Step Four 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 assemble a sachet. A sachet is used for certain sauces, certain cooking techniques but predominately it used in making stocks, sachet in French of course means bag and what we got here is some two layers actually of cheese cloth and in a previous video I showed you the techniques to get a chicken stock started. So that’s why we’re making this sachet bag so that we can put inside the stock and it will preserve and seek these fresh herbs that I have here throughout the three hour cooking process which is how long on an average two and half to three hours a small batch of chicken stock it’ll normally take. So I got some peppercorns here and I’m going to put these guys in the middle and we don’t want to grind the pepper obviously because it would just sink through the bag and just float around and evaporate throughout the rest and it wouldn’t do us any good so I’ll leave those peppercorns whole. I got a bay leaf here we’ll put him there and I got some thyme and I’m just going to kind of pull these stems and leave on the stem obviously and go ahead and put this guy put those in there and then I got some oregano here all these are fresh, I’m going to just clip the nip into him, bottom end of base so that he’ll fit in there, so we’ll throw that in there like so and we’re just going to bring up the corners on this guy and I’ll kind of bend that bay leaf so that I can fold it. So we got our butchers twine in here, I don’t want to press the bag so tight that water won’t be able to float through there cause then that kind of defeats the purpose. Hold that down, tie and I’m just going to tie a knot on in this fella like that and lift the end of the string off there and these frat ends and cut those even, discard that and there’s a sachet. So if you notice I left a length of string there and what’s going to happen is that we’re just going to drop this into the stock, we got our chicken carcass bones going right now we’re going to bring those out to a boil. Once it comes to a boil we’re going to knock the fire back down to a simmer, scrap off all the solids matter that has come up to the top, scrap that off in the simmer, we’re going to throw in our maropa which is our vegetable mixture which will go into the sash at that point and then I’ll throw in my sachet as well and this way I can use the string to tie on to the handle of my stock pot so that it’ll stay onto the handle and we can just pull it out for easy removal throughout the cooking process if we need to add more water and things of that nature."