1 put the leftover bones and skin from a chicken carcass into a large stock pot. add vegetables like celery, onion, carrots, parsley. cover with water. add salt and pepper, about a teaspoon of salt, 1/4 tsp of pepper. 2 bring to a boil and immediately reduce heat to bring the stock to barely a. I find chicken stock to have a stronger flavor and turkey stock a bit more subtle. that said, they are practically interchangeable. just understand that, while turkey stock will work beautifully for a chicken stock substitute, the resulting dish will not have the same exact flavor as if you use chicken stock.. Chicken broth and chicken stock are basically the same thing. chicken stock typically has herbs and spices added to it and chicken broth is the reduced water from boiling a ch � icken, generally.
The more you reduce your stock, the more intense the flavor becomes. be careful though, as the salt doesn�t leave with the water. if you reduce too much, you may end up with an overwhelmingly salty stock. just for shits and giggles, i decided to see what would happen if i took it a step further and reduced the stock as far as it would go.. Reduce the stock by at least half and more if you want the sauce thicker. taste and season with salt and pepper. many professional chefs will add pats of butter at this point to give the sauce more flavor and that velvety shine and smooth texture.. I'm making stock from the turkey carcass from christmas. once i'm done with the carcass, can i reduce the stock by keeping it on the burner for a couple of hours so as to take up less room in the freezer.
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