When I was first an apprentice, I had the unique opportunity to work with some incredible chefs. Some were old, a bit crazy…. but talented!
As a young cook, I was a sponge for knowledge, reading, practicing, trying desperately for the Executive chef to notice me, maybe even work with me and teach me something.
To this day the most amazing things to me are the simplest techniques. Each chef drilled that into my head! “everything starts from the basics, screw that up and everything to follow with be a mess”.
Hence the technique of making a basic chicken stock! Now I was truly amazed at what some of these old chefs could produce from basic ingredients, one of them water. Yup, clean fresh water. Something we take for granted everyday!
When making a basic chicken stock, start with good bones (rinsed with fresh clean water. Most times cooks throw them into a stock pot from the package…rinse the impurities), next is fresh clean vegetables called mirepoix (equal parts carrots, onions, celery…cleaned with fresh water) and finally…you got it, fresh clean COLD water. Bring to a boil, simmer for 4 hours skimming the impurities. Strain, cool.
This will give you a crystal clear, strong stock for soups or sauces. Its so easy, but its the technique that will make the difference to your final product.