How To Make Clear Perfect Ratio Chicken Stock. Welcome Friends. Today we're going to make chicken stock; my friend Jamie was in and showed us how to break down a chicken. ([ Ссылка ] ) So I'm left with these three chicken carcasses, and I thought I'd make chicken stock with them because it's always a great idea to use the entire animal. Fifteen years ago I was shooting a French chef in an Italian restaurant in Hong Kong; one of the things he made was chicken stock and I was completely blown away by his method. I came home and I tried it his way and I thought this is absolutely fantastic, this is the way I should be making stock. Then a few years later in 2009 Michael Ruhlman published a book called 'Ratios' and in his book he delineates pretty much this method for making chicken stock.
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Ratio by weight:
100% chicken bones, raw
150% water
25% onions, chopped
12% carrots, chopped
12% celery, chopped
.5% black pepper corns
.5% salt
1-2 bay leaves

Example amounts:
1 Kg chicken
1.5L water
250g onions
120g carrots
120g celery
5g pepper corns
5g salt

Method:
Preheat oven to 180ºF - 190ºF
Place the bones in an ovenproof stockpot and cover with water.
Quickly bring the water temp up to 200ºF on the stovetop.
Do not bring to a boil!
Skim off any ‘foam’.
Place pot in oven and leave for 4 or 5 hours.
Add onions, carrots, celery, salt, and pepper to pot
(plus any other aromatics you might like).
Return to oven for another 1-2 hours.
Strain the stock through fine cheesecloth, cool and store.

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