Basic Chicken Stock Recipe – How To Make Basic Chicken Stock – Basic Recipe – Monsoon Recipe
Ingredients:
Chicken Bones
For Recipe
1 Onion (roughly chopped)
1 Carrot (roughly chopped)
1 Celery
Water
For Bouguet Garni
1 Spring Thyme
2 Bay Leaf
2-3 Parsley Stalks
8-10 Peppercorns
Basic Chicken Stock Recipe – How To Make Basic Chicken Stock – Basic Recipe – Monsoon Recipe
Method of making
today let’s see how to make a basic chicken stock well there are four words there which you should not be confused with stock soup boo-yan and broth well a booyah and a broth are just the same things soup of course we all know what it is what we are making today is actually a stock well this one is a carcass of chicken this is also known as chicken bones what I am doing is I am blanching this in hot and boiling water now the question is how did we get the balls it’s very simple all you need to do is debone the entire chicken we need to get the boneless meat out and we of course need to get the bones out if you want to see a detailed video check the description box below there is a link well now if you come a little close and observe there’s a lot of scum and impurities that have actually raised right on top of the liquid like I say again it’s a very important step otherwise your stock would generally turn cloudy in color and you do not want that it has to be nice clean clear and absolutely flavorful and full-bodied the bone is now ready to go straight in the stockpot this water needs to be thrown off and is not to be used let’s now move on to the recipe and for this let me introduce you to three very critical ingredients in the kitchen whil
making stock now this classically is known as the mirepoix the mirepoix technically has three ingredients carrots onions and celery now you do not need to get into any peeling or anything of that kind all you need to do is cut this right away like so with the skin with the root with everything in place just cut it roughly like so and this now straight goes in the stockpot so first let’s begin with some red onions the next thing that goes in are some carrots roughly the final thing is some celery now again like I’m saying again there’s no recipe as such all you need to do is snip this randomly the stalk the leaves everything and go in this and with this I’m also adding in some water for this let’s turn the flame on and let’s bubble this and boil this on absolute high flame one thing that’s important to note while making stock is that you always need to begin with cold water in the pan never begin with hot water because
Basic Chicken Stock Recipe – How To Make Basic Chicken Stock – Basic Recipe – Monsoon Recipe
with cold water as the water starts heating up it starts releasing a lot of flavor from the bones so far I’ve introduced you to three things the water it’s temperature the chicken which is the cleaning of the chicken and the bones and the third one is the mirepoix let’s come into the fourth component and that is also a very technical component called the bouquet garni bouquet garni has three ingredients primarily and the fourth ingredient is actually subjective some chefs use it some don’t but that’s a personal choice now the primary three ingredients are fresh thyme leaves bay leaves and stalks of parsley well of course I’m not going to use a lot of parsley just a few stalks and that’s about it well technically what’s done in the kitchens is you take a thread and you get all these three ingredients together you bundle these up and that’s where the word comes in which is a bouquet garni which is nothing but a set of these three ingredients but I’m not doing that I’m dropping in these three ingredients separately in the stockpot let’s now come to the fourth ingredient of the bouquet garni which is actually optional and those are peppercorns I love using peppercorns and I am adding a generous serving of peppercorns here one quick stir and allow this to boil on
high flame for a minimum of 15 minutes then let’s see what next our stock has been bubbling gloriously for the last 15 minutes now the time is to start skimming now it’s very important because you want a nice and clean and clear stock so this step is very important well just as an idea for you in your own home kitchens if you want to make this stock nice full-bodied and intense you could also roast the bones what I did is I blanched the bones but what you could do is roast it in the oven at 200 degrees Celsius for 20 to 25 minutes let it caramelize nicely and beautifully your stock will further get an additional flavor note the stock is on a gentle simmer for the last 45 minutes and if you come a little closer and have a look this is now become nice and full-bodied if you also see there’s also some fat which has been released from the bones and that’s the stage when you actually need to turn this off allow this to
Basic Chicken Stock Recipe – How To Make Basic Chicken Stock – Basic Recipe – Monsoon Recipe
settle for 10 to 15 minutes and then strain this or save this but I don’t know if you’ve noticed properly or not but I have not added salt while making this stock and that’s deliberately done so because this stock is one of the used for multiple purposes whether you want to add it to gravies to soups or to stews while salt would be added at that stage as and when required so at this stage do not get emptied to add in salt now strain this well with this your full-bodied and flavor some chicken stock is ready to be used for multiple purposes this can also be frozen and kept well for further use all you need to do is let this come down to room temperature then transfer this into containers which are freezer friendly you will realize and notice that you will develop a fat that comes on top just skim it off on day two and your stock is ready to be used
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