Basic Chicken Stock Recipe - How To Make Basic Chicken Stock - Basic Recipe - Monsoon Recipe - Varun
Summary
TLDRIn this video, the host demonstrates how to make a basic chicken stock, focusing on the key ingredients: chicken bones, mirepoix (carrots, onions, celery), and bouquet garni (thyme, bay leaves, parsley). The process involves blanching the bones, skimming impurities, and simmering the ingredients for a full-bodied, flavorful stock. The video also offers tips like roasting the bones for extra depth of flavor and the importance of not adding salt initially. The finished stock can be used in various dishes or frozen for later use, providing a versatile base for multiple recipes.
Takeaways
- 😀 Starting with cold water is crucial when making stock as it helps extract more flavor from the bones.
- 🍖 Blanching the chicken bones removes impurities that could make the stock cloudy, ensuring a cleaner result.
- 🥕 Mirepoix, a mixture of carrots, onions, and celery, is an essential component of the stock and can be added without peeling or fine chopping.
- 🌿 A bouquet garni, which consists of fresh thyme, bay leaves, and parsley stalks, is used to flavor the stock. Peppercorns are an optional but recommended addition.
- 🔥 Boil the stock on high heat for at least 15 minutes initially to start extracting the flavors before lowering the heat.
- 🔪 Skimming the impurities from the top of the stock during the cooking process helps keep it clear and clean.
- 🍗 Roasting the chicken bones before blanching them adds extra depth and flavor to the stock.
- 🧂 Salt should not be added during the stock-making process, as the stock will be used for various dishes where salt will be added later as needed.
- 💧 A full-bodied and intense stock can be achieved by allowing the stock to simmer for 45 minutes or more, releasing the full flavors from the ingredients.
- ❄️ The stock can be frozen for future use. After cooling it to room temperature, store it in freezer-safe containers, skimming off any fat after the stock settles.
- 🍽️ This homemade chicken stock is versatile and can be used in gravies, soups, stews, and many other dishes, enhancing their flavor.
Q & A
What is the difference between stock, broth, bouillon, and soup?
-Stock is made by simmering bones and vegetables to extract flavors, typically without any seasoning like salt. Broth and bouillon are similar, but broth is usually made with meat, and bouillon is a concentrated version of broth. Soup is a more complex dish that often includes stock or broth as a base, along with various other ingredients.
Why is blanching the chicken bones necessary when making stock?
-Blanching the chicken bones in boiling water helps remove impurities and scum that could make the stock cloudy. This step ensures a cleaner, clearer, and more flavorful stock.
What is mirepoix, and why is it used in stock-making?
-Mirepoix is a traditional French combination of onions, carrots, and celery. It is used in stock-making to add depth of flavor and aroma. The ingredients are added without peeling, and their skins contribute additional richness to the stock.
What is the importance of using cold water when making stock?
-Starting with cold water is crucial because it allows the flavors from the bones to be gradually released as the water heats up. This process helps extract the full essence of the ingredients for a rich, full-bodied stock.
What is a bouquet garni, and how is it used in stock-making?
-A bouquet garni is a bundle of herbs, traditionally including thyme, bay leaves, and parsley stems. It is used to infuse the stock with herbal flavors. Though chefs often tie the herbs together, they can also be added individually, as shown in the recipe.
Why did the chef not add salt to the stock while it was cooking?
-Salt was intentionally omitted from the stock so that it can be used in multiple dishes, such as soups, stews, or gravies. The salt can be added later, depending on the dish's specific needs, to maintain versatility.
What is the role of peppercorns in the stock?
-Peppercorns are added to the stock to provide a subtle spiciness and depth of flavor. While optional, they enhance the overall complexity of the stock.
What can be done to make the stock even more flavorful?
-Roasting the bones in the oven before simmering them in the stockpot can add extra depth and caramelized flavors to the stock. This step is optional but recommended for a richer taste.
How long should the stock simmer for optimal results?
-The stock should simmer on low heat for at least 45 minutes to 1 hour. This allows the flavors to develop fully and for the stock to become rich and full-bodied.
Can the stock be stored for later use?
-Yes, the stock can be stored by allowing it to cool to room temperature, then transferring it into freezer-safe containers. It can be frozen for later use. Be sure to skim off any fat that solidifies on top before using.
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