Chicken Stock - Boil Twice?
I have a sick relative and I'd like to make a really flavorful chicken stock to make chicken soup for them.
I watched a video on youtube.com, by 'Sorted' and they mentioned that you boil your chicken, then dump the water, rinse the chicken, and start over. I've never heard of this and they've been known to redo recipes when they learn new stuff.
The idea behind it was that supposedly, you boil it for a short time and all the 'impurities' come out, then you start with fresh water and boil for the stock. The same as people say you should cook ramen, but don't serve it in the water it was cooked in, because of all the preservatives that wash off.
Can anyone verify if this idea of cooking a chicken twice actually removes 'impurities', or am I throwing out flavorful chicken water? I've definitely hear of skimming the foam off the top of the pot to remove 'bad stuff'. Thanks for the help.
Best Answer
Think I found the video you are talking about: Sorted Traditional Ramen @ 3:34
They are not making stock when they dump the water, Ben and James (chefs in the video) are only bringing the water to a boil. They are blanching the pig and chicken to get the scum, this is mainly because the pig parts they are using has a lot of denatured protein. It is not boiled twice Ben says @4:01 "bring to a boil" he doesn't say to leave it there.
Sorted also has these recipes written out in the descriptions of the videos if you ever get confused like this in the future.
The recipe for the "TONKOTSU RAMEN BROTH" (Traditional Ramen), if you don't want to make ramen just stop after the stock is made.
If you meant these videos:
Ben is still doing the same thing possibly a different pork bits.
Same thing just with pork ribs.
Hopefully I was able to help! Good luck and hope your relative gets well soon! It was fun trying to find these videos!
Pictures about "Chicken Stock - Boil Twice?"
Can you cook stock twice?
The simplest way to make a double stock is to repeat the same recipe twice, using the first batch as a base for the second\u2014a straightforward poultry recursion, with or without aromatics.Can you Reboil stock?
Safety is one problem with keeping a stock at room temperature. Flavor is another. A reboiled three-day-old stock may be safe to eat, but it is now seasoned with millions to billions of dead bacteria and their inactivated toxins.Can you boil chicken stock twice?
Once the stock has finished its cooking time it should be strained immediately. Don't let the chicken bones and vegetables sit in the cooling stock. Cool and refrigerate the strained stock as quickly as possible (again within 2 hours of cooking). The stock can be reheated once from here.Can you Reboil chicken stock?
And though even a stock left out for days at a time might not technically be toxic after a thorough boiling, its flavor will certainly be compromised: A reboiled three-day-old stock may be safe to eat, but it is now seasoned with millions to billions of dead bacteria and their inactivated toxins.More answers regarding chicken Stock - Boil Twice?
Answer 2
There are indeed "impurities", but they are tasty impurities. If you want most of the flavor, you are better off making it the traditional way and keep skimming as you have.
The reason chefs might remove them is for aesthetics, since you'll get a clearer stock this way than if you just skim. If you think that your relative will place a higher value on the stock's clarity than on the intensity of the taste, you can try that method, or other methods for getting clear stock, we have a question on them somewhere. But you seem to prefer to optimize for the aroma, so making the stock without a change of water is likely better suited to your situation.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Klaus Nielsen, Min An, Karolina Grabowska, Klaus Nielsen