Chicken stock is a light-yellow liquid prepared by simmering cooked poultry parts in water. Stock is typically made with the bony parts of the chicken carcass, while broth is prepared with more meat. The broken-down gelatin from the bones and cartilage gives chicken stock a richer, more complex flavor, and it is commonly used as a base or flavoring agent in a wide variety of dishes. It can be thickened to alter the consistency of various liquids or used as gravy.
Pour the chicken stock into a saucepan and heat it on the stove until simmering. The amount of stock will vary according to the recipe or desired use.
Measure one tablespoon of cornstarch and pour it into a bowl with one tablespoon of cold water.
Mix the cornstarch or water with a fork, spoon or whisk until it dissolves completely into a soft paste.
Stir the mixture slowly into the saucepan of chicken stock and cook over medium heat until the desired consistency is reached.
Heat the desired amount of chicken stock in an appropriately sized saucepan until it reaches a simmering boil.
Measure 1/4 cup of cold water and pour it into a bowl. Add two tablespoons of flour.
Mix the flour and cold water until it dissolves completely into a smooth, even paste.
Add the flour mixture a little at a time until the stock reaches the desired consistency.
Cornstarch will alter the flavor of the stock to a lesser degree than flour.
Cornstarch has twice the thickening power of flour.
- Fine Cooking: Thickeners
- Better Homes and Gardens: Thickening with Cornstarch or Flour
- “Better Homes and Gardens New Cook Book”; Jan Miller; 2006
A native of Southern California, Patrick Robartaigh earned a Bachelor of Arts in history from California State University, San Bernardino in 2008. He specializes in topics related to history, the outdoors and culinary arts.