Study No. 2: Gelatinous chicken stock in a glass mason jar—an elevated struggle meal base extracted using BIFL stainless steel cookware.

TIME TO PREP & COOK: 4-5 Hours

EQUIPMENT NEEDED: Heavy-Gauge Stockpot, Measuring Set

SKILL LEVEL: Easy

Study No. 02: Chicken Stock

The Intent

To act as a liquid kitchen foundation by extracting collagen and deep essence from roasted bones, creating a versatile, gelatin-rich base for soups, sauces, and risottos.

The Process

  1. Foundation: Place roasted chicken bones into your Heavy-Gauge Stockpot along with rough-chopped yellow onions, thick-cut carrots, smashed garlic, and poultry seasoning.

  2. Extraction: Cover the ingredients with cold filtered water by two inches. Using cold water is essential for a slow, clear extraction of gelatin and flavor.

  3. Simmer: Bring the mixture to a bare simmer. Do not allow it to reach a rolling boil, as this will cloud the stock.

  4. Refine: Simmer for three to four hours, occasionally skimming any impurities from the surface.

  5. Portion: Once cooled, use your Measuring Set to portion the yield for storage or immediate use in other studies.

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