The Ultimate Guide To Making Amazing Chicken Stock
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- čas přidán 3. 02. 2019
- Making chicken stock or any stock for that matter, is NOT about a recipe whatsoever. It's all about the technique. You can make two completely different kinds of stock with almost the exact same ingredients and yet have them be totally different in flavor and appearance. Hence, white stock and brown stock. This guide is going to talk all about that, and I also decided to throw in a little bit on how to cut up a chicken and totally debone it's thigh! So, let's all start making homemade chicken stock more often, and let's start that here.
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Quick note for the brown stock guys: I mentioned peeling the onions, don't peel them, because I didn't, and I never do. I don't know why I said that. Anyway, love you all.
Joshua Weissman
For better brown stock you should also roast your MirePoix. It adds color and a depth of flavor.
@@Chemeleon15 I actually replied to another person who pointed this out. I'm a fan of that and agree that roasting your mirepoix is definitely nice! I personally prefer the fresh vegetable flavor to compliment the roastiness of the bones, as to highlight the roasted chicken flavor, and not overpower it with the caramelized flavor of the veg. This of course is personal preference. Thank you for noting! :)
Do japanese jiggly cheesecake recipe please!!
@@JoshuaWeissman If one uses bones from already cooked chicken, does one still have to roast them?
Can I use the bones from a rotisserie chicken??
If you are a college student and eat rotisserie chicken because its cheap and you can't cook. Use the bones and leftovers for chicken stock so you can have gourmet instant ramen. bone apple teeth.
Ah, a fellow WWYPTOTI fan, I see!
mmmm. buns asshole teets!
@@Bruh-lm4zr he literally said he eats it cuz it's cheap. I don't think he can afford free range heavily meditated happy joy chickens.. Sometimes the deeply depressed cage chickens taste just good enough...
@@Bruh-lm4zr look captain obvious, everybody knows that organic stuff is more healthy and better for you and for the animals, the enviroment and effing everything. There's no need to tell people that, and there's no reason to call me a fool.
@@Bruh-lm4zr With organic I was reffering to the "high quality meat" as you called the chicken we are actually talking about, and not how it's used commercially to fool consumers. So tell me again that keeping chicken free range, and feed them what a meadow has to give them is not obviously better than a drugged cage chicken..
For me, the whole point of homemade stock is using leftovers. The ends of carrots and celery, the skins from onions and garlic, the stems of mushrooms, the bones from a previously cooked chicken. I know it isn't gourmet but I feel good about reducing food waste. It comes out a little different every time but it tastes good.
That’s the “correct” way to do it. Eliminate food waste and turn “waste” into something useful for another round
I wish someone would do an entire series on how to cook cheaply and use waste.
Yeah this is the one thing that put me off making stock was seeing all the veggies people use and then bin, using leftovers makes so much more sense but you're never going to have an exact recipe that way which might make it more interesting as you described. But also I have to note why on earth would anyone ever remove the stems from mushrooms?
@@pododododoehoh3550 some types of mushrooms have stems that are too tough to eat. Shiitakes, for example.
@@carlosvazquezreyes4970 This is the worst comment i've ever read on youtube. What a stupid fucking thing to say.
I'm literally a freegan and I think this comment is fucking crazy.
Stock and broth is an actual thing, not something you do just because. You love plenty of food that is based around a delicious stock.
I really like that old pot, it has so much character.
Think it's just a ceramic lodge
It's a beauty.
Quick tip to reduce waste and lower cost - if you save onion and pepper scraps, garlic nubbies, herb stems, tomato buttons and ends, celery ends, etc...toss them in a gallon freezer bag, and when it's full, it's time to make stock. Also shop your local market "scratch and dent/quick sale" produce, and you may find tomatillos, bell peppers, or even hot chiles for next to nothing. Jalapenos and serranos will bind the capsaicin to the fat that floats up, and not make your stock spicy. I also like to rest my stock for 2-3 days in the fridge before I process it. We also live in Amish country, and they sell chickens for stock (they are too lean and tough to eat).
Redneck Atheist, glad to hear that there are others who save their veggie scraps in the freezer until needed for stock. Kids think I'm a little off for doing this, but they call to see if I have any stock for soups/recipes.
@@compiticny1445 Unfortunately my freezer in Germany is too small, but when I was in Canada and the USA l did this all the time. Just make there is no mold on the vegetables.
I do this, too. My kids call it trash soup. Try making egg drop soup with it, great stuff.
Just moved into my own house from home and I did this trick and it saves me even more money ! Thank you
Hey bud culinary student here, just wondering what the effects of chilli are in a white chicken stock, will it help make my stock clearer?
You keep that pot. If you like it and you’re comfortable using it, then that gives it life.
The fact that your pot is beat up shows that you use it. I'm tired of cooking shows where all the appliances are brand new.
@@notsofrilly Absolutely, dutch ovens with white interiors are easy to stain with use. But as you said is a sign you are actually cooking and not displaying.
I have had the same Dutch oven for over 10 years and the inside is as the day it was purchased. Every 6 months I give it a deep clean with some gentle abrasives and soft scourers. I will never throw it away and I hope it will outlive me.
I have never owned a better cooking pot than the porcelain clad cast iron dutch oven. Took this Cajun 63 years to learn that, and I've used many stainless (GRRRR), magnalite, and of course black iron pots in my nearly 50 years of cooking....I will NEVER use any other kind of pot to cook in.
@@Dinckelburg If you don't mind sharing, what cleaner do you use? I would love to have on hand a good cookware cleaning solution.
I can share some old woman’s ideas to add to your excellent video. You can use the same amount of ingredients, a MUCH larger pot, and fill it to the top with water. Simmer for 3 days on the back of the stove. Each day I go to the pot, take out a mug of stock to enjoy in the morning, I replace what I just drank with the same amount of water. I do the same at night, drink a cup of stock, add a cup of water. At the end of the third day I pull out a thigh bone. If it crumbles Between my fingers when I squeeze it..the stock is done. Four times the stock, all of the collagen😎. And the stock is rich and wonderful. One more tip. Squeeze a bit of lemon or dash of vinegar into the stock pot, the acidity helps leach the good collagen and minerals out of the bones. This usually gives me 10 quarts of stock from one chicken.
I like your channel and will subscribe now!
For those who want to get more flavor out of their chicken meat/bones just add about a tablespoon of vinegar. Also, breaking the bones allows for you to take more of the flavor from the marrow. Peeling the carrots will also allow for not only more flavor to be added to the stock, but will also help to give your stock a nice golden color.
Word. Appreciate it
Once you've made your own stock, two things will happen; 1) you'll never see store bought stock as 'chicken stock' again and 2) your home cooking will be elevated to a whole new level.
Thanks for the vid. I picked up a couple of new things which is always good. Old dogs and new tricks kinda thing.
GODS YES! I was talking about this with a coworker today. I literally cannot tolerate store-bought stock anymore because it's too salty and so bland it makes me shiver. I prefer to spend 4 hours to have a whole huge pot for myself to freeze!
Hey Joshua, I’ve been cooking professionally for almost 12 years now. Was just going to add (we do this at my restaurant) we roast our bones on sheet trays with no tin foil, then deglaze the pan with typically Madeira or Marsala and scrape the fond up, thus adding it into our stocks, which we let’s simmer overnight at 175-185 degrees. The smell opening up in the morning is unreal.
Anyways thanks, really been enjoying the videos. I see myself in your cooking style ha. Cheers.
@Matthew K yes, if you were a dumbass in your home kitchen leaving an oven unattended for more than 6 hours, this would be a fire hazard
@Matthew K there are many cultures where simmering food overnight is very common and an integral part of their cuisine.
As long as your stove, and kitchen in general stays very clean and the burner flame is on lowest setting, you’re alright letting it go overnight. If you keep your stove a mess, sure, it’s a fire hazard.
@spiderman no way home< yes i agree chicken
That’s what insurance is for!
I had to come back and say that because of this video, I made about 20 cups of stock this week and my freezer is stocked with stock. I'm so happy!
Is it good
@@jkoppa8298 SO GOOD
Send me some
how do you store it in the freezer? plastic containers?
Orioles I froze it in 1 cup measurements at first, now I pressure can it
I bought a whole chicken with the intention of learning to break it down and making stock with the carcass and using the meat for my weeknight meals. I thought would have to go find a video on how to break down a chicken but you included it in this! Thankyou for that!!! It was actually PERFECT and VERY helpful.
You’re welcome sir
I love that your pot is well used and well loved ♥️ People have forgotten that quality cookware can last a lifetime or two🤦🏾♀️
Yep I got mine form my mother is its probably older then me. I think she got it from my father's father even. Its a wee bit old and still used constantly. Its my favorite pot by far.
my mum has them since i was born and i'm 33 now
I agree. We call that "SEASONED"!
This chicken looks nice and plump. Here in Germany I always buy old and out of duty laying hens (organic and animal friendly) for chicken stock. They are sold as so called "soup or stock chicken" together with some chicken necks and backbones. Not much meat on those. The old birds give the strongest Umami.
Using older birds will provide more flavor, but their collagen content is lower so your stock will not have the body it would using younger birds. You can use a combination of older/younger carcasses to find a happy medium.
In England we call laying hens who are past their laying years 'old boilers' because they will end up used for stock.
Here in America, I have seen them called “stewing hens,” and they are quite large.
In the U.S. they put saline solution in the chicken to pump it up
Where do you get those?
This is something I learned from my dutch grandmother. There was ALWAYS a pot of soup on the stove, usally chicken of some kind. I will let everyone in on a secret. I have a store near by the regularly puts chicken breast on sale for 0.98 cents a pound. I go buy as much as I can get, cut all the meat off the bones. That leaves me with a huge pile of boneless/ skinless chicken breast for 0.98 cents a pound, PLUS a good size pile of bones that I turn into a "free" pot of chicken soup, but not only that I take the skins, air fry them until crunchy and OMG they are so good! I will also use them for dog treats. I put the boneless/skinless chicken breast into Food saver bags, sucker seal them and load up my freezer! It is a win win win! Thanks for the tips, I knew all of them , but I did not know about the lighter vs darker stock.
@xebache777 I believe that is Jewish correct? I know a little about Shmaltz but not enough to say for sure what it is exactly, remember I grew up with Dutch parents/ grandparents. I would love to learn. Different cultures, different recipes, different ways to get every dime out of one's food budget. I think a lot of people today have forgotten how to do that.
@Cersei Lannister are you from India? Or somewhere else?If you are I understand your confusion. If your from the USA then you understand exactly what I was saying... Get a life.
@xebache777 funny how as kids we are dead set against something that as adults we wish we had not passed up so many opportunities to have that thing. Now it is part of our lives and we can't imagine life without it!
To the well-loved pot haters: 1) that is a quality pot. Only a lunatic would discard it for the marks of loving use it bears; 2) one of the basic foundations of a great kitchen is a frugal chef. 🤗
Geeze who is hating.. quality enamel cast iron pot will last a lifetime.. sorry simple tools enamel cast iron heck even some of the granitewear pots last a really really long time.. worth picking up and keeping..
I have the same pot, that and some old cool aged coloured copper pans. I will never need another pan again. Old is best
and let's be real everyone who loves to cook has some favorites, i've got one wooden spoon i use almost all the time especially when im making pasta sauce, a favorite knife, a favorite board... it happens.
Please consider to put the vegetables you’re going to use for the stock on the tray with the chicken as it goes into the oven. Then boil and simmer with the roasted vegetables alongside the chicken; it’s a lot more flavorful this way and It costs nothing since the oven is already going to roast the chicken anyway. For best results, put the vegetables by themselves in a tray just under the broiler. Give them a good run there, if something burns It’s fine, It’s all flavor. Your videos are cool, you keep them coming
I'm totally all for this idea! I actually prefer the fresh vegetable taste in this stock. I like to allow the roasty flavor of the bones to shine and then the light fresh vegetable flavor to just be a background note. But if someone wants some more forward and caramelized flavor to come through, then I would say that's a great idea! To each their own (stock.) :D
Great idea. I wonder why cooks don't advise to break the bones with pliers so all the marrow drains. Or use a pressure pot to speed the whole thing.
Agreed. Nice if you can get some Maillard rx going on with the carrots and onions
@@CrispinFreemont Stock or broth from the pressure pot gets cloudy.
@@CrispinFreemont Unfortunately, it's hard to find a good pair of bone-breaker kitchen shears here in the States (and not everybody has the strength to do it). ...Both times I've had housemates so far, when they moved out, they took the good ones. >.< Still so mad about that...!
I recently learned to save your veggie scraps over time, keep a baggis or container in your freezer and add your leftover ends and bits from veggies you eat throughout the week/month and after a few meals you should have enough veggies to add to your bone broth or make veggies broth! Such a cool tip!
I'm a grandma now, but when I was a young wife and momma we didn't have very much money. I made both the light stock and dark stock. When you have cheap meats and not a lot of food, stocks takes your to another level.
Being from the south, I grew up with the greatest cooks, my momma, grandma and my aunt. With groceries getting more expensive, people need to learn to cook like this, " old ways". You are such a wonderful person and chef. Thank you for teaching us great recipes.
Just a tip. Make sure to peel/clean your carrots. The dirty carrots will leave your stock with a really strong earthy mud taste because of the long cook time.
… clean but don’t peel …
Nope. No need to peel.
@@BillOweninOttawa peel, clean, whatever gets the dirt off for you lol
Two tips, 1. Always remove the wishbone before trying to take the breast off, you'll get a better yield, and its quite a bit easier actually. 2. For faster, better, clearer, cleaner tasting stock... make it in the pressure cooker. One hour in the pressure cooker extracts more gelatin, than you can get cooking a stock for 24 hours on the stove top. Added bonus it produces almost consome clear stock.
Same amount of water?
I am a huge fan of my Instant Pot, however, I have had much better results with the old fashion way then a pressure cooker for stock. If you look online there are lots of side by side tests and most get more gelatin with the old fashion way as it evaporates more water. I have had good results with the PC, but not quite *as* good. I think the natural release is part of making it better. Agree with tip #1.
Adam Dagna the reason people use pressure cookers is to get higher temperatures, as he mentioned in the video, rapidly boiling it will result in a cloudy stock. So using a pressure cooker defies the purpose.
Doesn't the pressure cooker emulsify the impurities? That would result in a less clear stock.
@@JT-ic9mp no it doesn't it comes out more clear than a perfectly babysat traditional stock, with better gelatin extraction. I don't make traditional stovetop stock anymore since discovering the pressure cooker
I’ve found that the longer cooking times for a brown stock make a great and fuller soup, but are not as good for using in rice and other recipes which involve absorption of the stock. The longer the cooking times, the more gelatin is absorbed by the water, and long-cooked stocks will turn into a gel when cooled down. The gelatin makes an incredibly smooth and full soup, but makes it a little hard for rice and other ingredients to absorb it without significantly altering the texture.
Thank you for the information.
Protip:
Reduce your brown stock by half, and then reduce it in half again.
Bam! That gelatin becomes demi-glace; basically a concentrated puck of meat flavor.
longer cooking time (achieving that gelatin) makes it more nutritious! full of collagen
No one ever taught me to cook, so such a comprehensive video is gold to me. Thank you so much. Awesome and thorough video.
same here
Keep learning, one day you can teach the ones you love and start a great tradition of good food in your home.
When I make a brown stock I always deglaze my roasting pan with water and use the deglazing liquid as part of the water for the stock. Making and using stock is one of the quickest and easiest ways to up the taste and quality of your food! Thanks for a great video on the subject!
New subscriber here! You had me at ," It's an old pot. I like it, I don't want to throw it away."
Have been making my own Chick Stock for 40 or so years. Yeah . .I'm that old. Your process and techniques are classic. One quibble: I've found that 1.5 to 2 hours of gentle simmering is enough. Beyond that, the taste/clarity returns, for me at least, aren't much noticed. I strain twice: once with a coarse strainer and then again with a fancy Chinoise. As you said, keep the heat low . . just a gentle simmer with a few bubbles rising. A more aggressive simmer causes the protein to break down and so muddy the stock, that no amount of straining will yield a clear product. Keep up the outstanding work. You are doing God's work. Him? . . I've heard he became a passionate home cook after the lousy supper they served him on Friday.
Nobody is going to make fun of your age here. We appreciate your expertise and knowledge. Thank you so much. 🙏🙏🙏🙏🙏
I think the main difference in time is how long it can take for all the connective tissue to dissolve, which makes stock have that wonderful mouth-coating quality and makes the stock solidify in the fridge. For chicken I wouldn’t want to do much less than 3 hours for this. I usually use turkey wings bc cheaper and that can take 4.
I'm no supertaster, but the difference between 1½-2hrs and around 4 is HUUUUGE.
@@longnailsareok Excellent and economical advice. I also use Turkey wings plus some chicken feet.
@@josephmarciano4761 That four hour stretch with enough feet/wings in there is what makes the magical phenomenon of stock being solid when chilled. I never get tired of making my stock wiggle.
I just tried it, turns out i didn't have any idea what "low simmer" means and turned out boiling them for 2 hours lol. Now my stock is as cloudy as british weather.
Did you strain through a flour sack towel and strainer. It can help a lot.
Bro Idk what I did wrong I just did this whole thing but it evaporated entirely😂😂
If anyone reading has a stove like mine, it burns too hot even on the lowest setting to actually simmer something. It eventually comes to a boil. Stack a couple burner grates on top of each other to keep your pot away from the flame
@@iankorapatti7972 put a lid on it? Most likely u gotta put the heat lower as well
If this happens you can add anything with alot of eggwhite, i always use just eggwhite, the eggwhite will rise up again with the eggwhite wich is the cloudyness in your stock, just remove the debri and your stock will become see through again
This is one of those little processes that makes restaurant food taste so much better. (that and they use higher quality ingredients all around and much more salt and butter). I used to visit my chef friend in his kitchens, and there was ALWAYS a massive stock pot gurgling on the stovetop. I asked him one time, "What goes in there?" He answered, "Everything." I asked "how long do you cook it?" He answered, "Forever." lol
Pro tip: Add mirepoix only after skimming the stock. Makes life easier.
@Protocols of Zion So that you don’t skim the actual mirepoix. Especially peppers.
@Protocols of Zion yep
I hear what you’re saying. But all I see is “make consommé”
For anyone who wants to know a mirepoix is officially 2 parts onions to 1 part carrots and 1 part celery
William Batty leeks are always a good adition to a mirepoix
@Arms 24 I am allergic to carrots so I am really happy to learn alternatives.
@@bostinelosd thanks!
Lol 2:1:1 is a CIA ratio
@Didooo o soup, risotto, veloute there's loads of applications.
The yellow one is called "rosół" in Poland - and it works as an independent soup, though we use more commonly root celery instead of leaves also we add green part of leek, and "burn" outer layer of onion on gas (as most of polish households still used gas, or benzine to cook).
We love your recipe for white stock. I make it with added chicken feet. We usually make a large amount and then can it. This way we always have great stock to use for food. I also dehydrate some of it, grind it up and add salt. We use that for dehydrated meals and as fast extra flavor for gravy.
I love that pot. My mom used to have a brown one like that. I miss that pot. It was my favorite pot to cook with.
Not a single person in the comments call you out on flipping the bird at us...I guess they're too chicken
Moon Medusa nice
Underated comment
No harm no fowl
noice
im weak
I love that you love your old pot. I feel the same way about some of my pots and utensils
I've been making my own chicken stock for about 10 years now, and although it always comes out great, I learned some new tricks from this video. Thinking about trying out a seafood stock next because I live on the southern east coast and I go through a lot of shrimp/clams/oysters/etc
Ooh how did it go ? Did you make it ?
Ĺucku
For 10 years !!! Its probably gone mouldy after all that time.
The best stock I've ever made was completely on accident. I was cooking a whole chicken in an instant pot with a bunch of vegies and aromatics with a single orange inside the chicken. Only a tiny bit of water at the bottom. I open up the pot and all the juices from the fruit, vegies, and chicken had somehow given me WAAYYYYYY more fluid than I started with and it was AMAZING.
the dark meat and bones releasing juices... happened to me before when I try to cook chickens for bbq in order to avoid undercooked chicken I cook em in a pot with curry mixed, lemon and just a glass of water... we ended up eating chicken curry soup.
I was wondering if an instant pot would render the same results. I hate cooking so, anything easier is awesome! lol
I bet that would have made some awesome soup or gravy. I always love to include orange slices when roasting a chicken.
@@audrey9561 It did. I split it up into a few different things but a majority went into a soup. I think the last of it was used for stuffing.
Nice!! I need to try that.
We save all the peelings from onions carrots and bits from celery normally thrown away. Save all cooked foul bones or any bones in bags in your freezer all of it makes great stock!!! We often make stock dark as midnight from thanksgiving scraps and then use that to brine our turkey the next year. 🤙🏼🤙🏼🤙🏼
Maximus Primus cool!! I was wondering if you could freeze bones and keep them until you have accumulated enough to make stock. Thanks for the info!
that's hard core!
Wow, do you know how rare it is that someone can properly cut up and debone a chicken? I'm impressed with your skill and technique. I plan on going thru a lot more of your videos. Be healthy, stay safe, many blessings, Morgan
Appreciated the distinction as well as the different approach to the lighter stock vs the dark. The prep for the lighter stock is what I use when prepping Asian soups especially the Vietnam Soup, Pho Ga.. of course, the aromatics and seasonings are different as well.
Hey joshua i m glad you still keep your pot it look's so cool and kinda rustic man
I made this 2 days ago, and made a stirfry with the stock, felt like a stirfry out of a restaurant.
Thank you so much for this recipe!
Great to show this technique to beginners because it’s so important in the kitchen to know how to make this. In the same time, it saves money, it’s healthier and tastier than the cube or the chemical powder sold at the supermarket. And with the lockdown, it can be used for a risoto or a ramen right after the roasted chicken.
I made the chicken stock today and it came out beautifully.
It smells great and tastes great.
Will definitely use it in my chicken noodle soup today.
Thank you so much.
Loving this CZcams channel, I'm learning a lot. That being said, I've been making stock for ~7 years now every two weeks on average (and iterating on my recipe) so I have a few suggestions here.
1. By far the biggest game changer for me: a pressure cooker ("instant pot" is becoming an equivalent term, for people who have only heard of that). 2-4 hours in one is equivalent to ~36 hour stovetop/slow cooker, and you don't lose the insane amount of flavor that comes off with stovetop (everything that makes the house smell delicious is flavor that's not in the stock). It comes out very clear still somehow, but I haven't made consomme yet so I imagine it might not be up to crazy high standards. If you need it even clearer though, an egg raft is an option.
2. Adding ~1 tbsp apple cider vinegar really seems to extract more flavor, which makes sense considering the acid content. It's subtly noticeable in the final product, but I like it tbh.
3. Adding chicken feet is absolutely huge, it makes the stock incredibly gelatinous and rich. I imagine you might already do this and just not put it in your vids for the sake of not freaking people out, but thought I'd throw it out there just in case. Beef knuckles do the same for beef stock.
4. Cooking the whole chicken first makes it into a trivially easy process; no matter how many times I've deboned a chicken that shit is tedious. I pressure cook the chicken for ~35-40 mins, take it out, take the meat off (it falls off), shred it, add some of the liquid to the shredded chicken to moisten, add the bones etc back to the pressure cooker, add some water and vinegar, and start the stock. Plus this way I can eat tacos while the stock is cooking 😋
5. Roasting the mirepoix adds depth; I do this before putting them in with the whole chicken.
What do you do with all that stock?
@@BlaBla-pf8mf Make rice, risotto, enchiladas, or soup usually. I also just heat it up and drink it in the morning, it's like drinking the end of a bowl of soup. Once you get over the weirdness factor of drinking a salty drink (v8 is the only other one I can think of, which is basically tomato soup) it's pretty incredible, super hearty (and healthy!).
I drink salty drinks. I think I will find the oiliness weird.
@@BlaBla-pf8mf when you refrigerate it, the oil congeals at the top and can be easily removed with a spoon. It's useful to save for other dishes, see here for some inspiration (basically a lard substitute, or substitute for butter in savory recipes): www.epicurious.com/ingredients/chicken-fat-cornbread-and-other-brilliant-ways-to-cook-with-schmaltz-article
You might want to heat on low and strain it through cheesecloth if a clean flavor is important (basically just follow any chicken fat rendering/schmaltz recipe).
@@a11aaa11a what do you do with the chicken and vegetables after the stock is finished?
I discovered your channel at 25 k. I'm so happy for you to be so close to 100k!. Love the YT content and the IG stories and post. Sous Vide for life!!!
over 2 million !! now
Over 6 million now! (Hi person in the future commenting "over 10 million now!")
My idol growing up was Alton Brown and I've always loved cooking shows. Lately Food Media has been rather vanilla. I have no idea how I stumbled across this channel but I'm glad I did. Top notch content my man!
Joshua, love your simplistic explanations and awesome "knife" skills/technics! You are so right, making your own "stock", be it chicken, beef, lamb....whatever, just kicks it up a notch....and I am no EMERIL! BAM! Sorry, I could not let that one slip by. Always enjoy your videos! You are the best.
me as a cook, enjoy your channel so much!! everything u say, we do it the same in the netherlands, good that the techniques are the same everywere! keep up the good work, my dude!
What I look for in an informative video like recipes, crafts, etc is simplicity, that it's well put together, and that it is correct 😂, makes sense, and as weird as this may sound, speech pattern and accent, you do very well. I enjoy your videos. Thank you
The instructions for breaking down the chicken are so helpful! I've been making stock of all kinds for years, but always use the pressure cooker. It's much faster and I think the flavor is more intense.
I've always cooked my stock for 12 hours. I am just trying your 4 hour cook. I have faith. You've never let me down before.
how did the 2 compare? I normally only cook it for like 4 hours like Joshua said
Im currently making chicken stock in a slow cooker, unfortunately I had no celery or carrots for a mirepoix.
I LOVE your channel so much, I’ve bought all the kit to start sourdough, kombucha and kefir! I’m so excited to get on the fermented foods train 😘
The song of my fire alarms people😂😂😂😂😂
Love your content. Loving that youre taking garyvees advice and running with it. Best wishes! Happy new year!
"Insanely hands off to make"
I hover over my soup like a new mother, huffing in that amazing smell of herbs and chicken like it's my last breath! 🤣
I finally did this the other day... I made chicken noodle soup cause I've got a terrible cold... And the stock and resulting soup was Awesome! Thank you!
Hi, I distinctly remember you for your Paleo recipes~ I'm so happy to see you're on youtube, your recipes have such a nice aesthetic and you have such a passion for cooking. (Your cooking tips are also very insightful.) I wish you good luck on any endeavors you take, and that you thrive and succeed in the things you love.
“Don’t be afraid to massage, because they’ve had a long day” 🤣🤣😂🤣
The mark of a true gentleman!
That's as long as the day gets💀
If you'd like plenty of collagen, use chicken feet (sometimes called chicken paws) - either a whole pot full, or as an addition to other bones. You're gonna throw them out at the end, so just try to ignore their looks.
And if you take the finished stock (drained) and simmer it low and slow for quite a long time, you can condense it way down. After a stint in the fridge, it'll be like jello, and you can use it as if it were bouillon, rehydrating with water/wine, etc. in the sauce or dish you're making. Also way easier to store in the fridge or freezer.
Dear Joshua,
You, sir, are a freaking star, man.
So glad you added the clear stock option. So many people omit it and I feel like it has a lot of value. There is also a technique I've seen used with pho and it9where you char your veg and roast your bones but do the par boil the bones to make it clear but also keep that depth of flavor you would get with a brown stock but keeping a visually appealing clear stock.
I think the white chicken stock is critical, how else do we get the iconic béchamel sauce?
Looks very good, thank you. I always take the brown outer layer off the onions because sometimes there will be a light layer of mold under there, depends how the onions were stored. Take it down to the white layer, give it a rinse and you are good to go. Mold is not a good thing to have in chicken stock. Great videos, thanks.
Correct, you need to peel them, wash all veg , I use a weak Fairy washing up antibacterial solution. The colour in a brown stock is from deglazing after frying the meat and bones. Not by dyeing them with onion skins, lol.
Your quick efficient method for deboning leg quarters got me looking at the 40lbs boxes way differently. Thanks!
You give off the vibe of an older cousin teaching the youngest cousin stuff because the younger one has to learn how to adult as soon as possible because they have to leave their toxic family, and I love it.
You are awesome! I know some have said in other previous videos but you remind me of Alton Brown! I LOVE IT! & thank you for the awesome, informative video. I’m much of a visual learner and your videos are by far the best.
I usually buy a 12 pack of bone-in, skin-on chicken thighs. I take out the bones, and trim off the excess skin and fat to make my broth.
When I’m done boiling I strain out the broth, remove the bones, and give the leftovers to my dog. He loves it, and the only thing that goes into the trash are the bones themselves.
The broth is perfect for making a sauce to go on the roasted thighs (and pretty much anything else) and it’s even good enough to drink on its own.
Thanks Josh!
Hey chef! Not sure you’ll read this but I recently watched the “pizza in the new kitchen” video and am so happy for you and how far you’ve come. Your comments at the end of this stock video, thanking everyone, put it into perspective for me. Maybe it will for you but I am sure you’re reminded of it everyday. Love the videos and cookbooks. Thank you for the motivation and inspiration.
It’s 2:24 am and I have school tomorrow but your videos are liffeeeeee just found you a couple weeks ago.
Thank you for this vlog, I love making chicken stock!
Great video, Josh! Thank you!
Making this today along with you chicken noodle Soup recipe after it’s done because everyone is sick! Thanks for being so easy to follow along with
Hey Joshua, you are awesome. I just made some recipes of yours and bought myself a huge red cast iron pot as an achievement reward.
I Noticed a Hidden secret in your video that you didn't mention. You left the Onion Skins on and that will add color to your stock.
Love your videos Josh. Keep it up. Learning lots.
Making this TODAY with the leftover chicken carcass from the roast chicken last week, the leftover duck carcass and neck from Christmas dinner, and some turkey gizzards, which, along with the leftover chicken breast, will be diced after cooking to go back into the finished stock with onion, celery, and the leftover roast tiny potatoes from Christmas dinner, to make what I'm gonna call Triple Bird Soup. Super duper excited, have watched this video several times this morning so far : )
And yes, I know this video's from like a year ago, who really cares? It's beautiful
I use a shower cap on my smoke alarms when we’re cooking... otherwise it goes off constantly
My apartment has incredibly sensitive alarms. Can't roast nuts without them all going off. I love you for this THANK YOU
Going to have to try this, my smoke alarm goes off when I bake meats lol
@@OldManJenkins69 why tf are you baking meat?
@jerry93y I know but there's a thing called pans...
@@nothing.1240 Whole turkey, chicken, ham, there are plenty of meats that are baked. You are obviously not a cook.
Been here since the beginning. Don't stop and you will be a star in no time
I discovered you when I was trying to learn how to season a cast iron skillet... You're amazing, and entertaining... I hope you continue on the path you're on, soon you're gonna have merchandise and I will rock your T-shirt!!! I go on long walks and I will rock it!!!!
I make my own broths to can or freeze but I also freeze dry them and it’s amazing! I use a fat separator before I freeze dry for better results and it gives the this incredible punch of flavor/powder to add to recipes.
Dude been watching your videos and they are all good, and I've learned a lot
I love putting some vinegar in it while boiling the bones so they partly dissolve and release minerals and other nice healthy stuff. Bone broth in itself is another nice healthy recipe worth looking into.
Thanks man. I've learned so much little tricks from you. Keep it going!
So much good info. Thanks!
Despite how much we enjoy breaking Marco's balls about the Knorr stock cubes they really are a good substitute for going through the effort to make stock like in this video. I use em then take the time saved to spend on making a meal. Props to those who do go and make stocks at home though!
i use the bullion cubea and better than boulion too. But when i have a sick child the real thing is much better
Mom makes the white one with leek instead of celery and a beautiful parsley corsage. And then she makes conforting pasta soup with a few threads of saffron. And then i carefully remove all the boiled meat from bones, mince it and make croquettes with tons of nutmeg in the bechamel (don't know if that's the right name, i mean a roux and milk by littles until creamy). It's... home. Smells like home and tastes like home.
Sounds delicious.
wow I came for the recipe but the debone process of the chicken is also what I’ll really need to overcome before any kind of cooking. Thank you!
very helpful, glad i found this vids,
hope this time gonna be a good new year feasts
Awesome video per usual bud. Fyi I love that old pot, so much character. Imagine all the meals cooked in that rad old pot.
Joshua, You have to make a future episode using stock to make French Onion Soup... Please make that video.
You can take the same stock as shown in the video. All you have to do is to heat up sugar, make it brown (not dark!) add chopped onions, roast all of it until the onions take thst golden color of the brown sugar, add white whine and the stock and cook it. Add marjoram, salt, pepper let it cook for 20 minutes.
Note: Soups, Sauce, Ragout, anything like thst tastes better the next day.
I have to admit the video showing the spoon in slow mo breaking through a cheese layer as steam from the soup come through the crack and have sultry music playing in the background. That would be awesome!
He uploaded it today actually haha! I came back to this video to refresh how to make the beef stock for when I make his recipe!
Since I make a roast chicken every few weeks for dinner, I use the leftover carcass for making stock. Probably not as roasted as your brown stock but close. I also throw the veggies for the stock in the bottom of the pan when roasting the chicken to give a more caramelized veg flavor.
I buy rotisserie chickens from the grocery store and debone them and use that for my stock usually, thank you for this video of the basics.
A more rich stock must be simmered for an extended period of time, 8-12 hrs, in a crockpot, with a tablespoon of applecider vinegar. It draws out the collagen in the bones and gives stock a better mouth feel.
Yep! After extensive reading and watching CZcams videos about making "bone", "stock", "broth" (variations, different meanings, same meanings) for about a decade, I've found no one can agree on terminology or technique. I'm sure some of it depends on the final purpose.
But yeah, I think to get that golden goodnes of collagen and gelatin the bones should be crumbly or easy to break at the end of the slow low simmer.
8 to 12 hours (for chicken) or 3 to 4 in pressure cooker.
just a little bit of tips.
i usually saute the onion and carrot before to get juices and oil for my stock
That's actually not a bad idea
Little bit of a personal edit, I would lightly crush some black peppercorn, mustard seeds, star anise, cloves, a red eye chili and a whole bulb of garlic and toast them until fragrant and then add into the stock along with dried shiitake mushrooms, bay leaves, parsley stems, thyme, rosemary and chopped leeks!
I made chicken soup the other day, and forgot a lot of ingredients and although it's still good... I feel like I missed a good opportunity to make the best I ever had 😆🤦♂️
Anyways, cheers Joshua. Love your videos 👌
I clicked on this video to affirm my world-view, and you did not disappoint, good sir. This man is speaking my gospel in this video!
Please make us a homemade (and maybe even better) version of the ‘Better than Bouillon Chicken Base’. I’d love to see the recipe for that!!
"loving, yet firm with your bird" words of wisdom!
I really like your videos they are direct and to the point.
I made this stock, and it's AMAZING. Wow. I want to make it all the time, now.