If you have been following along for a bit now, you know that this is only my 2nd actual video. My sister had been teasing me for about a year that I should make a series of videos with the kids running around screaming in the background. Just like my real life. I didn’t include the kids screaming (this round!), but there is still a lot to laugh about.
I decided that when I tackled this whole video thing I would come up with something that would get me off to a good start. I figured that if I walked my readers through the roasting of a chicken and then took them into making stock and then that stock into another recipe, I would be golden. Well… the cooking plan was fine, but making a video and cooking about it is a whole other story. I have newfound respect for those who decided to take this challenge much earlier than I have. Not to mention those who do this for a living. Of course, they aren’t their own cameraman or talking to their kids during the shoot.
All in all, I think this turned out OK. Nice and short and to the point, considering we still can’t figure out the editing tool.
Please note that this stock was purposely made without aromatics because of the 3rd recipe in this series. If you want a more traditional stock, you will need to add onions, bay, salt, pepper, etc. I have found that I can add literally anything I have on hand and have a decent stock. Do note however, that some of the things you can add may be strongly flavored (ex. turnips) and will change the flavor of your final stock.
1 roasted chicken carcass, mostly carved
10 cups of water
Place the chicken into a large pot and cover with the water. Bring to a boil and then reduce to a simmer. Let simmer for 3 hours and remove from heat. Allow to cool. Pour into a sieve over a bowl to catch the liquid. Pick through the meat and remove the bones. Pour into sealed containers and store in the fridge for a week plus or freeze for several months.