How to make Chicken Stock Like a Pro Chef!
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- Опубліковано 1 лис 2021
- Chicken Stock, Bone Broth. Whatever you are used to calling it, today we will be making an easy and delicious Chicken Stock From Leftover Bones!
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Recipe for chicken stock
1 chicken carcass
2 medium Onions skin left on, cut into large pieces
1 Leek rinsed well to remove dirt, cut into 1-inch pieces, use white and green parts
4 Carrots cut into 1 inch pieces
2 Celery stalks cut into 1 inch pieces
10 sprigs of Fresh Parsley including stems
6 sprigs of Fresh Thyme
2 large Bay Leafs
8-12 whole Black Peppercorns
2 star anise
1 bulb of garlic
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Method:
Cut veg into large size pieces, 3cm, 1 inch.
clean chicken carcass of all blood and trim off excess fat.
Put a large stockpot on the burner and add oil, add the mirepoix to the pot when hot.
Saute for a few mins and add the chicken and all spices to the pot
fill with water until everything is covered.
Bring to a boil, then reduce heat to a gentle simmer and let cook for at least 5 or 6 hours
After the stock has cooled, use a slotted spoon or tongs to remove the bones and cooked vegetables, discard everything.
Strain the stock through a fine sieve to remove all the small particles.
Refrigerate overnight and the next day remove ALL congealed fat.
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It's that time of year again, and a good chicken stock is essential for many delicious recipes! *The How to Part a Chicken Video is here!* - ua-cam.com/video/lvd1wqdQCLI/v-deo.html
Hi Chef James. This was a wonderful step by step tutorial on how to make chicken stalk. I like that you are so detailed in your teaching nothing a miss. We are lucky to have you share this.
thank you Jerri ellen! you are very sweet to say that! :)
homemade chicken stock is so much healthier than store-bought! I like the addition of star anise to this I will give it a try! I made your BBQ sauce a few days ago and it is DELICIOUS! I made the beef stock to add with it and it has so much flavor, Thank you, Chef!!
im so happy to hear that you liked the BBQ sauce! yes it is and it can be much cheaper!
Not having nanotech in chicken broth is a bonus.
Thanks so much for posting!
I'll try this one too! Thanks again
I love your videos, i just recently found you through your reaction videos, but i quickly noticed how calm and professional you are, and i love your detail descruptions as to WHY you not want to do this or that, it helps so much often it doesn't get explanation elsewhere. Keep up the great work, i am just starting to try your recipes, now i am making stock for risotto, but without the chicken, because i have no chicken
Oooh now this looks good, I will have to try this recipe out I would love to use this stock in cooking
Awsome, big fan from Bolivia
I expected something completely different from a professional cook but I'm pleasantly surprised. Your videos teach things every home cook should know about, I can't wait to put all of your knowledge into practice.
I'm glad to hear that! :)
Agreed, I like Chef James’ style
This is awesome love the way you made it 😋
Thank you so much 😀
Thanks so much for your channel. It's helped my family eat better, healthier food whilst saving money and being able to give them delicious food.
'Tis the season for stock indeed. Definitely going to make this!
hey kettle and bones! i hope you enjoy it!
Really great video, love how everything is explained and easy to follow - thanks!
Your are welcome!
this looks so easy to make, i will go shopping today! i really like the way that you explain. it is very easy to follow along!
Thanks so much! i hope you will enjoy it!
Your channel is the most informative ☺️
thank you!
Amazing, this is what I love to see!!! I love making my own stock but I’m very much a home cook. Thanks for making this!!! Time to up my stock and soup game 💪🏻
This is an awesome tutorial and can be use to execute all manner of dishes. Thanks so much for sharing your recipe. Sandee
Thank you so much Sandee!! have a great day!
I add one large (or two small) whole cloves of allspice to the stock. It makes an amazing difference
That is a useful, healthier and súper easy manner to do Chicken, great masterpiece buddy, I keep on learning how to cook delicious recipes thanks to your amazing work
Thank you so much buddy!! im glad to know that this helps!
A beautiful chicken stock your knowledge and skills continue to amaze and inspire me chef!!!!
thank you Patrick!
I make large batches (for a home cook) of stock several times a year. Usually it contains onions (quartered with skins on), rough chopped carrots (unpeeled), and celery (rough chopped). I will often add chicken base for a little more flavor. Along with herbs de provence, bay leaves, and peppercorns, I will add whole chicken(s) and chicken thighs. If I have any chicken backs I will add those also (my son likes to make spatchcock chicken and saves them for me).
After covering with water, it is brought to a simmer and skimmed occasionally to remove the floating proteins. When the chicken parts reach temp, I remove, cool, then de-bone. The bones are added back to the stock and simmered for a couple of hours. I would also add parmigiano reggiano rind for some added flavor. The chicken meat is reserved for the soup later on. Once the cartilage on the ends of the bones has mostly dissolved, the stock is strained through cheese cloth in a fine mesh strainer. This helps to mostly de- fat the stock.
I started using this method when I was running a volunteer kitchen for a charity. I would make 5-6 gallons of chicken soup each week and this worked for me. the feedback was very positive.
After seeing this, I am going to try rinsing my chicken parts before making stock to see what this does for the flavor. My family loves this stock for chicken soup or whatever. Thank you for the tips here. They will definitely hep define my method and make it tastier!
you are right it is much healthier and cheaper to make it at home! I will be making some chicken stock soon!
thank you Tom!!
Amazing
Thank you!
I like adding some parsnips to my stocks, adds a nice sweetness.
There is nothing better than a homemade chicken stock. So nutritious and delicious. Thanks for sharing
I totally agree! have a great week!
Good evening Chef James, today I learn a lots of profesional cooking, thank you very much 👍👍👍
You are very welcome, I'm glad that you liked it! let me know if you have any questions!
This looks a great stock gonna have to try this 😋😋
thank you! I hope you enjoy it!
Epic!!
thank you man!
I love making my own stock at home it is so much better. I like that you added star anise, I always add it to my pho soup broth. I should try it for my regular broth. Love your channel, looking forward to more videos.
thank you so much!! i hope you like it!! :) have a greet week!
The entire chicken is a must I think. The star anise is genius in here and love the step by step on this! Learning while I’m watching every day on your channel James! I bet the house smells amazing with that brewing. Yum!
it does add a sweetness to the stock! thank you Melissa!! i have been busy this week with the cooking course, 6 videos down and 15 to go haha
@@ChefJamesMakinson oh how exciting! Can’t wait to see what you put together on all of them!
Hyssop is also great addition to the stocks, flavor and aroma are similar to celery, and it has health benefits
Looks yummy delicious thanks for sharing stay home be safe 😘
Thank you!
Very healthy recipe
yes it is!
very nice sharing good
Thank you so much 🙂
Thank you for sharing your recipe. I am sure this is very good. It looks delicious…Stay connected and see you in the next video
Thank you so much! have a great week my friend!
Wow awesome recipe
Thank you so much!
Love that you specifically say that Mirepoix is part of French cuisine. I've heard several times that people will unspecifically claim that it's used in "Western" cuisine which is simply an overstatement. Many other European countries have different traditional ways to go about this.
Liked! Subscribed and Bell notifications absolutely on.. watching these basics are really re affirming what i learned a long time ago James. I really hope this channel continues to grow and grow, you tell people or the budding home cooks why you should keep the onion skin and use it in the stock process for the colour, apart from one other chef, Keith Floyd in the 80's.. no other chef will tell you that on TV which i found annoying!! They really miss out the important parts, great work dude my partner is now a fan and she is watching too 😊
Thank you very much Billy! I tried to help and teach what I have learned along the way as most people explain everything although I still forget some things here and there because I'm not used to making videos 😉
Thank you for the recipe! I made one portion stock, and i used it in my cauliflower cream soup, and it was delicious, tasted far more better than with broth cube.
Wonderful!
Home made chiken stock is so nice healthy and so good...your recipes are always so good and so easy to follow...will definitely try this....hope you are doing well...take care stay happy healthy and smiling always..... ❤️❤️
thank you very much!! have a great week my friend and stay safe!
Though I am a big fan of star anise, I've never used it in chicken stock.....yet. I'll have to give that a try next time. Great walkthrough on this. Nice job buddy!
you should buddy! it does add to it! i use star anise a lot and i have to order it as they don't sell it here! haha
Yummy delicious recipe😋😋😋😋
Thank you so much!
You know a video I would like to see... tips and best practice of keeping things clean while you cook. I constantly am paranoid of handling raw meat so I'm washing my hands all the time.
Thank you!
Hello my dear friend thank you for sharing this is amazing 🥰🥰💖
You are so welcome!
When I make chicken stock I put it in the oven overnight nothing burns and I'm rested for the final part of the. Interesting that you use star anis. That gives a very Chinese taste. I would have saved it for when it's needed. (Also I love celery so my mirepoix has twice the amount. Cheers!
Again a great video! Keep up the excellent work! I'm looking
forward to another awesome upload! Take care and stay in touch! ⭐️⭐️
Thank you very much! a new video will be out next Tuesday!
Hey James! Love your videos. Please could you do one for a Vegetabe stock?
Thank you! I could but a veggie stock would be more or less the same ingredients without the meat just more veg
There is nothing better then homemade chicken stock. It definitely taste better. You for totally right that cutting your own chicken. It is definitely cheaper.
yes it does! you get more vitamins out of it!
"The whiter they are, the sweeter they are"
You got that right!
🤣🤣🤣 not the same for bell peppers
Really very tasty and delicious
keep sharing good recipes for us
See you soon in next videos
Stay blessed
Thank you, I will!
I usually only use lots of chicken feet (the black ones are more expensive but good for health) to make chicken bone stock/broth. Becoz I want to have lots of collagen stock 😁 and I drink the stock like a morning tea 🍮 but thanx for the info that we can use any of chicken bone for stock
Very well made ✨ great preparation ✨ be around always ✨ greetings from Mumbai ✨ God bless ✨
Thank you so much Ammu! have a great week!!
I am going to try adding garlic and celery to my next broth ! In Poland we use celeriac instead of celery and lovage instead of thyme. Just sharing in case anyone wants to experiment a bit. There is also a big debate if you should put onions or not (my wife believes so and her Mother in law doesnt) so gets a bit political :)
Making chicken stock at home is very easy, but most of us don’t do it a lot. Why? Cos we use a shitload of stock pots (cacitos de caldo), stock cubes (pastillas de caldo), etc., even some top chefs are sponsoring these kinds of products on the television or social media.
It’s super convenient, tastes good and are affordable, and hell, I’m one of these people who do these.
That's why they make them for convenience, just like the store bought sauces and premade pizzas etc. Also, most stock cubes cation MSG which greatly enhances the flavor, that's why a lot of chefs use them.
@@ChefJamesMakinson This is true. Most stock cubes here in the UK don’t have MSG, but I buy them with MSG from a different country cos MSG is the king of flavour according to uncle Roger.
@@DaveDVideoMaker haha that's true he does love it!
Thank you for your thorough explanations. I am a big fan of your videos ! 😊
One question concerning this recipe: can I do something with the excess fat ?
thank you! you can save it if you want but I don't as it is not pure lard
@@ChefJamesMakinson All right, thanks ! 😊
Thank you, Chef, for your videos. It gives us home cooks the confidence to bring our dishes to the next level.
Could you make this stock in a crock pot, on high for six hours or so? Usually low is eight hours, high is four hours, for your average, say, brisket.
Not a problem! Yes, you can use a crock pot.
@@ChefJamesMakinson great! Thank you.
I tried this recipe, the bayleaf star anise combo in stock is absolutely amazing! I previously used toasted fennel seeds and coriander seeds, something seemed off in it always, the anise and bay leaf actually gives a better fragrant flavor not too much in your face flavor like i had before. Also chicken's getting expensive so I use the no flavor 5$ rotisserie chicken from a famous store. This stock you suggested pairs so well with soo many winter soups. Thanks?
I'm so glad to hear that you liked it! :) it does add a lot of flavor to soups!
You are killing the chicken flavor by using both fennel and coriander as aromatics--these are very strong spices that may not go well together. The purpose of a stock is to be vaguely neutral, so you can use it in different dishes and adjust aromatics as needed.
I make my own stock but I sometimes add a little Mace to chicken stock - not too much though or your in trouble lol.
Do you have any videos on how to make beef and fish stock? 🙏
beef yes fish is with my first paella video
Ah that reminds me of my university years, promotion of chikens so i bought 6. Freezer filled whit meat + 2 pots of epic broth and 1 bow meat from the bones, one of the pots turned to best chiken soup i ever made. But i boil it for 1 hour on higher boil, guess my quantity of bones made for the boiling time.
I add lemon juice to pull the minerals out of the bones
Ive always wondered if the removal of fat at the end is linked to the taste or the calories or the way it's used afterwards.
NB: I've never tried star anise in chicken stock, but I'll give it a go, see how it is :) thanks chef!
same question here, I use to keep the fat in... Is it a mistake?
oooh, I just watched the breaking down a chicken video... Do you ditch the fat to avoid the the possibility of bitter taste?
Hey, James! Great video!
Why did you remove the fat from the stock after it cooled down in the refrigerator? Doesn't the fat itself also contain much flavor?
Yes but it's not pure fat.
hey chef thanks for sharing. whats the difference between broth and stock and how long can we store the stock you just made
Stock is made from bones, while broth is made mostly from meat or vegetables.
❤😍😍😍😍😍
thank you!!
Hello👋 how long do you put the stock in the fridge for before taking it out again? Thanks for the vid
When it's cold
Hello chef, thanks to the recipe, is it ok to reduce the time, and how much do you suggest.
Yes, absolutely you can make it in an hour
Should I add the veggies if I'm making this as a base for a recipe where those veggies also will be?
you can save them and use them to make other things like puree or croquettes
@@ChefJamesMakinson thanks !i've added a bit. The rest will go into a garlic soup)
Hey James I was wondering if I'm consistently having a problem with boiling away to much of it should I put a lid on to keep more in?
put it on lower heat and partly cover it
@@ChefJamesMakinson thank you
when I make stock, I always think like Rinku from the Epicurious Biriani video. "sO, hErE iS a FuN iNgReDiEnT"
Hi James! Great video! I was wondering is there any way to use the vegetables that are used to make the stock after the stock is done? I assume that they have pretty much lost all of their flavour, but i always feel bad for throwing them out. Any suggestions?
Yes you can! They normally make Croquetas here with the leftovers
@@ChefJamesMakinson that sounds interesting, i'll try that out sometime!
One like my side🤝🤝🤝stay connect🛎
how much stock do you get out of this recipe? I like to make a couple of gallons at a time, reduce it to a quarter and freeze it so that I have stock ready for the whole winter, and this looks very delicious.
its about 2L at the end
Is there a way to save the meat from the carcass, for instance to add it to a chicken liver pate or something? Never tried just asking - or is the meat overcooked at that point...
Yes, you can save the meat and the veggies and you can make this like canalones or coquetas out of them.
I get every ounce out of a chicken...meals,,,then soup.
Hello James! Can I use the solidified fat to cook something or is it just better to discard it?
You can if you want but I don't use it unless it is pure
@@ChefJamesMakinson okay, thank you for responding and for making your great videos!
@@6Jarv9 haha not a problem! Later on I may not be able to respond to every comment as I'm getting a lot right now. :)
Hello,
I'm wondering what to use instead of celery? I'm not a fan of the flavour and there are allergy issues also. Thank you if you have time to reply 😊
you can leave it out
Chef James, whenever I make stock like this I always seem to end up with a lot of frothy scum. I try to skim it all off, but there always seems to be some unpleasantness still left at the end. Would you suggest straining it through a finer mesh? Or perhaps blanching the chicken carass and then replacing with clean water like Asian broths? Or some other step that I am missing... Thanks!
A few things as I make this almost every week.
Make sure the pot does not have any leftover soap in it, as this can easily happen.
Also make sure that the carcass does not have any leftover kidneys or bits inside as this will affect the flavour and no blood.
Meaning that you may have to rinse it under cold water.
Next bring the stock up to a boil for only a few minutes then put it on a simmer.
During the next 1 to 3 hours check the stock and skim off any froth that appears.
If this keeps happening then blanch the carcass and see.
@@ChefJamesMakinson Thanks so much for your thoughtful reply! I think I might be a bit of a lazy chicken rinse-r (haha), so I'll give it a go again and be more careful. I buy the chicken from my neighbor, so it's usually only stopped clucking an hour ago when I get it- probably need to be extra diligent in this case. Thanks again!
How long this lasts in fridge?
3 to 4 days
I already done the stock. How long can I store it? Can i freeze it?
for 4 or 5 days in the fridge and a few months in the freezer
@@ChefJamesMakinson thank You
Please tell me that you used the chicken fat. A little schmaltz can add a lot of flavor. Think of it as chicken tallow.
I don't need to add more chicken fat to the chicken stock the excess fat that's on the chicken after cooks you can skim off
Is it necessary to use the chicken carcass, or is it possible to make it with just chicken legs+breast ?
To make the stock you don't use breast meat, unless you want to boil it. if you are only using the legs and wings you will need to use a lot more then 2 of each, that's not enough to make even 2L of stock.
@ChefJamesMakinson ok thank you for the response, I wanted to ask before I wast some ingredients that don't fit what I make.
James, James, James....can you please explain why you cut ("excess") fat off the chicken but then use olive oil to saute veg before the meat is added? Fat is fat. Fyi, star anise is similar in taste to licorice but is not what licorice is made of--that's an entirely different plant. I also recommend cloves (used in small quantities) rather than star anise. (Sorry, as well, but your stock is so turbid, you should probably remake it).
to much fat does not make a good stock. im not using the chicken fat to cook in you can if you want but this is faster. I'm was not making a consommé, it boiled for a bit to much it happens.
Just use a pressure cooker
No. Washing raw chicken or turkey is risky because it can spread bacteria onto your hands and other surfaces. Worse still, it could spread germs to other food in the vicinity. Washing poultry is also totally unnecessary, as proper cooking will kill any bacteria on it anyway.
That's what bleach is for to clean. You have to wash the excess blood out before making stock. I'm just sharing what I learned from years of experience in established places. You can do whatever you want.
@@ChefJamesMakinson
Poultry
We get it: Raw chicken is slimy when it comes out of the package, and you want to wash it off. But according to the USDA, it’s safer to destroy bacteria when you cook it. A recent study looked at people who washed raw poultry for a meal. Sixty percent had bacteria in their sink afterward, and 26% had transferred bacteria to their salad lettuce
. Fish
Fish is in the same category as poultry and red meat: If you wash it, you will spread bacteria around your kitchen. Cook it off instead. The only exceptions to this rule are clams, oysters, mussels, and scallops that you get fresh. They may need a rinse to get rid of sand and dirt.
@@vilkoskorlich259 Firstly, I was sharing a tip on making stock, not talking about the slime from packaging. The excess blood can add a undesirable flavor to the stock, it need to be removed as do leftover organs.
Secondly, you can spread bacteria from chicken or any meat when handling it, that includes preparation. The cutting board, the knife will all be contaminated, when you place them in the sink. It will be contaminated, so unless you don’t let anything touch the meat you will contaminate your kitchen. This is why you have to sanitize everything after use.
Now if anyone is so concerned with salmonella and E. Coli then the contamination of vegetables must also be discussed. Just recently onions were recalled from the CDC. www.cdc.gov/salmonella/oranienburg-09-21/index.html
Other veggies have also had contamination’s, spinach, broccoli, etc. so I still don’t understand why if I know I have to clean the chicken why it is a problem, when handling it. When these vegetables you can’t tell and can easily get food poisoning, some like lettuce we eat raw we don’t even cook.
We don’t follow the USDA, the FDA or the CDC in Europe, and even when I was in the US working not everyone follows the rules 100%. For this reason I don’t eat out that much as I can’t be sure things have been prepared correctly, and there are many things cooks or chefs can do that you will not notice.
Now, as I said, we don’t follow the USDA, and Eggs here are sold Unsanitized some still with feces on them yet you do not hear of food poisoning. The chickens are vaccinated though. If anyone really knew how much of the food is contaminated not just with viruses but also chemicals. People would not eat half of what they normally eat.
Including what a Health inspector in Washington state told me many years ago. Why he stopped eating four, not for the gluten. But for the amount of feces that are collected and milled with the flour from harvest to milling.
@@ChefJamesMakinson i"em not criticize YOU I respect you work BUT according to scientist someone who systematically gathers and uses research and evidence, to make hypotheses and test them, to gain and share understanding and knowledge.Sorry if I offend you not may intention.
Your stock is murky as hell. Because frying vegetables was a mistake, not salting (i.e. osmotically pulling blood, the number one cause of murkiness, out of the meat) and not skimming off scum were mistakes. I generally like your videos and your professional experience far exceeds mine, but my chicken bouillon and pho are legendary.
Love your tutorials. This is the best video on making chicken stock I have seen. How long can you freeze it? Thank you.
For a while!