3 Michelin Star Chicken Stock | The French Laundry

we're breaking down the techniques that the French Laundry a three Michelin star restaurant uses so you can elevate your chicken stock at home as a bonus I'm going to show you how to clarify the stock into a consumate at the end the full video as well as a recipe on how to break down the chicken is linked in the description for an Umami pack stock with a nice body The French Laundry uses chicken wings and feet both of these parts are high in collagen which breaks down into gelatin containing glutamates MSG baby a similar stock can be made with regular chicken bones and reducing it by 1/3 to have the clear stock possible we have to remove as much excess protein and fat as possible which can Cloud the stock The French Laundry starts by rinsing the chicken bones under hot water until the water is clear this helps remove the excess proteins which will turn into impurities while the stock Cooks Place 1,000 G of chicken wings with 180 g of chicken feet into a stock pot filling with, 1500 G of cold water which will help keep the impurities larger making skimming easier the easiest way to remove all the impurities is slowly bringing this up to a convection simmer which is created by having the pot halfway off the burner and bring into a simmer I like to start with a fine mesh spider to remove any large impurities as I can then I go in with a large spoon and a bowl of water to remove all the remaining impurities the water will help remove the impurities from the spoon to remove the fat turn off the heat and add in 800 G of ice which will conal the fat making easier to skim place this back fully on the burner and bring to a simmer cook for 90 minutes skimming as the fat and impurities rise to the surface The French Laundry has three guidelines for adding vegetables first is to peel your vegetables do not treat your stock like a garbage can pills as well as the dirt bombs can add dirty taste to your stock especially when reduced second is that they only use sweet vegetables celery will make the stock taste a little bitter third to extract the most flavor from the vegetables add them in the last 35 to 45 minutes to the stock pot add in 90 G each of carrots leaks white and green Parts only and onions all cut in a 1in dice the remaining aromatics are 8 G of crushed and peeled garlic 8 G of fresh thyme eight peppercorns and one bay leaf fresh is preferred once the vegetables have contributed their goodness turn off the heat and let the stock rest for 20 minutes to allow any particles to fall to the bottom of the pot to prevent any impurities in the finished stock the French launder uses a ladle to gently remove the stock from the pot being careful not to move the bones which can stir up the impurities once the stock starts to get low tilt the pot to reach the rest of the stock discard any remaining stock on the bottom which is cloudy and full of impurities the carrots make a great treat for your dog just don't give them any onions or bones to prevent any bacteria from Growing Place the stock over an ice bath to properly cool then Place into containers stock will stay good in the fridge for 5 days but for longterm storage place in the freezer just make sure to leave an air gap in the container for the stock to expand it has nice body nice strong chicken flavor and the garlic is a really nice addition one of the things that stuck out was the short cook time of the stock which is good cuz my wife hates when I cook stock also the stock is pretty concentrated so if you want a little weaker stock just add some water to clarify the stock into a crystal clear stock known as a consum add 200 g of chicken into a food processor add in two egg whites then 30 G each of carrots onions and [Music] leaks place this into a container with one large bring of time Heat 2 quarts of stock to 100° F in a heavy bottom pot and whisk in the raft continue whisking until the stock reaches 125° F bring this up to a light simmer to allow the raft to float to the surface and collect all the impurities cut a window into the raft large enough to fit a ladle and base the top of the raft to set it allow this to cook for 20 to 30 minutes then let it rest for 10 minutes careful fully Ladle out the consum being careful not disturb the raft strain this through a linen like to remove any small pieces of raft consumate has a ton of flavor and it's Crystal Clear I could drink this whole Bowl if you want to learn how to create your own elevated dish at home you should check out my dish creation Workshop Linked In the description to use this stock you should check out this French Laundry recipe next

Channel: Parker Hallberg

Views: 100,504

Keywords: The French Laundry's Chicken Stock, The French Laundry's Golden Chicken stock, chicken consomme, chicken stock, chicken stock recipe, consomme, french cuisine, french laundry, the french laundry, thomas keller

Id: i4bmO8nQFWg

Length: 4min 54sec (294 seconds)

Published: Thu Mar 07 2024