How to Debone a Chicken

Episode #1- Bone broth
Recipes by Chef Educator Michael Huber

Chicken Stock

  • 1 ea. Chicken carcass, neck, wing tips and scraps
  • 1 ea. Carrot, chopped
  • 1 stalk Celery, chopped
  • 1 large Spanish Onion, chopped
  • 1 Sachet Bag

1. Place first four ingredients in saucepan and cover with cold water.

2. Bring to boil, then simmer for three hours.

3. Using a spoon, skim any impurities that come to the surface.

4. Add sachet bag and simmer for an additional half hour. Strain and cool stock. Refrigerate.

Sachet bag

  • 1 piece cheesecloth, 5 inches by 5 inches
  • 1 piece butcher’s twine, 12 inches
  • 1 tablespoon Thyme, dried
  • 1 tablespoon Black Peppercorns
  • 1 clove Garlic
  • 3 ea. Bay Leaves
  • Stems from 1 bunch of Parsley

1. Wrap all ingredients in cheesecloth and tie with string to make a “teabag.”

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