How to to make a Chicken Stock from scratch

in this video you will learn how to make a fresh homemade chicken stock. the chicken stock made in this video can be enhanced by using ready made stock (chicken or vegetable) instead of water.

Remember that by making your own stock you will always get better flavors in your dish.

in French cuisine chicken stock can be use for Sauces, Veloute, soups, broth and reduced to an essence for mayonnaise based preparations.

Ingredients needed:

1KG in total of either chicken bones and or chicken pieces
100 grams of Carrots
100 grams of onions
200 grams of leek (White part only for the bouquet garni)
80 grams of Celery stokes
1 bouquet garni

Cooking liquids:
1.5 Liter water or stock (for double the flavor)

Sesonning:
rock salt
cloves (pinned on the onions)
black peper (optional)

Cooking time:
45 minutes to an hour

Technical term used:

- Blanching a meat = plunging the meat in a stockpot or pan in cold water then bring the water to the boil to remove impurities and excess of salt (when blanching salted pork belly )

video link on how to make the bouquet garni: https://youtu.be/V35qP2dEywg