How To Make Chicken Stock Like A Pro | The Elementals Of Fine Food
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- Опубліковано 11 лют 2025
- Succeed with chicken stock chicken broth and butchering a chicken every time by understanding the how`s and why`s
de-bone a chicken and turn the carcasses and bones into Chicken stock for every day like a michelin star chef all explained by a Michelin star chef
#chicken_stock_recipe#how_to_make_chicken_stock#chicken_broth_recipe#chicken_stock,homemade_chicken_stock#how_to_make_stock#making_homemade_chicken_stock
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ingredients for chicken stock
bone and carcasses and skins of 5-7 chickens
water
1 large carotte
2 onions
5-6 cloves of garlic peeled
2 sticks cellery
the green parts of 1 leek
2 Tbsp peppercorns
handfull of parsley stalks
water to cover
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Thank you, Chef Walter, for sharing those informative videos - they're incredibly educational.
hank you Juan, rgards the carpaccio i only used the meat and the mayonaise i added lots of english mustard (to taste) let me know if that helped otherwise i can look it up for you > have a great day Juan and always nice to hear from you
@WalterTruppTheChefsTable Thank you chef
wieder einmal super interessant! tolles video!
Danke Johann, Hoofe alles ist gut and danke fuehr deinen support..... Walter 😉
As I have to come to know, Walter gives and explains why one should perform certain steps. Cooking is a huge part of my life ever since I was a young child. Experimenting with food is what I have done and have stumbled upon many interesting discoveries. Watching these videos now takes the guess work out of it and I can explain to others why I have been cooking the way I do.
Thank you so much for these videos. And as an FYI. Your online course is well worth it. And now that we are heading into winter again I will be cooking more and go through them as a resource.
Danke Robert, Hope all is well and thank you for your feedback. its very helpfull and it drives me nuts when people say do this and do that but dont explain it or look ofr better ways. i hope this is my niche and here it heading into summer. went back home two weeks ago and was happy to get back here .....In terms of weather. Have a great day Robert and always nice to hear from you 🙂
Sous vide the beef? Does Glad film = cling film and silver foil the other stuff?
Love making stock from chickens I butchered but we go through it so fast
Hi Jen, I find😉 cooking stock or bone broth very rewarding, i love the process smell and result. sounds like a real kitchen you run there
Do u make stock in pressure cooker at home if u had one?
Nope, going slow yields a bit more quality.
But not much and you should be fine if you do it.
Hi Grant, Yes Pressure cooker makes amazing stock and you would only need 1.5 hours to get the same result howver your stock might be cloudy but i guess it does not matter if you use it for soups risotto and sauces
@@WalterTruppTheChefsTable I have been doing the pressure cooker light chicken stock for a few years now. One extra step I have taken to try to keep the color better is to wash the chicken like you do, then I will bring the chicken and water to a boil. Wait for more blood and foam to leach out and solidify. Then I will dump out the whole thing and start with more fresh water and then pressure cook. What do you think about this boil/rinse step?
@@dirtyketchup y😉es that makes a lot of sense . i do that for beef or white veal stock when i blanch off the bones (will do a video on that soon) to push out and get rid of any red protien juices within the bones plus removing all the bone dust from the cut sides when the butcher cuts the bones. than i start with fresh clean pot and fresh water . well looks like you have worked it all out😉 anyway doing a roasting veggie video which should answer some questions you had a few few weeks ago. whats your name anyway so i can adress you properly
@ hahaha. Sorry for my silly name. My name is Scott. You’re so kind for asking.
Howdy Walter. Well done and great timing for us in the USA. With Thanksgiving upon us here there are in addition to chickens to make stock with there is tons of turkeys to do also. I learned a great deal on this subject today. Now some goodnews here. Saturday i received my new stove/oven and fridge/freezer. The stove is induction and im really looking forward to using it. I've never cooked on induction. Now i just need to get some 220 V installed so i can use the oven. I CAN BAKE AGAIN. 😁😆😅🤣😂😀
Hey Victor, Induction wil need some time to get used too. if you are a gas boy it might take some time before you fall in love with it . well thats great news and i made a video on roast vegetables which i will post within the next two weeks or so which will be great for chrismass. haope all is well otherwose and always great to hear from you🙂
@WalterTruppTheChefsTable yes I expect it to take some time to get used to. Also I just used my new 28" Blackstone griddle yesterday. I need to add at least 3 more layers of seasoning to it. I'm going to love that once I learn how to use it. Just like my smokers. They are all like the ladies, similar but different.
@@victorbenner539 sounds like christmas has come very eraly in your house and i like your thinking however i think its easier to get work out a smoker than a womans mind ...... but i guess that discussion should be left for another day (or Life) 😆
Just got told off by my wife about writing such comment... you see what i mean Victor
@@WalterTruppTheChefsTable
They are a mystery.
Now I know what I did wrong in the past. Time for upgrading my stock cooking! That’ll you so much for all the great advice and techniques you share! Are the same techniques applicable for other kinds of stock like beef? And what do you do with the veggies after the stock is done, do you throw them away or they can be used?
Hey and thanks for reaching out, for beef stock i would blanch off the bones (will do a video on that soon) to push out and get rid of any red protien juices within the bones plus removing all the bone dust from the cut sides when the butcher cuts the bones. than i would start with fresh clean pot and fresh water . yes surre you can use those veggies they will be good just have to fish them out😉
DESPUMATE its all about it . denaturing is also the = important . We wants the gelatine from the collegen .= fucking Bingo Great Video Chef ... 7:40 nice bone you got their Chef nice Bone . Making stock is one of the fundamentals in any kitchen ...
Love your language, If i would not live down here i probabaly would have no idea what you are talking about but it makes all sense to me 😁
Hope you are going well and thank you
Hi Chef, would you also recommend roasting the chicken bones before making the broth or is that a bad idea? Thanks
hey, hope all is well
no its not a bad idea at all. there is actually a chicken stock called a blonde chicken stock that roasts the bones before boiling and if you just roast them a little without too much browning you definately get a better tasting result. however it is generally used for brown sauces as it will have a little bit more colour. i remember doing one where i added lots of white wine (10 percent of liquid) to it too and it tastes amazing
Wow bro, you're absolutely terrific! Not sure if I should recommend you smoking & drinking during these vids to enhance your style, but probably youtube is too uptight for austrian humor.
Hmm, I tried 8 hour chicken stock once it came out bitter, gamey or odd.
But that was before I knew to add aromatics (onions etc) late in the process. Maybe I'll just try again.
Love you recommendation and i thought about it myself often too but than i guess some people might get offended as this seems to be fashionable these days.......anyway thanks for reaching out and yes the bitter flavours usually come from too many loose proteins but cellery is just not good for long cooking. have a great day and thanks so much for watching and will keep your suggestions in mind
@@WalterTruppTheChefsTable There are ways to incorporate smoking & drinking - making it obvious that it's just a joke. Like a cigarette that grows longer as the video continues, with powder at the tip that produces fake smoke. At the end you'd inhale by mistake, start coughing and talk to somebody off screen about your error. Drinking - 5 different drinks during the video, squeezing fresh grapes at the end, saying that you totally deserve this drink now.
Beste grüsse von einem österreichischen essens- und video-cutter.
Servus, Sorry for my late reply but its such a hectic time of the year, so you are austrian? where from? i am orginally from Kaernten. sure there are lots of great ideas ....thanks> looks like you have some good ideas and should connect. Lass mich wissen und alles gute aus astralien . Walter
@@WalterTruppTheChefsTable Seavas, no worries, everybody's hectic. I'm in vienna now, coming from lower austria. My mom was a famous chef here, if you'd stayed we'd probably know (of) each other. And yes, I can help you, I have a bit of time right now. Should I temporally drop an email address here? liebe grüße, luke
@@lrrrruleroftheplanetomicro6881 Hey Luke, Meine e mail adresse ist wtrupp@yahoo.co.uk
whats your mums name? gor me interested. hope all is well
have been in vienna just 5 weeks ago, great city but just a bit far away for me☺