Should You Use Canned Chicken Stock for Chicken Soups?
Deciding whether to use canned chicken stock or make your own from scratch is a matter of balancing time, ingredients, and preference. Both methods have their merits and the choice ultimately comes down to your specific circumstances.
Time and Ingredients
If you have abundant time and fresh ingredients, making your own chicken stock is highly recommended. The process involves simmering a mixture of chicken bones, meat, and aromatic vegetables, which results in a richer, more flavorful broth. However, if you're pressed for time or short on ingredients, using canned stock is a practical alternative that still yields good results.
Professional Perspective
Many professional chefs employ a combination of both methods, using prepared stock when necessary and crafting homemade versions when they have the time. This hybrid approach allows them to balance flavor, efficiency, and creativity in their cooking.
Interestingly, you can watch Jacques Pepin's videos on YouTube to see how he incorporates shortcuts into his cooking without compromising on quality.
Homemade vs. Canned
Homemade chicken stock generally tastes better due to its richer flavor profile and greater control over ingredients. When you make your own stock, you can adjust the seasoning, manage the fat content, and avoid preservatives found in canned stock. Moreover, making your own stock not only enhances the flavor of your soup but also allows you to add personal touches and unique flavors.
Quick Fix with Canned Stock
There are times when you might not have access to chicken carcasses or other ingredients needed to make stock from scratch. In such cases, canned chicken stock from an Asian market can be a smart choice. Korean or Vietnamese canned chicken broths are known for their superior flavor, unlike American brands, which often lack the depth of flavor required for a high-quality soup.
Modern Balance
While homemade stock is ideal, I often find myself using canned stock due to the fast-paced nature of living with multiple roommates. The convenience of canned stock can be a blessing when you need to cook quickly without sacrificing too much quality. Tetra-pak canned stock is a preferred option as it doesn't have a metallic taste, making it a better choice than traditional canned brands.
Utilizing Both Methods
If you do have the time and willingness to make homemade stock, it's a valuable skill to develop. Homemade stock not only enhances the taste of your soups but also offers numerous benefits, such as longer shelf life and the ability to store it for future use. Chicken stock is versatile and can be used in dishes like bolognese, stews, and sauces, making it a worthwhile investment of time and effort.
Celery as a Key Ingredient
Celery is a crucial component in homemade chicken stock, contributing to its savory and aromatic qualities. It's often recommended as a base ingredient in stock-making, and it can also be used in both your stock and soup to maximize the flavor. Another tip is to use some of the cooked chicken for your soup and the carcass or bones for making stock, effectively utilizing every part of the chicken.
Final Thoughts
The choice between canned and homemade chicken stock depends on your specific needs, preferences, and the context of your cooking. For the best results, homemade stock remains the ideal option, but using canned stock can be a convenient compromise when time is of the essence. Regardless of your choice, the key is to enjoy the process and the final product.