Yann Nury shares a simple technique to create a flavorful chicken stock using a whole chicken and fresh herbs and vegetables. By briefly boiling the chicken, impurities are removed, resulting in clearer broth. He guides through the process of sweating vegetables and combines them with the boiled chicken before simmering everything together. The stock serves as a foundation for many recipes and can be stored in the freezer for future use. Nury emphasizes this recipe's significance in home cooking, highlighting its versatility and flavor-enhancing properties.
Boiling the chicken for three to four minutes removes impurities, resulting in a clear and flavorful chicken stock.
Using a bouquet of herbs, onions, and vegetables adds depth to the stock without overwhelming it.
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