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what do i do if i don't have access to an oven?
Exactly how I make mine except add a bouquet garni, but I love your addition of the second round of mirepoix at the end, Chef!
why not a boil?
Scrape metal on metal whilst cooking a chicken twice, and make sure to waste oil. Then, make a stew and put the broth in a mason jar, but secret special tip, waste even more vegetables at the end; chicken stock.
I do this and makes great broth. It turn in gelatin till heated. Makes me wonder just how much of store bought is just water and few tablespoons of the gelatin broth.
That’s pretty wasteful way of making stock. If you are an expensive restaurant, it may be adequate, but not if you are cooking in home…
No garlic?
Where is the huge handful of parsley?
Sure a chef always use baking spray😂
The extra mirepoix in the end sounds great.
guys is there really a difference when you put it in the oven first? never tried it and I dont have much time to try it now, so please tell me
I remove the skin on onion for stock but that’s just me 🙂
It will be much better when you also use some leek, root celery, parsley root, bay leafs and allspice. For an extra depth you can roast/bake/fry the onion or keep over the stove fire for a moment.
I would NEVER get to the stock making. I’d eat that chicken 🤷🏻♂️
Why simmer and not boil? I may have been doing this wrong
This shit fucking slaps, I used the same method to make turkey stock with the leftover turkey from Thanksgiving, and made the most amazing soup with it, my family is texting me for the recipe 😋
Would like to see a pressure cooker stock, please.
Chef here. Minor point I know but chicken stock is simmered for 3 to 4 hours not 2 to 3. "Proper" stock uh huh. You DO NOT roast the bones for a proper classical chicken stock! Your mirapoix need to be in the ratio of 2:1:1 onion to celery to carrot. You need to add a sachet of the following herbs and spices:
Per gallon,
2 sprig thyme
1 bay leaf
15 to 20 peppercorn
3 clove garlic
3 parsley stems
Yeah without a sachet d'epices you aren't making chicken stock the "proper" way. This guy needs to read a "proper" cooking manual.
I mean I make a ghetto chicken stock at home with thyme and rosemary and whatever bones and veg scraps I have. But that isn't what we set out to do with a "proper" stock!
Ok I get that this stick is better than why I get off the shelf, but it’s significantly more expensive. I’ll never use the left over veg. A bunch of carrots is like $3 and same with celery. At that point I’ll just buy the $4 box off the shelf.
Yeah not a stock. Thats called a broth. Get educated
Just a question…I know the traditional way..but whats the purpose of the mirepoix at the end?
Why not roast the mirepoix as well?
Why not a boil? With enough water wouldnt it just make the broth quicker and more intense?
Isnt that a boullion and not a stock?
Needs chicken feet for the collagen smoothness!
How long does this last in the fridge?
what do i make with the solids? (after straining) garbage?
Hey, aren't you that guy who lied about their professional cooking background?
That "carcass" is still perfectly edible where I come from. Zero waste, right? Ain't no point wasting good meat right? Shred it off the bone and feed it to the dog, use the bones for bone meal. Recollect the oxygen the chicken breathed. Buy back its soul from the devil to reconstruct a whole new chicken
ZERO. WASTE.
As a chef for 40+ years the goodness of the bird isn't completely released unless it simmers for at least 8 hours and the meat has fallen off the bone…I'm not a YouTube chef but I'm also not contract obligated to misinform people on how to make a "proper" stock…wanna do a taste test challenge?
you mixed white stock with brown stock do one of the other dude
Baking spray is so pointless
Next time cleave the bones to release more collagen
Why not boil?
As an European, wtf is a baking spray 😳
Your the pen and teller of cooking guys