Step Three for Making a Chicken Stock Recipe

Video Transcript

" Hi! I’m Louis Ortiz on behalf of Expert Village and we started showing you the procedure for basic chicken stock to do in a home. I got three pieces of a chicken carcass that I cut into smaller pieces so that it’ll facilitate and then pot in my stock pot and we covered the tops of the bones so that we’ll get all the good renderings out of there as we bring this up to a boil. So I filled it almost three quarters a little over halfway, so I’m going to go ahead and place this on our fire here and light him up and get him going on high heat. Now the idea is that we’re going to bring the water up to a boil as soon as it gets to a boil we’re going to knock the heat back down to a simmer because we don’t want to just keep boiling the heck out of this thing because we’ll lose all of the good things that we’re trying to keep in there for the stock. So we bring it up to a boil, we’ll knock it down to a simmer, once it’s down to a simmer you’ll notices that some of the fat solids in some of the bone material have come up to the top and they’ll be some congealed blood and things of that nature that we don’t want to leave in the stock, so those items will come up to the top as solids and we’ll get a skimmer and skim those off at the simmering point and at that point then we’ll throw in our vegetables. So because this is essentially going to be a three and a half hour, three hour probably cooking process for this amount to actually render a really good stock you need to keep it on a simmer for a good long while. We don’t need to cut these vegetables small and the reason being is just because you have to cut them to withstand the long cooking time. So I’m really just going to kind of quarter this onion that way, again just cut down this way, down that way and I’ll separate these a little bit into pieces as I throw them into the pot there. Alright these carrots I’m going to go ahead and take off the tops and the ends and to be honest with you we don’t really need to skin these and make them look pretty because again as I said this is a three hour cooking process it’s really not going to matter and when this process is completed anyway we’re going to strain all of the vegetables out so they’re not even going to be in the stock once it’s done. So we’ll going to go ahead and cut these into thirds let’s say, the celery we’re going to go ahead and take off the base here the tops already been taken off there, so we’ll use three stocks and then I’ll cut these into thirds as well. And another name for these vegetables is called mirapa it’s a French name and that’s always going to refer to the vegetables that you use for stocks and sometimes sauces, so we’ll cut those into thirds and as I said before we’re going to wait for this to come to a boil, we’ll knock it down to a simmer once that it’s a simmer we’ll go ahead and skim off the top, we’ve gotten the majority of the solids off of the top which it created a raft and it still at a simmer. We’ll go ahead and throw in our vegetables and in that point we’ll drop in a little sashay which is a spice bag made out of cheese pop which I’ll also show you how to make and we’ll get this thing going."