Why - and how - I make my own chicken stock cubes.
If you want to know the reason your favourite restaurants sauces, braises and soups taste better than yours and what you can do to change this, then this is the video for you.
Making stock is one of those essential culinary skills that has been pushed aside in the endless stampede towards ultra-convenience. However it is not difficult and need only be made now and then. Stick it on after your Sunday lunch, and it'll be done and in the freezer by bedtime and you will barely have to leave the couch.
It saves money, reduces waste and improves your cooking.
INTRO (0:00)
THE PROBLEM WITH STOCK CUBES (0:36)
BUTCHERING A CHICKEN - OPTIONAL (1:13)
ADDING THE VEGETABLES (2:31)
SKIMMING (3:10)
REDUCING THE STOCK (3:40)
OUTRO (4:16)
#chickenstock