5 Tips to Make a Great Chicken Stock From Scratch.

Development of Flavor

  1. Work in a new kitchen I’ve never cooked in before which is sure to provide challenges of their own
  2. Develop as much flavor in a 4 hour window before they start eating as I possibly can.
  3. Provide an experience they can only get through a Personal Chef.
  1. I always roast my chicken bones if time allows. I get a nice browning all around. In most every situation in cooking we want more color both in depth and diversity. Diversity of color promises varying nutrients, but also a wide basis of flavor and a plate you don’t want to eat, but can’t wait until you do.
  2. I also roast my veggies. Including garlic. Like I said, color is flavor; get more where you can but remember though bronzing adds a depth a flavor with a touch of richness the moment you burn something it becomes bitter so take care. There is a fine line between burning and carmelizing.
  3. If this is going to take hours (I work as a Personal Chef so usually I have to develop as much flavor as I can in 1-3 hours depending on the gig) then I don’t even add the veggies until the last 20-30 minutes. Your veggies add flavor, sure, but if they stay too long they become mush and make your stock…less than ideal. Yes you’re going to strain it out anyways but I assure you, that’s not a problem you care to deal with.
  4. I break the bones and carcass up a little. That feeling when you sip a soup like chicken noodle or even Butternut Squash Soup and you get that perfect feeling on your tongue where it’s liquid but it’s just a touch thicker than that and fills you up in a way you can’t get enough of; that’s gelatin and it’s in the bones. The less time you have the more you break up the bones. If you’re going to splinter bones make sure you strain with a fine mesh sieve and cheese cloth you don’t want to accidentally choke people to death. (Do not eat bones people.)
  5. I often use water to cover the bones by 2inches. This tends to make a stock FULL of body. I’m usually not making a lot of stock and I want it to absolutely punch my clients in the face with flavor so I highly concentrate the stock bits in the water to ensure its FULL of gelatin and flavor. From there it’s easily enough to add a little water if it’s too strong (not gonna happen)

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A Chef of 17 years using his knowledge and expertise to connect Chefs & foodies to create a great experience by making ordering a Chef as easy as a pizza.

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Chris Martin

Chris Martin

A Chef of 17 years using his knowledge and expertise to connect Chefs & foodies to create a great experience by making ordering a Chef as easy as a pizza.

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