth. Simmer for another hour or so, and then remove them. Your stock should be ready to cool. Let it sit overnight in the refrigerator. In the morning, skim off the layer of fat that has solidified on the top. The

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Most people think of soup when stock is mentioned. Try as many recipes as you want… make chicken and dumplings or try a tasty chicken and rice soup recipe. Simply add the ingredients listed to create a world of flavors.

Rice also benefits from stock. It does not matter if you are making plain rice or a fancy risotto, stock will make it better. Try making couscous with stock for a big burst of flavor.

Try freezing some of the stock in small portions using an ice cube tray. Use a cube when you warm up leftovers or try using stock to baste a roast chicken or beef in the oven. Using stock adds more flavor and moisture to your roast.

You can even saut with stock. Instead of oil, add the same measurement of stock to your pan. Watch carefully so your food does not burn, since stock will evaporate during cooking. Use it to make a tasty sauce or gravy by deglazing a pan. The stock will pick up all the good bits. This versatile ingredient should be used whenever possible.