QUICK & EASY CHICKEN STOCK

This is a very basic technique that you really should feel comfortable doing...

This is a very basic technique that you really should feel comfortable doing, and developing an understanding of why you’d want to do it. There are countless useful things that you can do with this stock. I started with a whole chicken obviously and this is important because you can do a lot with it, if you know how or learn how to break them down. I’m sure there are 1,000 videos on how to break down a whole chicken and I’m not about to add to that total at present. I will give a bullet point version of what to do as a guide.

·        Rinse and dry the bird, remove anything that may have been packed in the cavity. If so, reserve the neck for stock.

·        Remove the wingtips at the first joint and reserve.

·        Slice the skin between leg and body and break the leg section backward separating the thigh bone from the body, cut the meat carefully to remove entire leg section. Repeat on the other side

·        Slice along the side of the breastbone that you are removing first, carefully work the knife down to the bone and cartilage and begin cutting away from the body. When the breast meat is mostly unattached, continue cutting to remove entirely from the carcass. Leave the wing section attached at this point. Repeat on the other side.

·        Remove the wing section at the shoulder joint. When sectioning a chicken, cut directly through the joints and the knife will pass easily. If it is not going through then you are cutting the bone itself, don’t do this.

·        One optional cut is to remove the thigh bone now before cooking. This is my preference usually. Reserve the bone if you do.

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