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The recipe shown in this video should be easy to reproduce for a beginner-level cook.
Preparation: 20 minutes.
Cooking time: 40 minutes.
In this video you're going to learn how to make white stock from poultry
This stock can be used instead of water to add flavor to your recipes and preparations. A stock can be white or brown, the white stock is lighter than the brown stock. Thanks to the method used in this video the taste of the poultry will lend its flavor to the cooking water. Follow the steps to easily make a white stock from poultry.
In this video, we'll use the raw carcass of a chicken, carrots, an onion, white leeks, a stick of celery, parsley, bay leaves, thyme, peppercorns, and cloves. Feel free to replace the ingredients with anything you like.
You will also need: a cutting board, a large kitchen knife, a large pot, a fine-mesh sieve, a ladle, water, a a slotted spoon and two large recipients.
Before you start, peel and wash all the vegetables.
Cook the poultry carcass
chop upthe carcass into smaller pieces. place them in the pot and cover with cold water. Then, place the pot over a strong flame and cover. While waiting for it to boil you can go on to the next step.
Slicing the vegetables
Finely slice all the vegetables so that they'll give out as much flavour as possible into the stock. Leave the herbs and spices whole
Cooking the white stock
As soon as the water boils, add all the remaining ingredients, then lower the flame so that the stock continues to lightly bubble. leave to cook for around 40 minutes
Filtering the white stock
Once it is cooked, pass the contents of the pot through the sieve into a recipient below. Don't hesitate to squeeze them with the back of the ladle, like this. Keep the solid ingredients to use them in another dish, such as a soup. Finally filter the white stock.
Your white stock is ready!
If you want to store it, do not leave it at room temperature. You can keep it for a few days in the fridge or a few weeks in the freezer. When taken out of the fridge the white stock may have become gelatinous. It's completely normal and harmless, you just have to heat it to return it to it's liquid state.
You now know how to make white stock from poultry, it is very easy to do on your own.