Chicken Stock
Raised by resourceful and persnickety parents, I always cut and bone my own chickens because I know I will get the pieces the way I want them. Left over bones and scraps are frozen in plastic bags for future stock-making sessions. When the bags are full, it is time to make stock. If you don’t maintain a supply of bones in the freezer, you can buy necks, backs, and wings at the meat counter of the supermarket or at the butcher shop. Many Asian cooks don’t salt their stock, assuming that salt will be added later. I prefer to salt my stock lightly, which allows me to gauge its overall flavor better. If time is tight, make the quick version included in the Note that follows.
