Page 177 - Barbecue Chicken Made Easy

Let’s get over the nomenclature first. Cooks argue over the definitions of broth and stock. Some say that stock is made from bones and broth is made from meat. Not true. Some say stock will gel when cooled and broth will not. Not true! For all practical purposes, there is no difference. You can use the terms interchangeably.
Meat stocks are usually made by placing meats and bones in cold water, bringing it to a simmer, but not a boil, then skimming off the foam and fat. Sometimes vegetables are added. Sometimes the meats, bones, and vegetables are browned first.
Stocks freeze for months. We like to freeze them in small tubs or ice cube trays, then dump the portions into a zipper bag so we can grab a cube or three whenever needed.
This first version is the quick and simple option. The second version amps it up to 11. There are even further tricks, like “egg white fining”, a process of clarifying the stock with whisked egg whites, but we won’t get into that here. Too fussy.
Makes. About 3 1⁄2 quarts, may be doubled or halved Takes. About 2 hours
Ingredients
6 pounds chicken bones (raw or cooked), backbones, wings, skin, fat, neck, gizzards, hearts, but no liver
7 quarts water
Method
1| Simmer. Scrape all the brown kidney goop from the backbone. In a very large stock pot, combine the water, bones, etc., and place the pot over high heat. Bring to a boil, then immediately adjust the