Step One for Making a Chicken Stock Recipe

Video Transcript

" Hi! I’m Louis Ortiz on behalf of Expert Village and today I’m going to show you how to start and finish actually we’re going to take it in steps a basic chicken stock and it’s nice to know how to do this a home simply because it’ll save you money, it takes a little bit of time but once the stock is prepared by you from scratch it’s got a nice long shelf life on it as long as you keep it cold and it’s a really good base for all kinds of great soups and sauces actually and a lot of sauces in the French culinary thing also. So I got a chicken carcass here and we’re just going to make a small batch and I got some celery, onions and carrots and the basic ratio is that you want to have two times the amount of onions, one time the amount of carrots and one time amount of celery. So again I got a chicken that I butchered here and I got the carcass, so in order to facilitate the cooking process and so that it’ll fit in my stock pot and tumble around the way that we want it to. I’m going to go ahead and get my culinary shears and just cut this into sections and the first thing that we’re going to do is take off the neck and I want to remove any residual fat cause I really don’t want that flying around in the stock, there’s going to be some fat obviously on the carcass but the pieces that I’m cutting off of the flaps we’ll get those out of there and I’m just going to basically make a cut down the middle behind the ribcage on either side and most of this you can just kind of break off. Once you gotten it start and there we go, alright so we got the neck, the back end, the ribcage and as you notice there’s fat and there’s quiet a bit of meat left on the bones and this and that and this is what we’re going to shimmer and render off in our stock. So what I’m going to do is just go ahead and rinse these off in the sink and then we’ll come back here in just a minute and I’ll sanitize my cutting board here and also show you how much water we need to put inside the stock pot to cover these bones and start the cooking procedure for these and then we’ll get some vegetables chopped up and we’ll take it from there."