Step Six for Making a Chicken Stock Recipe

Video Transcript

"Hi! I’m Louis Ortiz on behalf of Expert Village and I’m showing you a step by step process and or technique for a homemade chicken stock. Now I’ve taken it off the burner obviously and as you can see my water level is a little over half almost three quarters and I’m going to throw in my marocua which I showed you earlier how to cut and I got onions, carrots and celery so we’re using two times of the amount of onions, one time the amount of celery, so we’re going to throw all this in here. And also in a previous video I showed you how to make a sachet which in French obviously means bag, so we tied the bag off so that it’s nice and tight and it’s two layers thick which will still allow ventilation so we’re going to throw this guy in there and all we’re going to do is tie the end of this string to the handle of the stock pot so that we can remove this once the stock is done, that way we can leave the handle on it and once that cheese cloth sinks and soaks all the way through so will the fresh herbs and those will start to bloom over the course of this three hour period, two and half to three hour period that it’s going to take to finish this stock. Once we’ve reached the two and a half hour mark to three hour mark we get a good feel for the smell, we’ll get a spoon and spoon it, see how rich the stock is, how vibrant the colors are and this and that and that’ll give us an idea of how much longer or if it’s ready to go at that point and literally all we’re going to do is pour this into a strainer which will have cheese cloth on it and keep the vegetables and the chicken pieces out and once we’ve strained it that last time it’s pretty much a done deal and you’ve finished your stock. Again about a two and a half to three hour cook time and we’re going to put this back on the fire and just maintain a simmer we never want to bring it back up to a boil again, just a low simmer for two and a half hours and we should be done."