Making chicken stock or any stock for that matter, is NOT about a recipe whatsoever. It’s all about the technique. You can make two completely different kinds of stock with almost the exact same ingredients and yet have them be totally different in flavor and appearance. Hence, white stock and brown stock. This guide is going to talk all about that, and I also decided to throw in a little bit on how to cut up a chicken and totally debone it’s thigh! So, let’s all start making homemade chicken stock more often, and let’s start that here.
Recipe:
FOLLOW ME:
Instagram:
Facebook:
Twitter:
Website:
—————————————————————
Music – Joakim Karud:
Saib:
—————————————————————
Quick note for the brown stock guys: I mentioned peeling the onions, don’t peel them, because I didn’t, and I never do. I don’t know why I said that. Anyway, love you all.
I don’t want to sound like a conspiracy theorist, but the onion he cut up earlier was the one without the skin on it, while the ones he puts in the pot still have their skins on.
Wash your hair !
8:00 Peak lofi b-roll
I take it cleaver and whack the long bones in the thigh and the leg so that the interior of the bone is exposed