The Ultimate Guide To Making Amazing Chicken Stock

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.

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.

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.

I really like that old pot, it has so much character.

You keep that pot. If you like it and you’re comfortable using it, then that gives it life.

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).

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.

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.

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.

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. 🤗

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!

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 love that your pot is well used and well loved ♥️ People have forgotten that quality cookware can last a lifetime or two🤦🏾‍♀️

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.

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.

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.

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.

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.