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White chicken stock, Escoffier style

French cuisine · French Cooking Academy · ♥ 2.6K likes · 77.4K views · 7 min video

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Read about bones, backs and carcass in the BrightCulinary Book

White chicken stock, Escoffier style, from the video
Timestamp
Ingredients
Method
Techniques
▶ 1:03
  • 1½ kg chicken bones and chicken carcass
  • ½ whole onion
Stud the half onion with cloves, breaking them in.
Clove-studded onion and bouquet garni
▶ 1:23
  • cloves
  • leek
Make the bouquet garni from a clean piece of leek, some celery, a little thyme, two bay leaves and parsley stalk.
▶ 1:51
  • celery
  • thyme
  • 2 whole bay leaves
  • parsley stalk
Roll the string around the bundle and tie it off.
▶ 2:38
For a white stock there is no browning; the aim is a clear stock with the minimum of impurities.
Blanching and rinsing the bonesBlanchingRead
▶ 2:38
Bring a pan of water to the boil and plunge all the carcasses and bones straight into it.
▶ 3:16
Bring it back to the boil, then immediately take the bones out and rinse them in cold water.
▶ 3:46
Rinse and clean the pan before using it again, then put the bones back in the bottom.
▶ 4:06
  • water
Pour in enough water just to cover the bones, put the heat on high and bring it to the boil.
Bringing up the stockBoilingRead
▶ 4:22
As soon as it boils add the garnish, then the onions, then the bouquet garni.
▶ 4:22
Put the lid on and leave it to cook on a very low heat for 45 minutes.
▶ 4:40
Take the lid off. It should have simmered gently and be undisturbed and clear with no impurities.
Checking clarity and infusingInfusing
▶ 5:09
Let it cool and infuse for about one hour, until it is cool enough to handle.
▶ 5:25
Pick all the bones and vegetables out of the pan, then filter the stock into another container, disturbing it as little as possible.
Straining and usesStraining