Why You Should Add Vinegar To Your Chicken Stock

Why You Should Add Vinegar To Your Chicken Stock
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Making chicken stock at home is great — you end up with a house that smells like soup and a pot full of savoury broth. Whether you make your stock from fresh ingredients or saved-up scraps, one secret ingredient will help make your chicken stock extra rich and delicious.

Photo: stu_spivack

According to The Kitchn, adding a few tablespoons of acid when you start simmering your stock will help break down the collagen in chicken bones and tissue, releasing extra gelatin. The result is a finished broth that gels up in the refrigerator, but even hot you’ll notice the difference — richer texture and taste.

You can use any cooking acid. Lemon juice will give your broth a citrusy taste; vinegar or wine will be less noticeable after cooking. (Stick with white wine and light or colorless vinegars. This isn’t the time for balsamic or Bordeaux.) Bonus tip: Freeze your stock in an ice cube tray (and transfer the frozen cubes to a freezer container or zip-top bag) to have small amounts of delicious stock handy for all your cooking needs.