[MUSIC PLAYING] My name is Yann Nury, and today, I’m going to show you how to prepare what I consider the perfect chicken stock. We will start by using a whole chicken, a little bouquet of herbs, onions, carrots, parsnips, turnips and a whole head of garlic. I’ve tied my herbs together into a little bouquet — parsley, oregano and thyme. Slide them inside, and then using a long piece of twine, I’m just going to tie the legs together very quickly to allow me to dunk it into the water and remove it very easily. Cross them together — one, two, three twirls. Close with your extra piece of twine. So the first step is to cleanse the chicken/ Large pot of boiling water, generously salted. By boiling your chicken for three to four minutes, you’re going to remove all the impurities out of it, resulting into a much clearer stock in the end. On the second part, start by adding some olive oil to the bottom. Slowly move all your vegetables in the pot. We’re going to sweat them, no coloration, maybe four or five minutes until they start getting clear throughout. Season as you go. Once your vegetables are nicely sweated — again, no coloration — remove your chicken. Let the water drain. Lay it on top, and the same will apply. You’re going to use the twine one more time to remove it, and cover with water. I’m going to cover the pot and just give a little bit of opening so some steam can leave the pot. Leave your chicken stock simmer for an hour and a half to two hours. The longer it’s going to cook, the more intense the flavor is going to get. Chicken stock is really one of the fundamentals of our cooking at home. We prepare it regularly with vegetable soup. It’s the perfect flavor enhancers for all recipes. It freezes perfectly up to three to four months, and you can have a steady stock of it as you need.
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