how can I get my chicken stock to have
more depth of flavor so it’s great to
make your own stock because it’s so
versatile and you can use in risottos
you can use in soups also making your
own chicken stock means you can control
that depth of flavor first thing to get
your chicken stock really beautiful is a
really good chicken your carcass we’ve
got a roast chicken from Sunday strip
obviously all the chicken because you
loosen it all you then want to add your
veg some celery just a couple of sticks
chop them up roughly carrots don’t worry
about peeling them just wash them just a
couple of white onion it’s perfect don’t
worry about the skins being kept on
because that adds extra flavor garlic as
well as was a good thing to add in so if
we just get one whole bulb and I would
just cut it into half that breaks them
up to get more flavor I would add some
herbs flat leaf parsley some thyme and
some rosemary fresh is better because
then it’s just a nicer flavor together
they’re just quite a good mix of some
woody and some soft so this goes into my
pot a couple of fresh bay leaves you can
use dried too but the flavor so much
better
these have been fresh they’ve just dried
out a little bit so maybe set of three
now I’m going to add some winter they
lock your pan as much as you can you’re
going to bring to the boil and simmer it
for three to four hours so obviously
it’s going to reduce a lot
I wouldn’t put any more salt in because
if you think about your chicken I you
know I tend to be quite generous with my
seasoning on my chicken but pepper
I’d add whole peppercorns the
peppercorns being whole helps give a
nice flavor to your stock
so next you want to turn it on to heat
bring it to a boil and then just let it
simmer for three to four hours
this one has been simmering for three to
four hours so see the color is really
beautiful and it’s all lovely it’s been
on the heat for so long everything’s
really soft or the flavors come out you
want to get sitov and preferably one
that’s got a little sort of clip in
there so this was not holding glass fine
you can just be careful you can see it’s
catching all those little bits in the
bottom and I kind of need another pair
of hands can you help me
thanks Matt it’s the lens you’ll be –
the stock really nice and heavy not too
salty just a nice stock something that
is quite fun idea to do if you
concentrate it ages then obviously the
flavor gets really intense and you can
put it into ice cube trays so I got
something I can tell you now I’d use
these more for risotto or
– and then I’ll use that one for like a
supalen thinks it’s quite a light stock
that’s quite a thing to do
you
if you have any questions for Jamie’s
food team drop it in the comments box
below or send us a video response
alternatively write an email to spoon
tube at Jamie over comm we would love to
hear all your questions tips and
suggestions on any of the topics we
talked about and if you want to get the
latest uploads don’t forget to subscribe
we’re here to help you too
more depth of flavor so it’s great to
make your own stock because it’s so
versatile and you can use in risottos
you can use in soups also making your
own chicken stock means you can control
that depth of flavor first thing to get
your chicken stock really beautiful is a
really good chicken your carcass we’ve
got a roast chicken from Sunday strip
obviously all the chicken because you
loosen it all you then want to add your
veg some celery just a couple of sticks
chop them up roughly carrots don’t worry
about peeling them just wash them just a
couple of white onion it’s perfect don’t
worry about the skins being kept on
because that adds extra flavor garlic as
well as was a good thing to add in so if
we just get one whole bulb and I would
just cut it into half that breaks them
up to get more flavor I would add some
herbs flat leaf parsley some thyme and
some rosemary fresh is better because
then it’s just a nicer flavor together
they’re just quite a good mix of some
woody and some soft so this goes into my
pot a couple of fresh bay leaves you can
use dried too but the flavor so much
better
these have been fresh they’ve just dried
out a little bit so maybe set of three
now I’m going to add some winter they
lock your pan as much as you can you’re
going to bring to the boil and simmer it
for three to four hours so obviously
it’s going to reduce a lot
I wouldn’t put any more salt in because
if you think about your chicken I you
know I tend to be quite generous with my
seasoning on my chicken but pepper
I’d add whole peppercorns the
peppercorns being whole helps give a
nice flavor to your stock
so next you want to turn it on to heat
bring it to a boil and then just let it
simmer for three to four hours
this one has been simmering for three to
four hours so see the color is really
beautiful and it’s all lovely it’s been
on the heat for so long everything’s
really soft or the flavors come out you
want to get sitov and preferably one
that’s got a little sort of clip in
there so this was not holding glass fine
you can just be careful you can see it’s
catching all those little bits in the
bottom and I kind of need another pair
of hands can you help me
thanks Matt it’s the lens you’ll be –
the stock really nice and heavy not too
salty just a nice stock something that
is quite fun idea to do if you
concentrate it ages then obviously the
flavor gets really intense and you can
put it into ice cube trays so I got
something I can tell you now I’d use
these more for risotto or
– and then I’ll use that one for like a
supalen thinks it’s quite a light stock
that’s quite a thing to do
you
if you have any questions for Jamie’s
food team drop it in the comments box
below or send us a video response
alternatively write an email to spoon
tube at Jamie over comm we would love to
hear all your questions tips and
suggestions on any of the topics we
talked about and if you want to get the
latest uploads don’t forget to subscribe
we’re here to help you too
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