Philip Echebest shares his chicken broth recipe to make with leftover chicken

The celebrity chef and Top Chef juror revealed on his YouTube channel his tips and recipe for making homemade poultry broth from leftover meat. An economical and delicious idea that will enhance the taste of your dishes. Here’s what to remember if you want to reproduce the recipe.

Also called “gravy”, Poultry broth is a preparation made from meat (usually leftovers or carcass), water, and an aromatic garnish. Stock can be poultry, beef or veal. If we are used to buying it dry in the store, then it is very easy to prepare it yourself. In addition to being Economical solutionMaking homemade poultry stock lets you know what you put in it (without adding additives for example) and Fighting food waste. Hence it is perfect for Flavor the dish, boil the ingredients, prepare the sauce and juice or simply cook the rice. A must according to Chef Philippe Echibest who dedicated his latest video, on his Youtube channel, to this preparation. Find out all his tips and secrets.

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What is the difference between white, brown or brown poultry stock?

> White background: Components are not pre-colored or caramelized. They are immersed directly in the cooking water to prepare the broth.

Brown gravy: Ingredients are first colored or caramelized in a skillet or in the oven before submerged in liquid.

Restricted brown broth: Also called “restricted juice,” restricted brown broth refers to chicken or veal broth combined with a bit of cornstarch or brown roux.

White Poultry Stock recipe by Philip Echebest

2 carrots
1/2 leek
1 onion
2 cloves of garlic
1 poultry carcass
2 liters of water
A dash of white wine
4 sprigs fresh parsley
2 fresh bay leaves
1 sprig of fresh thyme

Preparation :

Start by preparing the aromatic garnish: peel the carrots and cut them in half, then lengthwise. Clean the leeks and cut off the end with a knife. Then make 4 pieces without separating them so they stay whole in the broth. Peel the garlic cloves and remove the spores before peeling the onions. Put the filling in a salad bowl and add bay leaf, thyme and parsley.

Cut the chicken carcass in half using a sharp knife.

In a large saucepan, place the remaining carcass or chicken pieces. Moisten with white wine and cover with water.

Add the aromatic garnish, salt with coarse salt and simmer for two hours. If you want to add more flavor to the broth, let the mixture cool with the carcass and filling inside, then raise the temperature again. Extend the cooking time.

After cooking, pass the chicken broth through a colander. Chicken broth is now ready to use.
Chef’s tip: To make it easier to carry the tray, make a chimney using an empty tray where you have removed both sides.

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Philippe Etchebest – Cook Well With My Mentor

© Albin Michel
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