Welcome back to fixmyrecipe.com, Chef Billy Parisi here. Our next recipe fix was emailed to us at chef@fixmyrecipe.com from Randy Miller of Albuquerque, New Mexico. She said, she has been making chicken stock for quite some time now and all it tastes like is water. Randy, that's terrible. Don't worry, we're going to roast these bones and we're going to set that poultry. Okay Randy, instead of just making our chicken stock with row or frozen bones and just poaching them, also we're going to do is hit them with a little olive oil, throw them in the oven and roast them and get those bones nicely caramelized.
Okay Randy, our bones have been in the oven for about an hour on 400 degrees. They are nice and golden brown. We're going to take them off, set them on the burner and we're going to simply deglaze with wine just like in other episodes. Okay Randy adding that wine is going to help so your chicken stock doesn't taste like water anymore okay. Once those bones are nice and saturated, we are going to simply add in our mirepoix, don't forget one pound of mirepoix to every five pound of bones.
Now the mirepoix just consists of 50% onion, 25% celery and 25% carrots. Okay Randy, I have another trick for you that's going to add a lot more flavor to your water flavored chicken stock. Here is a leek sachet and this is how you do it. Grab our leek like so, stuff it full of parsley stems here and fresh thyme, it's my absolute favorite. So I am going to try to jam pack this bad boy. And another key ingredient, fresh garlic. I'm going to throw about three cloves in there and don't forget some cracked black peppercorns, roughly five or six will do the trick.
And I'm simply going to wrap that up from the other side. Alright Randy, trussing this leek sachet is going to hold in all the herbs so they don't fly out all over your stock and make it cloudy. Okay Randy, I'm going to further deglaze with a little more white wine. I'm trying to incorporate as much flavor into these bones as I possibly can.
Okay Randy, just like the veal stock we made in the other episode of fixmyrecipe.com, we're going to simply transfer our chicken bones to a larger stock pot. Alright, let's not forget all of our beautiful vegetables. Okay Randy, let's get the rest of the fond up the bottom of rondeau. Okay Randy, we're going to pour the rest of that juice from the fond and we're going to simply cover the bones with water.
Okay Randy, now that our water has covered our bones by four inches we're simply going to put it back on the burner. We're going to add our leek sachet and Randy just like the veal stock we need to it skin the scum off this every 30 minutes. So go watch your soap operas and come back when they are finished, get all those impurities right off the top of our stock.
Alright, look at all that disgusting fat and grease in there, be sure to get all of that out. Alright Randy, our stock has been out for four hours, we have come back every 30 minutes the skin the scum. All you need to do simply strain this and don't forget season it with salt and pepper, deglaze with white wine, add that leek sachet in there and I think you're going to be very excited about our final product.
Don't forget, if you have any promise with your few recipe, email me at chef@fixmyrecipe.com and remember come back to the site tomorrow to fixmyrecipe.com, watch me take care of other people's kitchen conflicts. We have tons of videos there that will help you in your kitchen.
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