Sara Moulton Chicken Stock
- janetms383 Jan 29, 2010 02:29 PM
I was watching a segment of Sara Moulton's show where she was preparing weeknight soups and, of course, advocates using only home made chicken stock. She then demonstrated her preferred recipe using chicken wings and skimming for 20 mins as they simmer before adding the flavoring ingredients.
The recipe gets rave reviews on the net, but I noticed that there is no garlic in it! I always use garlic in stock.
Has anyone tried Sara's recipe and what do you think about adding the garlic?
Garlic is one of those things that's to the cook's taste. It's not a ingredient in stock, as the garlic flavor may be a bit harsh and overwhelm, being that stock (for sauces, not soup) generally is rather mild-flavored. I don't see why you couldn't use it if you like it, especially in chicken broth for soup, which is what Sara was making. The terms stock and broth are somewhat interchangeable these days but they do have their differences. So go ahead, use the garlic if you like it, don't bother peeling it, just throw however many cloves you want in.
You rarely see garlic in stock recipes, except occasionally for Asian stock. That said, it can certainly be a welcome addition if you know it will work in the soup you're making with it. Use it if you like it and don't worry about it.
I'm making chicken stock now, roughly following Ina Garten's recipe. She uses a whole garlic bulb cut in half. I've never put garlic in stock before. I just tried it after 2 hours of simmering (after coming to a boil) and it tastes fine. I can't even taste the garlic, probably because it's so hot, but at least it's not overpowering.
No, I think garlic is a very personal decision. I add a lot of garlic to everything, but would never put it directly in my stock. If I was making a recipe with the chicken stock that required garlic, I would add it to the recipe as I was putting it together.
I think chicken stock benefits from celery onion and carrot, with a bay leaf, some sage, and plenty of salt.