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Chicken broth from the carcass

Binging with Babish · ♥ 23.7K likes · 863.7K views · 11 min video

Read about bones, backs and carcass in the BrightCulinary Book

Chicken broth from the carcass, from the video
Timestamp
Ingredients
Method
Techniques
▶ 3:28
  • bones and trimmings
  • carrots
  • celery
  • parsnips
  • 1 whole head garlic
  • 1 whole onion
  • thyme
  • parsley
  • bay leaves
  • 1 tbsp whole black peppercorns
  • chicken spine and neck
Cover the bones, trimmings, root vegetables, garlic, onion, herbs and peppercorns with about three times their volume in cold water and bring to a simmer.
Chicken stock from the carcassSimmeringRead
▶ 3:28
  • cold water
Optionally skim the foam that rises for a clearer result.
▶ 3:39
Hold at a bare simmer for at least three to four hours and up to twelve.
▶ 4:03
Strain through a fine mesh sieve and cool at room temperature one to two hours.
Slicing dry breast meat; quesadillaSlicingRead
▶ 4:03
Refrigerate and use within three to four days, or freeze and use within two to three months.