HOW TO MAKE CHICKEN STOCK VIDEO
Chicken Stock is one of the most important ingredients used in professional kitchens as well as home kitchens. It is important to always have chicken stock on hand for soups, sauces, braises and numerous other uses.
This video comes from VideoJug, a new web site featuring short clips such as this one on various topics including cooking.
Alternative to Making It Yourself
Although making chicken stock is not that difficult, an alternative would be to have a shelf stable product used in some of the finest restaurant in the world that does not take up a lot of storage space and is on hand when ever you need it. This product would be More Than Gourmet's Glace de Poulet Gold or Fond de Poulet Gold.
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Ingredients
2 ¼ Lb chicken leftovers
7 1⁄3 pt water
1 large white onion
2 medium carrots
1 large leek
3 large celery
5 medium button mushrooms
A handful of parsley
2 bay leaves
1 tsp whole black pepper
Cooking Equipment
A large pot
A cutting knife
A chopping board
A strainer
A table spoon
How to Prepare
Clean the chicken - Take your chicken leftovers and remove any excess fat and skin. Don't forget that it is very important to thoroughly clean all utensils afterwards.
Put in casserole dish - Make sure that your pot is large enough for 5 litres of liquid.
Fill with water - Pour 3.5 litres of cold water over the chicken and start bringing to the boil.
Chop the vegetables - In the meantime roughly chop up all the vegetables except for the parsley which will provide more flavour unchopped. It is unimportant how you cut up the rest of your ingredients as they will all be strained out of the stock.
Discard impurities - As the chicken starts to boil, foam and grease will rise to the surface – skim these impurities out and lower the heat on your oven to leave the liquid simmering.
Add all vegetables - Now is the time to add your vegetables into the slowly bubbling pot. Leave the stock cooking like this for between 1.5 and 2 hours.
Strain the stock - After it is cooked pour the liquid through a strainer into a pouring jug and leave to cool down to room temperature.
Other Chicken Stock Recipes
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