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Chicken stock

ByronTalbott · ♥ 474 likes · 7.3K views · 4 min video

Read about bones, backs and carcass in the BrightCulinary Book

Chicken stock, from the video
Timestamp
Ingredients
Method
Techniques
  • 5–6 lb chicken bones
  • 3–4 cloves garlic cloves
  • 2–3 leaves bay leaves
  • 1 tbsp peppercorns
▶ 0:18
Roast the chicken bones in an oven at 400F or more alongside the beef bones until browned.
Roasting beef and chicken bonesRoastingRead
▶ 0:32
Roughly chop the mirepoix: about two parts onion to one part celery and one part carrot.
Chopping the mirepoixChoppingRead
▶ 0:32
  • 2 parts onion
  • 1 parts celery
  • 1 parts carrot
Move the roasted chicken bones to a large pot.
▶ 1:11
Add mirepoix, garlic cloves, bay leaves and peppercorns, cover with water and simmer at least four hours.
Chicken stock and chicken feetSimmeringRead
▶ 1:11
  • water
  • wine or water
Deglaze the roasting pan with wine or water and add it to the stock.
▶ 2:46
Skim excess fat off the top, strain, and portion into labelled freezer containers; leave an air vent so they cool before freezing.
Skimming, straining and freezingSkimmingRead