Step Five for Making a Chicken Stock Recipe

Video Transcript

"Hi! I’m Louis Ortiz on behalf of Expert Village and today we’re showing you how to prepare a chicken stock from scratch in a home and I have a stock pot here filled a little over half way almost three quarters with what started out cold cool water and I’ve got a three piece chicken carcass inside there with the neck included. We’ve brought this water up to a boil, so I knocked it back down the heat that is so that we just sustain a simmer at this point. As you’ll notice on the top of the pot here on the water there’s kind of a scum and we want to skim that off and there’s fats and solids and things that we need to get out there, before we throw in our vegetable mixture which is here which is our morcua which I showed you in a previous video and we’re also going to throw in a sachet and what we’re going to do is drop it in there after we’ve skimmed this and I’ll tie it off to the handle so that we can easily remove it when it comes time to do that. So I got a skimmer here and I got some more cheese cloth that I placed on it so that it’ll do an even better job of skimming and you might not be able to all of it but the majority of it will come to the top and this is what we have when we’re finished and obviously it looks kind of unappetizing that’s why we want to get it out of there. So it’s kind of a scummy like muddy looking consistency so we’ll pull that off of there and what I’ll do is let this simmer for another 10 to 15 minutes and we’ll get some more solids that come to the top and I’ll repeat that same procedure and that should do it for all the solids that we need to get out of there. At that point we’ll come back and I’ll show the second part of this procedure and we’ll get it done."