Step Seven for Making a Chicken Stock Recipe

Video Transcript

"Hi! I’m Louis Ortiz on behalf of Expert Village and we’re going to continue on with the final steps to the homemade chicken stock that we showed you in previous videos. And what I have here is the actual finished product that once it was done on the stovetop in the stock pot we simply cut the heat down on it and cooled it and as we cooled it actually we put some ice in our sink with some ice water and lowered the pot into the ice water so that we can cool it down a little quickly. Once we got to that point we went ahead and poured it through a strainer such as this with some cheese cloth on it so that all but solids will stay obviously the vegetables and the chicken itself will stay in the pot but any of the other solids residual solids that we’re left over would actually be trapped in the cheese cloth and the strainer, so we use a setup just like this and I went straight into this container here that you see. So I let this sit in the refrigerator for a couple of days and we’re going to start cooking with it again, so all I’m taking is a strainer here and another cheese cloth I’m just going to kind of wrap this around it. Now we’re going to do is just skim the top off you can see there’s some residual solids floating around and those are ones that we don’t need and usually these pretty much stick together in kind of a raft. I had strained it well before hand so it wasn’t really needed, so we’re just going to kind of push these towards the center. So I’m going to get these solids off first as you can see they just kind of come off this way and then what we’ll do is I’ll use the same technique again with this guy and we’ll get some cheese cloth and put him in the middle and I’ll pour this back through the strainer and that’ll be the final straining process for this guy and he will be ready to cook with so that we can make some really nice soups and sauces and things of that nature. So we’ll come back and show you the super clarified version and show you the next steps to take to make some good recipes of this stuff."