[2 - 2] hey guys it's carla i am here again in
[2 - 3] my kitchen for another episode of that
[3 - 6] sounds so good the book that is also me
[6 - 9] making recipes from the book on youtube
[10 - 11] today i'm going to show you how to make
[11 - 15] roasted poultry and garlic stock this is
[15 - 17] a stock that is delicious enough to eat
[17 - 19] on its own so i included the stock in an
[19 - 22] actual recipe chapter but i don't want
[22 - 24] to just show you a stock recipe today so
[24 - 26] once you have stock in the house the
[26 - 28] real beauty is all the things you can
[28 - 30] make with it so i'm going to show you
[30 - 32] not one not two but three different ways
[32 - 35] to use the stock to make late lunches
[35 - 38] yummy dinners that are just delicious
[38 - 40] and fast and easy and nutritious
[40 - 43] all right so i have about four pounds of
[43 - 46] chicken wings and a turkey leg in the
[46 - 48] recipe it calls for any combination of
[48 - 52] like chicken wings turkey wings legs and
[52 - 56] wings just legs who knows what you have
[56 - 59] you just need four pounds and wings in
[59 - 61] particular have like an amazing ratio of
[62 - 65] skin to me so you get a lot of richness you
[65 - 67] to me so you get a lot of richness you do get a certain amount of fat but
[67 - 69] there's also a lot of collagen which
[69 - 72] makes for like a richer stickier
[72 - 74] honestly more nutritious stock in the
[74 - 77] end my oven's at 425 i'm going to
[77 - 79] drizzle this meat with a little bit of
[80 - 82] oil i've also got two whole garlic
[82 - 85] cloves so the garlic is part of the
[85 - 87] recipe title and that's because i want
[87 - 90] this to roast alongside the turkey and
[90 - 92] the chicken and it's going to deepen its
[92 - 93] flavor and get really roasty and
[93 - 96] delicious i'm going to lightly salt
[96 - 98] because this is a stock that won't be
[100 - 102] a lot of light chicken stocks light
[102 - 105] poultry stock are meant to be put into
[105 - 108] other dishes like braises and soups and
[108 - 110] sauces where they're going to reduce by
[110 - 113] like half or two-thirds and at that
[113 - 115] point they could become too salty this
[115 - 117] stock is going to be great right out of
[117 - 119] the gates so a little bit of salt is
[119 - 121] just gonna make it taste better
[121 - 124] this is awesome this looks great and now
[124 - 128] it's going into that hot oven
[130 - 130] all right so it's been about an hour and
[130 - 132] a half i've checked i've flipped
[132 - 134] everything looks roasty toasty this is
[134 - 136] exactly what you want to see
[136 - 141] really dark brown skin the garlic cloves
[141 - 144] just lightly pressing and squeezing i
[144 - 146] can tell that the cloves inside have
[146 - 149] just like become mush so
[149 - 151] i've got four quarts of water cold water
[151 - 153] straight out of the tap in this tall
[155 - 157] and i'm just going to transfer the
[157 - 160] roasted bones in here along with a few
[160 - 162] aromatics for flavor now the garlic
[162 - 165] cloves even though i roasted them whole
[165 - 167] at this point i want to break them open
[167 - 169] so that it's easier for all of the
[169 - 171] flavor that has developed inside of this
[171 - 173] little package to
[174 - 176] just exposing
[176 - 179] some of the cloves and
[179 - 181] kind of separating them a bit
[181 - 183] it's just going in
[183 - 187] i've also got a handful of parsley two
[187 - 190] bay leaves and i've got a tablespoon of
[190 - 192] black peppercorns gonna just go ahead
[192 - 195] and dump those in okay now i've got this
[195 - 198] amazing sheet pan that's got things that
[198 - 201] stuck roasty bits a lot of brown
[201 - 203] beautiful fat and juices that came out
[203 - 206] and caramelized i want to get this
[206 - 209] deglazed so that everything off of this
[209 - 212] pan ends up in this stockpot
[212 - 215] so i'm just gonna move this onto a
[216 - 219] burner take an extra little splash of
[219 - 220] take an extra little splash of plain water
[220 - 222] so as soon as it heats up over here it's
[222 - 225] gonna start to dissolve
[225 - 234] sticky hard brown bits
[237 - 237] the old turkey bone facial
[237 - 240] people pay a lot of money for this i'm
[240 - 243] gonna go ahead and just add all of this
[243 - 246] liquid from deglazing it's just a lot of
[246 - 249] flavor in what was stuck to the pan so
[249 - 252] use every bit as soon as it simmers
[252 - 254] i'm gonna lower the heat to very very
[254 - 258] very low this stock is not about a huge
[258 - 260] reduction it's more about like a long
[260 - 262] extraction so once it comes up to
[262 - 264] temperature and it's simmering i want
[264 - 267] the heat to be low i want to see the
[267 - 270] barest little bit of bubbles like every
[270 - 273] second or so but it really does not need
[273 - 275] um much babysitting at all so we'll be
[276 - 277] back in three hours
[277 - 279] stock is done so i'm just gonna go
[279 - 281] fishing but you can see by the way that
[281 - 283] this is shredding and bones are falling
[283 - 285] off and all of the flavor from the meat
[285 - 289] at this point is in the liquid all right
[291 - 293] [Music] so now it's just like smaller bits and
[293 - 295] so now it's just like smaller bits and bobs and i'm just gonna get rid of the
[295 - 297] bones thank you bones you did a great
[298 - 300] job and now i'm switching to a fine mesh
[300 - 304] and now i'm switching to a fine mesh strainer all right
[304 - 307] all right obviously you need to choose your vessel
[307 - 310] wisely the stock yields about between
[310 - 312] three and four quarts you'll also notice
[312 - 315] um good amount of fat on the surface of
[315 - 318] the stock and rightfully so because we
[318 - 320] didn't start with like naked bones we
[320 - 323] started with yummy chicken wings and a
[323 - 324] whole turkey leg
[324 - 327] and when you chill the stock that
[327 - 328] layer of fat is going to come up to the
[328 - 330] surface and it's really easy to remove
[330 - 332] but for right now
[332 - 334] i'm not taking it off
[334 - 336] it's part of the party if you weren't
[336 - 338] going to use this immediately the thing
[338 - 340] to do is to get it into smaller
[340 - 343] containers and vessels so this for me is
[343 - 345] very gratifying because i save literally
[345 - 347] every jar that comes into this house so
[349 - 351] i'm fearless and crazy i'm just gonna
[351 - 353] pour straight from the bowl
[359 - 359] great all right there's one
[359 - 361] what could i be doing differently and
[362 - 364] then rolling the dice and spilling the stock
[364 - 366] rolling the dice and spilling the stock that i spent three hours
[366 - 368] it's called a funnel i have i do have
[368 - 371] one if i did anything like what i just
[371 - 372] showed you about pouring in a fine
[372 - 377] dining environment i would be fired
[378 - 378] that one was good
[378 - 380] to prove how delicious the stock is with
[380 - 382] the tiny amount of stock left over we're
[382 - 384] just going to have a protein rich um
[389 - 389] oh my god wood sip all day great stuff
[390 - 392] love it fortifying so now i have my
[392 - 396] gorgeous menagerie of stock i'm going to
[396 - 399] set some stock aside and show you three
[399 - 401] fantastic ways that you can use the
[401 - 403] stock for really quick easy dishes this
[404 - 407] is the poached egg on toast in soup soup
[407 - 410] being the stock
[410 - 412] it transforms when it's with its friends
[412 - 415] i'm gonna add enough oil to come about
[415 - 418] an eighth of an inch up the sides it's
[418 - 420] more than just a skim coating on the
[420 - 423] bottom it's like a good amount
[423 - 425] everywhere like a shallow puddle
[425 - 427] from side to side you know it's pan
[428 - 429] frying we're pan frying bread it's going
[429 - 431] to be delicious
[431 - 434] so what happens here is that the kind of
[435 - 439] middle soft inside chewy part of the bread
[440 - 442] soft inside chewy part of the bread is going to absorb the oil but it will
[442 - 444] still be like moist and chewy in the
[444 - 447] center and the edges and the surface are
[447 - 449] going to get this really shattering
[450 - 452] crisp quality to them and so it's a lot of
[452 - 456] quality to them and so it's a lot of like fantastic textures the oil is like
[456 - 460] bubbling up through like a geyser it's a
[460 - 463] toasted bread oil geyser and
[463 - 464] it's just something that you want to eat
[465 - 467] all right these guys are gonna hang out
[469 - 470] now we're gonna poach an egg i do two
[470 - 472] things with my eggs i strain them so
[472 - 475] that the whites have a chance to drain
[475 - 478] off because that strandy bit of like
[478 - 481] octopus kind of ghosties str little
[482 - 484] tendrils that's the very edge of the egg white
[484 - 485] that's the very edge of the egg white that has thinned out from the rest of
[486 - 487] the egg white so if you put it in a
[487 - 488] strainer you get rid of that you won't
[488 - 490] see as many tendrils the other thing i
[490 - 493] do is i love a vortex and i know it
[493 - 495] sounds like a weather system but
[495 - 498] that spinning action does help the egg
[498 - 500] kind of rotate while it's starting to
[500 - 504] cook and keep like a nice orb shape do
[504 - 506] you see the look of pure joy in my face
[506 - 508] because this is going about as well as
[508 - 510] it could ever go because sometimes you
[510 - 512] do it in like get a big trail or you get
[512 - 514] a comet or you just get an ugly egg
[514 - 518] there's ugly eggs out there not this one
[518 - 522] not today gorgeous fabulous i don't know
[522 - 524] how long it's been but it's time so i'm
[524 - 526] pressing on the yolk
[526 - 528] and it's like baby's bottom
[528 - 530] so i'm gonna put carol's fried bread
[530 - 532] down a little bit of flaky salt
[534 - 537] if you wanted to you could rub the bread
[537 - 540] with a little raw garlic and even though
[540 - 542] i took great care to make a nice crispy
[542 - 545] piece of bread there is a lot of beauty
[546 - 548] crispy gonzagi
[548 - 551] so getting some of the bread covered by
[551 - 555] the stock is fine i mean
[555 - 557] a really perfect egg like
[560 - 563] wow and i'm gonna season the egg itself
[563 - 566] and i'm gonna season the egg itself flaky salt
[566 - 569] and pepper and that is
[572 - 574] in soup i cannot wait to eat it all
[574 - 577] right so for the second little serving
[577 - 580] suggestion no recipe recipe i have hot
[580 - 582] stock and some
[582 - 585] thinly sliced collards okay so my stock
[586 - 587] is hot i'm going to add the greens you
[588 - 590] know how like greens they just wilt down
[590 - 592] so much and then they release their
[592 - 594] liquid so all of that is going to happen
[596 - 597] the stock so any green that you like to
[598 - 599] eat you could
[601 - 603] and really you could cook it for 10 seconds
[603 - 605] really you could cook it for 10 seconds or you could cook it for 20 minutes so
[605 - 607] it's a nice thing if you haven't figured
[607 - 609] out your vegetable side for dinner to
[609 - 611] just set this up let it go if dinner
[611 - 612] takes you 10 minutes the greens are
[612 - 614] going to be great if dinner takes you
[614 - 615] longer the greens are also going to be
[616 - 618] great i love the way that these are now and to
[618 - 620] i love the way that these are now and to serve i'm just gonna put a few dashes of
[620 - 622] hot sauce over
[622 - 624] awesome barely braised greens in poultry
[624 - 626] stock i don't have a name for this yeah
[626 - 628] let's go with that
[628 - 630] wilted collards in
[630 - 633] hot stock catchy all right so now the
[633 - 635] third example that i'm going to show you
[635 - 638] is maybe the simplest of them all i
[638 - 640] don't know this is a blank slate whole
[640 - 643] grains they've been reheated in the
[643 - 646] broth itself so on that reheat the
[646 - 649] grains definitely absorb some of the
[649 - 652] flavor of the stock and to me
[652 - 654] this is like so comforting and so
[654 - 656] delicious i'm just gonna season them a
[656 - 658] little bit you could put black pepper on
[658 - 661] this i've got a pinch of chili flake
[662 - 663] yummy and then
[664 - 667] and then just a drizzle of olive oil
[667 - 669] it would just make me feel good to eat
[670 - 672] this all right so first up we have the
[672 - 675] all right so first up we have the beautiful poached egg on toast in soup
[678 - 680] the most beautiful egg i ever poached i
[680 - 682] think so let's just
[682 - 687] honor that for a moment
[688 - 688] and we have our beautiful carol's fried
[688 - 690] bread crispy gone soggy
[690 - 693] i love the way the yolk is going to
[693 - 695] enrich the liquid
[695 - 702] oh um um [Music]
[702 - 704] that toasty olive oil flavor in the
[704 - 706] bread and what's happening between that
[706 - 708] and the roasted
[708 - 710] flavors of the stock
[711 - 712] yum now i have my
[712 - 715] now i have my wilted collards in stock
[715 - 722] with hot sauce mmm
[722 - 724] mmm i mean how can you compare really apples
[725 - 727] you're both really good
[727 - 729] love you you're
[729 - 732] okay brothy grains
[733 - 736] mmm oh yeah texturally
[736 - 738] oh yeah texturally just the little chewy guys and the
[738 - 740] delicious and the
[740 - 743] great olive oil flavor chili flake
[743 - 746] wow it's tough this is tough guys
[746 - 748] do i have to choose it's not fair it's
[748 - 750] not fair to everybody it's more like an
[750 - 753] outfit like now now that i have tried
[753 - 756] the look three different ways like
[756 - 759] what's another look that i can create
[760 - 763] we're talking
[764 - 766] dish number four wilted greens with a
[766 - 768] poached egg on
[771 - 773] that's the happy union
[773 - 774] that we were all
[778 - 779] [Music] i love this dish and i hadn't even
[779 - 781] i love this dish and i hadn't even thought of it but
[781 - 782] they all go together in a really
[782 - 783] delicious way
[784 - 786] and they all start out in the same way
[786 - 789] they all start out in the same way roasted poultry and garlic stock is
[789 - 790] something that you should make and the
[790 - 792] reason you should make it is so that you
[792 - 795] can make all of this really it's the
[795 - 797] gift that keeps on giving just like this
[797 - 801] channel like and subscribe