Chef, your channel grew so much since I last time checked in! I am so happy for you, congratulations, you deserve it. Here's for 100 times more! As for the recipe, very useful advice about the chicken blenching, rinsing and the clear soup. Romanians make a chicken soup with semolina dumplings and I could never get it nice and clear, to my eternal frustration. Now I know what to do thanks to your secrets! Merci beaucoup!
5 років тому+13
While I am in no way questioning French technique, doesn't this make the stock really mild, cause some flavour is lost by rinsing the chicken? The thing I have been taught to do to get clear chicken stock is to remove the foam that the meet emits as the first boil occurs and gets stronger. In this case, the chicken is put into a pot filled with cold water instead of boiling. Great video, thank you :)
Good point! Some flavor is lost at the first blanching. He is doing that to make the stock clear, and not cloudy. There is another way to remove the cloudiness. (Again, no way questioning this French technique) Make an egg white-water mixture. Separate an egg (discard the yolk or save for another use). In a small bowl, combine the egg white and ¼ cup cold water. Stir the water mixture into the hot, strained stock. Place the mixture in a saucepan and bring to boiling. Remove from heat and let stand 5 minutes. (As the egg white cooks, it will coagulate and trap fine particles from the stock.) Strain it through a cheesecloth lined strainer. Now you have a clear broth with all the flavor. (Works for beef/veal broth too!)
Thank you! Just learnt how to roast a chicken, and I've been discarding the carcass as I didn't know how to make a broth/stock with it. And now I know! So next time: no waste for me. Merci beaucoup, Chef!
Huge love for your channel. I worked in 2 rosette kitchens about 13 years ago and your channel has helped me relearn some of the techniques I used to know but forgot and has been a great help to me.
that is really great to hear to some people wants to keep the art alive . cooking is great you can learn lots of interesting things and meet really passionate people 🙂🙂👨🏻🍳👍
Wow, I do it almost the same way. But with less herbs and a couple pieces of garlic. But removing the first fat stock and washing the chicken and the pan are my steps as well. Greetings from Ukraine :)
Bonjour Chef. What a coincidente. This morning I cooked several kilos of chicken breast for ore of our dishes at the shop, escondidinho de batata doce e frango. It is like a hachis parmentier but with sweet potato. Since there is always a good amount of trimings and bones I prepare a stock. Nothing goes to waste right? The only difference I saw way the onion piqué. I use it only in bechamel preparation. I will give it a try! Merci beaucoup for the great vídeo!
Salut Chef, grand merci pour vos videos. Aussi, j'ai une question ? Quelle est la difference entre ce bouillon de poulet et le bouillon clair de poulet que vous proposez dans une autre vidéo ? Merci pour votre reponse. Longue vie à french coocking academy. Fefe de Lille.
Looking forward to watch the new video on Friday! Sir Stephan can you please teach us how to make pommes dauphines~ I asked my boyfriend what he's having for lunch and he showed me a picture saying it's pommes dauphines along with pasta. It looked really yummy 🤤 😍 😍
I see that now. Thanks. I guess it would be possible to continue reducing the brown stock to get a similar result. I was thinking of something like a home made stock cubes. I could pour the reduced stock into ice cube trays and freeze them. Pop them out whenever I need to add flavor to something.
@William Fotiou that amazingly unprofessional outburst aside, would you advise that rabbit bones need roughly the same amount of simmer as chicken or no?
Just because someone asks a question doesn't make it appropriate for you to infer that they are an "ignoramus". They are seeking information, not a snooty attitude. @William Fotiou
I learned how to make chicken stock in a professional kitchen and it simmers for 4-6 hours. How does this version get the full body of a longer simmer?
it looks like it but wait to see what happen on friday for the chicken rice supreme from escoffier . man it was challenging to give that supreme sauce enough taste with just that stock 😳😳😳 check back friday for the new video to find out
I have a basic knowledge of this but I agee that rinsing the chicken would remove some of the depth of flavour. Why not retain the stock and clarify as with a consommé with ground beef/egg shell.
No hate here: I'm old now, but I'm ashamed when I remember the number of hardly finished chicken bones I threw out when I was young and ignorant. You are already doing better, don't be shy.
The internet is flooded with recipes but there is very little technical content. Your site has plenty of it and I am soaking it up. Good work. When you say boil I see only a simmer... do you mean simmer or am I missing something?
Blanching is not required. I make super clear white stock without blanching all the time. When it's getting cloudy, (at 3:20), it merely means that impurities and protein are starting to coagulate. But they will then go to the top and you just skim it off completely. At this point, it will be clear again and you can put the veggies in. The advantage is that it won't lose any taste as it otherwise does with blanching as you can see there is a ton of flavour and fat already in this blanching water that you throw away.
Try to add a pair of boss pears to the chicken stock, let them with the shell and the seeds, only slice the pears into a half. The chicken stock and the pears will taste diferent.
In the classical way, we don't cover the pot with the lid. We want to let it reduce and concentrate flavour, that's why we add 1 liter more of water, so that we can slowly cook, without the lid, to concentrate flavour. We also don't season the stocks, we want their flavour to be pure and neutral, so... don't add salt or any other thing beyond the recipe. This type of stock is done with chicken carcass and wings (without almost all of the fat), Mirepoix, Bouquet Garni and Sachet D'Épices.
Is there enough flavor left in the bones after the white stock to roast and make a brown stock? If not could you combine them with other already cooked bones or carcas (from a roasted chicken) to make a brown stock? I hate the idea of throwing away the bones if they can be used further...
After the process is done, there's nothing left onto the chicken bones and carcass, what gives flavour to the stock are the cartilages, the bone marrow and other tissues which are "glued" to the bone. When you end your stock and it's done, there's nothing left of any use, anymore.
Any reason you don’t finely dice your aromatics? With short cooking times that usually helps release flavour. Though I realise now that I probably use way too many aromatics in a chicken stock anyway.
Far be it from me to tell a French man how to make stock but as you know the most important thing a home made stock brings to the party is that oh so good lip smacking gelatin that comes from the collagen of the chicken parts. You could have extracted so much more of it if you simmered those bones for few more hours.
you it is really interesting and i am learning so much with the difference nuances in different types of stock . surprisingly i keep on thinking a bit like you,thinking chicken stock could use a few more hour of cooking however all ressource of french cooking instruct and hour cooking for a chicken stock. that said the more escoffier recipes i am making the more i understand how he works and decompose stocks . for instance the true to the form chicken stock from escoffier uses as a base a bone broth that has been simmered for hours and he used that as a base to then create the chicken so the gelatin element will be there . and lack of concentrate flavours is also a massive challenge i had to face while making this friday recipe chicken and rice supreme from escoffier. come back friday for the recipe online
@@FrenchCookingAcademy did I read that right? He puts blanched carcass into a bone broth? Or he makes bone broth with white stock as base? I usually do simmer for hours (tho only add veggies for the last hour) and the gelatinous stock in small quantities makes for good pan sauce deglazer instead of demi glace.
the recipe for ordinary white stock start by making a bone broth simmered for hours . when that is done you start a new stock using the bone broth a a liquid and throw in various pieces of veal plus a few boiling hens ( previously blanched) and leave to simmer for a few hours . 🙂🙂👨🏻🍳
My chicken stocks always end up just tasting of water. I'll add salt to compensate but it just makes it taste worse lol. Maybe I'll try this method next time
now that is a great point i was waiting to hear from someone and a hugeca has to face when making this friday’s vidéo from escoffier : (chicken and rice supreme) too often chicken stock really lack in taste. this is why i have added some extra ingredients in this recipe and i will extend the cooking time slightly as well . but i need to make a video on stock explaining really how we can fix that lack of taste . check the new video on friday it was hell to get that sauce right
The technique in this video is a little different from the chicken stock video of a few years earlier (ua-cam.com/video/hxUBO_L3_4s/v-deo.html). The stock here is darker although that's probably due to the addition of neck and wings.
That video is there already . i have been posting regularly though make sure you click the bell notification in youtube to get all of the notification . link to the boeuf bourguignon. ua-cam.com/video/72pXASYZXoQ/v-deo.html
@@FrenchCookingAcademy here's a tip i learned from an online video: freeze the stock in ice cube trays; that way, you can always throw in just as much as you need!
the other video was the cooking version but i boiled the carcass and garnish way too much which ended up in s very cloudy stock . this one is using. the escoffier method using ultra slow simmer more types of bones ( i adjusted that in the description ) and a much cleaner result 🙂
never in stocks . the reason for that is that stock are use as a neutral flavoursome base . if you add salt in the stock and you add other ingredients your preparation the becomes too salty. final seasoning usually happens toward the end of a recipe 👨🏻🍳
Love the fact that, even though UA-cam tried to stop you, you are nevertheless still teaching us the Escoffier method. It is appreciated.
Why would UA-cam try to stop you from teaching the Escoffier method?
How did UA-cam try and stop them?
Made this last night. It is the best chicken stock I’ve ever made and I’ve been struggling to make it right for years. Love this channel.
Chef, your channel grew so much since I last time checked in! I am so happy for you, congratulations, you deserve it. Here's for 100 times more!
As for the recipe, very useful advice about the chicken blenching, rinsing and the clear soup. Romanians make a chicken soup with semolina dumplings and I could never get it nice and clear, to my eternal frustration. Now I know what to do thanks to your secrets!
Merci beaucoup!
While I am in no way questioning French technique, doesn't this make the stock really mild, cause some flavour is lost by rinsing the chicken?
The thing I have been taught to do to get clear chicken stock is to remove the foam that the meet emits as the first boil occurs and gets stronger. In this case, the chicken is put into a pot filled with cold water instead of boiling.
Great video, thank you :)
Tijana Dojčinović same way like yours we do in Poland
Good point!
Some flavor is lost at the first blanching. He is doing that to make the stock clear, and not cloudy.
There is another way to remove the cloudiness. (Again, no way questioning this French technique)
Make an egg white-water mixture. Separate an egg (discard the yolk or save for another use). In a small bowl, combine the egg white and ¼ cup cold water.
Stir the water mixture into the hot, strained stock. Place the mixture in a saucepan and bring to boiling. Remove from heat and let stand 5 minutes. (As the egg white cooks, it will coagulate and trap fine particles from the stock.)
Strain it through a cheesecloth lined strainer.
Now you have a clear broth with all the flavor.
(Works for beef/veal broth too!)
What ever works, those are all variations of same thing. He demonstrated classical way.
@@cultclassic999 Yes, the consome, I am familiar with the technique, but I have to admit I have failed miserably the last time I tried it :D
Thank you!
Just learnt how to roast a chicken, and I've been discarding the carcass as I didn't know how to make a broth/stock with it. And now I know! So next time: no waste for me.
Merci beaucoup, Chef!
It's so empowering to use every part of the chicken and have no waste.
Huge love for your channel. I worked in 2 rosette kitchens about 13 years ago and your channel has helped me relearn some of the techniques I used to know but forgot and has been a great help to me.
there is no comparison to using fresh ingredients. thanks for sharing this recipe, fresh stock should always be available.
it plays a massive role in french cuisine !
Very good video Stephane, I like the camera focusing on the subject matter.
thanks for the feedback it helps me for further video
wow that's so much easier than I had first thought about making chicken stock from scratch!
It's interesting that in Chinese cuisine blanching the meat (beef and pork) is done to remove impurities also. Nice video!
Ive mare something similar and it really does taste good in rice (instead of water) and a veggie soup! It’s not too heavy and delicious!
The only way I'll make rice is with stock, YUMMY.
much better indeed🙂
Enjoy watching you cook love French food thank you will be making this chicken stock
the soup is really nice with it 😋😋👨🏻🍳
Thank you! Your videos are always so educational and interesting. I want to become a chef so you're really helping me grow.
that is really great to hear to some people wants to keep the art alive . cooking is great you can learn lots of interesting things and meet really passionate people 🙂🙂👨🏻🍳👍
Wow that bouquet trick was cool
Beautifully edited, and explained. I appreciate it very much. Merci, Thank you 😊
Wow, I do it almost the same way. But with less herbs and a couple pieces of garlic. But removing the first fat stock and washing the chicken and the pan are my steps as well. Greetings from Ukraine :)
Bonjour Chef. What a coincidente. This morning I cooked several kilos of chicken breast for ore of our dishes at the shop, escondidinho de batata doce e frango. It is like a hachis parmentier but with sweet potato.
Since there is always a good amount of trimings and bones I prepare a stock. Nothing goes to waste right? The only difference I saw way the onion piqué. I use it only in bechamel preparation.
I will give it a try! Merci beaucoup for the great vídeo!
yes the stockpot in the kitchen is the best place to get rid of vegetables and meats trimmings 🙂👨🏻🍳👍
What a beautiful looking stock.
thanks
Looks so good!
I think I'll start doing this frequently to bump the flavor of all my dishes.
stock is actually so important especially in french cooking but i think any cuisine needs it too. that where the taste of it all 🙂👨🏻🍳
Salut Chef, grand merci pour vos videos. Aussi, j'ai une question ? Quelle est la difference entre ce bouillon de poulet et le bouillon clair de poulet que vous proposez dans une autre vidéo ? Merci pour votre reponse. Longue vie à french coocking academy. Fefe de Lille.
This video motivated me to make my own stock today. Although I did not have all the ingredients, but it seems it turned out well.
learning to make stocks is great and is an essential part of french cooking
Simple & easiest way thanks, Chef.
Thanks for this recipe Chef... I'll be using this for sure...
Great video. Makes this very clear and concise on how to make chicken stock. But how long can you keep this stock and can it be frozen?
Looking forward to watch the new video on Friday!
Sir Stephan can you please teach us how to make pommes dauphines~ I asked my boyfriend what he's having for lunch and he showed me a picture saying it's pommes dauphines along with pasta. It looked really yummy 🤤 😍 😍
What is it Miranda Rk? it sounds amazing.
pomme dauphine are a potato side dish made out of choux pastry mixed with a potato base maybe next week we could give it a go 😋👨🏻🍳
So would the only difference between this and a traditional stock be the lack of browning the chicken ahead of time (and not pre-boiling the chicken)?
Please make a video like this for basic vegetable stock!
Could you do a tutorial on demi glace next? That would be a great one to share.
i have kind of cover it during the making of this video ua-cam.com/video/QxvQMHf_SKw/v-deo.html
I see that now. Thanks. I guess it would be possible to continue reducing the brown stock to get a similar result. I was thinking of something like a home made stock cubes. I could pour the reduced stock into ice cube trays and freeze them. Pop them out whenever I need to add flavor to something.
I love that blanching technique! How "chickeny" does this taste? Is this stock suitable for soup?
Same question. Does it extract enough flavor in just one hour of simmer and one hour of steeping?
@William Fotiou that amazingly unprofessional outburst aside, would you advise that rabbit bones need roughly the same amount of simmer as chicken or no?
William hopefully you don't cook as unprofessionally and stupidly as you write. Maria, yes rabbit bones are ok as well and yes 1 hour is enough.
Thank you for confirming! Starting on rabbit stock today. There is a LOT of impurities so I'm glad I learned about blanching from this video.
Just because someone asks a question doesn't make it appropriate for you to infer that they are an "ignoramus". They are seeking information, not a snooty attitude. @William Fotiou
I learned how to make chicken stock in a professional kitchen and it simmers for 4-6 hours. How does this version get the full body of a longer simmer?
Looks fantastic. Thanks.
Very informative. Thank you.
Beautiful delicate stock, I can't wait for Friday. ; - )
oh my i finished shooting the video and little hint: that sauce was a challenge😳🙂 i have learned something 👨🏻🍳
You handled it like a boss Stephan. :-)
it looks like it but wait to see what happen on friday for the chicken rice supreme from escoffier . man it was challenging to give that supreme sauce enough taste with just that stock 😳😳😳 check back friday for the new video to find out
I believe in you my friend, and I'll DEFINITELY be there Friday.. ;-)
I have a basic knowledge of this but I agee that rinsing the chicken would remove some of the depth of flavour. Why not retain the stock and clarify as with a consommé with ground beef/egg shell.
Can you freeze the stock for latter use.
Cesar Baluyot of course you can! Any stock can be frozen. 🙂
Do we save the actual chicken meat for soup; or, have we extracted everything we can, and discard? No hate please. I am trying very hard to learn.
No hate here: I'm old now, but I'm ashamed when I remember the number of hardly finished chicken bones I threw out when I was young and ignorant. You are already doing better, don't be shy.
Very nice !! Thank you.
The internet is flooded with recipes but there is very little technical content. Your site has plenty of it and I am soaking it up. Good work.
When you say boil I see only a simmer... do you mean simmer or am I missing something?
yeah i think bring the boil to have the first bubbles appearing then simmer thanks
Thank you for the reply.
Can I use these same chicken pieces to make chicken soup afterward with my new chicken stock? Also how long does frozen homemade chicken stock last?
Blanching is not required. I make super clear white stock without blanching all the time.
When it's getting cloudy, (at 3:20), it merely means that impurities and protein are starting to coagulate. But they will then go to the top and you just skim it off completely. At this point, it will be clear again and you can put the veggies in.
The advantage is that it won't lose any taste as it otherwise does with blanching as you can see there is a ton of flavour and fat already in this blanching water that you throw away.
will this be taught again if I enrol in your cooking course in the online youtube ? What is the difference, is it more detail ?
Long-live Escoffier.
Try to add a pair of boss pears to the chicken stock, let them with the shell and the seeds, only slice the pears into a half. The chicken stock and the pears will taste diferent.
Would you then chill the stock overnight and lift the fat off the next day? Might not be necessary, I suppose.
In the classical way, we don't cover the pot with the lid.
We want to let it reduce and concentrate flavour, that's why we add 1 liter more of water, so that we can slowly cook, without the lid, to concentrate flavour.
We also don't season the stocks, we want their flavour to be pure and neutral, so... don't add salt or any other thing beyond the recipe.
This type of stock is done with chicken carcass and wings (without almost all of the fat), Mirepoix, Bouquet Garni and Sachet D'Épices.
What spices are in the bouquet garni?
Merci beucoup
what's the last item of bouquet garni??
Should you remove skin, flesh and excess fat from the bones? Does the fat (oil on the surface) at the end need to be removed too?
Is there enough flavor left in the bones after the white stock to roast and make a brown stock? If not could you combine them with other already cooked bones or carcas (from a roasted chicken) to make a brown stock? I hate the idea of throwing away the bones if they can be used further...
After the process is done, there's nothing left onto the chicken bones and carcass, what gives flavour to the stock are the cartilages, the bone marrow and other tissues which are "glued" to the bone.
When you end your stock and it's done, there's nothing left of any use, anymore.
Hm, never thought to tie up the herb-y things. Makes getting them out much easier later lol.
yes it is practical
„Herb-y things“.. 😄
That's precisely the way I do it. Only difference is I don't slice the carrot :) Often times I use a chichen leg so I can eat the meat afterwards :)
Doesnt it get very dry?
@@juless.9544 No it doesn't
Any reason you don’t finely dice your aromatics? With short cooking times that usually helps release flavour. Though I realise now that I probably use way too many aromatics in a chicken stock anyway.
rough cuts are good for slow diffusion of taste but most important you want to minimise the aromatic garnish to desintegrate. and cloud the stock
@@FrenchCookingAcademy Ah, hadn't considered that. Makes sense and I guess I should know better than to argue with Escoffier. 😅 Thanks for the reply!
What size is that Le Creuset? You mentioned it on a video recently, but I can't find it.
I think he said it was 22 cm.
it is a 24 centimetres and there is a link to it in the video description 🙂
How long can I preserve this stock?
Nice
Far be it from me to tell a French man how to make stock but as you know the most important thing a home made stock brings to the party is that oh so good lip smacking gelatin that comes from the collagen of the chicken parts. You could have extracted so much more of it if you simmered those bones for few more hours.
you it is really interesting and i am learning so much with the difference nuances in different types of stock . surprisingly i keep on thinking a bit like you,thinking chicken stock could use a few more hour of cooking however all ressource of french cooking instruct and hour cooking for a chicken stock. that said the more escoffier recipes i am making the more i understand how he works and decompose stocks . for instance the true to the form chicken stock from escoffier uses as a base a bone broth that has been simmered for hours and he used that as a base to then create the chicken so the gelatin element will be there . and lack of concentrate flavours is also a massive challenge i had to face while making this friday recipe chicken and rice supreme from escoffier. come back friday for the recipe online
@@FrenchCookingAcademy did I read that right? He puts blanched carcass into a bone broth? Or he makes bone broth with white stock as base? I usually do simmer for hours (tho only add veggies for the last hour) and the gelatinous stock in small quantities makes for good pan sauce deglazer instead of demi glace.
the recipe for ordinary white stock start by making a bone broth simmered for hours . when that is done you start a new stock using the bone broth a a liquid and throw in various pieces of veal plus a few boiling hens ( previously blanched) and leave to simmer for a few hours . 🙂🙂👨🏻🍳
My chicken stocks always end up just tasting of water. I'll add salt to compensate but it just makes it taste worse lol. Maybe I'll try this method next time
now that is a great point i was waiting to hear from someone and a hugeca has to face when making this friday’s vidéo from escoffier : (chicken and rice supreme) too often chicken stock really lack in taste. this is why i have added some extra ingredients in this recipe and i will extend the cooking time slightly as well . but i need to make a video on stock explaining really how we can fix that lack of taste . check the new video on friday it was hell to get that sauce right
Not questioning your recipe, but would you actually notice the absence of the bay leaves or cloves in this volume?
I am not sure about the bay leaves but you would definitely notice the absence of cloves.
The technique in this video is a little different from the chicken stock video of a few years earlier (ua-cam.com/video/hxUBO_L3_4s/v-deo.html). The stock here is darker although that's probably due to the addition of neck and wings.
How long and how I can store this?
you can keep it for 24 hours in the fridge and at least a month when frozen
THX, and good to see some new videos of you again. And by the way, I really would be intrested on how you do a boeuf bourguignon:)
That video is there already . i have been posting regularly though make sure you click the bell notification in youtube to get all of the notification . link to the boeuf bourguignon. ua-cam.com/video/72pXASYZXoQ/v-deo.html
@@FrenchCookingAcademy here's a tip i learned from an online video: freeze the stock in ice cube trays; that way, you can always throw in just as much as you need!
No salt?
No because you need to reduce it in many recipes and it would become over salty
Refrigerate the stock to solidify the fat to remove it, or use a cold paper towel to scoop out the fat in the stock.
2:50. That is not boiling, it is barely a simmer.
there is different from this video How to to make a Chicken Stock from scratch (2015)
the other video was the cooking version but i boiled the carcass and garnish way too much which ended up in s very cloudy stock . this one is using. the escoffier method using ultra slow simmer more types of bones ( i adjusted that in the description ) and a much cleaner result 🙂
yeah chicken stock with no flavour , you shouldnt change the water
No salt?
never in stocks . the reason for that is that stock are use as a neutral flavoursome base . if you add salt in the stock and you add other ingredients your preparation the becomes too salty. final seasoning usually happens toward the end of a recipe 👨🏻🍳
@@FrenchCookingAcademy Got it! Yes I thought so! Thanks!