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. (https://youtu.be/2z7KU7WHr3M ) 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. Our Stock / Broth recipe playlist: https://www.youtube.com/playlist?list=PLgOb3zseg1hTvgnQPSskV1E_0jBvmnA6SRatio by weight:100% chicken bones, raw 150% water 25% onions, chopped12% carrots, chopped12% celery, chopped.5% black pepper corns.5% salt1-2 bay leavesExample amounts:1 Kg chicken1.5L water250g onions120g carrots120g celery5g pepper corns5g saltMethod:Preheat oven to 180ºF - 190ºFPlace 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.Le Gourmet TV Is Now - Glen & Friends Cooking!#LeGourmetTV #GlenAndFriendsCooking