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How To make Chicken Stock Master Chefs
5 lb Chicken, parts, (backs,
necks, carcasses, and :
giblets), (no livers) 2 lg Onions, coarsely chopped
2 md Carrots, peeled, trimmed
coarsely chopped 2 lg Celery, stalks, with leaves,
:
trimmed, coarsely chopped 2 Garlic, cloves, crushed
1 bn Parsley, stems
2 Thyme, sprigs, OR
1 pn Thyme, dried
1 Bay leaf
1/2 ts Salt, coarse
6 Peppercorns
Wash chicken parts well and place them in a large stockpot. Add cold water to cover by about 2 inches and slowly bring to a boil, skimming all of the froth from the surface as it forms. Lower the heat and add all of the remaining ingredients except the peppercorns. Simmer, uncovered, for 3 hours. Add water as needed to cover the ingredients and skim when necessary. Add peppercorns for the last fifteen minutes of the simmering process. Strain the "soup" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid possible. Discard the solids and cool the liquid to room temperature. Refrigerate until chilled and lift off the solid fat that forms at the surface. Discard the fats. Pour the stock into containers for storage, label and date. Stock keeps for about 3 days in the refrigerator, and up to six months in the freezer. Yield: 3 to 4 quarts Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985
How To make Chicken Stock Master Chefs's Videos
Chef Frank & Emily make Chicken Pimientos
In this week's video I show Emily, your favorite Level one chef on Epicurious and host of her own YouTube channel No Expert with Emily Duncan @EmilyDuncan, one of my favorite chicken recipes from Barcelona Wine Bar.
Check out the video we did together on Emily's Channel where we taste Canadian snacks
Film, Editing & Production:Karen & Frank Proto
Original music by:Max Ludlow & Brandon Schock
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For 4 servings
3 tbs/44 ml olive oil
4 chicken thighs skin on bone in
6 cloves garlic
2 cups/480 ml white wine
4 cups/960 ml chicken stock
juice of 1 lemon
hot cherry peppers to taste
4 oz/113 g unsalted butter
10-15 Italian parsley leaves
How a Master Chef Runs New York's Most Iconic New Indian Restaurant — Mise En Place
Dhamaka is one of NYC’s most exciting new restaurants. We follow chef and co-owner Chintan Pandya as he gets ready for dinner service, setting up and testing out different variations on dishes like pressure cooker chicken pulao, gurda kapoora, goat neck dum biryani, and more.
Credits:
Director/Producer: Daniel Geneen
Camera: Carla Francescutti, Connor Reid
Editor: Murilo Ferreira
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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Stock Secrets Chefs Won’t Tell You
Stock Secrets Chefs Won’t Tell You
Brown Chicken Stock in the Instant Pot:
Brown Chicken Stock on the Stove:
00:00 Intro
01:13 I don’t want to waste the chicken meat on stock. Can I use a carcass leftover from roasted chicken to make stock?
04:25 Can I make stock out of raw chicken? Why do you need to roast it?
05:09 Can I remove the skin from the chicken before making stock? Isn’t it all fat and we remove the fat in the end, so why add it in the first place?
06:13 Your stock calls for salt free rotisserie chickens. If I can’t find salf-free ones, can I use salted ones?
07:43 Instead of buying rotisserie chickens, can I roast my own chicken to make stock?
08:24 How much water should I use per pound of chicken?
09:44 Can I add powdered gelatin to store bought (or wimpy homemade) stock to make a pan sauce or a braise?
11:06 Why should I strain out the solids before reducing the stock?
12:00 I have a recipe that calls for 4 cups of chicken stock -- how much of your chicken stock is that?
14:02 A better way to think about stock
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Master Chef Jr - Cooking Video - Mediterranea Seawater - Simple Chicken Broth
MasterChef Jr. contestant Sam Stromberg shows how to make a simple and delicious chicken broth using Mediterranea Seawater instead of salt. Learn how to easily replace dehydrated salt in this core recipe while at the same time adding 78 trace minerals - and start to change your relationship with the ocean!
Chicken Braised in a Mustard Sauce is Delicious! | Chef Jean-Pierre
Hello There Friends! This recipe revives a classic from the 70s, a time when dishes were rich in flavor and tradition. Chicken Braised in Mustard Sauce, was always a sold-out favorite at my Restaurant. It is a succulent chicken bathed in a tangy, creamy mustard sauce, complemented by the robust flavors of bacon, mushrooms, and aromatic vegetables. Let me know what you think in the comments below!
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