3 Michelin Star Chicken Stock | The French Laundry

[@ParkerHallberg]

🧑‍🍳 Do you want to learn how to create Michelin-quality multi-course meals at home? Check out our up coming group coaching program where we will develop the skills and processes to do so with personalized feedback from me: group-coaching.scoreapp.com/ Recipe:parkerhallberg.com/the-french-laundrys-chicken-stock/ Dish Creation Course: parkerhallberg.com/dish-creation-course/ Free Culinary Skill Assessment: parker-qjsktsx4.scoreapp.com Watch this video to use this chicken stock kzbin.info/www/bejne/q6W7qmqBd82anbc

[@Tom-yc8jv]

Stop pronouncing grams as "Grims" it's pronounced "GRAMZ"

[@Tom-yc8jv]

To make a raft, you only need whipped egg whites with a bit of acid mixed into them, not all the other stuff unless your base doesn't have that much flavor in it.

[@ParkerHallberg]

At which point did I pronounce it like grims. I checked an I clearly said grams.

[@ParkerHallberg]

Egg whites will remove some of the flavor for the stock. Every time I made consommé, The CIA and Addison Restaurant, we always added protein. It will make it taste way better.

[@rdr9999]

@@ParkerHallberg You’re right. Lean ground meat is unquestionably the classic way to do this. Thanks for your videos, Parker. They are very well done.

[@hoilst265]

Wow. Excellent video. Five minutes long, no bloat, no gimmicks, pure information delivered pleasantly. Well done. KZbin needs more of you!

[@ParkerHallberg]

Thank you, glad you liked it!

[@hernanberisso9906]

The pacing was perfect, and i didn't have to rewind and repeat any sections

[@ParkerHallberg]

Glad you liked it

[@biglejdog]

Your videos are great, pal. Former chef here. Love seeing these videos. Brings me back. Your cadence and explanation is spot on. I'm so thankful you're not about those rapid fire 1 minute videos! Keep it up!

[@ParkerHallberg]

Thank you, they help keep me sharp. Yeah, not much to gain for those types of video except for entertainment.

[@RockyHoward]

Bro, this is INSANE content. So, so, so good. The techniques. The visuals. Your soothing voice with clear instructions. Saying you have too few subs for this quality of content is an understatement. Oh, you just gained a new one :D

[@ParkerHallberg]

Thanks man, I appreciate it!

[@horaliarn]

I love watching your videos, you explain very well and for some reason, I find them calming, LOL. Keep up the good work! You are an excellent teacher.

[@ParkerHallberg]

Thank you so much!

[@Species710]

I've been watching cooking videos all my life. I almost didn't click on this video. I mean.. chicken stock, easy peasy, been doing it since I was 8. Your detailed information is invaluable. I always hated skimming the the protein off, not that that is relevant. But the cold water trick is one of the examples of how great your details are.

[@ParkerHallberg]

Glad you decided to watch!

[@prstark1]

This is Keller's "The French Laundry, Per Se 'Golden Chicken Stock'", scaled. A) You've saved folks a lot of dough not having to buy the book for the recipe, and B) You've detailed the book's recipe very well, and C) added a few helpful insights and variations, and D) made the Consommé look easy. Nice job. Appreciate your videos and website.

[@ParkerHallberg]

Thank you, I appreciate you saying all that!

[@neutraloptions]

FYI Keller's Ad Hoc at Home appears to have the same stock recipe

[@prstark1]

@@neutraloptions The Ad Hoc recipe appears to have different ratios and a couple different ingredients whereas the FL, Per Se recipe is exact. Also, Parker strikes me more as a Per Se guy rather than the Ad Hoc home cook book type.

[@ParkerHallberg]

Haha, don't have the Ad Hoc book.

[@TheYoyozo]

Great video! I really appreciate the measurements. I hadn't thought about washing the chicken until the water is clear.

[@ParkerHallberg]

Glad you liked it

[@AKAtAGG]

Excellent video. Also, I bought a fine mesh spider because of you, I have no idea how I managed without one.

[@ParkerHallberg]

It’s a game changer for stocks for sure.

[@treywuebbles6800]

This is the first video of yours I have watched, and it's the first cooking channel I have subscribed to. This is a great format, especially with the Jazz background music. It's like my kitchen utensils, NO GIMMICS!

[@ParkerHallberg]

Thank you, glad you liked it!

[@maries1381]

I am so happy to have seen you pop up as a recommended watch! You are so detailed and calm. I love the way you show everything step by step along with voice explanations and in such a short time without me having to say 'Wait, slow down...I have to rewind and rewatch' - which I do a lot when watching others. Thank you Parker and it looks like your videos are hitting us foodies looking for great cooking videos!.

[@ParkerHallberg]

Thank you, I appreciate it. Glad you like the tutorial!

[@Dadnatron]

Excellent video. You do a great job at this Parker.

[@ParkerHallberg]

Thank you, I appreciate that!

[@jayinwood647]

I just use Knorr stock pots

[@torreyholmes7205]

It's your choice.

[@jvallas]

Not sure why you watched this video. But to each his own.

[@jayinwood647]

@@jvallas I like to cherry pick ideas from a lot of recipes. I’ve made my own stock many times and I’ve always ended up adding stock cubes to it so now it’s straight to the knorr stock pots

[@nildabridgeman8104]

😄..... Marco does too.. 😆🤣

[@andreww4751]

@@jvallas It's his choice, after all.

[@f.marschall8114]

This is awesome. I am a home cook for many years and then there is this basic dish which in a way seems so simple and yet there is so much to learn from this video. I hope I can try this out some time soon.

[@ParkerHallberg]

Glad you like it. If you try it, let me know how it goes.

[@mserf8132]

Please make more videos, this one was brilliantly shared. Keep up the professionally lit and shot video!

[@ParkerHallberg]

Thank you, I appreciate it!

[@jcdykes93]

Outstanding video! You do a great job with the narration and the video was clear and concise. Subscribed!

[@ParkerHallberg]

Thank you, glad you liked it.

[@robertt.6526]

Thanks for a very simple and cheaper way to make delicious stock. I'm going to have to try your consommé technique. Thanks again

[@ParkerHallberg]

Glad you liked it!

[@cultralenricher]

Your channel is a gem to be discovered, keep going and thanks for the tips

[@ParkerHallberg]

Thank you, I appreciate that!

[@marcthibodeau]

Chef Parker, good to see you back!

[@ParkerHallberg]

Thanks Marc! The course has been very time consuming but about to be more consistent with posting.

[@cookinrelaxin45]

Thanks Parker. Do you think that this method could work for ramen as well?

[@ParkerHallberg]

Thanks, yeah but you have to emulsify fat into it. In the Whole Bird video, I show how to turn this stock into a ramen style stock. It’s really good.

[@cookinrelaxin45]

@ Thanks! I’ll go check it out.

[@jazzywolfpack9782]

Phenomenal video as always. I was thinking of making this but I have been charring leeks, and onions together in a pan and having that flavor wash off in the stock and it adds a lot of flavor I have done this with beef stock and it tastes great. Is that something that you think could be washed off in the stock in the 35-45 min veg cook time that is in this recipe?

[@ParkerHallberg]

Thank you. It depends on the size of the vegetables, but 35-45 is more than enough time, granted they aren’t whole.

[@jamesedwards2687]

Thanks for this presentation. Good ideas I'll incorporate in my cooking?

[@ParkerHallberg]

My pleasure, glad you enjoyed.

[@KimB34698]

YAY! No celery!!! Not a fan of it, but I always assumed it was necessary and included it grudgingly! I am in the process of making this now....Thanks, so much!!!

[@ParkerHallberg]

My pleasure, hope you like it!

[@zacharyleveroni5667]

First time on this channel, immediately subscribed. This is a perfect cooking video.

[@ParkerHallberg]

Thank you, I am glad you like it!

[@theodoregarcia8830]

Bro thanks for the video. The space for the stick to expand when freezing . I always friggin forget about that. Also very interesting that thomas keller doesnt put celery in his stock. Great video

[@ParkerHallberg]

I’ve done it too. It will add a slight bitterness that becomes obvious when you reduce it.

[@pkaertko9642]

This might be a dumb question but what is the purpose of clarifying a stock? Does the end result taste different enough to merit the effort?

[@ParkerHallberg]

No such thing as a dumb question. You would clarify stock into consommé and serve it as a soup, usually with brunoise veg or truffles. You can also poach in it, but you serve it with the poached meat. I would not make it to just cook with. If you make it the way I did, it is very flavorful.

[@history.rhymes]

Yes!

[@jamesbond6148]

THe most comfort video to watch.. I like your style.. Clear explanation.. Clear language.. International fans of you will be enjoy this video. Please make it slower.. Not all your fans understand english very good..like me for example. Almost western people forget about this. Keep it up bro.. I love you?!! Say hello from indonesia!!

[@ParkerHallberg]

Thank you for you kind words and feedback

[@xc3ptiona1]

I don't know if I will ever find the chance to go to all of this effort, but this was still very informative. Really well done good sir.

[@ParkerHallberg]

Glad you liked it!

[@megalo9999]

If you put the veggies in a food processor first, a lot more flavor gets extracted in a shorter period of time. Great vid!

[@ParkerHallberg]

Thanks for the tip and glad you liked it.

[@scottphillips8117]

Thats a really cool tip!

[@megalo9999]

@@scottphillips8117 think that was from tournament of champions on food network. ;). Works tho....if you use ginger and process it first? Whew! It will getcha!

[@bryancase7541]

Hi @ParkerHallberg, if you were to make this a brown stock instead of a white stock would you simply roast off the wings in the oven first and also the veg? Thank you! Bryan

[@ParkerHallberg]

I would only roast the chicken and I do it at 425f for 40 minutes flipping half way. Roasting the vegetables will make it too brown, like stock for Demi glace.

[@bryancase7541]

@ParkerHallberg thank you so much! Your channel is awesome by the way!

[@ParkerHallberg]

@@bryancase7541 my pleasure and glad you like it!

[@dansutherland2462]

Thank you I will try this out sometime

[@ParkerHallberg]

Hope you like it!

[@topfeedcoco]

What kind of paper filter was that @3:13?

[@ParkerHallberg]

They are linen like towel and are linked in the description.

[@topfeedcoco]

@@ParkerHallbergThank you sir!

[@amandamcfarland6198]

Thanks!

[@ParkerHallberg]

My pleasure, thank you for the super thanks!

[@k_meleon]

Can you please share some uses for the consommé? It looks incredible btw!

[@ParkerHallberg]

Royale is probably the most famous with a custard. You could also brunoise and blanch some veg and serve it like that. Also, you can serve it as a broth to a dish. Worked at a restaurant where we would make a seafood consommé and serve it with scallops.

[@k_meleon]

@@ParkerHallberg Thank you! Will definitely be giving it a try for my birthday then!

[@cvschlosser]

A few things I choose to do differently is. I roast my chicken before I make my stock, deeper flavor and similar effects as the blanch. I never let it boil and keep at a very light simmer (helps with cloudiness). I don’t add any aromatics to my stock. I add the vegetables and herbs I desire when I use it later for a sauce, I’m not always looking for a classic French recipe. The carrots have a tendency to overwhelm the flavor as well.

[@ParkerHallberg]

Nice, there are a ton of ways to make stock!

[@philosopherkink]

very effectively packed information, thanks!

[@CloningIsTooGoodForSheep]

Or to make a tasty chicken stock roast chicken. Use left over meat and bones and boil until the meat falls from the bones. Seive the stock to remove bones and stock then place in the fridge to solidify the fat if you want to or freeze the stock if you dont. This will form a rich gelatinous base stock you can add to anything you like. You could add vegetables and herbs but I like a virgin stock which can be added to depending on the dish.

[@ParkerHallberg]

I like a neutral stock too. I have found that roasting first limits my uses for it, but if it works for you, then great.

[@Rostol]

Loved the video, straight and to the point. Made me Sub and saved it to my 'Cooking Tips' list. thanks.

[@ParkerHallberg]

Appreciate it and glad you liked it!

[@leightonlawrence8832]

Can this be overcooked when simmering? Can i cook it longer than 90 minutesa for more gelatinous stock?

[@ParkerHallberg]

You can cook it longer, but you will start to lose flavor.

[@tstanley01]

Yea, im not using perfectly good hotwings to make stock...other than that, awesome video...I will try your method out.

[@bscepter]

In Keller's parlance, using a raft is a "tool of refinement." It really does take everything to the next level.

[@ParkerHallberg]

It sure does!

[@dawgbarklay255]

Drooling! Looks great! Thank you for the tutorial!

[@ParkerHallberg]

Appreciate it and glad you liked it!

[@laronmaron98]

Thomas Keller of The French Laundry is a professional chef at one of the most lauded restaurants on Earth. He has a level of quality to consistently reach; I don’t. I cook for fun. I don’t mind a bit of cloud in my stock, I use celery, and I wash but rarely peel carrots. These “imperfections” aren’t noticed by my family or friends and are appropriate given that my soup isn’t part of a meal that costs $400 or more per person.

[@ParkerHallberg]

That’s fine, you can take as much or as little of the techniques that show as you want.

[@OnlyHieumen]

I remember I saw your video at 200 subscribers you came a long way great content

[@ParkerHallberg]

Thanks man, I appreciate it

[@cmbrky2301]

Great work!

[@dreamervanroom]

At what temperature on the induction burner?

[@ParkerHallberg]

Around 160f/ 70c

[@DJHyperreal]

White and green parts only? What other parts does a leek have?

[@ParkerHallberg]

White and light green. There are 3 parts, white, light green and dark green.

[@boomshanka8743]

You just earned youself a new subscriber. Thanks.

[@ParkerHallberg]

Glad you liked it.

[@thequantaleaper]

Besides white and green, what other parts of the leek are left?

[@ParkerHallberg]

There is white, light green and dark green. Don’t use the dark green

[@topfeedcoco]

Alright doode, I don't know how I was subbed to your channel already, but I just bumped you up to full notifications.

[@ParkerHallberg]

Haha

[@topfeedcoco]

No seriously, were we neighbors, we'd have some nice showcase showdowns! @@ParkerHallberg

[@ParkerHallberg]

I'd be down!

[@Dina_tankar_mina_ord]

I gently bring it up to a boil and when I thave a lot of gunk floating. I simply rinse everything off. and wash everything off. One would think that would lose a lot of flavor but it does not. And then when you fill it up with clean water again you dont have to skim anything. A neat trick.

[@ParkerHallberg]

We would rinse them 3 times in culinary school, but we make very large batches. It is a good technique!

[@AllanYacaman]

brother you're a genius - thank you for sharing.

[@ParkerHallberg]

Thanks, glad you liked it!

[@Marss13z]

Well done demo. Very clear.

[@ParkerHallberg]

Thank you

[@mr.thegreat557]

What brand is the copper pan in the video?

[@ParkerHallberg]

Paul Revere 1801. Not sure that they are made anymore. It was a hand me down from my Mom.

[@mr.thegreat557]

@ fantastic pan. Thanks for the reply. 👍🏻

[@bkwilcox23]

I've made hundreds of gallons of stock and the water in the bowl for the spoon never once occurred to me. Great catch.

[@ParkerHallberg]

Glad you liked it!

[@billblackstone6040]

The single best dish I ever made was skinless chicken breast slow poached in double chicken stock. A lot of steps for simple success! 😅 I served it with a purée of Yukons. The secret to that potato recipe is a high quality butter - it should be aromatic.

[@ParkerHallberg]

That sounds delicious. Poaching is definitely underrated.

[@ThumpingThromnambular]

Can you do the simmering with an instant pot/stovetop?

[@ParkerHallberg]

I’m not sure, I have never used an insta pot. I would blanch the bones first. Bring them up to a full boil, then strain through a colander and give the bones a rinse. Then put the in the instant pot and cook as normal.

[@ThumpingThromnambular]

@@ParkerHallberg I guess my question is more what exact temperature should it be/does the convection heater do something that the oven does not?

[@ParkerHallberg]

A simmer starts at 185F/ 85C. Yeah, the convection simmer is only used to bring all the impurities to the surface. The oven is primarily used for color and flavor, but roasted bones also release less impurities.

[@ThumpingThromnambular]

@@ParkerHallberg cool, I was thinking of just using the instant pots sous vide temperature controlled setting to achieve the same thing

[@satanicthumb83]

My stock reduced quite a significant amount. Over the duration of the entire cooking process how much should the stock reduce from its beginning volume?

[@ParkerHallberg]

I keep the water level slightly above the bones and add more water as needed.

[@markkwong9512]

How do i know if this is actually the recipe FL uses?

[@ParkerHallberg]

Their cookbook

[@edzmuda6870]

Add the ice to the reduced concentrated stock at the very end after it is strained and put into containers to cool it down. After it’s been chilled in the fridge, skim off the fat. The watery top layer from the melted ice makes it easier to scrape off the congealed fat.

[@ParkerHallberg]

Seems like a good technique!

[@pete3011]

I read their cookbook a while back and was amused that their stock was more work than a lot of main dishes. Why didn't you mention the temp control, they used, though? I remember thinking that was very interesting, but dont recall it at all now.

[@ParkerHallberg]

Not quite sure what temperature control you are talking about. Do you remember what they did?

[@pete3011]

@@ParkerHallberg They gave very specific instructions on what temp the broth had to be and iirc for how long, and talked about what they were extracting with the specific temps. Maybe Im remembering it as being more in depth than I thought, it has been a while.

[@julianmuir8294]

I wondered if clarifying the stock with my centrifuge would work as well? Or does the raft method remove other (invisible?) impurities also (or perhaps add extra flavour). Also I wondered about using a fining agent like isinglass or egg white like they do with winemaking. FYI my 94 year old neighbour and her sister make excellent “traditional” chicken soup in a very similar way, so the principles of good cooking are known by others also (I am sure they never heard of Thomas Keller or the French Laundry - they would probably joke that he stole their gran’s recipe)

[@ParkerHallberg]

Yeah, I think it will work. The egg whites actually remove flavor which is why I add the chicken and veg. You do lose 25% or so of volume to evaporation which does concentrate the flavor, so you will want to account for that. The fining agents possibly work work, but I would use go with the centrifuge. I don't doubt it, good cooking is good cooking.

[@neutraloptions]

@@ParkerHallberg (same person different login LOL) Thanks chef for the specific comment about the egg white by itself removing flavour. It would be interesting to try the centrifuge versus your raft - I have a sneaking suspicion the raft would taste better (& advantage no centrifuge needed -- though these days most home cooks have a centrifuge LOL). Interesting also that the best wines (more exclusive/expensive) in my experience are usually not fined as it is better for flavour development with aging.

[@ParkerHallberg]

Of course, yeah centrifuges are as common as blenders now. I would assume that the clarifying process in wine also removes some of the flavor.

[@julianmuir8294]

(and for something totally different) I also like more intense (darker colour) stock prepared using an Ocoo, which I assume/guess is mostly maillard reaction - you could probably get similar results with sous vide (though it does not have the pressure aspect). I also heard of people using standard pressure cookers and using a jar to mimic the inner container in the Ocoo, I guess you need to lift the jar above the water at the bottom on a wire (plastic?) trivet to prevent conduction from the water (or the metal base). I get a lot of enjoyment from intense & deep flavours like this - it also works well for blackened vegetables seems the slower the better (too fast & things tend to be bitter - i.e., black garlic is much better over weeks really slowly instead in a rice cooker or sous vide). FYI the funny thing is most of my friends do not like these - they just look at the colour and refuse to eat it LOL. My 94 year old neighbour is convinced I am “doing it wrong” she says “I will not eat burned stuff like that” - people are so funny with what food they will (not) eat…

[@ParkerHallberg]

I have never heard of an Ocoo, but it seems very similar to an insta pot. Yeah, some people are very picky about trying new things.

[@CS-os5pt]

I didn’t know that chicken wings were good for making stock! I see big bags of organic frozen chicken wings at the store! Neat!

[@ParkerHallberg]

Yeah, they make great stock! I stock up at Costco, pun intended.

[@michaelcarter8120]

Here’s a trick I learned from an Asian cook when it comes to making chicken stock. Put your chicken pieces in a pot and cover with cold water. Put it on the stove and turn the heat to high. When it starts boiling and the impurities start to rise, turn off the heat. Pour that water into a strainer to catch the chicken pieces. Clean the pot, rinse the chicken pieces with cold water, put them back into the pot and cover with cold water. Start cooking and you’ll have much, much less scum rise to the top. It really works.

[@ParkerHallberg]

We would do that at the CIA when we made stock l, but would do it 3 times. It’s a good technique.

[@michaelcarter8120]

@@ParkerHallberg Well, now I gotta do it 3 times if that's what the CIA does. Thanks for the tip...

[@ParkerHallberg]

@ haha, my pleasure

[@nother_hed]

The chicken veg paste is just to impart more flavor because a lot is removed with the fat particles. However u could Just use egg whites nd the crushed shells nd get the same clarity.

[@torreyholmes7205]

Some nice tips here. Good job.

[@ParkerHallberg]

Thank you

[@janking2762]

Leeks, white and green parts only? Is there anything else?

[@ParkerHallberg]

Meant to say light green. There is white, light green and green.

[@techtrek31]

Every stick how to talks about repeatedly removing the ‘impurities’ by skimming. Two questions - what are these impurities that show up after cleaning the ingredients and why can’t a fine mesh screen or even cheesecloth just remove it at the end?

[@ParkerHallberg]

The impurities are excess protein that can make the stock cloudy. You want to remove them as they float up, to prevent them from emulsifying in the stock.

[@harrygerakaris3263]

Can we eat the feet and wings when we're done?

[@ParkerHallberg]

Yeah, but you will want to add some salt!

[@harrygerakaris3263]

@ParkerHallberg naturally

[@jpbanksnj]

Amazing as always...

[@ParkerHallberg]

Appreciate it!

[@samirzemmouri7219]

HES BACK WITH ANOTHER ONEEEEES

[@ParkerHallberg]

Thank yo

[@Biblical_Hippie]

how can this youtube video be more analytical than kellers paid masterclass... great job man!

[@ParkerHallberg]

Thanks, I appreciate that!

[@optimisticnihilist3417]

Doesn't high quality consomme have added alcohol and even more roasted bones?

[@ParkerHallberg]

I have never added alcohol nor have a seen a recipe for one with it, that doesn't mean that you can't. You can add roasted bones, it will change the color and flavor though.

[@optimisticnihilist3417]

@@ParkerHallberg I've worked in a couple of restaurants now where port, red wine and maybe madeira have been added to roasted bones and mirepoix, then allowed to evaporate and caramelise before adding chicken and veal stock, which is then allowed to infuse for a further 4-8 hours. then it's strained and the raft is added to refine it.

[@optimisticnihilist3417]

Though these were the kind of fine dining restaurants where very little expense was spared for the quality of something like a consommé

[@ParkerHallberg]

Sounds delicious

[@slapster69]

This video suc…. …ceded! I will definitely try this. I like the idea of keeping the initial stock clean , sweet, and without celery.

[@ParkerHallberg]

Thank you, glad you liked it

[@GabrielParker-c9u]

this is amazing

[@ParkerHallberg]

Thank you, glad you like it!

[@euangraham5639]

Has the concept of a Kilogram not reached the US yet? This is the second video I've seen where the chef mentions 1000g rather than just saying 1kg. No hate towards the video or the chef btw, this is a great recipe!

[@ParkerHallberg]

No, I definitely know of Kilograms. This is how they wrote it in the book so I just wrote it the same. Honestly, I mostly use grams for smaller measurements and oz for larger measurements, so I personally don’t use kilograms a lot. Thanks, appreciate it!

[@sagemoad]

Fantastic video-getting me very close to buying a spider.

[@ParkerHallberg]

Thanks, definitely worth the $10 or so.

[@cincomorales]

Well done chef I’m subscribing now to your channel

[@ParkerHallberg]

Thank you, glad you enjoyed

[@lamdao1242]

My mum used chicken wings and chicken feet and the chicken backbone. You get a nice rich stock.

[@ParkerHallberg]

She knows what she is doing!

[@bubaks2]

Why no bones??? 3:03

[@ParkerHallberg]

They splinter easily and can hurt your dog

[@donnapollock]

Thank you...

[@ParkerHallberg]

My pleasure

[@wendyshoowaiching4161]

Add in chicken carcass and gizzards. Its cheap and pack with chicken essence. Chop off chicken feet nails. Don't throw away chicken feet after boil soft. Braise the soft chicken feet, soft gizzards, winglets with seasoning sauce, add in fresh shitake mushrooms (slices) 1. Light soy sauce, oyster sauce, fried garlic, sugar, abalone sauce and 1 cup boiled chicken soup. Dark soy sauce (coloring) starch sauce at right consistency. Delicious Dish (Braised Chicken Feet, gizzards slices, fresh shitake mushrooms slices). Add dash of white pepper powder and chopped green onion on top.

[@jakeburlaczenko8165]

😂 bet you wash your chicken too

[@ParkerHallberg]

Sounds good

[@jvallas]

I feel that all those ingredients are packed with flavor except the chicken feet that have had their flavor cooked away, but now you've infused them with outside flavor. I'd guess it's very good, but I doubt there's any real need to use the feet except to not waste them. Am I mistaken? Do the feet actually still have some flavor of their own?

[@ParkerHallberg]

@@jvallas Feet wont add a ton of flavor, but they add gelatin to the stock.

[@ivandelossantos5879]

How long is the full process I read 90 minutes and 40-45 minutes before finish adding the vegetables, so that would make it up to 2 hours and 15 minutes (more or less)?

[@ParkerHallberg]

From start to finish is about 3 1/2 hours. Rinse (10 minutes) Bring to a simmer (30 minutes) Simmer (90 minutes) Veg (40 minutes) Aromatics/ rest (20 minutes) Cool (10 minutes)

[@kevinviel6177]

MSG is a salt of single amino acid, not a peptide or protein, that is, a chain of amino acids (a peptide is generally a fragment of a protein). Amino acids are the building blocks of the polymers (proteins and peptides) joined by amide bonds (dipeptide bonds). Heating will denature a protein, which folds into forms, such as a sheet (an example of a tertiary structure) at physiologic conditions (temperature, pressure, pH, et cetera). The denatured protein will be a linear chain of amino acids. I am not sure that heating at that temperature would break the amide bonds. Anyone? Consider jello. We heat to denature, then as the solution cools, the folding and hydrogen bonds between the amino acids, in a peptide or protein, form a matrix that holds water, the gelatin. Time go to PubMed and find Food Chemistry publications :)

[@jvallas]

A salt? It's not a salt.

[@clsieczka]

Wings with chicken backs are nice as well. 3rd of the price of chicken feet. Necks make the stock cloudy.

[@ParkerHallberg]

Chicken feet aren’t expensive, but back and wings are a good substitute. Never heard that about necks.

[@joefuentes2977]

This is also what you want for a shio chicken ramen broth

[@wyocowboynblue9011]

No wonder their chicken soup costs 47.50 per cup.

[@ParkerHallberg]

Where did you get that price?

[@wyocowboynblue9011]

@@ParkerHallberg it was a joke. I have know idea of price, but by reputation of The French Laundry.’s

[@ParkerHallberg]

@@wyocowboynblue9011 haha, got it. There was quite a bit of comments, so was rushing to answer them. Thanks for bringing some humor to the comments!

[@jaybeaton9301]

Nothing better than a clean tasking chicken stock. Thanks for the video.

[@ParkerHallberg]

My pleasure, glad you liked it!

[@raytheonbuna1021]

Apparently, the step that you didn't show here is sieving the final reduction through a pair of Catherine Deneuve's old knickers...🤔

[@ParkerHallberg]

Haha

[@raytheonbuna1021]

Seriously though Parker, I do appreciate your video. Thank you.@@ParkerHallberg

[@ParkerHallberg]

@@raytheonbuna1021 Glad you like them, thanks for watching!

[@tanyamiller6275]

Cool

[@sun-kim-chats]

I'm guessing Thomas Keller doesn't use Instant Pots for his stocks!

[@ParkerHallberg]

Haha, probably not!

[@jvallas]

My stovetop pressure cooker seems to concentrate the flavor of stock somewhat. Maybe he should try it. 😁

[@brianfry2171]

leeks, white and green parts only.....What else is there?

[@ParkerHallberg]

1) Wings/ feet 2) Rinse/ convection simmer 3) Shorter cook time, 2 hours 4) The veg, no peels, no celery, 35-45 minutes 5) Rest the stock/ ladle out, leave the cloudy stock

[@jefffawcett]

Drank a shot every time he said “impurities”, I’m typing this from heaven

[@marcuscicero9587]

roast chicken backs and vegetables brown. into a pot with cold water w/ peppercorn, bay leaf, thyme. simmer 6 hours. strain and refrigerate.

[@ParkerHallberg]

I’m sure it makes a good chicken stock. You should put it over an ice bath though. Warm, protein rich liquid is bacteria’s favorite.

[@jvallas]

@@ParkerHallbergHelen Rennie's pressure cooker stock is cooked 90 minutes, then left overnight (if one desires) *unopened*. Does leaving it closed - and I guess pressurized? - protect it in any way?

[@ParkerHallberg]

I believe as long as there is pressure, the stock will remain hot. Not sure what the benefit of leaving it overnight vs just cooking it longer would be, but I also haven't used a pressure cooker before.

[@aproudresidentofinnsmouth9105]

this seems like a really cool way to make stock, but it's a little wasteful too. it probably works great at a restaurant scale, but I'm not gonna start throwing out the cloudy layer at the bottom of the stock anytime soon

[@ParkerHallberg]

Cook however you feel comfortable!

[@joehewitt7596]

I was hoping this video would teach me to make a better tasting stock but it's just a standard stock recipe laced with OCD about removing "impurities" -- I guess if you're paying $1k for a meal you're going to walk out if you see anything impure in your bowl.

[@ParkerHallberg]

Not sure if I would consider this to be a “standard stock”. Using wings/ feet, the shorter cook time, how the veg is handled all are not standard but will make a more flavorful stock. Having a clear stock is very French way of making stock. TFL has a cloudy stock called a “Super Stock” which has the fat and impurities emulsified in and reduce by half.

[@AndreaShink]

rath? never heard of that one before!

[@ParkerHallberg]

Raft, I have only heard it used for making consommé.

[@journeyman6752]

nice!

[@ParkerHallberg]

Thank you

[@e23779]

How funny that the internet has spent so much time getting mad at traditional cultures where they rinse their chicken.... and it turns out to be step one of a gourmet technique!

[@antoniocastro3647]

the only time chicken should be washed before making stock is when it has been previously frozen other than that don’t bother

[@bengt_axle]

Useful video, but the problem I find with chicken is that unless you buy organic, it is pretty TASTELESS!! I find that there's a huge difference in taste (bones, fat, stock) with organic, but it costs quite a bit more. What does the restaurant business do about this?

[@ParkerHallberg]

I only buy whole organic chicken and I save the bones. For me, organic chicken isn't much more, maybe $17 instead of $14 or so per chicken and we get two meals out of it plus the bones. Depends on the restaurant, but unless you sell a lot of chicken, most places have to buy just the bones. If you have a menu that cost $300 per person and you are busy, you can afford to buy the best ingredients, including the best bones. Hope that helps!