recipe for chicken stock
today, i wanna make chicken stock! chicken stock is such a great ingredient in the kitchen! you can use it for soup, obviously, butalso let's not overlook stock as a greatingredient in cooking vegetables and in making rice and pilafs.a lot of people to buy stock in a cardboard box and as you can imagine things that come
recipe for chicken stock, in cardboard boxes don't really tastegreat. first to meet a couple of chickenshere's a couple friars that i bought for about three dollars each at thesupermarket keep your eye on the meat case you cangrab these when they go on sale.
you also need onions...carrots and celery figure on about twice the amountof onions to the amount of carrots and celeryyou also need black pepper and thyme this is all the fresh time i hadyou can also use dried thyme up its on that as welldon't forget to put a couple the bay leaves in the pot that'll give you anice taste and last but not least watermake sure you use a good quality water you this water's going to boiled down inreduced by about happened concentrate the flavoranything that's in this water when you
start see you don't want to make surethat he is a nice neutral source water my tap water isactually delicious but if you live in a city where they ata lot of chlorine chloride fluoride in all sorts of other things too cleanedand disinfected you probably want to think about buying a couple gallons ofspring water start with how do you say two gallons offresh tap water i'm a star call may have to check into cold water andbring that up to temperature first step in making stock is to scanthe chickens use a sharp knife and take up as muchfat and skin from the chickens as you
canthe reason for doing this is that that that doesn't mattervery good flavor to that stock in it tends to a must by in the hot water soit's going to cause your stocks become cloudy in even give its up somewhatcladding taste so take up what you can look to use a little patience and thenwhat you want to do was cut the bird up into a couple pieces soit fits in your pots better and so that the water can really penetrate into thebird and get all the flavor at the bonesokay so now we've got chicken added to the pot we've gotto go into cold water we've got our
chickens with their skin fat removedwe're going to match the chicken when she is a process where youslowly bring that lara show a slow simmerand that that begins to render of as well as it good bit of the extraproteins on the surface the check in will the into bottle up & and become afarm on the top of the popthis phone sry virtuous boom that it needs to be later lawto remove it just take your little and push it into thestockpot just below the surface of the stock in and slowly lower the expomandate
back to collecting your ladle and pooron a separable here's a quick tap after about an houri like to put the chicken breasts out of the pot these guys have been simmeringinstallations for of and they're just about done the rocketvery much flavor to my stock so i can go ahead and put them nowcut them off and then return the bones back into stock potthese perhaps some perfectly cooked turkey be either sliced or shreddedand added to chicken salad chicken and biscuits myriad usesnow stocks and blanche we got cut the vegetables at them we'regonna at
carrots and celery and onions let's justgo ahead and cut those up to at the stock we really don't need toconcern ourselves with how they look or how we cut them up because there's gonnaget straightened out at the end anyway but what we want to do is increase thesurface area of vegetables so that as they sever that the hopper ofthe hot water can get inside the vegetablesextractor most possible players from thatvegetables so go ahead kandahar carrots trim the ends of that carrotsfor the onions i cut them in half and then cut the topsare squarely
and cut the route section of that attackhaving done that i can very quickly kill off the outerbrass can and move on to the next onion you can leave the brown skinsimperil greatly darken your stock i like a nicelike stocks on it take although i am kills out for the celeryjust go ahead and cut up quickly duh spent a lot of time with itits gonna get straightened out again alright specials are readylet's come from into the stock pot carrotsthe salary and the audience that black peppercorns and the timeits get those push down into the stock
pot and give everything a good stir sothat we get ready to let this simmer for acouple hours okay we were selling for about an hournow this is looking good got a nice slowsummer boss just barely breaking the surface of the waterjust enough bubble action in the pot circulate the stock through thevegetables and chicken this is going really wellalright it's been about another hour and we cansee that the water level starting their reducethat's good that's concentrating our
flavors concentratingthe amount of stock that we have we don't want to end up with two gallons atthis stuff with really are better off with that lesser amountokay one sec we're about done that stockpiles reduced by about happyto see that this is really cook down quite a bit thechicken is completely disintegrated nothing but strands chicken and we'vereduced irvine by about a half so we'll go ahead string this out andget ready to put this away for misterit up i use a like sand bucket and i china hat or a french in-lawsif you don't have collects and back in
action was you can of course you canjust use another pot and i college or something like that why thecolander with a tea towel to get an extra fine strain the she was isnice because it is a very fine strainer but you can accomplish the same effectwith a tea towel in a colander once you've got your stock strainedyou wanna chill it immediately you want to get thiscooled off as quickly as you can it's about 10 degrees outside on the backdeck something to put mine outside out even at a couple of water bottlesthat are frozen to make sure that i chill this down asquickly as possible okay
last step here's the next morning andwe're gonna go ahead and to our final scam this label of daythe remaining little bit of chicken fat that's come to the surface was chillinglast night and as you can see in the video thestock looks great we've got lots of gelatin extracted from the bonesthat challenge and gets a delicious flavor that you don't normally findcommercial stricken stocks i'm gonna go ahead and get that bad atthis and that i can go ahead and poor thisinto ice cube trays and pop it in the freezer so it gotchicken stock whenever i needed
thanks for watching
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