Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
In a compelling series of verite encounters, Win Win provides unique access into the minds and lives of the world’s most-celebrated entrepreneurs and athletes.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Comedy is hard, but teaching comedy to children is hilariously difficult. Kevin Nealon is giving the challenge to some world-famous comedians. As these young minds meet with comedy’s best, get ready to learn some valuable comedy lessons, and to laugh!
James Franco loves movies. He loves watching them, acting in them, directing them, and even writing them. And now, he’s going to take some of his favorite movie scenes from the most famous films of all time, and re-imagine them in ways that only James can.
The story of punk rock singer Laura Jane Grace of Against Me! who came out as a woman in 2012, and other members of the trans community whose experiences are woefully underrepresented and misunderstood in the media.
Executive produced by Zoe Saldana (who will be the subject of one episode), a celebrity travels back to their hometown to pay tribute to the one person from their past (before they were famous) who helped change their life by giving them an over-the-top, heart-felt surprise.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
Park Bench is a new kind of "talking show" straight from the mind of born and bred New Yorker and host, Steve Buscemi.
Go behind the scenes with some of the biggest digital celebrities to see what life is like when the blogging and tweeting stops.
Digital influencer Justine Ezarik (iJustine) is back. After covering the world of wearable tech last season, iJustine is expanding her coverage this year by profiling the hottest tech trends across the country.
Documentary shorts conceived of and directed by famous actors. Jeff Garlin, Katie Holmes, Alia Shawkat, Judy Greer, and James Purefoy
A 12 episode documentary series following 5 startup companies competing in the 2013 San Francisco TechCrunch Disrupt Startup Battlefield as they fine tune their products and eventually present in front of a panel of judges in hopes of winning $50,000 in funding.
Tags:Making Chicken Stock,monkey see,cooking chicken,How to Make Chicken Stock,monkeysee,Roasted Chicken
Grab video code:
Hello! My name is Shannon Overmiller, the Chef at The Majestic in Old Town Alexandria.
Today, I’ll be demonstrating roasted chicken and part of the components to make the sauce for the roasted chicken is chicken stock. We’re going to go over simple basic method for chicken stock with you.
What you want to do is you have the bones of a chicken either from your precut off meat or I use whole chickens as well for my chicken stock. You simply want to break the chicken down into pieces. Bones are especially what you want for a stock but for demonstration purposes I’m going to use half a chicken.
What you want to do very simply is put your chickens into a pot. You want to cover the chicken with very cold water. You can even add ice into it. And when you start the chicken stock, when you put the ice in it, once it comes to a boil it braises and it brings out all the impurities in the chicken stock. When it reaches a boil, you want to reduce it back down to a simmer and simmer chicken stock for four hours.
At this stage you want to add your ice and as you can see, you already start to see the clouds and the oil starting to come up to the top, and once this comes to a boil, the fats will come out, and that’s how you get a nice, clean stock is to take that off.
So, when this comes to a boil, and you’ve removed all the skin, all the fats and impurities, and the method for doing so is with a ladle. When skimming, you always take the circular motion which separates your fats from your actual broth. And you want to remove any oil bubbles, any oils, deposits that you have. You can see in the middle, it’s clear and on the ends here, it’s got the grease and that’s what we want to take away. Of course, when it comes to a full boil you’ll see this more clearly but this is the method on how you skim something. You separate out your fat and this is all pure stock in the middle. On the sides is your fat. Put into a safe container to discard later.
So, once this comes to a boil, this is where the point where you add your vegetables. For any stock, you always use a mirepoix which is a trinity of vegetables, two parts onion, one part carrot to one part celery. Dice these up, chop them up roughly for stock is fine. I’ve already previously washed and cut my celery. So we’ll save one part celery, two parts onion.
To demonstrate quickly on how to cut an onion, you start flat side down after being peeled. Go straight down in this manner, root side which would be this side as where the root is, holding away from you. Taking you knife, handing grip, slice down to the desired pieces. Then you turn the knife, and you turn the onion from the root side, the side you’re not cutting into is not the root side. The root side is what holds the onion together. Using your knife and this is the easiest way to dice an onion.
Now you have your uniform pieces which I’ve done earlier. We’ve done one part celery, two parts onion to one part carrot. I’d like to take a touch of salt, not much because you can’t take salt out of stock but I do believe it enhances the flavor and here’s another layer which I spoke of earlier of cooking. Black pepper, pepper corns are fine. A little fresh thyme, herbs on stem of your choice, oregano, bay leaf, garlic, and sage.
So, now you’ve flavored your chicken stock, all these simmers. Once it’s up to a boil, you reduce the fat or skim the fat and the impurities, then you add your vegetables, then you reduce down to a simmer. And let it simmer for approximately four hours especially if using raw chicken. You must let it simmer for at least 45 minutes, it comes to a boil, it’s safe, but I like the flavor to enhance and the gelatin through this out of the bones, which gives you a hearty stock. And that is chicken stock.