Chicken Stock – CVap Style

chicken stock with ladle

Here we are in the long, grey abyss that is winter in the Northern Hemisphere. When it’s frigid outside, it’s natural for us to crave comfort food. And what’s more comfortable than soup? The foundation of any great soup is stock. Accordingly, we set out to cook up some wonderful chicken stock in a CVap® oven. Of course, since it could be done overnight, it was a no muss, no fuss, no sweat process.

Most importantly, this recipe will produce quarts and quarts of stock!

The Settings

CVap Cook and Hold or Retherm Oven

  • Cook Time – 8 Hours
  • Vapor (Cook) – 180°F
  • Air (Cook) – 210°F
  • Hold Infinite
  • Vapor (Hold) – 135°F
  • Air (Hold) – 136°F


  • 50lb – Chicken Leg Quarters
  • Mirepoix – onions, celery, & carrots
  • Cold Water
chopping veggies for chicken stock
mo mirepoix for stock
mirepoix for stock
pans of veggies for chicken stock

The Chicken Stock – The Process

  1. Preheat the oven to the program above.
  2. Evenly distribute ingredients through three 6” full hotel pans (or any kind of deep pan or assortment of pans that will fit into the oven).
  3. Once everything is situated, hit the ENTER button to start the program.
  4. Go home!
  5. Come back the next morning to a beautifully simmered and clear chicken stock.
  6. Carefully remove pans from the ovens. Using tongs, remove chicken from the stock liquid. This chicken can be shredded for soup, or frozen for future use.
  7. Strain the stock through cheesecloth, to remove larger pieces of chicken, bone, and vegetable.

To be sure, the resulting  stock is outstanding. It’s nearly clear, savory, and perfect for soups. Of course, go ahead and freeze any chicken stock that you don’t use right away. It will bring you comfort long after the winter snows have melted.

chicken into pot for chicken stock
chicken for chicken stock
cooked chicken for chicken stock
strain chicken stock with cheesecloth
chicken stock cheesecloth
chicken stock

Cooking in the Kitchen with a CVap® RTV Retherm Oven

Chef Sam shows what RTV Retherm Ovens can do.

School Menu Items in a Retherm Oven

Watch as Chef Sam cook a variety of menu items in a retherm oven. CVap RTV Retherm Ovens are versatile. This video features some of the more popular school menu items, such as pizza, breakfast corndogs, and tater gems. Chef Sam also offers tips to get the best results.

You’ll also see how CVap ovens can utilize a probe for highly accurate cooking. Both thin and thick-cut pork chops and other proteins can be prepared in the same oven, with consistent results throughout.

The Ultimate Comfort Food is Easy as Shepherd’s Pie!

shepherd's pie

Ah, shepherd’s pie…the ultimate comfort food. Mashed potatoes, ground (or diced) meat, veggies…it’s all there. Naturally, our CVap® ovens are great for preparing even the most complicated dishes. However, we wanted to demonstrate how CVaps are just as adept at cooking simple comfort food.

Naturally, this dish is a simple way to utilize leftover meats. Although often considered synonymous with cottage pie, the two dishes are differentiated by the type of meat. Primarily, shepherd’s pie is typically made with lamb. In contrast, cottage pie is typically made with beef.


Shepherd’s pie’s origins are unclear. Though considered by many to be Irish cuisine, it’s more likely to have come from northern England or Scotland (with that region’s abundance of sheep) – hence the name).

Although recipes similar to shepherd’s pie have existed for centuries, it wasn’t until potatoes became a common staple in the 1700s that the dish took on its current form. Earlier, most recipes utilized a pastry crust, rather than potatoes.

Of course, this recipe is a basic dish to prepare. However, having CVap ovens at our disposal made it so much easier. Undoubtedly, the results were delicious!

shepherd's pie

Shepherd’s Pie

Mashed Potatoes

  • 6 Large Potatoes
  • 1 Cup Heavy Cream
  • 1 Tbs Salt
  • 1 Tbs Black Pepper
  • ½ Cup Parmesan Cheese
  • 1 Egg Yolk


  • 3 Tbs Butter
  • 1 Medium Onion (diced small)
  • 1 Cup Diced Carrots
  • 3/4 Cup Green Peas
  • 3/4 Cup Corn
  • 2 Garlic Cloves
  • 2 Tbs Tomato Paste
  • 2 Tbs Flour
  • 8 Oz Beef Stock
  • 1 Tbs Salt
  • 1 Tbs Pepper
  • 1.5 Lbs Ground Lamb
shepherd's pie ingredients
Bake potatoes in a CVap RTV Retherm Oven At 200°F Vapor / 250°F Air (legacy setting 200 +50) for 35 minutes.
Meanwhile, prepare cream and butter mixture for mashed potatoes.
Next sauté onions until translucent, then add garlic and carrots. Simmer until carrots begin to soften, then add ground lamb. Stir occasionally, until lamb is completely browned. After that, add peas and corn. Season with salt and pepper.

Mashed potatoes – add cream butter mixture to cooked potatoes and mash. After that add salt and pepper. Keep mashing. Once completely mashed, stir in egg yolk. After that, move cooked veggie-lamb mixture to dish, and dollop mashed potatoes throughout. Spread potatoes over the top of lamb and vegetables. Bake for 30-35 min in CVap Retherm Oven at 180°F Vapor, 330°F Air (189 + 150 for legacy CVap Ovens).
potatoes for shepherd's pie
shepherd's pie ingredients galore
shepherd's pie in the CVap oven
shepherd's pie is awesome

In conclusion, the results were satisfying and delicious. Naturally, simple, savory flavors were just the thing to warm a chilly afternoon.

Of course, there are countless variations of this basic recipe. Shepherdess pie is vegetarian (or {blech} vegan). On the other hand, Cumberland pie adds a breadcrumb or pastry crust. Yet some recipes call for turkey or ham as the protein. Of course, the possibilities are limited only by your imagination.

What Wine Pairs Well?

Make this dish even more delicious by pairing it with a Bordeaux, a complex wine that goes great with a dish like a shepherd’s pie. Naturally, its earthy, savory flavors match well. Likewise, pinot noir is another great pairing. It’s bright and easy to drink and will match up well with the sweet vegetables in this dish.

If you are more of a beer person, a nice dry Irish stout should pair well!