From Thomas Keller's MasterClass

Light Chicken Stock

Learn the steps to simmering, clarifying, straining, and storing the light chicken stock that Chef Keller uses to cook pasta and as a base for soups and sauces.

Topics include: Light Chicken Stock

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Learn the steps to simmering, clarifying, straining, and storing the light chicken stock that Chef Keller uses to cook pasta and as a base for soups and sauces.

Topics include: Light Chicken Stock

Thomas Keller

Teaches Cooking Techniques II: Meats, Stocks, and Sauces

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Improve your skills in the kitchen

As a follow-up to his first MasterClass, Chef Thomas Keller devotes his second cooking class to beef, duck, chicken, pork, and veal, and the techniques he uses to prepare them. Learn to sauté, pan and oven roast, braise, fry, and grill, and how to select the best cut of meat for each technique with confidence. Then, learn to make the stocks and sauces that are essentials in Chef Keller’s restaurant kitchens.

Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

Chef Keller's Meat Masterclass has been tremendously helpful in expanding my understanding of how to prepare and make meat, stocks and sauces. He is very precise and detail orientated which makes it very easy to follow and try to execute yourself.

This is excellence !!!! I will keep on watching them over and over again !!!!!

More cohesive and focused than the first series. Packed with great information and advice for those open enough to change old, unproductive habits and study in order to improve.

I was disappointed with the first Thomas Keller Masterclass, because I thought it was too basic. This series delighted me ... I learned a lot and enjoyed every moment. Any chance Chef Keller could teach another segment?

Comments

A fellow student

An excellent lesson that zeroes in on the finer points of making light chicken stock. These techniques will take my stock to the next level.

A fellow student

I would like to invest in a stove top pressure cooker, any advice on the best ones out there? I really love the one Chef is using what’s the brand of that one?

Adam P.

I like the idea of boiling refrigerator-kept stock every three days for greater longevity. Can I assume, then, that as long as you follow this advice you can keep stock in your refrigerator for several months if necessary..? Does the same advice apply to keeping beef or veal stock as well? Thanks!

Kristine K.

Wow! Amazing how long it takes to cook all of this. What a commitment. :-) I appreciate stocks and broths so much more now.

Traci

The uses are endless. Such clean stocks ready to go. I love making soups and sauces with homemade stocks. I really enjoyed this chapter.

Claudina H.

I would ever doing this ONLY with a chicken bought directly from the farmer of my trust (as you say: build relateionships) . Never with stuff from the grocery store. (writing you from Germany, where it's still allowed to fatten and torture animals and even kill them when they are fully consious of what is going on. Means without anestesia.) And then: A fine Pho is only possible with a phantastic made broth!

Chris K.

I assume if you wanted dark chicken stock you execute the same technique with the veal bones by roasting it. Is a brown chicken stock just as versatile as light? Or just perhaps used for specific dishes?