From Scratch: Roast Chicken Stock Reduction

From Scratch: Roast Chicken Stock Reduction

00:00 Intro
00:52 Chicken Breakdown (tutorial is here: https://youtu.be/vZQhUT5AhEY)
01:42 Blond vs Brown Stock
03:01 What about Smoke?
03:29 Roast Chicken and Veggies
05:25 Simmer Chicken and Veggies
07:08 Strain the Stock
08:10 Degrease the Stock
08:58 Reduce the Stock
11:13 Store the Stock

Useful Links:
Maillard reaction with @MinuteFood https://youtu.be/5lKzZc_OO7U?si=TGheP17aBtQmi436
Cutting up a Chicken: https://youtu.be/vZQhUT5AhEY
Roasting Chicken Breast: https://youtu.be/DxyF72Zdw_w
Seasoning Baking Sheets: https://youtu.be/hrufGZsP-jo

The Recipe
Carrots, Celery, and Yellow Onions in large pieces enough to fill an 18x13” baking sheet
2 whole chickens, about 4 Lb each
Refined oil (like grapeseed)
5 quarts (5 L) water or enough to cover the chicken by 2 inches
Handful of thyme
2 bay leaves
1 tsp whole black peppercorns
Handful of parsley

Preheat the oven to 450F with a rack in the upper third.

Cut up carrots, celery, and onions and place on an 18x13” baking sheet. Drizzle with a tiny bit of oil and spread evenly.

Cut the chickens into legs (thighs and drumsticks separated), wings (flats and drumettes separated), backs, and breasts. Save the breasts for another use. Dry all the other parts thoroughly with paper towels and place on top of the vegetables, skin side up. Rub the skin with a very thin layer of oil. Place in the upper third of the oven and roast with convection if possible until golden (35-40 min with convection, 45-50 min without).

Move all the chicken and veggies to an 8 qt (8 L) pot. Add some boiling water to the baking sheet and let sit for a couple of minutes. Scrape up the brown bits and add to the pot. Add 5 qt (5 L) cold water or enough to cover the chicken by 2 inches. Cover, bring close to a simmer. Uncover, bring to a simmer. Reduce heat to maintain a very gentle simmer and cook for 4-6 hours, uncovered. About an hour before the end of cooking, add thyme, bay leaves, peppercorns, and parsley. If it’s more convenient, you can add them at the beginning of the simmer.

Strain through a fine mesh sieve into a 4 qt (4 L) pot. Dump all the solids back into the stock pot. Pour 2 cups of water over them. Cover the pot, shake a little to remove the leftover stock, crack the lid a bit, and pour the stock through a strainer into a 3-4 cup container (I’ll call it the overflow container from here on).

Let the stock sit for 5 minutes to allow the fat to rise. With a ladle, remove the fat from the 4 qt pot into the overflow container. Boil down the stock in the 4 qt pot over high heat until it’s reduced 4 times. If your pot has straight sides, you can judge that by the depth. Cool the stock and pour into four 1-cup containers. Refrigerate until solid. Cover, label, and freeze.

Degrease the overflow container of stock. Pour into the 4 qt pot and heat tilting the pan and scraping up the sides. Pour back into the container, cover and refrigerate or freeze. Stock will keep in the fridge for 7 days and in the freezer indefinitely.

Support my channel
https://www.patreon.com/helenrennie

My cooking classes in the Boston area:
http://www.helenrennie.com

FACEBOOK: https://www.facebook.com/HelensKitchenCooking/
INSTAGRAM: https://www.instagram.com/helen.rennie

Видео From Scratch: Roast Chicken Stock Reduction канала Helen Rennie