Sawaddee ka welcome to hot Thai kitchen today I'm going to go back to the basics and show you how to
make a Thai style chicken stock and I take Thai style because that does make a difference so say
you buy chicken stock and it's a Western brand but kind of aromatics and flavor that they have will
be different and it may not work especially in dishes where the stock is the main ingredient like
a Thai chicken noodle soup and yes that recipe is coming so stay tuned so today I'll show you how
you can make your own Thai style stock at home and you can use it anywhere I call for chicken
stock and it's super easy as you see what I do is I make a whole bunch I keep them in ziplock bags
in the freezer and I just pull it out whenever I need and I don't have to make it very often at all
so let's get started so in this pot here I've got some chicken bones now I buy chicken bones from a
Chinese butcher if you can't find chicken bones at your butcher what you can do is just collect
chicken bones as you use chicken so buy bone and chicken debone it to save the bones in the freezer
until you've got enough right now I have rinsed the bones and I also cut off any big chunks of
fat because that will just make my skimming job a little easier at the end so I'm going to add some
water to this I'm starting with cold water and I want to completely cover the chicken we're going
to turn this on and at this point I'm just going to crank it on high because I just need it to come
to a simmer once it's simmering I'm gonna turn the heat down I want to maintain a gentle simmer
for about 45 minutes to an hour all right so now that your house is starting to smell like chicken
soup you can see that there's a lot of scum and fat and foam and crutch floating to the top that
is your cue to go in with a fine mesh skimmer so just this one and what I love about this skimmer
is that it's actually fine enough that it also scoops up the fat and this is actually one of
my top five favorite tools in the kitchen and if you want to know what the other four are you can
check out the video where I ranked my favorite top I have small tools in the kitchen I'll put
the link in the description below so now that it looks cleaner we're going to add to the aromatics
and the aromatics are basically vegetables and herbs it's going to help at flavor subtle flavor
to the stock so what I've got here is some garlic some cilantro roots now if you don't have some
tree roots you can use a stems instead I've also got some daikon which is a classic vegetable for
stalks in Thailand I sometimes don't put it in because when you buy daikon at the source it's
like this massive thing and then I don't know what to do with the rest of it I often add onions
instead of daikon today I'm just going to add both just because I have it onion is not however
commonly added in Thai sauce but I find that it doesn't add too much of a flavor but it does add
a natural sweetness which I really like I've got some peppercorns so this is white peppercorns
that I just smashed until they're broken in my mortar and pestle adds a little heat and
this is the top of lemongrass so whenever you cook with lemongrass I say this all the time just use
the bottom half because the top doesn't have much flavor well I freeze the top and I saved them for
sauce because it adds a subtle subtle fresh aroma without making this tastes like a lemongrass soup
right so I always have a bag of them in my freezer so now that my stock is cleaner I'm going to add
all my vegetables all I want without splashing myself with hot soup hopefully always a challenge
okay and this is going to go for another hour or 45 minutes as long as you get the total amount of
time to about 1 hour 45 minutes to 2 hours you're good to go and that's pretty much it how easy is
that oh that smell is so comforting it's like the smell of chicken soup and your stock is pretty
much done now at this point you can strain this whole thing through a colander or if you have one
of these big spiders you can just fish everything out there's actually quite a bit of meat still on
the chicken so sometimes I'll go through and I'll pick out the meat for me to be totally bland but
I'll throw it into like I don't know fried rice or something that's going to get seasons again if
you don't want to waste all that meat now this is an oversized skimmer which is the first time I'm
using it oh look at that now in terms of storage chicken sauce freezes really well and I really
recommend you freeze it in a ziploc freezer bag but make sure you don't overfill it just add it
so when it lays flat it's about you know half an inch thick it will make it so much easier for you
to use and it'll be quicker just saw and that is it now you've got beautiful chicken stocks which
you can use for so many different recipes and for some recipe ideas of what you can use a stop for
I'll put links to videos in the description box below also stay tuned for my chicken noodle soup
episode that's what I'm going to use this batch for and the full recipe as a way to
be on hot hsn.com and when you make it send me a photo of your chicken stock and you can send
that on Facebook Twitter or Instagram and I will see you next time for your next silly shift tiny