Chicken Stock Question
When making chicken stock, what do you recommend: whole raw chicken, raw carcass, or carcass from a cooked chicken?
Whole raw chicken ... this is true in Chinese cooking as well.
However, when the Chinese use whole raw chicken it's usually made into what Americans would consider "chicken soup" and not stock. In other words, the concoction made with the whole chicken is consumed directly, and not as a base for other soups or dishes (as is typical with stock).
Is this also the case in Korean cooking?
Here is an example of making both broth (for soup) and stock (for stews or braises)
The first step results in a clear light broth used mostly for soups.
The second step yields a heavy stock that can be used for various stews and braises.
There is a third type that yields a milky broth/stock used in either soups or stews, instead of the eight hours for the stock, the cooking time is about 2 1/2 hours.
Dak Jangguk - Heavy Chicken Broth
1 3 pound chicken
12 cloves garlic
1 ounce ginger
6 medium green onions
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon white pepper
1/2 cup rice wine
3 quarts water
4 ounces daikon radish
Cut chicken to fit your stock pot.
Place the chicken in a clean sink, large pot, bucket, or other container.
Add ice cold water until chicken is covered and soak for about one hour.
Cut peeled garlic in half from top to bottom.
Cut the green onion where the green pales into the white. Cut the white portion in half lengthwise. (Reserve the green for other uses)
Cut the ginger (and daikon) in roughly 1/8 inch thick slices.
Bring three quarts of water to a full rolling boil over high heat.
Add chicken, return to a full boil, and boil for about two minutes.
Remove from heat, pour off the boil water, and rinse chicken in cold water.
Place the chicken into the stock pot and add 3 quarts fresh water.
Add ginger slices.
Bring to a full boil and cook for 10 minutes.
Skim foam as needed.
Reduce heat to medium low, add the rest of the ingredients, cover, and simmer for 45 minutes.
Carefully remove the chicken from the pot and set aside to cool.
Remove the meat from the bones and reserve for other use.
Strain the broth through a cheesecloth lined sieve, and discard the collected solids.
Note: At this point you may use/save the broth as is for clear broth and continue the next steps with three quarts of fresh water, or for a more flavorful heavy stock continue with the clear broth.
Return the chicken carcass (bones) and the broth (or 3 quarts fresh water) to the stock pot.
Bring to a simmer over medium low heat, cover, and cook for 8 hours.
Remove from heat then carefully remove and discard bones.
Strain the stock into an airtight container(s), and refrigerate overnight.
Remove the layer of solid fat from the stock the next morning.
Store the stock for up to one week in the refrigerator, or freeze for later use.
I have no preference; just depends on what scraps, bones and leftovers I have. I am too cheap to use a whole chicken just for stock.
Agreed with hanna - depends on what you're using it for. Roasted carcass will have deeper, roasted, complex flavors. Whole raw bird will have very bright and very pure chicken-y flavors. Raw carcass is cheaper than whole bird and can have more gelatin (by weight of bird/bird parts used) than whole bird, especially if you add the wings to the carcass.
I uses pieces I collect and freeze over time; Rib cages from boned breasts; necks, backs, wingtips from spatchcocked whole chickens. Always raw . I use darkly roasted turkey thighs and wings for turkey stock though, WITH the meat.