From Scratch: Roast Chicken Stock Reduction
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- Опубліковано 6 чер 2024
- From Scratch: Roast Chicken Stock Reduction
00:00 Intro
00:52 Chicken Breakdown (tutorial is here: • Chicken Breakdown and ... )
01:42 Blond vs Brown Stock
03:01 What about Smoke?
03:29 Roast Chicken and Veggies
05:25 Simmer Chicken and Veggies
07:08 Strain the Stock
08:10 Degrease the Stock
08:58 Reduce the Stock
11:13 Store the Stock
Useful Links:
Maillard reaction with @MinuteFood • I FINALLY understand t...
Cutting up a Chicken: • Chicken Breakdown and ...
Roasting Chicken Breast: • Roast Chicken Breast T...
Seasoning Baking Sheets: • Seasoning Your Baking ...
The Recipe
Carrots, Celery, and Yellow Onions in large pieces enough to fill an 18x13” baking sheet
2 whole chickens, about 4 Lb each
Refined oil (like grapeseed)
5 quarts (5 L) water or enough to cover the chicken by 2 inches
Handful of thyme
2 bay leaves
1 tsp whole black peppercorns
Handful of parsley
Preheat the oven to 450F with a rack in the upper third.
Cut up carrots, celery, and onions and place on an 18x13” baking sheet. Drizzle with a tiny bit of oil and spread evenly.
Cut the chickens into legs (thighs and drumsticks separated), wings (flats and drumettes separated), backs, and breasts. Save the breasts for another use. Dry all the other parts thoroughly with paper towels and place on top of the vegetables, skin side up. Rub the skin with a very thin layer of oil. Place in the upper third of the oven and roast with convection if possible until golden (35-40 min with convection, 45-50 min without).
Move all the chicken and veggies to an 8 qt (8 L) pot. Add some boiling water to the baking sheet and let sit for a couple of minutes. Scrape up the brown bits and add to the pot. Add 5 qt (5 L) cold water or enough to cover the chicken by 2 inches. Cover, bring close to a simmer. Uncover, bring to a simmer. Reduce heat to maintain a very gentle simmer and cook for 4-6 hours, uncovered. About an hour before the end of cooking, add thyme, bay leaves, peppercorns, and parsley. If it’s more convenient, you can add them at the beginning of the simmer.
Strain through a fine mesh sieve into a 4 qt (4 L) pot. Dump all the solids back into the stock pot. Pour 2 cups of water over them. Cover the pot, shake a little to remove the leftover stock, crack the lid a bit, and pour the stock through a strainer into a 3-4 cup container (I’ll call it the overflow container from here on).
Let the stock sit for 5 minutes to allow the fat to rise. With a ladle, remove the fat from the 4 qt pot into the overflow container. Boil down the stock in the 4 qt pot over high heat until it’s reduced 4 times. If your pot has straight sides, you can judge that by the depth. Cool the stock and pour into four 1-cup containers. Refrigerate until solid. Cover, label, and freeze.
Degrease the overflow container of stock. Pour into the 4 qt pot and heat tilting the pan and scraping up the sides. Pour back into the container, cover and refrigerate or freeze. Stock will keep in the fridge for 7 days and in the freezer indefinitely.
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We just watched a master class for free. Thanks Helen!
I could listen to you read a phone book, and still be relaxed
I'm salivating. A good chicken consommé is a forgotten and very elegant first course. Most people have never tasted what a real chicken broth should be.
Hey Helen. A slightly left-field tip for the viewers. If you have a compressor ice cream machine, you can dump your hot stock into that and cool it in about 15 minutes. Once it's cool-ish, let it sit so the fat settles, and then degrease. Over-reducing and the adding ice also works well, but wastes loads of time on the stove.
Love the MinuteFood shout out!
I quite literally roasted my first whole chicken last week, and I'm really wanting to find ways to use a whole chicken in as many ways as possible. It feels like FATE to have you come out with this video right as my life tells me it's time to start investing in home cooking and being a more sustainable person in general! Thank you so much for your dedication to researching processes and including notations for "convenience" and efficiency. I value your science-inspired approach to *why* something should be done a certain way, and when it's okay to step away from "tradition" to find a method that works best for each of us.
Great video. I love to make stock on Sundays during football season. Roast the chicken before the 1:00 pm game; cut up onions, carrots & celery while chicken is roasting; place chicken in stockpot and add water during a commercial break; deglaze sheet tray during next commercial break; stock will have started to boil by half-time; cook stock until just before 8:30 pm game starts; ladle stock out at half-time; place in fridge at end of game. This worked great until NFL Red Zone started!
You're amazing! As a former educator (and serious home cook), I really, really appreciate the time and discipline that goes into these videos. Thank you!!
Great video, Helen!
Another excellent, thorough video. Great work, Helen!
I can't wait to find out what the new product is you found. 👍👏
Thank you, I love your videos.😊
You had me at "meaty caramel" ❤❤❤
I always watch your videos to the end. You are a great teacher. Cheers
Nice job. Freeze a few empty water bottles filled with tap water. Put in to any stock, soup, stew to bring the temp down.
Rinsing the "solids" to extract extra collagen is a super idea. Why didn't - I - think of that?!? Thanks for sharing!
I love how precise you are with the measures and amounts. It allows me to make a clear relationship between process and results so I can understand how to make adjustments in taste, final quantity and quality.
Thank you for the great video. It is full of good tips.
By "most people leave comments without watching the video" you mean, that they're basically saying "After a minute of watching, here is what you didn't cover in the rest of the video, I didn't watch" :) did I get that correctly? Because, if yes, then that is wild!
My mouth has never watered so much for gravy 😂❤🤤
Lovely "compilation" of concepts from previous videos from yours. I watch your videos until the end and I repeat and pause them a couple of times if I am following a recipe or using something you teach to cook anything similar... 😉
Thanks for the tutorial. Great optimization! I will try to use my new multicooker that's like an instant pot but also comes with an air fryer lid. I used it once to make pork with onions and palermo peppers. Really convenient as I can brown the onion with the air frying lid then sous vide everything after adding the pork tenderloin cubes. I will try to make caramelized onions using it one of these days.
I love using a pressure cooker to speed up the whole stock making process , just fyi. Learned it from Hestan Blumethals at home.
After about an hour (or closer to 2 hours for blonde stock), I take the dark meat off the bones and return the bones to the stock. Maybe the stock flavor suffers a little, but it's still very good and I don't have to throw out all that chicken.
Always a joy to watch such concise and friendly instruction. I recommend your videos to everyone.
Thank you, for the amazing lesson in being Frugal and USING EVERYTHING possible. As for the 'inedible meat,' I would dehydrate that for pet treats.
I noticed that you have the exact same stone countertop that we have. Beautiful granite with the little purple spots! I’m making this stock right now. Thanks for the recipe!
That's great and yes I looked at the whole video
From scratch been there done that but your over top on this one has got me totally ready to listen.: )
Lord Thank You for letting me bump into this feed You are truly the over the top one.
But can I call her a close Third??? I'm still seeing miracles and my stomach is feeling really great right now and I haven't even started cooking yet.
It was answered Thank You
Yesss!!! I love that you mentioned “washing off” the scraps with clean water! I recently started incorporating this step into my stocks just last month so I can capture all of the flavor and gelatin still clinging to them.
In fact, I make my stocks in the pressure cooker with natural release, and I intentionally add less water to start than I want in the final product. Then I rinse everything off with fresh water and add it to the rest of the stock. Doing it this way means I don’t have to spend as much time reducing before freezing.
Also, I too have struggled with determining the most efficient way to deal with the fat removal. I like your way here, and I do something sorta similar, but with different intentions. I found that waiting until the end of the stock process meant that the vegetables imparted a less-than-desirable odor into the fat (at least for blonde stocks), and that odor would also show through back into the liquid. The floating vegetables seemed to release their aromatic flavors into the air of the pot, and then the fat layer was absorbing those aromatics and preventing the liquid from really getting a clean flavor. So I will pressure cook with just the meat/bones and no veg for the first stint (75 minutes for blonde), then natural release. I’ll use the spider to take out meat and place into a bowl. Then pour fresh water into bowl to clean off bones, and strain back into stockpot. Then ladle out fat/liquid from the top of the stock (not worrying about capturing stock with the fat) and place it into one of those bottom spout fat separators. Let it settle, and then drain the separated stock liquid back into stock pot and reserve the fat. Then I will add the veg to the fat free stock and finish covered in the oven at 205°F for another 75 minutes (I found that pressure cooking veg actually made stock WAY cloudier than the meat was, and this oven method solves that).
I find that I get a MUCH more usable chicken fat with a cleaner flavor and odor this way. As much as I hate using a fat separator, it really isn’t hard to clean, and I find it a necessary evil after trying so many other methods. I maybe waste at most 25ml of stock during the separating process and I can just add all of that liquid fat to my stores. Or, if I have a lot of cavity fat pieces that need rendering, I can just pour all of that liquid fat with the ≈25ml stock right into a pot, and set it in a low oven to render and evaporate.😮
The brown meat is the best part of the chicken and I can't imagine throwing it all out. I break down a fresh chicken and roast every part of the carcass but the meat until golden brown. My family are not skin eaters so the skin goes in too. Makes great brown broth.
Another trick to help with smoke alarms is to cool the kitchen. Run your exhaust fan, or have a window open.
Hi Helen,
Try the bounty paper towel put it inside the strainer then pour the sauce into it. If needed change the paper towel, because of the fat sticks to the paper towel.
I sometimes do a second extraction (I think it's called remoulage) with all the meat after I have strained out the stock. It is weaker but I reduce it way down, it's wonderful.
I generally pull the meat off the bone after the roasting and save it, use just the skins and the bones for the stock because that is where the vast majority of the collagen is. Heat is the enemy of gelatin and collagen, instead of simmering, putting the pot in a 200-205f oven to keep it just under a simmer will result in a lot more gelatin extraction without the heat breaking the chains down reducing the thickening power. This also comes in during the reduction phase, I generally keep the stock on warm in a pot but use a wide skillet on medium heat to quickly reduce the stock but with gentler heat because of the wider surface area, ladling the warmed stock in as needed as I go. Combining both these techniques GREATLY increases the gelatin that remains in tact, giving the luxurious mouthfeel, and retaining its sauce thickening capability.
Thank you, Helen. Loved this video and I will let you know how mine comes out once I attempt this recipe.
7:36 You can be braver on the washing process. Pressure cook stock, bones + skin, pan grease etc. from bulk cooking chickens after deboning meat for consumption. Alternative save and use frozen deboned cooked carcasses and bones.
'Cook' bones for three cycles in pressure cooker or until stock starts to look weak. Either blend output, or use different strengths for different purposes - Process yields high gelatine stock, and more than single boil.
Top tip don't skim grease during cooking, it rises to the surface during storage/chilling. When set scrape off smaltz for frying.. Haven't used bouquet garni so can't speak to effect on carrots etc....
Hello helene, this brown chicken stock is good for chicken chasseure, thanks for your video its great explanation and you're wonderful teacher.
Rather than cut the 1cup portion of frozen stock into quarters for individual use, you can freeze the stock in ice cube trays, and take out 1-2 cubes as needed for single meals.
When I make stock, often using chicken wings and legs/thighs, I always hated getting rid of the 'spent' chicken meat. My favourite ways to do it is to take it off and shred it, then use it as an add in for quick meals or snacky stuff like quesadillas or as part of like a potato hash. Another great thing to do with the spent whole pieces is to marinate them with just some soy sauce and sugar, and then bake them until browned, great with just some rice and steamed veggies for a quick weeknight meal.
Are they ideal morsels? Nah, but they can still be pretty good!
Excellent idea!
We give it in portions to our female dobie, mixed in with her food. She loves chicken too!
My pup likes the grissly bits!
Not one cell of a chicken is unusable lol. I even grind up the bones after making my broth/stock, and add it to my garden compost.
It makes a great dogfood, too! (Assuming you strained out the bones before adding the mirepoix)
I do that too. I gave a machine that dehydrates and grinds kitchen scraps.
Great for dogs. In the compost, you’re feeding rats whether you know it or not.
A different approach: (a) roast chicken whole; (b) remove meat from bones for consumption; (c) make stock with bones and skin.
Спасибо
Great video.
Is this a basic version of Demi Glace? Here were using chicken. Escoffier calls for veal, beef and chicken.
Yes, it's like demi glace, but with chicken instead of a combo you mentioned
I strain my stock through a sieve lined with wet paper towels. This removes virtually all the fat, plus any fine particles of bone, etc.
I can't help thinking that you took a chicken and vegetables for about 4 meals, and turned them into 4 small cups of stock. A free-range chicken in the UK costs about £10 and the vegs take it up to, maybe, £12. Each cup of stock has cost you £3. I'm sure the stock is amazing but I would choose 4 meals over the stock.
I have made stock out of a chicken carcass before and this would be my take on getting the goodness out of the bones etc. while still getting meals out of it.
Good cooking can be done economically, but great cooking sometimes require expensive ingredients. about every 3 to 6 months I make a batch of beef stock / demi glace; It costs about $40. I could use better than bullion and get very nice sauces, but with real demi glace they are mind blowing. Considering the price of a good steak, it seems a good trade-off to me; your mileage may vary.
it's not 4 cups, it's 16. I reduced it to 4 cups for storage. it's 4 cups of demi-glace that is a very expensive thing to buy. also, I didn't turn 4 meals into stock. We had 2 meals for my family of 4 out of the breasts. I don't believe 4 chicken legs and 4 wings quite make 4 meals for 4 people ;) it's ok to be outraged, but it's good to do the math.
I'm also from the UK; as with all cooking, adapt for your circumstances. Over here there's not really much point in using a good quality whole chicken in this, it will cost half as much to get the same weight of legs or wings (cheaper in the UK because breast meat is so popular) and they'll give the stock a little more flavour. And of course you can roast the chicken and shred any meat you want off the bone to use before the rest goes in the stock. When I do it I'll pick the meat off half the chicken to add to soups, stews or risotto.
I'll make a batch almost exactly in this way a couple of times a year, only I reduce it down until it's very concentrated, freeze it in an ice cube tray and pop the cubes into a zip seal bag (massive freezers seem to be a bit rare in the UK than the US). When I want to use one I just put it in a jug with half a pint of boiling water. To get about 20 cubes (10 pints) of intense stock it costs about £6-8, less if there are offers on the chicken or I can sweet talk a butcher into providing some bones/carcasses for free/cheap.
Also, try adding in a couple of star anise when the rest of the herbs go in - they won't make it taste aniseedy in any way, but they'll really intensify the savoury flavours.
Leaving us with a cliffhanger, are you?
i love you helen
i am wonderful :) thanks hr
Marco Pierre White uses Knorr "Stock Pot". It's got some of the herbs in it but I find, if I can't use my own, it's pretty good. It's packaged in small amounts, is full of gelatine and tastes great.
Problem is you can't readily find it in the US. I have tried. No supermarket in my area carries it. On Amazon, an 8-pack costs $15!
You can make stock from scratch, or use a Knorr Stock Pot. It's your choice. There's no real recipe.
Side note; he is paid a great deal of money to use Knorr stock pots
Personally, I'd grind the chicken and make meatballs out of it, but that's the 1950's 'children in china are starving' talking in my head. Thanks for the video!
Up my stock skills!
I would be super lazy: bef/chicken boullion and a packet of unflavored gelatin (maybe flavored with cherry or lemon, depending on use). I have not gotten to try this method, but if the main aspects are: meat flavor and gelatin... this seems like an easy way to achieve that.
Can you just use less water up front to make the initial stock (enough to still cover the chicken) so there is less to reduce later? What tips do you have to reduce cloudiness/scum? Some asian people wash the bones first, or do an initial blanching.. havent tried that personally
if you use less water, your stock will be very concentrated and a lot of it will be left in the chicken. You want it to be watery enough so that you can strain it effectively and get as much good liquid out as possible.
Would the dry chicken meat be suitable for cats/dogs, do you think? Probably mixed into other wet food to re moisten it a bit?
of course it's suitable. it's even suitable for people. i simply choose not to eat it. that's my choice, not everyone's
@@helenrennieAs long as it DOES NOT have onion/garlic in it.
Helen’s over here trying to convince us to invest in stocks.
I like to buy a value package of drumsticks and roast them. Once roasted, I strip off the meat and use the skin and bones for broth. The meat becomes the base of meals.
Hi Helen, why must we remove the fat before reducing? Can't we reduce it with the fat and then remove it after chilling the reduced stock?
rapid boiling will emulsify the fat into the stock (like ramen stock) and you won't be able to remove it later.
Talk about timing! I just got home with a roast chicken to make stock🙀😂
Chicken feet add LOTS of Collagen and sometimes I use but sometimes not. Depends on my mood. To good is too much sometimes.
It never occurred to me to use the fat, I've always throw it out! so silly of me. I guess it could be use next time I need to cook veggies for my sofrito to add more chicken flavor.
Many of us are too poor to use a chicken like that. Myself, I break all the bones I save so that I may get what nutrients are left in the marrow. I understand that you are a gourmet cook, however, and I get better advice from you than I do from the "cooking while poor" crowd here on youtube.
Hey Helen, I think there might something wrong. I've set the bell to view of all your video, but this is the first time any of your videos appear in my feed in well over 6 months. 😢
youtube works in mysterious ways. we as creators don't have any control over it. I post new videos every other thursday. if you go to my channel once in a while and check for new ones to watch, youtube might start putting them in your feed again.
@@helenrennie Thanks. I'll do that.
Where are the chicken feet? I use them as a secret weapon in blond stock. Should Ibrown them or not and why?
You can certainly use them. Great for gelatine. It's just that not everyone can easily buy them, so I don't use them in the recipe. For brown stock, you'd brown them.
Of course save the fat! It's as good or better than butter for fried potatoes.
I don't throw out the chicken I pick it from the bones and make chicken salad
Basically, chicken demiglace.
Oh no this video made me vegan.
A few questions as I watch, since I like to know the "why":
Why 2 hours in the pressure cooker instead of one?
Why add parsley, etc. later, rather than at the beginning (I know you said we CAN add it at the beginning, but I assume there's some benefit to adding it later?)
Thanks!
2 hours in the pressure cooker is roughly equivalent to 6 hours of regular simmer. You can do less if you want. herbs are added for aroma. it's at its peak after about 1 hour. the longer you cook them, the more subdued the aroma becomes. But sometimes I am simply not around 1 hour before the stock is done. I like to get everything in and go about my day. it's also a pain to add herbs later if using a pressure cooker.
Wait, did you say "I can't give you measurements for the veggies because all the carrots, celery sticks and onions are different"? What a surprising thing to hear on this channel. What happened to weight?
8:09 I use it dryness be damned; where I live chicken legs cost over $6+ per lb. What I normally end up doing is dicing it into small pieces and put in an otherwise vegetable soup for extra protein. Most of the flavour is gone from the chicken at that point but still adds nutritional value.
Frankly I can't believe I've never thought about reducing my stock to freeze it though, so obvious now I've seen it! Thanks Helen
I think it’s fine to degrease stock after it has been reduced.
Doesn’t work, though. Helen points out in an earlier comment here that boiling to reduce the stock emulsifies the fat into the stock, which is why it is done that way for ramen stock.
Great video until you said you toss the chicken!
Next week? Really? Gimme a break.
My bet is on Roli Roti Bone Broth
Told ya so
You are one pretty babe, toots!