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Summary: Learn about the second step for making chicken stock in this free cooking video on how to prepare and cook chicken recipes.
Views: 1,036 | Tags: recipes, cook, dinner, food, cooking, fried, meal, chicken, dish, entree, meat, Louis Ortiz
About the Expert
Louis Ortiz Louis Ortiz is a professional chef instructor at a culinary institute. He has been working in the culinary industry for 10 years. read more
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Questions & AnswersHi! I’m Louis Ortiz on behalf of Expert Village and I’m going to be showing you a basic preparation for a chicken stock and we’re not making a very large batch because we’re just doing this here in the house. So anyhow I’ve got a chicken carcass which I showed you how to breakdown in a previous video, I’ve got part of the chicken neck here so we got three pieces of chicken the ratio that I like to use for vegetables in a basic stock are going to be two times on the amount of onions, one times that of carrots and one times that of celery I’m not going to use that whole bunch of celery by the way but I’ll show you how we break that down here in a minute. So the bones have already been rinsed in cold water so I’m going to place these in the stock pot and I want to cover these with cold water, once I covered these with water I’ll show you exactly the level that we want to hit there in the pot and we’ll chop the vegetables and show you when we need to throw those in. But the important point being that we want to start with cold water, cold cool water have these bones rinsed off before they hit the pot, fill them on the top with cold, cold water and then start the fire underneath them. So we’ll come back here in just a sec and I’ll show you the level and how to chop the vegetables.
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