Michelin Techniques for Chicken Stock | The French Laundry***
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- Опубликовано: 6 мар 2024
- We are breaking down the techniques that The French Laundry uses, so you can have Michelin quality chicken stock at home.
Recipe:go.parkerhallberg.com/tfl-chi...
Chicken Breakdown Training: go.parkerhallberg.com/chicken...
Dish Creation Course: go.parkerhallberg.com/dish-cr...
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Dish Creation Course
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Watch this video to use this chicken stock
ruclips.net/video/utXy7KBhggU/видео.html
Stop pronouncing grams as "Grims" it's pronounced "GRAMZ"
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.
At which point did I pronounce it like grims. I checked an I clearly said grams.
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.
@@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.
Wow. Excellent video. Five minutes long, no bloat, no gimmicks, pure information delivered pleasantly. Well done. RUclips needs more of you!
Thank you, glad you liked it!
The pacing was perfect, and i didn't have to rewind and repeat any sections
Glad you liked it
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!
Thank you, they help keep me sharp. Yeah, not much to gain for those types of video except for entertainment.
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.
Thank you so much!
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!.
Thank you, I appreciate it. Glad you like the tutorial!
very effectively packed information, thanks!
Excellent video. You do a great job at this Parker.
Thank you, I appreciate that!
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
Thanks man, I appreciate it!
Outstanding video! You do a great job with the narration and the video was clear and concise. Subscribed!
Thank you, glad you liked it.
Please make more videos, this one was brilliantly shared. Keep up the professionally lit and shot
video!
Thank you, I appreciate it!
Chef Parker, good to see you back!
Thanks Marc! The course has been very time consuming but about to be more consistent with posting.
Your channel is a gem to be discovered, keep going and thanks for the tips
Thank you, I appreciate that!
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.
Glad you like it. If you try it, let me know how it goes.
Great work!
First time on this channel, immediately subscribed. This is a perfect cooking video.
Thank you, I am glad you like it!
Great video! I really appreciate the measurements. I hadn't thought about washing the chicken until the water is clear.
Glad you liked it
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.
Glad you decided to watch!
Well done demo. Very clear.
Thank you
Some nice tips here. Good job.
Thank you
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.
Thank you, I appreciate you saying all that!
FYI Keller's Ad Hoc at Home appears to have the same stock recipe
@@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.
Haha, don't have the Ad Hoc book.
If you put the veggies in a food processor first, a lot more flavor gets extracted in a shorter period of time. Great vid!
Thanks for the tip and glad you liked it.
Thats a really cool tip!
@@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!
Thanks for a very simple and cheaper way to make delicious stock. I'm going to have to try your consommé technique. Thanks again
Glad you liked it!
You just earned youself a new subscriber. Thanks.
Glad you liked it.
I remember I saw your video at 200 subscribers you came a long way great content
Thanks man, I appreciate it
Thanks for this presentation. Good ideas I'll incorporate in my cooking?
My pleasure, glad you enjoyed.
Excellent video. Also, I bought a fine mesh spider because of you, I have no idea how I managed without one.
It’s a game changer for stocks for sure.
Amazing as always...
Appreciate it!
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?
Thank you. It depends on the size of the vegetables, but 35-45 is more than enough time, granted they aren’t whole.
brother you're a genius - thank you for sharing.
Thanks, glad you liked it!
Well done chef I’m subscribing now to your channel
Thank you, glad you enjoyed
Alright doode, I don't know how I was subbed to your channel already, but I just bumped you up to full notifications.
Haha
No seriously, were we neighbors, we'd have some nice showcase showdowns!
@@ParkerHallberg
I'd be down!
Can you please share some uses for the consommé? It looks incredible btw!
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.
@@ParkerHallberg Thank you! Will definitely be giving it a try for my birthday then!
HES BACK WITH ANOTHER ONEEEEES
Thank yo
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?
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.
Yes!
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.
That sounds delicious. Poaching is definitely underrated.
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.
Seems like a good technique!
I just use Knorr stock pots
It's your choice.
Not sure why you watched this video. But to each his own.
@@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
😄..... Marco does too.. 😆🤣
Thank you...
My pleasure
Fantastic video-getting me very close to buying a spider.
Thanks, definitely worth the $10 or so.
Can you do the simmering with an instant pot/stovetop?
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.
@@ParkerHallberg I guess my question is more what exact temperature should it be/does the convection heater do something that the oven does not?
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.
@@ParkerHallberg cool, I was thinking of just using the instant pots sous vide temperature controlled setting to achieve the same thing
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)
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.
@@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.
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.
(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…
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.
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.
nice!
Thank you
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?
I keep the water level slightly above the bones and add more water as needed.
What kind of paper filter was that @3:13?
They are linen like towel and are linked in the description.
@@ParkerHallbergThank you sir!
how can this youtube video be more analytical than kellers paid masterclass... great job man!
Thanks, I appreciate that!
My mum used chicken wings and chicken feet and the chicken backbone. You get a nice rich stock.
She knows what she is doing!
Leeks, white and green parts only? Is there anything else?
Meant to say light green. There is white, light green and green.
No wonder their chicken soup costs 47.50 per cup.
Where did you get that price?
@@ParkerHallberg it was a joke. I have know idea of price, but by reputation of The French Laundry.’s
@@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!
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!
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?
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.
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 :)
A salt? It's not a salt.
Wings with chicken backs are nice as well. 3rd of the price of chicken feet. Necks make the stock cloudy.
Chicken feet aren’t expensive, but back and wings are a good substitute. Never heard that about necks.
rath? never heard of that one before!
Raft, I have only heard it used for making consommé.
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.
😂 bet you wash your chicken too
Sounds good
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?
@@jvallas Feet wont add a ton of flavor, but they add gelatin to the stock.
The French laundry just gave you a recipe…For free?!?
No, I bought the cookbooks.
roast chicken backs and vegetables brown. into a pot with cold water w/ peppercorn, bay leaf, thyme. simmer 6 hours. strain and refrigerate.
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.
@@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?
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.
Apparently, the step that you didn't show here is sieving the final reduction through a pair of Catherine Deneuve's old knickers...🤔
Haha
Seriously though Parker, I do appreciate your video. Thank you.@@ParkerHallberg
@@raytheonbuna1021 Glad you like them, thanks for watching!
👍
I'm guessing Thomas Keller doesn't use Instant Pots for his stocks!
Haha, probably not!
My stovetop pressure cooker seems to concentrate the flavor of stock somewhat. Maybe he should try it. 😁
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.
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.
The Escoffier way is the only ultimate way
Maybe, but who wants to buy veal bones to make chicken stock. Wings and feet are way more affordable.
@@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" 😋
@@supercompooper Sounds great. I'm making a sauce in the next video that is chicken stock and fat emulsified and reduced by half.
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 :)
Haha, mine doesn’t like them either. Wings and backs will work well too.
great video as always,
yet "fine dining recipies" are often so incredible wasteful
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.
Technique
leeks, white and green parts only.....What else is there?
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
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?
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!
Great information, but way too much work for most home cooks
Thanks, I don’t think most home cooks are attempting recipes from a 3 Michelin star restaurant.
Dogs love onions and bones
Why no bones??? 3:03
They splinter easily and can hurt your dog
Are there any secrets in this video? A lot of the techniques are pretty standard
Also 100ü grams are called a kilo.
Yeah it is
I only filter once at the end. A lot less work. Minimize your workload.
Nice, if that works well for you!
nice video but garlic is toxic to dogs I wouldn’t give them anything cooked with it.
Ice will “kwadreel” the fat? 🤨
Congeal?
That would be congeal.
Those carrots are swimming in onion juice though.
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.
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.)
😬 I would definitely have removed the toenails first. Also helps to cut an X in the bottom of the feet.
I try to fallow these types of recipes to the T. I only remove the nails if they are dirty. As for the x, I haven't seen a difference when I tried it.
The "music" isn't helping.
Not hot tap water!
Not sure what you mean
What a lot of Damn Work!! No Thanks!!
Not much more than any other chicken chicken stock recipe
What was the secret ? Don’t use celery ,got it.
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
No wastage is the way to go.
Your consomme should be clear enough to read the date on a dime in the bottom of a bowl.
Always like these type of specific test for cooking. Hopefully no one has actually put a coin in their consommé.
Who thinks dogs can’t eat chicken bones?
Chicken bones splinter easily and can injure your dog.
Seriously? I've heard it all my life.
Alternatively, buy a stock
Begs the question, why watch a stock video then?
you have a wife? loool
Yes, and two kids
Throw out stock because it’s cloudy??? Seems pretty wasteful when you’re not running a three star restaurant at home.
In Italy they like a cloudy stock so don’t worry about it it’s mostly aesthetic
This video is about making a clear stock similar to Keller’s FL stock. Obviously, one could use the remaining cloudy stock for something else; but in the context of this video, it’s not desirable. He’s simply stating that the remaining cloudy stock should not be used for this recipe.
It is maybe 2% of the over all volume. The point of the video is to show you how they make stock at TFL. You can use all of it if you want to, it’s your call.
you can make ramen stock with cloudy broth. It's boiled furiously to attain the desired white appearance
No one you should do it at home. But if you choose to make it I the manner of a high end restaurant, then stop complaining
I don't understand metric. Please re-do in American measurements.
You just have to get a kitchen scale. It’s faster, less clean up and more accurate than metric, plus you can easily scale it.
Because the whole world is American?
This video suc….
…ceded! I will definitely try this. I like the idea of keeping the initial stock clean , sweet, and without celery.
Thank you, glad you liked it
These are good tips for… meaningless aesthetics. A bit of skimming is useful, but most of these steps have nothing to do with flavor, or worse, reduce flavor.
It all depends on the uses. A clear stock has more uses than a cloudy one. Not sure what technique you are talking about that weakens the flavor, all the technique there are used to make a better stock.
@@ParkerHallberg Classic french cooking comes from the french aristocracy who flaunted their wealth with a team of chefs in the kitchen all day focused first on aesthetics, then on flavor, with zero regard to waste. To your point, it depends on your goals in the kitchen, but "impurities" are protein, collagen, and other flavor-packed deliciousness. Pre-boiling chicken feet? What a waste of flavor you're pouring down the drain! For what? To make a pretty shiny glace? It's impressive not just because it looks nice, but quite literally because it represents a deliberate waste of resources (labor, time and product). Just my opinion. Still a good instructional video - sorry if my first comment came off overly negative.
Yeah, you are right about where it came from but modern fine dining restaurants operate very differently. Most restaurants operate on a 1-3% profit and can’t afford to be wasteful. Control is what makes good cooking good. Recipes that have you blanch the chicken first, do so to make a lighter flavor stock. Strong stock can over power certain ingredients when reduced. We didn’t blanch the chicken feet in this recipe though, only rinsed them. No worries, you are entitled to your opinion.
Save yourself the money and just get literally any other non western food culture to make you a chicken stock. If you aren't using a farm raised chicken with the nice yellow fat, your stock is always going to taste like trash no matter what technique you use
Chicken stock isn’t expensive to make. I agree with using farm raised chickens. Even though the color of fat can be an indicator of quality, it isn’t the best or only indicator.
OMG That's too much work.
Not much more than most chicken stock recipes
If you want regular chicken stock just go buy some. If you want some next level chicken stock do this.
Once you start making your own chicken stock
You won’t go back.
Your food will taste 100% better than if you use the boxed crap!
If you're going to learn from the French, at least reference some chef or restaurant. What does a laundry have to do with cooking? It's just snobbery, isn't it?
The French Laundry is a restaurant
@@ParkerHallberg I know. I'm so sorry, I'm a terrible person. I'm sure your stock is really good. God bless.
French Laundry technique for survival during the Pandemic: just let Newsome in with no mask whenever he wants. Problem solved.
Bull***T. Overkill
Well, what did you expect from a 3 Michelin star restaurant?
Please stick with one system of measurements, preferably SI and not mixing SI and imperial.
sure, thanks for the feedback.