A long long time ago, I created a picture tutorial on how to make chicken stock. Back then, I didn’t even have a stock pot and made my stock in a roasting pan!
Since my last post was a video on how to cut up a chicken, I thought the logical thing to do would be to show you what to do with all the chicken scraps that you are left with after you get all the meaty bits off.
In the video, I go through the process twice. I wanted to show some of the range of possibilities in stock making. One batch is very dark, not super clear, very heavy on the vegetables, deeply flavoured, and seasoned, having been made with what was left from brined and roasted carcasses. This batch was also made in a pot on the stove. The other batch in the video is light, is almost consommé clear, made with fresh raw carcasses, contains no vegetables, and is made in a crock pot. I wanted to show that chicken stock can be made in a variety of ways, but that what you do to it affects the final result.
Different styles of chicken stock are best suited for different applications. For example, when I want to make asian inspired soups, or realy robust dishes, like chili, for example, I would probably want to make a more robust, darker chicken stock for it. When making lightly flavoured dishes, like a simple chicken noodle soup, I would opt for a lighter, milder stock.
This is the second video that I have made. I am still working out some sound issues and learning to edit, so bear with me, these first videos will be a little rough around the edges!