Kitchen Essentials: Easy & Flavorful Chicken Stock Tutorial
Today we're going back to the basics with a culinary essential - homemade chicken stock! This episode is dedicated to teaching you how to create a rich, flavorful chicken stock from scratch, a staple in any chef's repertoire.
Equipment
- 1 large pot
Ingredients
Chicken
- 14 pieces of chicken
Veggies
- 1 celery
- 3 leaks
- 5 onions
- 8 carrots
Instructions
- cover the oven tray with aluminum foil
- place the chicken onto the tray
- add a bit of olive oil onto the chicken
- place the tray in the oven's middle rack at 180℃-356℉
- let it roast until it's nice and gold
- flip it along the way so that you get it golden on all sides
- wash your veggies thoroughly, cut off the ends and then chop them roughly, don't take off the leaves when you're making a stock because that gives a lot of flavor
- place them in a bowl
- once the chicken is brown on all sides transfer them in a large pot along with the vegetables
- add thyme
- cover it with water
- add about 40 black pepper corns
- place the lid on and bring it up to a boil
- once it starts boiling transfer the pot to a small burner to slow simmer
- after 2 hours check if there is any scum on top so you can skim it off
- let it simmer for three four more hours
- switch it off and let it cool a bit so you can clean off the stock
- take out all of the solids with your spider strainer and put it into a bowl
- strain it into smaller bowls so it's easier to handle and then freeze it