From Episode 1: Fabricating Chicken: Lying & Breaking It Down with Guest Epiphony. Chef Ashanta & Epiphony break down a whole chicken in order to create a white stock for cooking.
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- 2 pounds chicken carcasses, including necks and the rest of parts
- 1 large onion, quartered
- 2 carrots, don’t have to be peeled and cut in 1/2
- 2 celery ribs, cut in 1/2
- 1 leek, only the white part, cut in half
- 10 sprigs of fresh thyme
- 2 bay leaves
- 10 to 12 peppercorns
- 2 whole cloves of garlic, peeled
- 1 1/2 to 2 gallons of cold water
Place herbs and spices in a cheesecloth. Place the cheesecloth with herbs in 12-quart stockpot, along with veggies. Add the water and cook on high until bubbles form. Once bubbles have formed, turn heat down to a medium/low heat. A stock should Never boil but a low simmer is okay. Use a spoon or small mesh strainer to skim the scum from the top of stock every 10 to 15 minutes. After the first hour, skim twice for the next 2 hours. You may have to add water to keep everything submerged. The stock shouldn’t be covered and the stock should simmer for at least 8 hours.
Once stock has finish cooking, strain stock through a fine strainer into a large stockpot. The solid contents of the stock should be discarded. Stock should be cooled immediately in the sink full of ice and water. you want to insure the stock cools below 40 degrees before placed in the refrigerator overnight. The next day you should take the fat off the top of stock before storing. Stock can last in the refrigerator for up to 3 days or frozen up to 6 months. Before using stock make sure you boil for 2 to 3 minutes prior to using.