Chicken Broth

An aromatic liquid obtained by the gentle cooking of carcasses and an aromatic garnish. The science of white stock lies in the very gentle simmer: a rolling boil would emulsify the poultry fat into the water, irretrievably clouding the liquid (a milky broth). Skimmed and degreased with care, it is rich in water-soluble amino acids and serves as a clear, subtle, and delicately gelatinous backdrop for poaching vegetables or moistening the best risottos.