How To Make Chicken Stock

[NietzscheMarx]

You only need to steadily simmer the meat; don't boil it or you'll cook off flavor. Also- the only reason you cook the meat for so long is so that the collagen in the joints will dissolve (adding richness and body to the stock). The veggies and aromatics, having no joints, only need to be in the stock long enough to release their flavors (30 min). I recommend browning some of the veggies in a separate pan before adding to stock if you want a darker, richer flavor for certain dishes.

[ecapurro]

I am OK with adding the veggies early, but I would not use garlic since stock is used to crated other sauces and not all sauces call for garlic.

[NietzscheMarx]

I would not recommend putting all of the ingredients together at the beginning. Placing the vegetables (and esp. the herbs) in at the beginning cooks them for longer than necessary, causing them to loose flavor.

Better to cook the meat for 3.5 hrs, and placing the mirepoix veggies in for the last 30 min. The mirepoix veggies and aromatics are analogous to tea bags when steeping tea: boiling them for hours only causes their most flavorful juices to cook off.

[bradyischamp]

interesting point about the vegetables. i will try this next time

[ezforus]

thank you, for the video

[starfruit]

:| didn;t peel the them ?

[DannTeBg]

how to fuck im suppose to find chicken bones

[tiarnan76]

@DannTeBg cross the road

[SeattleOTC]

nice, concise, thorough presentation

[appleseeds12]

thanks for the education, will pass it along.