Homemade Roasted Chicken Stock Recipe (Bone Broth)
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- čas přidán 10. 10. 2019
- Learn how easy it is to make a homemade chicken stock that will help enhance the flavor of all of your soups and sauces.
In the restaurant industry, chicken stock is used is so many different recipes that it’s seriously one of the most coveted things in the kitchen.
From risotto, to heating up vegetables, to sauces, and of course making delicious soups, chicken stock is a must have in any kitchen, and it’s incredibly easy to make.
Ingredients for this recipe:
• 5 pounds chicken bones
• 4 roughly chopped medium size onions
• 4 roughly chopped carrots
• 1 roughly chopped bunch of celery
• 2 roughly chopped leeks
• 2 cups each button and cremini mushrooms
• 6-8 garlic cloves
• ¼ cup olive oil
• 10-15 sprigs of fresh thyme
• 1 bunch Italian flat leaf parsley
• 3-4 bay leaves
• 15-20 peppercorns
Serves 40
Prep Time: 10 minutes
Cook Time: 5 hours
Procedures:
Preheat the oven to 425°.
1. Add the chicken, onions, carrots, celery, leeks, mushrooms and garlic to a large roasting pan or 2 roasting pans.
2. Evenly drizzle the oil over the ingredients and mix until coated.
3. Roast in the oven at 425° for 45-60 minutes or until lightly browned.
4. Transfer the ingredients to a very large stock pot and place on the cooktop.
5. Add in the thyme, parsley, bay leaves and peppercorns and fill it up with water until the ingredients in the pot have been covered by 6 inches.
6. Simmer on low heat for 4-6 hours while skimming the impurities off of the top every 45 minutes or so.
7. Strain completely and reuse the bones and veggies for a remouillage or discard.
8. Cool the stock completely and store.
CHEF NOTES:
• There is no comparison of homemade chicken stock to store bought, it is significantly more flavorful!
• Do not use bell peppers, spicy peppers, tomatoes, vegetables from the radish family or any overly strong flavored vegetables.
• If you’re making a lot of stock be sure to use a couple different pans so that they can all get roasted.
• It is said that chicken stock cannot extract much more flavor past the 6 hour mark. - Jak na to + styl
To all you people watching this who have never had Chef curse you out for throwing away veggie scraps...
Listen to this man, because he clearly knows what he's talking about. This is the kindest way you'll ever learn this crucial information.
Thank you so much for sharing this recipe!! I use Chicken Broth pretty much everyday in one form or another...always store bought. After a month of being home with my family and cooking three meals a day, I found myself with lots of chicken and vegetable trimmings. This was so easy to pull off, and the difference in taste vs. what I usually use is not even comparable!! I’m very excited to portion this out and freeze for future use. Not to mention how gratifying it is to create something so wonderful in such quantities, from what were essentially “Scraps”! Definitely will be making this in rotation!! Thanks again!!
I tried this recipe last week and it was amazing! I also added some chili flakes while roasting the vegetables, which gave a nice kick to the stock. I will definitely be redoing this. Thank you!
Thank you Chef! Great teaching!
I’m making this recipe now. So far so good!
thanks been freezing my extra chicken parts bet this will be incredible stock
Chef Billy Parisi, I am a long time fan, first time commenter. I want to say thank you for all of your knowledgeable insight. This video is a primary example of the passion that you express in both mind and your culinary skills, when you prep and prepare each dish you make. You have a deep love of cooking and the passion shows, in every ingredient you use (i.e. how your introspect reminded us all on using every part of the animal you cook, to feed those we care about/love). You actually embody the chefs I've seen, whose love of cooking (whether at home or professionally) is shared amongst a wider audience, who wants to learn how to develop their skills in the kitchen. Keep up the great work!
This is how I make mine too. I love the taste all of the veggies make the chicken broth.
So good
Healthy & oh so full of Deliciousness !
So tasty!!
I learn so much from you. I recommend your channel to friends and look forward to each video. Thank you, Thank you.
That is so kind of you thank you much for the support I really appreciate it!
This is wonderful Billy, thank you so much!!! Love, love, love this 💟 This channel and your content are getting better and better. I appreciate your hard work and dedication so much. Thanks Chef 🙏
Thanks for watching, hope it met your chicken stock expectations ;-)
@@ChefBillyParisi Billy I am very happy and my new fave expression is 'this is infinitely better!' I agree & appreciate your thoughtful commentary about using everything and the treatment of food with respect. My mum & grand never liked a wasteful cooking, that upset them... Thanks for reminding us. Have nice weekend 😊
Super
Hell, I use Costco’s rotisserie chicken for stock. It’s perfect and you can’t beat the price!
This is exactly the way I make mine. Then hot into jars and into the pantry. Then we pick through the leftovers for the dogs. they love it.
Looks like the stock would be great beginnings for Pho or Ramen!
Awesome!!! My Mom always taught me to freeze the "carcus" of our turkeys and chickens. She taught me to make a more simplified version of this!!! 🤗 I am for sure gonna share this method with her! 👍 Another solid winner Chef! Thanks so much for teaching practical skills!!!
Yes, freeze all that goodness!!! Thanks for watching :-)
This looks great, thank you. I put habaneros in my stock, the Wifeager and I love it hot. 🥘♥️
Wonderful instruction. Tried it and it is brilliant. Why do you advice not to ever boil the stock? Does the higher heat effect the produce in a negative manner?
It's pretty cool to hear you mention freezing cast of type things that we aren't using in cooking. I freeze celery, carrot, onion, including skins if I shave them off, and even herb stalks that I have left after pulling off the leaves. I made my first ever beef bone broth a couple of weeks ago and oh my gosh, it turned out amazing! I had so much that I had to pressure can a LOT of it! Now... if only I could find ball canning jars that were affordable.... I'd be making some chicken stock! Although I may be able to put up a few jars this coming weekend since I'll be using it the following week so it can be refrigerated.
Edit: Oooof! I am raising backyard chickens for the first time and after seeing their feet being gross so much... yeah... no. Will never use them in my cooking. LOLOL!!!
Heather, let family, friends and work colleagues know what size(s) of jars you are needing and boom, in short order, you likely will have tooooo many. Nice problem to have, no?
I'm making this as I type. Its currently 10:17 pm and I have 3.5 hours to go. Anyhow, my house smells amazing! Smells like Thanksgiving dinner. Hopefully I make the broth right since this is my first attempt at making my own. As for the bones and veggies...I'll eat the cartilage off the chicken bones before throwing them away.
I like your food philosophy regarding an animal’s life as food.
Great recipe!! Is it possible to do the simmering in a slow cooker?
Very much enjoyed your description of the simmer!!😂 🏴
During the winter I chill my broth overnight on the back porch, after straining it. Next morning, the fat cap has usually solidified on top & you can easily lift it off. You can save that schmaltz for cooking if you want.
The oven is a Samurai Sword!
A chef once suggested adding 10-15 cloves to the stock pot in addition to all the veggies & herbs. It adds an amazing & subtle flavor to the finished stock.
Hi I love all your videos! Do you leave it cooking with pot uncovered the entire time?
Yes uncovered the whole time 🙂
Thanks to you from Ukraine 🤍
Wow I definitely have to try your recipe. It looks so delicious. 🤤Normally, at home we (Thai-Chinese) has only chicken bone, parsley roots, peppercorns, carrot and radish.
Interesting on the radish there was a part in the video that I cut out that said to not use it because it would alter the flavor ha ha. So cool to know that is in a typical Thai broth.
@@ChefBillyParisi Glad to hear that you also use it. 😊 White Radish is a Chinese soup base. After cooked, it provides a sweet taste, sweeter than carrot. Pasley root is a MUST base ingredients for many Thai food, especially soup or marinate paste. It's has a unique taste and favor. You need to smash it a bit to release the taste and fragrance. It does really go along very well with chicken. 😊
@@susosu6070 Central Europeans do use parsley root in broths too!
Love this - a few questions for you: How do you best store the chicken stock and how long does it last? If you already have a cooked chicken carcass (e.g. from a roasted whole chicken), would you roast the carcass again? Thanks so much!
Chill it until cool then freeze it, that’s what I do. If you have a roasted carcass I probably wouldn’t re roast it, but I would do the veggies.
All ready done it
Do you keep the potato peeling and use them in the stock?
Do you freeze them in an ice cube tray? Or portioned out in some way for ease of adding to recipes? Thanks!@@ChefBillyParisi
Your house must have smelled amazing 🙂
Chef Billy-I wanted to make chicken soup but I wanted to roast the chicken first. Would I follow this recipe but use a whole chicken instead (and add salt to the soup)? I didn't see a chicken soup recipe here on your YT page. Thank you so much.
I save chicken bones in the freezer and make stock, but I also use Better Than Bullion.
yes thats how its done thks
Thanks for watching!
I like watching your cooking video Billy you have varities like BBQ SMOKE MEAT Soups Italian food STOCK and desserts Love them all
This is a great recipe!! I noticed you didn't add salt??
Hi. I'm making this now. Followed it exactly as you did. One question though...no salt at the end? Thanks for answering.
Dont add salt. The stock is an ingredient not a soup. When you use the stock add salt to the dish. This allows you to control how much salt goes into what you are preparing. At the end of the day it's your stock so you can do whatever you like. I hope this helps.
So for the remouillage, how long do you cook it for?
How long can it be kept in the fridge?
My neighbor gave me a whole chicken yesterday. The chicken it thawing out in my fridge now! I'm going to break it down and make stalk out of the scraps that are left. I have one question do you have a video for cutting up a chicken?.... I would rather see how you do it, can you link it below please? Thanks Billy for a great video love love the added veggies too. 😋👩🏽🍳🍷♥️
I do have a few videos! Check out my chicken cacciatore and my arroz con pollo videos!!
@@ChefBillyParisi ok thank you very much👩🏽🍳🍷♥️
@@oceanbaby4521 you got it!
I wish I watched this video first before the last 6 😆
Question how long does that chicken stock last when it's frozen?
Also everything depends on culture. In may country most of the people eats chicken feet normally. I do like it.
Thanks for sharing
I agree, we eat everything! :P
Chinese chicken feet are good too. :-)
Chicken feet and wings add a lot of collagen to the broth. They are both great for stock.
What size is this pot, Chef???
Where did you get the roasting pan with the really high sides?
I think you can find something like that at IKEA
i'm not sure if the temperatures are in degrees or Fahrenheit??...could anyone help me out?
🙏🏻🙏🏻🙏🏻❤️❤️❤️
Hi Chef , can cooked/roast chicken leftovers be used
I know you didn't ask me but yes you sure can it works just fine if you can put some fresh bones in with them even better but just cooked bones will still make a real nice stock
Do you use any wine or apple cider vinegar in this recipe?
You could use white wine. I’ve never heard of vinegar in a stock before.
Sand doesn’t come out from the leeks and dirt from the celery? Not being rude, just asking from what I’ve been taught.
hello mate
i have 12 chicken carcas. with such a quantity i was thinking of canning. will canning ruin the flavour.
thanks
Not sure if I’d can, but definitely freeze
Canning works great! We can quarts and pints of stock, pressure can 10lbs pressure for 30 min pints 45 quarts.
I don't see any salt or pepper in the recipe. Is it ok to salt and pepper the veggies and chicken before roasting?
I wouldn’t mess with salt. There are peppercorns in the stock
But where do you get the raw carcass of the chicken... I mean I could find the gizzards, internals, necks...but the bones might be hard to come by?
You buy a whole chicken, fabricate it, use the meat and freeze the carcass
Do you have a Demi Glace Recipe
One of these days
I don't recommend adding broccoli to your array of vegetables. I did that once and after simmering the stock overnight, it had a distinctive green tint to it, almost as if a drop of green food coloring had been added. It didn't taste bad at all, but it was a funny color.
I did the same with fresh fennel. In the begining it added a lovely freshness. But, in the end the chicken broth was extremely bitter. I tried to course correct but it was too late. It was inedible.
I thought you had to throw out the feet because of hygiene, do you boil them to sanitize first or something like that?
Aren't you supposed to always bring a stock to a boil initially before simmering?
No
@@ChefBillyParisi Why does every world class chef insist on it then, matter of fact, every other chef I've seen besides you?
Have never heard that from any chef I worked for or even in culinary school.
@@ChefBillyParisi How about the most famous chef in the world, Gordon Ramsay? He says to do it.
@charismatic9467 ... Boiling stock allows the impurities in the fat to emulsify in the liquid, which also creates a cloudy broth.
Why you should never boil it or stir it?
Makes it cloudy
@@ChefBillyParisi, so THAT EXPLAINS my earliest attempts. Thank you!
There's not a chef worth his salt that doesn't initially bring stock to a boil before simmering. This guy seems nice but he's the only person I've seen not do it.
good day question i followed your receipt to the t and it did not come out gelatin ? where do you think i might have gone wrong ??
Did you use a lot of bones? Also make sure parts of the bone is exposed so everything can flow out into the water. If it doesn't become gelatinous it's still ok. Chicken isn't as gelatinous as veal/beef stock
Perhaps too much water
You are my kind of people. The animal did lose their life.
you don't really need chicken legs at all
So much flavor in there! It’s all about using up everything!
You lost me at apologizing to the chicken.
1:04 Ewwwww! Unwashed leeks?! Who does that?
You can literally see the dirt still inside.
Good grief, did you bother washing the leek, you can see dirt all over it...
Harden up champ.
Too much talking!😢
Press mute if you don’t want any tips and precise advice on how to do this.
What, no tomato paste !!!!!!!!!