hi guys then we're gonna be making homemade chicken stock now there are some variations to this recipe and you know of course I have been known to step out of the traditional box and I've done it again so I'm gonna walk you through the steps you're not gonna have any problems pretty easy be sure to stick around for the next video because I'm gonna show you how I use this homemade stock in my own asian-inspired chicken soup before we start to get our stock ready let's first handle the chicken it has become my personal habit what I do is I take some culture salt and I sprinkle it all over both sides of the chicken and then I let it sit for 10 minutes after that what I do is I just rinse it under some cold water and as you feel the chicken you are going to feel a certain kind of slippery sort of film that is what I'm grabbing at and that salt helps me get that and take that off and as you have probably noticed by now I'm using all chicken breasts for this recipe yes chicken stock is usually made customarily with whole chickens however I don't like dark meat so I make my stock with all white meat so let's talk about the vegetables that's going in the stock we have some flat-leaf parsley I also have some fresh thyme which is about half of a bunch then I have some carrots that I've shaved down with my vegetable peeler really simple really easy and then we have a whole head of garlic and then we have some lemongrass and as you can see I've already used some of it we're gonna use that whole small piece there on the end and then of course we're gonna have some onion cut that one in half just to show you how we're gonna do it and we're gonna have some stalks of celery and some peppercorns and I have about a teaspoon one and a half teaspoons of peppercorns and lastly we have one bay leaf one of the greatest things about making chicken stock is there's not a lot of dicing there's not a lot of chopping most of the vegetables you can leave you know cut into large sections like I'm doing this celery we're gonna cut the celery in sections of threes and if you notice I'm also leaving the celery leaves on at the top leave those on those have great flavor also so we're gonna do the onions in the garlic next I cut them in quarters but you can just as well leave them in half and remember guys don't worry too much about measurements right now let's focus on technique you can always get the recipe at Gd seasoning calm and the link will be in the information bar alright now let's deal with the lemongrass the lemongrass is an herb and it comes in these long stalks and it's kind of fibrous it's very fibrous as a matter of fact and what you need to do is use your knife turn it over and use the back of the blade to give the lemongrass a light or I should say a heavy pounding that's the way you just want to break it up a little bit the carrots we're gonna handle just like the celery we're gonna trim the ends and then cut them into three sections and I don't think I said this earlier but you do need to wash the carrots celery lemongrass the parsley at a time because those vegetables do not have a protective outer skin like the onions and garlic so make sure you do that I just focus so much on washing the chicken I didn't show you that I wash the vegetables but I certainly did now everything just goes into the pot now I'm using seven pounds of chicken breasts they have the skin on and the bone in because bones are great in stock okay now the last three chicken breasts if you notice I have removed the skin and that isn't an effort to control fat so for those of you who want to have a low-fat chicken stock then go ahead and you can remove some of the fat if you want to and again you can use seven pounds of any type of chicken you want finally we're just gonna pour over the water just to meet the top of the vegetables if you guys have been following me for any length of time you probably already know that I have been known to step out of the traditional box any number of times and if you figured it out by now I do that on purpose to let you know you can have full control of what you want in the kitchen now I'm just gonna lightly salt the stock now this is gonna be considered low-sodium if you don't want any salt leave it out it can be a sodium free stock if that's what you want after bringing the stock up to a boil you're gonna partially cover it and then turn the heat down to low and leave it for three and a half to four hours uh-huh you're saying what you're seeing I'm using some hot soapy dishwater and a cap full of bleach to clean out my sink where I wash the chicken if you notice I'm also gonna reach up and clean my faucet also because at some point I touch that faucet cleaning the chicken it's always important that you clean up behind yourself after handling raw chicken as you know raw chicken carries a bacteria called Salmonella which can cause a foodborne illness and that foodborne illness you can have symptoms like nausea abdominal pain fevers chills and headaches and other stuff that ain't cool to mention in a cooking video but you get the point our stock is all done now all we have to do is strain it out as you can see some of the chicken floated up from the bottom it's cooked all apart it's ready to go now this stock can be used right away but I'm going to take some extra steps to show you the stock what it looks like right after it's done so that's why I'm pouring it in this glass bowl but this bowl is clearly not gonna hold it all and then I'm gonna actually show you what its gonna look like the next day to see if you're gonna be comfortable with the fat content even at this point even with us removing some of the skin from the chicken breast see how good the stock looks it looks nice and rich it's like it's ready to go and at this point you do need to cool it properly and to do that I'm going to link one of the videos I've done in the past below so you can check out how to do that now you're just gonna take the chicken separate it from those vegetables you're gonna discard all all of those vegetables you're gonna take the chicken remove all of the bones and the skin and then just shred the chicken up what I do is I separate the chicken by the pound in two ziplock bags label them and freeze them and then I have breast meat whenever I want for salads or sandwiches or for soup again by the way when you do freeze the meat by the pound pour a little bit of the broth into the bag so that the chicken can have some moisture in the bag with it so when you defrost it again it still has that moisture so here's what our stock looks like the next day after it's been properly cooled and refrigerated overnight the fat will come up to the top and congeal and it's your choice at this point to remove none of it some of it or all of it and then proceed to use it for the purposes that you want thank you guys so much for joining me remember this recipe can be found at GT seasoning com all the links will be below and if you want to see how I use this chicken stock click to the next video and you'll be able to see how I made my own Vietnamese style chicken soup see you guys next time