What's up Soldiers! Chris here at CaribbeanPot.com. Always a pleasure to have you all here in the kitchen with me.
I've had a ton of requests via Instagram. If you're not following me yet on Instagram. It is @CaribbeanPot
Ton of
requests for chicken stock and it's all comes about because in quite a bit of my recipes, my soups and stews and stuff like that
this is where it comes from. This is my chicken stock. So here we go chicken stock. You're gonna love this one man stay tuned!
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In a nice big pot here. I have three chicken carcasses, which is the breast has been removed
so we got all that meat and all that bones and everything from the back as well as the chest. Three of them
I think I paid two dollars or something .Technically while this is a big pot
it should be a bit bigger. But what I'm gonna do is do a sort of a concentrated stock. Now, we're gonna do this stock
to sort of
to please two sets of people. So if you want the basic stock.
What you would do you would have the chicken, then you would go in with
celery
carrots and you notice I didn't even peel the carrots. I just give them a good wash and I
cut them up. A large onion, in quarters
And a tiny bit of black peppercorn
Fill it up with water now... with cool water, bring it up to a boil and then
reduce it all the way down. And that's your typical stock.
I'm from the Caribbean and the request has been for a Caribbean sort of stock. So we love herbs.
So this is where we're gonna go in with some fresh thyme.
some parsley
a couple scallions and
some garlic that I just smashed. I like it with a little bit more zing so a bit more of that
Black peppercorn and if you wanted, a nice little something to add here.
some allspice berries. I kid you not that will add a wicked flavor. Not to be done.
I've got some sea salt. Top that up with water now.
I'm not sure if I mentioned it already, but this is cool water going in here.
All we going to do now, I'm going to put a bit more.
Turn that stove on and put a lid on it bring it up to a boil
Skim off all the impurities at the top and let that go gently
Took about four or five minutes, but it came up to a boil. I reduced it to a simmer. And now what I'm doing
I'm going in with my ladle and I'm just skimming off all the impurities
I'm probably blocking the camera
But you really want to skim off all this stuff on the top here and you're gonna discard that.
That is what's gonna contribute to a sort of a cloudy
stock at the end.
It's been going on that gentle bubble there for about
ninety minutes, I'm going to turn off my stove now.
I did with the lid off if you're wondering and I have been skimming the top off there any sort impurity.
So every, I dont know, every 5 maybe 10 minutes or something, I was skimming it off
I'm going to put the lid on there. Turn the stove off and allowed that to cool down.
The next step we have to do is to strain that
so all that big stuff that chicken pieces everything is going in the garbage and I know
if you old school any from the Caribbean you are probably oush Chris boy, you're really wasting! No. That has done its job
Trust me. It's done his job. We've got all the flavor from it.
Toss that out. We're going to strain this, put it in containers... into the freezer or you can use it right away.
So it's cooled down now, I went ahead and I strained it
So I strained it with a big strainer first and then one with a finer sort of strainer on there. That's all this stuff.
We've got all the flavor out of it. So that's going into the garbage now.
And here is the stock. What I did was two of them. It's going to go into the freezer. This one here
I'm going to add
I'm going to make a quick soup actually with some diced pumpkin
diced potatoes, some celery. Nice and light
Chris here at CaribbeanPot.com! Always a pleasure having you guys here in the kitchen with me!
Remember to hit that thumbs up. Check me out on Instagram @CaribbeanPot and
that's where you're going to leave me your
requests for recipes.
Take it easy!
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