Chicken and Vegetable Stock
Hello and welcome to the yet another video, on cooking recipes. The video is all about how to make awesome chicken as well as vegetable stock. The video is really amazing since, it shows various ingredients that can be used to make the stock for both chicken and vegetables. So don’t miss it.
When cooking I don’t like to waste anything if especially I am using animal products, I hate wasting a life. I made this beautiful roasted chicken for dinner and as you can tell everybody thoroughly enjoyed it. I have got bones, skin, meat, roasted lemon lots of good things left over. Guess what it is a perfect ingredient for an amazing chicken stock. I am gonna show you how to do it quick and easy chicken stock and a quick and easy vegetable stock utilizing all of your scarps from everything you just made in this meal. Chicken stock super simple, you wanna start with the classic meal of part which is basically carrots, celery and onions. We didn’t really use celery but we did use root vegetables like fennel that will be the great substitutes people like to get really technical with stock but I say just use whatever is left over. You not need perfect portion of this and a perfect portion of that. Every batch of the stock is going to come on differently, especially when you are using broth and the bones and the meat it gives a great flavor and texture.
So with our chicken, we have got about 2 cups or oh sorry 2 ports of purified water hottening here and I am just bringing it up to a simmer. I am gonna to place this entire chicken part, this is the body part goes straight in. And then we have all this left over thigh, wings, leg pieces they all go there is bit of some pieces of roasted a its gonna be a great flavor. Kind of looks weird but don’t worry. So there is our roasted bones, we are gonna let that go. And in another part 2 ports of filtered water we have the same thing happening, it’s coming up to a simmer. But for the vegetarian out there you just this flavor of stock out of vegetable scraps. We used kind of vegetables today so why not use the scraps. If I don’t use it as a composite to feed it to my horse or something make stock. If you make a stock, you strain it you have done with it; you freeze it and you a beautiful base for soup later on, when you need not.
Have a handy dandy baggy of all my left overs from the veggies. So I am gonna put in spinach stems for my vegetable one. I have some fennel pieces, here is the fronds in the stock that are typically aren’t used which are great and awesome to use. I am gonna put rest of these fennel fronds in my chicken one, it’s kind of that celery substitute. Put the rest of it for the nice flavor in the vegetable one. And then I have this beautiful personate stems, carrot tops, onion pieces and I gonna do half and half of the onion. Half of my onion in the chicken, the rest of it in to my vegetable one. Then I wanna make sure my chicken gets some carrots, so some carrots personate. All this carrots and personate for the veggie stock. We will just use up the rest here; actually there are some extra onions, here is that. And another great flavor component for stock is leeks; we use those beautiful bottom bows parts in the leeks earlier in our roasted chicken. So we are just gonna use the stock so people tell you can’t use for stock, stock for a stock, so just in like that. It’s is that easy, you wanna make sure you rinse it off a little bit before you use it because stock tends to have a lot of dirt on it. So we use the rest here in our vegetable one. And it just for my conscious makes me feel so much better knowing I didn’t throw all this stuff away even it is scraps.
And then the last part which is controversial I am saving it for last is the innards of the chicken. A good chicken producer should pack it a liver, the kidneys, the heart and the neck nice and clean inside the chicken package. I like those flavors, I like the textures of meats and it adds an amazing kind of mine rally flavor component. Ammm most people don’t even recognize I am gonna use it. It’s just a meaty hearty flavor why waste it. You know you could go fancy and make a pate or something like that, but use it in your stock, it’s that easy so just goes in. That’s the heart and the neck and the kidneys and actually if you are fan of chicken lover as lot of people is you can make a dirty rice with on anything use it. It is used to offer meats. Its amazing that lot of people in the US , you don’t release there is so many different parts to an animal, they never utilize them. It is such a waste. The last thing we have which is the super flavor trick of mine is some more of this beautiful roasted garlic from the roasted chicken. All I have to do is squeeze out some of the insides of it right into my chicken stock and why not add some into veggie stock perfect it adds a rich flavored component and a little bit of sweetness. And really that’s all it takes to make an amazing stock.
So for both of these I am gonna let them simmer for at least an hour. And that’s gonna keep confusing with these amazing flavors from both the chicken and from both the veggies. And while they are simmering I can take a spoon and skim off some the products that come at the top but after about an hour they are ready to strain. Just get a or even a like a plastic strainer or a colander anything you have ,strain them off, put them into a storable container, let them cool a little bit cover them, freeze them or keep them in to the freeze. And you have got an amazing base for a sauce, a soup anything down the road. Like tomorrow if I wanted to I can pull out my chicken stock add some beans, add some left overs grains, add this left over chicken meat in to it, may be some fresh tomatoes, and an amazing chicken soup right there. And try to use the left overs.
Tags: vietnamese cooking, low carb cooking, cooking schools