[18 - 20] today i'm going to be going over
[20 - 23] i'm going to be going over one of the basics here also i'm filming
[23 - 24] alone today let me know if you guys like
[24 - 26] the style of video
[26 - 28] now when it comes to stock the thing you
[28 - 31] want to do is use what you got so i've
[31 - 33] got these three birds here because i
[33 - 35] want to have chicken breasts i want to
[35 - 36] have some thighs left over
[36 - 38] and i'm just going to pre-cook them so i
[38 - 39] can just eat them
[39 - 41] over the span of a week now you don't
[43 - 44] obviously obviously you don't have to go out and
[44 - 46] obviously you don't have to go out and buy yourself a whole bird to make stock
[46 - 48] what i said is use what you got so if
[48 - 50] you have some leftover trimmings of
[50 - 52] chicken maybe you had maybe you had a
[52 - 54] rotisserie chicken the other day from
[54 - 57] walmart or something right utilize that
[57 - 59] you have leftover chicken wings utilize
[59 - 61] that or if you want just go buy a bunch
[61 - 63] of chicken wings for like five bucks and
[63 - 65] use that to make your stock we got to
[65 - 66] use what we got here because stock
[66 - 69] shouldn't be expensive
[69 - 70] now i'm not really gonna go over
[70 - 72] breaking down a bird here because i've
[72 - 75] done many videos on breaking down a bird
[75 - 77] if you want to see a video about that
[77 - 79] just check out my channel i'll probably
[79 - 81] just put a link down below on breaking
[82 - 85] because today's focus is mainly going to
[86 - 89] preparing the stock because this is a
[89 - 91] good soup episode okay
[91 - 93] also you guys think it's kind of echo-y
[93 - 95] in here it sounds kind of echo-y to me
[97 - 98] [Music] let me know down below if you think it's
[98 - 100] let me know down below if you think it's kind of echo-y should we get a carpet or
[100 - 106] something i don't know anyways
[108 - 108] let me just break down these three birds
[108 - 110] real quick like i said
[110 - 112] i'm just gonna utilize these for my meal
[112 - 115] prep for the week
[115 - 116] maybe i'll make some videos with them
[118 - 120] but i'm just showing you what you can do
[120 - 129] i'm just showing you what you can do with leftover carcasses
[133 - 133] okay so this right here
[133 - 135] this is what i'm going to utilize you
[135 - 137] want to buy a bird
[137 - 138] go ahead and buy a bird for like 10
[139 - 142] bucks get the dye get the leg get the breasts
[142 - 143] get the dye get the leg get the breasts everything and you're left with the
[143 - 147] carcass you can use this for stock
[147 - 149] now here's something to take note of
[149 - 151] with uh ziploc baggies like this you
[151 - 153] always want to roll
[153 - 156] out the top just a tad
[158 - 161] so you're not getting bacteria on this
[161 - 163] outer lip area
[163 - 165] keep it clean everyone just keep it
[169 - 169] okay this is what i'm left with right
[169 - 172] here i'm gonna just go ahead and do the
[172 - 174] leg quarters why not i want to make a
[174 - 175] really rich stock so
[176 - 177] this is all my chicken that i'm using
[177 - 181] that's going right into the oven
[181 - 184] now i've got my oven set to about
[184 - 186] 500 degrees fahrenheit i want it to be
[186 - 188] very hot because i want to get some
[188 - 191] color on this
[191 - 196] i might even turn the broiler on now
[198 - 198] the goal here is just to get a lot of
[198 - 200] color on this guy because the more color
[200 - 201] we have the more flavor the more
[201 - 209] beautiful our stock is okay now
[209 - 212] okay now mirepoix sorry i forgot the onions
[212 - 215] anyways mirepoix carrot celery onion
[215 - 218] that is typically the standard with
[218 - 220] stock right we use our mirepoix mirepoix
[220 - 222] means carrot celery onion
[223 - 224] now remember what i mentioned about using
[224 - 226] remember what i mentioned about using what you got that's pretty much the main
[226 - 228] point of stock here in restaurants we
[228 - 231] utilize our scraps are left over for our
[231 - 233] stocks so like i have some scallions
[233 - 234] some green onions they're going kind of
[234 - 236] bad so i'm going to use that i have some
[236 - 238] bottoms of scallions i'll use that too
[238 - 241] if i happen to have say bell peppers
[241 - 242] going bad or if i have some herbs
[242 - 245] whatever i toss it into the stock even
[245 - 247] honestly like i bought this mainly for
[247 - 248] stock so i'm just gonna utilize the
[257 - 257] once again bench scraper the best
[257 - 260] tool ever i'm telling you
[260 - 262] and now with stock with onions in
[262 - 272] particular i keep the skins on
[274 - 274] now what i'm doing here
[274 - 278] is i'm gently sweating these vegetables
[278 - 280] this is a very fancy way of doing it to
[280 - 282] you know usually i would just take this
[282 - 285] dump it in dump the water in and then go
[285 - 288] and be on my day but i'm just taking my
[288 - 290] time with this because i can i can make
[290 - 293] it nice so if you have the time
[293 - 295] go ahead and sweat these notice i didn't
[295 - 297] put any fat in there i might add a
[297 - 299] little bit of salt to get it going but
[299 - 300] it's just literally sweating in its own
[303 - 305] and like all the aromatics are coming out
[306 - 308] it's just gonna add more flavor to this
[318 - 318] now once the water's added
[318 - 319] i make sure not to fill it to the top
[319 - 321] because the chicken's not in here yet
[321 - 322] right then i'll add some black
[322 - 324] peppercorn green peppercorn because i
[324 - 327] like the spice that it adds one bay leaf
[327 - 329] and then some thyme you can do thyme
[329 - 332] rosemary whatever you want i love thyme
[334 - 336] all right now check it out this is our
[339 - 341] i've got some good color on it
[341 - 343] it could go longer but this is fine with
[343 - 345] me this is enough color for me so i just
[345 - 348] go straight into the pot
[348 - 352] and this is where all the stock begins
[352 - 354] just dump it all into the pot
[354 - 356] i have two separate pots going by the
[356 - 358] way because all of this is not going to
[358 - 360] fit in this one pot now you might also
[360 - 362] see this liquid that's in the pan left
[362 - 364] over that is good
[364 - 370] you want that
[383 - 383] all right it's pretty straightforward
[383 - 386] now we just wait i'm just gonna
[386 - 388] let these go overnight
[389 - 390] okay those are back there they've been going
[390 - 394] those are back there they've been going overnight
[396 - 396] now what i'm doing is i'm just taking a
[396 - 398] strainer you could take a sink like a
[398 - 401] sieve like this or a strainer like this
[401 - 402] and we're just going to dispose of all
[402 - 406] this stuff right here
[408 - 408] i like to take the strainer and just dip
[408 - 409] it into the pot
[410 - 412] and get as much out as possible
[412 - 414] before i pour
[414 - 416] because if i just pour with all this
[416 - 418] stuff in there it could overload my
[418 - 420] strainer or it could just splash
[420 - 422] everywhere that's not gonna be good we
[422 - 424] don't wanna splash stuff right so let's
[424 - 427] get it all out here's the big one
[427 - 429] now y'all look at this giant pot isn't
[430 - 432] actually what do you think of this for a
[432 - 434] thumbnail not that huh
[434 - 436] that'd be a good thumbnail right there
[436 - 440] all right so same thing as you can see
[440 - 442] i didn't lose that much liquid because i
[442 - 445] had it on very very low heat you do not
[445 - 448] want your stock to be at a rolling boil
[448 - 467] you want it to be barely simmering
[469 - 469] as you can see i have a lot of chicken
[470 - 472] stock here i'll show you what i can do
[472 - 474] with it once it's completely cool there
[474 - 476] she is she's just gonna stay in there
[476 - 480] overnight that's
[482 - 482] okay it's still the same day it's just
[482 - 485] like almost nine o'clock and as you can
[486 - 488] see the fat has started to congeal let me
[488 - 489] the fat has started to congeal let me give you a closer look
[490 - 491] fat started to congeal
[491 - 493] but if you leave this in there overnight
[493 - 495] it should congeal completely and you
[495 - 497] should have a really good solid layer of
[497 - 499] fat if you leave that on it'll keep the
[500 - 502] stock fresher longer it acts like it's
[502 - 505] like own little insulation so keep that
[505 - 506] fat on there if you're gonna keep it in
[506 - 509] the fridge if you're gonna freeze it
[509 - 511] take that fat off and
[511 - 514] you're good to go okay so i thought i
[514 - 516] was just getting a beautiful shot of me
[516 - 519] pulling that fat off and i forgot to
[519 - 522] press record i'm very sorry but
[522 - 524] that was a very beautiful shot that i
[524 - 526] got pulling the fat off this is what
[526 - 528] happens when i film alone this is why uh
[528 - 530] i should have michael here anyways
[530 - 532] i pulled the fat off
[532 - 534] and i'm keeping it aside because you can
[534 - 536] do things with this fat like make a
[536 - 538] gravy or something
[538 - 539] let me know down below if you want to
[539 - 549] see a video on that chicken fat gravy
[563 - 563] now once you've got all of them corded
[563 - 564] up or put into whatever container you
[564 - 567] want covered put the date on it so you
[567 - 569] don't forget when you made it
[569 - 571] i would say the stock should last in
[571 - 575] your fridge for
[576 - 576] i'm gonna make a kind of guesstimate
[576 - 578] here i've i've had bad stock you'll know
[578 - 581] when it's bad it'll smell rancid um i
[581 - 583] would say around two weeks is when you
[583 - 584] should probably mix it
[584 - 585] if you want to keep it longer than two
[586 - 588] weeks toss it in your freezer like i
[588 - 589] said if you're gonna keep it in the
[589 - 592] fridge just keep that fat layer on top
[592 - 598] it works like a really good insulator you know
[598 - 599] you know just the chicken stock on its own like
[600 - 602] this with a little salt little pepper
[602 - 604] is so comforting if you put love and
[604 - 607] care into it i'm telling you it's just
[607 - 609] look look at the color of this this is
[609 - 611] what happens when you put care
[611 - 612] into your stock look at that look at
[614 - 617] oh it's so nice
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