3 Michelin Star Chicken Stock | The French Laundry

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  • Опубликовано: 21 ноя 2024

Комментарии • 323

  • @ParkerHallberg
    @ParkerHallberg  8 месяцев назад +2

    🧑‍🍳 Do you want to learn how to create Michelin-quality multi-course meals at home? Check out our up coming group coaching program where we will develop the skills and processes to do so with personalized feedback from me: group-coaching.scoreapp.com/
    Recipe:parkerhallberg.com/the-french-laundrys-chicken-stock/
    Dish Creation Course: parkerhallberg.com/dish-creation-course/
    Free Culinary Skill Assessment: parker-qjsktsx4.scoreapp.com
    Watch this video to use this chicken stock
    ruclips.net/video/utXy7KBhggU/видео.html

    • @Tom-yc8jv
      @Tom-yc8jv 8 месяцев назад +1

      Stop pronouncing grams as "Grims" it's pronounced "GRAMZ"

    • @Tom-yc8jv
      @Tom-yc8jv 8 месяцев назад +1

      To make a raft, you only need whipped egg whites with a bit of acid mixed into them, not all the other stuff unless your base doesn't have that much flavor in it.

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад

      At which point did I pronounce it like grims. I checked an I clearly said grams.

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад +1

      Egg whites will remove some of the flavor for the stock. Every time I made consommé, The CIA and Addison Restaurant, we always added protein. It will make it taste way better.

    • @rdr9999
      @rdr9999 8 месяцев назад +1

      @@ParkerHallberg You’re right. Lean ground meat is unquestionably the classic way to do this. Thanks for your videos, Parker. They are very well done.

  • @hoilst265
    @hoilst265 8 месяцев назад +74

    Wow. Excellent video. Five minutes long, no bloat, no gimmicks, pure information delivered pleasantly. Well done. RUclips needs more of you!

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад +1

      Thank you, glad you liked it!

    • @hernanberisso9906
      @hernanberisso9906 8 месяцев назад +1

      The pacing was perfect, and i didn't have to rewind and repeat any sections

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад

      Glad you liked it

  • @biglejdog
    @biglejdog 8 месяцев назад +7

    Your videos are great, pal.
    Former chef here. Love seeing these videos. Brings me back.
    Your cadence and explanation is spot on. I'm so thankful you're not about those rapid fire 1 minute videos!
    Keep it up!

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад

      Thank you, they help keep me sharp. Yeah, not much to gain for those types of video except for entertainment.

  • @RockyHoward
    @RockyHoward 8 месяцев назад +11

    Bro, this is INSANE content. So, so, so good. The techniques. The visuals. Your soothing voice with clear instructions. Saying you have too few subs for this quality of content is an understatement. Oh, you just gained a new one :D

  • @prstark1
    @prstark1 8 месяцев назад +18

    This is Keller's "The French Laundry, Per Se 'Golden Chicken Stock'", scaled.
    A) You've saved folks a lot of dough not having to buy the book for the recipe, and B) You've detailed the book's recipe very well, and C) added a few helpful insights and variations, and D) made the Consommé look easy.
    Nice job. Appreciate your videos and website.

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад

      Thank you, I appreciate you saying all that!

    • @neutraloptions
      @neutraloptions 8 месяцев назад

      FYI Keller's Ad Hoc at Home appears to have the same stock recipe

    • @prstark1
      @prstark1 8 месяцев назад

      @@neutraloptions The Ad Hoc recipe appears to have different ratios and a couple different ingredients whereas the FL, Per Se recipe is exact.
      Also, Parker strikes me more as a Per Se guy rather than the Ad Hoc home cook book type.

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад

      Haha, don't have the Ad Hoc book.

  • @Species710
    @Species710 8 месяцев назад +2

    I've been watching cooking videos all my life. I almost didn't click on this video. I mean.. chicken stock, easy peasy, been doing it since I was 8. Your detailed information is invaluable. I always hated skimming the the protein off, not that that is relevant. But the cold water trick is one of the examples of how great your details are.

  • @AKAtAGG
    @AKAtAGG 8 месяцев назад +3

    Excellent video. Also, I bought a fine mesh spider because of you, I have no idea how I managed without one.

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад +1

      It’s a game changer for stocks for sure.

  • @xc3ptiona1
    @xc3ptiona1 День назад

    I don't know if I will ever find the chance to go to all of this effort, but this was still very informative.
    Really well done good sir.

  • @horaliarn
    @horaliarn 8 месяцев назад +10

    I love watching your videos, you explain very well and for some reason, I find them calming, LOL. Keep up the good work! You are an excellent teacher.

  • @treywuebbles6800
    @treywuebbles6800 4 дня назад

    This is the first video of yours I have watched, and it's the first cooking channel I have subscribed to. This is a great format, especially with the Jazz background music. It's like my kitchen utensils, NO GIMMICS!

  • @KimB34698
    @KimB34698 2 месяца назад +1

    YAY! No celery!!! Not a fan of it, but I always assumed it was necessary and included it grudgingly! I am in the process of making this now....Thanks, so much!!!

  • @TheYoyozo
    @TheYoyozo 7 месяцев назад

    Great video! I really appreciate the measurements. I hadn't thought about washing the chicken until the water is clear.

  • @theodoregarcia8830
    @theodoregarcia8830 День назад

    Bro thanks for the video. The space for the stick to expand when freezing . I always friggin forget about that. Also very interesting that thomas keller doesnt put celery in his stock. Great video

    • @ParkerHallberg
      @ParkerHallberg  7 часов назад

      I’ve done it too. It will add a slight bitterness that becomes obvious when you reduce it.

  • @jaybeaton9301
    @jaybeaton9301 6 дней назад

    Nothing better than a clean tasking chicken stock.
    Thanks for the video.

  • @cookinrelaxin45
    @cookinrelaxin45 4 дня назад +1

    Thanks Parker. Do you think that this method could work for ramen as well?

    • @ParkerHallberg
      @ParkerHallberg  2 дня назад +1

      Thanks, yeah but you have to emulsify fat into it. In the Whole Bird video, I show how to turn this stock into a ramen style stock. It’s really good.

    • @cookinrelaxin45
      @cookinrelaxin45 2 дня назад

      @ Thanks! I’ll go check it out.

  • @maries1381
    @maries1381 8 месяцев назад

    I am so happy to have seen you pop up as a recommended watch! You are so detailed and calm. I love the way you show everything step by step along with voice explanations and in such a short time without me having to say 'Wait, slow down...I have to rewind and rewatch' - which I do a lot when watching others. Thank you Parker and it looks like your videos are hitting us foodies looking for great cooking videos!.

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад

      Thank you, I appreciate it. Glad you like the tutorial!

  • @f.marschall8114
    @f.marschall8114 8 месяцев назад

    This is awesome. I am a home cook for many years and then there is this basic dish which in a way seems so simple and yet there is so much to learn from this video. I hope I can try this out some time soon.

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад

      Glad you like it. If you try it, let me know how it goes.

  • @michaelcarter8120
    @michaelcarter8120 День назад

    Here’s a trick I learned from an Asian cook when it comes to making chicken stock.
    Put your chicken pieces in a pot and cover with cold water. Put it on the stove and turn the heat to high. When it starts boiling and the impurities start to rise, turn off the heat. Pour that water into a strainer to catch the chicken pieces. Clean the pot, rinse the chicken pieces with cold water, put them back into the pot and cover with cold water. Start cooking and you’ll have much, much less scum rise to the top. It really works.

    • @ParkerHallberg
      @ParkerHallberg  7 часов назад

      We would do that at the CIA when we made stock l, but would do it 3 times. It’s a good technique.

    • @michaelcarter8120
      @michaelcarter8120 2 часа назад

      @@ParkerHallberg Well, now I gotta do it 3 times if that's what the CIA does.
      Thanks for the tip...

    • @ParkerHallberg
      @ParkerHallberg  2 часа назад

      @ haha, my pleasure

  • @robertt.6526
    @robertt.6526 8 месяцев назад

    Thanks for a very simple and cheaper way to make delicious stock. I'm going to have to try your consommé technique. Thanks again

  • @megalo9999
    @megalo9999 8 месяцев назад +7

    If you put the veggies in a food processor first, a lot more flavor gets extracted in a shorter period of time. Great vid!

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад +1

      Thanks for the tip and glad you liked it.

    • @scottphillips8117
      @scottphillips8117 8 месяцев назад +1

      Thats a really cool tip!

    • @megalo9999
      @megalo9999 8 месяцев назад +1

      @@scottphillips8117 think that was from tournament of champions on food network. ;). Works tho....if you use ginger and process it first? Whew! It will getcha!

  • @Dadnatron
    @Dadnatron 8 месяцев назад +4

    Excellent video. You do a great job at this Parker.

  • @cvschlosser
    @cvschlosser 5 дней назад

    A few things I choose to do differently is. I roast my chicken before I make my stock, deeper flavor and similar effects as the blanch. I never let it boil and keep at a very light simmer (helps with cloudiness). I don’t add any aromatics to my stock. I add the vegetables and herbs I desire when I use it later for a sauce, I’m not always looking for a classic French recipe. The carrots have a tendency to overwhelm the flavor as well.

    • @ParkerHallberg
      @ParkerHallberg  5 дней назад

      Nice, there are a ton of ways to make stock!

  • @jazzywolfpack9782
    @jazzywolfpack9782 7 месяцев назад

    Phenomenal video as always. I was thinking of making this but I have been charring leeks, and onions together in a pan and having that flavor wash off in the stock and it adds a lot of flavor I have done this with beef stock and it tastes great. Is that something that you think could be washed off in the stock in the 35-45 min veg cook time that is in this recipe?

    • @ParkerHallberg
      @ParkerHallberg  7 месяцев назад

      Thank you. It depends on the size of the vegetables, but 35-45 is more than enough time, granted they aren’t whole.

  • @jamesedwards2687
    @jamesedwards2687 8 месяцев назад

    Thanks for this presentation. Good ideas I'll incorporate in my cooking?

  • @CloningIsTooGoodForSheep
    @CloningIsTooGoodForSheep 2 месяца назад +1

    Or to make a tasty chicken stock roast chicken. Use left over meat and bones and boil until the meat falls from the bones. Seive the stock to remove bones and stock then place in the fridge to solidify the fat if you want to or freeze the stock if you dont. This will form a rich gelatinous base stock you can add to anything you like. You could add vegetables and herbs but I like a virgin stock which can be added to depending on the dish.

    • @ParkerHallberg
      @ParkerHallberg  2 месяца назад

      I like a neutral stock too. I have found that roasting first limits my uses for it, but if it works for you, then great.

  • @jayinwood647
    @jayinwood647 8 месяцев назад +13

    I just use Knorr stock pots

    • @torreyholmes7205
      @torreyholmes7205 8 месяцев назад +8

      It's your choice.

    • @jvallas
      @jvallas 8 месяцев назад

      Not sure why you watched this video. But to each his own.

    • @jayinwood647
      @jayinwood647 7 месяцев назад +1

      @@jvallas I like to cherry pick ideas from a lot of recipes. I’ve made my own stock many times and I’ve always ended up adding stock cubes to it so now it’s straight to the knorr stock pots

    • @nildabridgeman8104
      @nildabridgeman8104 6 месяцев назад

      😄..... Marco does too.. 😆🤣

    • @andreww4751
      @andreww4751 6 дней назад +1

      @@jvallas It's his choice, after all.

  • @mserf8132
    @mserf8132 8 месяцев назад

    Please make more videos, this one was brilliantly shared. Keep up the professionally lit and shot
    video!

  • @k_meleon
    @k_meleon 7 месяцев назад

    Can you please share some uses for the consommé? It looks incredible btw!

    • @ParkerHallberg
      @ParkerHallberg  7 месяцев назад

      Royale is probably the most famous with a custard. You could also brunoise and blanch some veg and serve it like that. Also, you can serve it as a broth to a dish. Worked at a restaurant where we would make a seafood consommé and serve it with scallops.

    • @k_meleon
      @k_meleon 7 месяцев назад

      @@ParkerHallberg Thank you! Will definitely be giving it a try for my birthday then!

  • @Dina_tankar_mina_ord
    @Dina_tankar_mina_ord 12 дней назад

    I gently bring it up to a boil and when I thave a lot of gunk floating. I simply rinse everything off. and wash everything off. One would think that would lose a lot of flavor but it does not. And then when you fill it up with clean water again you dont have to skim anything. A neat trick.

    • @ParkerHallberg
      @ParkerHallberg  12 дней назад

      We would rinse them 3 times in culinary school, but we make very large batches. It is a good technique!

  • @edzmuda6870
    @edzmuda6870 8 месяцев назад

    Add the ice to the reduced concentrated stock at the very end after it is strained and put into containers to cool it down. After it’s been chilled in the fridge, skim off the fat. The watery top layer from the melted ice makes it easier to scrape off the congealed fat.

  • @marcthibodeau
    @marcthibodeau 8 месяцев назад +1

    Chef Parker, good to see you back!

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад +1

      Thanks Marc! The course has been very time consuming but about to be more consistent with posting.

  • @billblackstone6040
    @billblackstone6040 8 месяцев назад +1

    The single best dish I ever made was skinless chicken breast slow poached in double chicken stock. A lot of steps for simple success! 😅
    I served it with a purée of Yukons. The secret to that potato recipe is a high quality butter - it should be aromatic.

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад +2

      That sounds delicious. Poaching is definitely underrated.

  • @topfeedcoco
    @topfeedcoco 7 месяцев назад +1

    Alright doode, I don't know how I was subbed to your channel already, but I just bumped you up to full notifications.

    • @ParkerHallberg
      @ParkerHallberg  7 месяцев назад +1

      Haha

    • @topfeedcoco
      @topfeedcoco 7 месяцев назад

      No seriously, were we neighbors, we'd have some nice showcase showdowns!
      @@ParkerHallberg

    • @ParkerHallberg
      @ParkerHallberg  7 месяцев назад

      I'd be down!

  • @pkaertko9642
    @pkaertko9642 8 месяцев назад +1

    This might be a dumb question but what is the purpose of clarifying a stock? Does the end result taste different enough to merit the effort?

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад +1

      No such thing as a dumb question. You would clarify stock into consommé and serve it as a soup, usually with brunoise veg or truffles. You can also poach in it, but you serve it with the poached meat. I would not make it to just cook with. If you make it the way I did, it is very flavorful.

    • @history.rhymes
      @history.rhymes 8 месяцев назад

      Yes!

  • @Rostol
    @Rostol 4 дня назад

    Loved the video, straight and to the point. Made me Sub and saved it to my 'Cooking Tips' list. thanks.

  • @nother_hed
    @nother_hed 6 месяцев назад

    The chicken veg paste is just to impart more flavor because a lot is removed with the fat particles. However u could Just use egg whites nd the crushed shells nd get the same clarity.

  • @CS-os5pt
    @CS-os5pt 3 дня назад

    I didn’t know that chicken wings were good for making stock! I see big bags of organic frozen chicken wings at the store! Neat!

    • @ParkerHallberg
      @ParkerHallberg  2 дня назад +1

      Yeah, they make great stock! I stock up at Costco, pun intended.

  • @jcdykes93
    @jcdykes93 8 месяцев назад +1

    Outstanding video! You do a great job with the narration and the video was clear and concise. Subscribed!

  • @dawgbarklay255
    @dawgbarklay255 11 дней назад

    Drooling! Looks great! Thank you for the tutorial!

  • @cultralenricher
    @cultralenricher 8 месяцев назад

    Your channel is a gem to be discovered, keep going and thanks for the tips

  • @zacharyleveroni5667
    @zacharyleveroni5667 8 месяцев назад

    First time on this channel, immediately subscribed. This is a perfect cooking video.

  • @philosopherkink
    @philosopherkink 6 месяцев назад

    very effectively packed information, thanks!

  • @AllanYacaman
    @AllanYacaman 8 месяцев назад

    brother you're a genius - thank you for sharing.

  • @bryancase7541
    @bryancase7541 11 дней назад

    Hi @ParkerHallberg, if you were to make this a brown stock instead of a white stock would you simply roast off the wings in the oven first and also the veg? Thank you! Bryan

    • @ParkerHallberg
      @ParkerHallberg  11 дней назад

      I would only roast the chicken and I do it at 425f for 40 minutes flipping half way. Roasting the vegetables will make it too brown, like stock for Demi glace.

    • @bryancase7541
      @bryancase7541 10 дней назад

      @ParkerHallberg thank you so much! Your channel is awesome by the way!

    • @ParkerHallberg
      @ParkerHallberg  10 дней назад

      @@bryancase7541 my pleasure and glad you like it!

  • @OnlyHieumen
    @OnlyHieumen 8 месяцев назад

    I remember I saw your video at 200 subscribers you came a long way great content

  • @boomshanka8743
    @boomshanka8743 8 месяцев назад

    You just earned youself a new subscriber. Thanks.

  • @Biblical_Hippie
    @Biblical_Hippie 8 месяцев назад

    how can this youtube video be more analytical than kellers paid masterclass... great job man!

  • @satanicthumb83
    @satanicthumb83 6 месяцев назад

    My stock reduced quite a significant amount. Over the duration of the entire cooking process how much should the stock reduce from its beginning volume?

    • @ParkerHallberg
      @ParkerHallberg  6 месяцев назад

      I keep the water level slightly above the bones and add more water as needed.

  • @samirzemmouri7219
    @samirzemmouri7219 8 месяцев назад +1

    HES BACK WITH ANOTHER ONEEEEES

  • @markkwong9512
    @markkwong9512 4 дня назад

    How do i know if this is actually the recipe FL uses?

  • @harrygerakaris3263
    @harrygerakaris3263 3 дня назад

    Can we eat the feet and wings when we're done?

  • @ThumpingThromnambular
    @ThumpingThromnambular 8 месяцев назад

    Can you do the simmering with an instant pot/stovetop?

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад

      I’m not sure, I have never used an insta pot. I would blanch the bones first. Bring them up to a full boil, then strain through a colander and give the bones a rinse. Then put the in the instant pot and cook as normal.

    • @ThumpingThromnambular
      @ThumpingThromnambular 8 месяцев назад

      @@ParkerHallberg I guess my question is more what exact temperature should it be/does the convection heater do something that the oven does not?

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад

      A simmer starts at 185F/ 85C. Yeah, the convection simmer is only used to bring all the impurities to the surface. The oven is primarily used for color and flavor, but roasted bones also release less impurities.

    • @ThumpingThromnambular
      @ThumpingThromnambular 8 месяцев назад

      @@ParkerHallberg cool, I was thinking of just using the instant pots sous vide temperature controlled setting to achieve the same thing

  • @lamdao1242
    @lamdao1242 8 месяцев назад

    My mum used chicken wings and chicken feet and the chicken backbone. You get a nice rich stock.

  • @wendyshoowaiching4161
    @wendyshoowaiching4161 8 месяцев назад

    Add in chicken carcass and gizzards. Its cheap and pack with chicken essence. Chop off chicken feet nails. Don't throw away chicken feet after boil soft. Braise the soft chicken feet, soft gizzards, winglets with seasoning sauce, add in fresh shitake mushrooms (slices) 1. Light soy sauce, oyster sauce, fried garlic, sugar, abalone sauce and 1 cup boiled chicken soup. Dark soy sauce (coloring) starch sauce at right consistency. Delicious Dish (Braised Chicken Feet, gizzards slices, fresh shitake mushrooms slices). Add dash of white pepper powder and chopped green onion on top.

    • @jakeburlaczenko8165
      @jakeburlaczenko8165 8 месяцев назад

      😂 bet you wash your chicken too

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад

      Sounds good

    • @jvallas
      @jvallas 8 месяцев назад

      I feel that all those ingredients are packed with flavor except the chicken feet that have had their flavor cooked away, but now you've infused them with outside flavor. I'd guess it's very good, but I doubt there's any real need to use the feet except to not waste them. Am I mistaken? Do the feet actually still have some flavor of their own?

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад

      @@jvallas Feet wont add a ton of flavor, but they add gelatin to the stock.

  • @sagemoad
    @sagemoad 8 месяцев назад

    Fantastic video-getting me very close to buying a spider.

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад

      Thanks, definitely worth the $10 or so.

  • @Marss13z
    @Marss13z 8 месяцев назад

    Well done demo. Very clear.

  • @julianmuir8294
    @julianmuir8294 8 месяцев назад

    I wondered if clarifying the stock with my centrifuge would work as well? Or does the raft method remove other (invisible?) impurities also (or perhaps add extra flavour). Also I wondered about using a fining agent like isinglass or egg white like they do with winemaking. FYI my 94 year old neighbour and her sister make excellent “traditional” chicken soup in a very similar way, so the principles of good cooking are known by others also (I am sure they never heard of Thomas Keller or the French Laundry - they would probably joke that he stole their gran’s recipe)

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад

      Yeah, I think it will work. The egg whites actually remove flavor which is why I add the chicken and veg. You do lose 25% or so of volume to evaporation which does concentrate the flavor, so you will want to account for that. The fining agents possibly work work, but I would use go with the centrifuge. I don't doubt it, good cooking is good cooking.

    • @neutraloptions
      @neutraloptions 8 месяцев назад

      @@ParkerHallberg (same person different login LOL) Thanks chef for the specific comment about the egg white by itself removing flavour. It would be interesting to try the centrifuge versus your raft - I have a sneaking suspicion the raft would taste better (& advantage no centrifuge needed -- though these days most home cooks have a centrifuge LOL). Interesting also that the best wines (more exclusive/expensive) in my experience are usually not fined as it is better for flavour development with aging.

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад +1

      Of course, yeah centrifuges are as common as blenders now. I would assume that the clarifying process in wine also removes some of the flavor.

    • @julianmuir8294
      @julianmuir8294 8 месяцев назад

      (and for something totally different) I also like more intense (darker colour) stock prepared using an Ocoo, which I assume/guess is mostly maillard reaction - you could probably get similar results with sous vide (though it does not have the pressure aspect). I also heard of people using standard pressure cookers and using a jar to mimic the inner container in the Ocoo, I guess you need to lift the jar above the water at the bottom on a wire (plastic?) trivet to prevent conduction from the water (or the metal base). I get a lot of enjoyment from intense & deep flavours like this - it also works well for blackened vegetables seems the slower the better (too fast & things tend to be bitter - i.e., black garlic is much better over weeks really slowly instead in a rice cooker or sous vide). FYI the funny thing is most of my friends do not like these - they just look at the colour and refuse to eat it LOL. My 94 year old neighbour is convinced I am “doing it wrong” she says “I will not eat burned stuff like that” - people are so funny with what food they will (not) eat…

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад

      I have never heard of an Ocoo, but it seems very similar to an insta pot. Yeah, some people are very picky about trying new things.

  • @torreyholmes7205
    @torreyholmes7205 8 месяцев назад

    Some nice tips here. Good job.

  • @kevinviel6177
    @kevinviel6177 8 месяцев назад

    MSG is a salt of single amino acid, not a peptide or protein, that is, a chain of amino acids (a peptide is generally a fragment of a protein). Amino acids are the building blocks of the polymers (proteins and peptides) joined by amide bonds (dipeptide bonds). Heating will denature a protein, which folds into forms, such as a sheet (an example of a tertiary structure) at physiologic conditions (temperature, pressure, pH, et cetera). The denatured protein will be a linear chain of amino acids. I am not sure that heating at that temperature would break the amide bonds. Anyone? Consider jello. We heat to denature, then as the solution cools, the folding and hydrogen bonds between the amino acids, in a peptide or protein, form a matrix that holds water, the gelatin. Time go to PubMed and find Food Chemistry publications :)

    • @jvallas
      @jvallas 8 месяцев назад

      A salt? It's not a salt.

  • @janking2762
    @janking2762 8 месяцев назад

    Leeks, white and green parts only? Is there anything else?

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад

      Meant to say light green. There is white, light green and green.

  • @wyocowboynblue9011
    @wyocowboynblue9011 8 месяцев назад +4

    No wonder their chicken soup costs 47.50 per cup.

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад

      Where did you get that price?

    • @wyocowboynblue9011
      @wyocowboynblue9011 8 месяцев назад +1

      @@ParkerHallberg it was a joke. I have know idea of price, but by reputation of The French Laundry.’s

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад +2

      @@wyocowboynblue9011 haha, got it. There was quite a bit of comments, so was rushing to answer them. Thanks for bringing some humor to the comments!

  • @cincomorales
    @cincomorales 8 месяцев назад

    Well done chef I’m subscribing now to your channel

  • @clsieczka
    @clsieczka 8 месяцев назад

    Wings with chicken backs are nice as well. 3rd of the price of chicken feet. Necks make the stock cloudy.

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад

      Chicken feet aren’t expensive, but back and wings are a good substitute. Never heard that about necks.

  • @marcuscicero9587
    @marcuscicero9587 8 месяцев назад

    roast chicken backs and vegetables brown. into a pot with cold water w/ peppercorn, bay leaf, thyme. simmer 6 hours. strain and refrigerate.

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад

      I’m sure it makes a good chicken stock. You should put it over an ice bath though. Warm, protein rich liquid is bacteria’s favorite.

    • @jvallas
      @jvallas 8 месяцев назад

      @@ParkerHallbergHelen Rennie's pressure cooker stock is cooked 90 minutes, then left overnight (if one desires) *unopened*. Does leaving it closed - and I guess pressurized? - protect it in any way?

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад

      I believe as long as there is pressure, the stock will remain hot. Not sure what the benefit of leaving it overnight vs just cooking it longer would be, but I also haven't used a pressure cooker before.

  • @GabrielParker-c9u
    @GabrielParker-c9u Месяц назад

    this is amazing

  • @topfeedcoco
    @topfeedcoco 6 месяцев назад

    What kind of paper filter was that @3:13?

    • @ParkerHallberg
      @ParkerHallberg  6 месяцев назад

      They are linen like towel and are linked in the description.

    • @topfeedcoco
      @topfeedcoco 6 месяцев назад

      @@ParkerHallbergThank you sir!

  • @slapster69
    @slapster69 8 месяцев назад

    This video suc….
    …ceded! I will definitely try this. I like the idea of keeping the initial stock clean , sweet, and without celery.

  • @cmbrky2301
    @cmbrky2301 8 месяцев назад

    Great work!

  • @jpbanksnj
    @jpbanksnj 8 месяцев назад

    Amazing as always...

  • @amandamcfarland6198
    @amandamcfarland6198 3 месяца назад

    Thanks!

    • @ParkerHallberg
      @ParkerHallberg  3 месяца назад

      My pleasure, thank you for the super thanks!

  • @techtrek31
    @techtrek31 8 месяцев назад +1

    Every stick how to talks about repeatedly removing the ‘impurities’ by skimming. Two questions - what are these impurities that show up after cleaning the ingredients and why can’t a fine mesh screen or even cheesecloth just remove it at the end?

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад

      The impurities are excess protein that can make the stock cloudy. You want to remove them as they float up, to prevent them from emulsifying in the stock.

  • @optimisticnihilist3417
    @optimisticnihilist3417 3 месяца назад

    Doesn't high quality consomme have added alcohol and even more roasted bones?

    • @ParkerHallberg
      @ParkerHallberg  3 месяца назад

      I have never added alcohol nor have a seen a recipe for one with it, that doesn't mean that you can't. You can add roasted bones, it will change the color and flavor though.

    • @optimisticnihilist3417
      @optimisticnihilist3417 3 месяца назад

      @@ParkerHallberg I've worked in a couple of restaurants now where port, red wine and maybe madeira have been added to roasted bones and mirepoix, then allowed to evaporate and caramelise before adding chicken and veal stock, which is then allowed to infuse for a further 4-8 hours. then it's strained and the raft is added to refine it.

    • @optimisticnihilist3417
      @optimisticnihilist3417 3 месяца назад

      Though these were the kind of fine dining restaurants where very little expense was spared for the quality of something like a consommé

    • @ParkerHallberg
      @ParkerHallberg  3 месяца назад

      Sounds delicious

  • @e23779
    @e23779 7 месяцев назад

    How funny that the internet has spent so much time getting mad at traditional cultures where they rinse their chicken.... and it turns out to be step one of a gourmet technique!

    • @antoniocastro3647
      @antoniocastro3647 Месяц назад

      the only time chicken should be washed before making stock is when it has been previously frozen other than that don’t bother

  • @donnapollock
    @donnapollock 8 месяцев назад

    Thank you...

  • @DaNikschl
    @DaNikschl 2 дня назад

    I think the French Laundry is on the spectrum

    • @ParkerHallberg
      @ParkerHallberg  7 часов назад

      Because they are particular? If you want to do anything to a high level, you are probably doing things that the average person or business isn’t. They are called standards.

  • @tanyamiller6275
    @tanyamiller6275 2 дня назад

    Cool

  • @joehewitt7596
    @joehewitt7596 8 месяцев назад

    I was hoping this video would teach me to make a better tasting stock but it's just a standard stock recipe laced with OCD about removing "impurities" -- I guess if you're paying $1k for a meal you're going to walk out if you see anything impure in your bowl.

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад +1

      Not sure if I would consider this to be a “standard stock”. Using wings/ feet, the shorter cook time, how the veg is handled all are not standard but will make a more flavorful stock. Having a clear stock is very French way of making stock. TFL has a cloudy stock called a “Super Stock” which has the fat and impurities emulsified in and reduce by half.

  • @AndreaShink
    @AndreaShink 8 месяцев назад

    rath? never heard of that one before!

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад

      Raft, I have only heard it used for making consommé.

  • @raytheonbuna1021
    @raytheonbuna1021 8 месяцев назад

    Apparently, the step that you didn't show here is sieving the final reduction through a pair of Catherine Deneuve's old knickers...🤔

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад +1

      Haha

    • @raytheonbuna1021
      @raytheonbuna1021 8 месяцев назад

      Seriously though Parker, I do appreciate your video. Thank you.@@ParkerHallberg

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад

      @@raytheonbuna1021 Glad you like them, thanks for watching!

  • @ivandelossantos5879
    @ivandelossantos5879 Месяц назад

    How long is the full process I read 90 minutes and 40-45 minutes before finish adding the vegetables, so that would make it up to 2 hours and 15 minutes (more or less)?

    • @ParkerHallberg
      @ParkerHallberg  Месяц назад

      From start to finish is about 3 1/2 hours. Rinse (10 minutes)
      Bring to a simmer (30 minutes)
      Simmer (90 minutes)
      Veg (40 minutes)
      Aromatics/ rest (20 minutes)
      Cool (10 minutes)

  • @bengt_axle
    @bengt_axle 8 месяцев назад

    Useful video, but the problem I find with chicken is that unless you buy organic, it is pretty TASTELESS!! I find that there's a huge difference in taste (bones, fat, stock) with organic, but it costs quite a bit more. What does the restaurant business do about this?

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад +1

      I only buy whole organic chicken and I save the bones. For me, organic chicken isn't much more, maybe $17 instead of $14 or so per chicken and we get two meals out of it plus the bones. Depends on the restaurant, but unless you sell a lot of chicken, most places have to buy just the bones. If you have a menu that cost $300 per person and you are busy, you can afford to buy the best ingredients, including the best bones. Hope that helps!

  • @Kickipod
    @Kickipod 8 месяцев назад +1

    great video as always,
    yet "fine dining recipies" are often so incredible wasteful

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад +1

      They do tend to produce a lot of waste, but sometimes you are able to repurpose it. Some vegetable trim can be saved for stocks, some can be dehydrated and turn into a powder. The challenge of repurposing ingredients can be fun.

  • @Houndzee
    @Houndzee 8 месяцев назад

    The French laundry just gave you a recipe…For free?!?

  • @sun-kim-chats
    @sun-kim-chats 8 месяцев назад

    I'm guessing Thomas Keller doesn't use Instant Pots for his stocks!

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад

      Haha, probably not!

    • @jvallas
      @jvallas 8 месяцев назад

      My stovetop pressure cooker seems to concentrate the flavor of stock somewhat. Maybe he should try it. 😁

  • @journeyman6752
    @journeyman6752 8 месяцев назад

    nice!

  • @supercompooper
    @supercompooper 8 месяцев назад

    The Escoffier way is the only ultimate way

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад

      Maybe, but who wants to buy veal bones to make chicken stock. Wings and feet are way more affordable.

    • @supercompooper
      @supercompooper 8 месяцев назад +1

      @@ParkerHallberg I like my stock so fatty that it fundamentally can't actually freeze in my freezer entirely. And if you take a spoon of it and add it to your macaroni and cheese, which we call Kraft Dinner, It becomes: "Le Kraft Dinner" 😋

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад +2

      @@supercompooper Sounds great. I'm making a sauce in the next video that is chicken stock and fat emulsified and reduced by half.

  • @brianfry2171
    @brianfry2171 8 месяцев назад

    leeks, white and green parts only.....What else is there?

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад

      1) Wings/ feet
      2) Rinse/ convection simmer
      3) Shorter cook time, 2 hours
      4) The veg, no peels, no celery, 35-45 minutes
      5) Rest the stock/ ladle out, leave the cloudy stock

  • @jumpieva
    @jumpieva 8 месяцев назад

    I don't think my wife will let chicken feet in the house but I'll do the best I can with what I have :)

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад

      Haha, mine doesn’t like them either. Wings and backs will work well too.

  • @ktb393
    @ktb393 4 месяца назад

    peel your veggies. don't use celery - use leeks. and only add in veggies the last 30 minutes or so.

  • @betheneytroyer1156
    @betheneytroyer1156 8 месяцев назад

    Technique

  • @graphene1487
    @graphene1487 8 месяцев назад

    I only filter once at the end. A lot less work. Minimize your workload.

  • @georgegordonbrown9522
    @georgegordonbrown9522 8 месяцев назад

    Also 100ü grams are called a kilo.

  • @erlin986
    @erlin986 7 месяцев назад

    Are there any secrets in this video? A lot of the techniques are pretty standard

  • @patrickborucki1166
    @patrickborucki1166 7 месяцев назад

    nice video but garlic is toxic to dogs I wouldn’t give them anything cooked with it.

  • @UncleHoCM
    @UncleHoCM 8 месяцев назад

    👍

  • @johnanderson3700
    @johnanderson3700 8 месяцев назад

    Great information, but way too much work for most home cooks

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад

      Thanks, I don’t think most home cooks are attempting recipes from a 3 Michelin star restaurant.

  • @bubaks2
    @bubaks2 8 месяцев назад

    Why no bones??? 3:03

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад +1

      They splinter easily and can hurt your dog

  • @animalsmistakenformonsters1492
    @animalsmistakenformonsters1492 8 месяцев назад

    Those carrots are swimming in onion juice though.

    • @ParkerHallberg
      @ParkerHallberg  8 месяцев назад

      Not really, it is chicken stock with a small amount of onion. Also, if the carrots are absorbing the stock, you have over cooked the veg.

    • @jvallas
      @jvallas 8 месяцев назад

      You're talking about giving it to the dog, right? I've always avoided giving any veg. that were cooked *with* onions, but I've never been sure if I needed to. Wish I knew definitively, cuz my daughter's dogs love stock-infused veg. (Edit: I occasionally make stock without onion, take out some veg for the dogs, then add onion for a bit longer.)

  • @andreww7857
    @andreww7857 8 месяцев назад

    Ice will “kwadreel” the fat? 🤨

  • @mclovin6537
    @mclovin6537 11 часов назад

    Your hands look baby soft

    • @ParkerHallberg
      @ParkerHallberg  7 часов назад

      Looks can be deceiving, they are dry and calloused.