How to make Chicken Stock~With Chef Frank
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- เผยแพร่เมื่อ 29 มิ.ย. 2020
- Chicken stock is a foundation of the professional kitchen. Making stock at home is not as hard as you may think. It takes time and patience but at the end of the day it is worlds better than what you buy in the box or can. Stock freezes well, so a big batch is easily stored for future use.
Onion video link: • How To Slice An Onion ...
Makes about 6 quarts
8 qts cold water
3-4 # chicken bones
3-4 small onions
2 stalks celery
4-5 small carrots, peeled
1 tbsp black peppercorns
2 bay leaves
1/2 bunch parsley stems
3-4 sprigs fresh thyme
Camera & editing: Kyra Proto
Camera & production: Karen Proto
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Frank only uses chickens that he hatched and hand-raised by himself
Note that he feeds the chickens using grain he grew and fertilized using fertilizer he mined using pickaxes he forged with his own hands.
Do you think he even has to bring up campfires for heating and invent an alternator for any electricity used for cookers?
He combined atoms of Hydrogen with atoms of Oxygen to produce the water for stock.
I like how this jokes made its way on his personal channel 😂
I bet the egg was hatch by himself instead of the hens.
This channel seriously needs more subs. Learned more from Frank than from Jamie, Gordon and Heston combined. Guy really doesn't mind sharing those secrets of the trade!
I agree, chef Frank's instruction are easier to understand
I never learned anything from Gordon Ramsey, except that my grocery store doesn't have any of the same ingredients
agreed Gordon Ramsey doesnt teach anything. He said kitchen steels sharpen knives
So true. I am a hardcore vegetarian (don't even eat egg) but he teaches everything so nicely that I can't stop watching. The second I got to know he has his own channel I subscribed and now I am hooked, also he gives the vibe of a happy and warm dad who cooks like a STAR. 💖
i guess Im asking the wrong place but does someone know a trick to get back into an instagram account?
I was dumb forgot my account password. I would appreciate any tips you can give me
I watch a decent amount of cooking videos here on TH-cam and this one taught me stuff nobody else bothered to mention! For example, the ratio for mirepoix and the size of chopped veg in relation to simmering time. Chef Frank, you are a wonderful teacher and thank you for making these videos!
I was just going to comment the same, had to idea about the ratio before this!
Oof! A "proper" mirepoix is about 2:1 onion to carrot/celery, but I've found it's a little more nuanced than that. There are dishes that absolutely benefit from changing that ratio. Also, I have never personally found a situation where a larger cut is better than a smaller cut. Easier and quicker maybe, but better....eh...not really.
If you simmer for many many hours, I doubt very highly that the size of the dice makes a difference. As for ratio of mirepoix, nothing wrong with adjusting it to your taste.
I started my day by spraining my ankle and I thought today was gonna be a bad day.
Needless to say I was wrong, because Frank uploaded a video
Feel better
youtube: wanna check another cooking video from a channel I've hidden from you before?
me: no
youtube: the guy hatches his own chickens
me: no, that's stupid.
youtube: he is also known as the Salt-Master
me: OMG FRANK HAS HIS OWN CHANNEL?
I get happy just by watching how happy you get by your own food, big love from Hungary
What I really like about this channel is that I feel like it's more about actually teaching people how to cook rather than entertaining me.
so true👍
"Because I have such a huge pot-- a pot that my wife hates because it is _huuuuge_--" lmao
That made me giggle too XD
Things a wife hates, regardless of time and place: stuff she can't move around, stuff too high up in the cupboard or wardrobe, husband's hobby stuff and anything else that takes up space, even if it's a space she won't use!
My dad is a cook. Has been cooking for many years. I own a food truck and make some basic mexican food. My relationship with my dad is very strained and he has never actually taught me to cook. I've been branching out to learn out through the internet. Making a stock has been very hard for me because many tutorials are fast and expect you to understand procedure, flavor profiles, and why you waste certain items.
This tutorial is by far the best and my favorite. Thank you so much for making it. I am excited to make this stock!
th-cam.com/video/6x0Jo78q2rU/w-d-xo.html
I would not consider the stuff you throw away at the end (veggies, bones etc) to be 'waste' They have been used. As he states they have given up all their flavor to the stock. As such they have no use anymore.
2.5 yrs after you, Frank, made this vid!
HERE I AM!
I found it more instructional, sense-making, full of wisdom, the 'why' of your 'doings' & 'not doings'!
Thank you from all of us who tune in to learn what we NEED to know in the kitchen!
Every time I collect enough bones for a stock I return to this video like a pilgrimage to Mecca. Doesn't always turn out great for me but it definitely smells great thank you Mr Frank 👍
Glad it works for you.
@@ProtoCookswithChefFrank thank you chef! It turned out pretty good this time 🤠
I was always taught to save the skins and peels from EVERYTHING! Peeled carrots, save the peels, peeled potatoes, save the peels. Keep the onion roots the celery leaf stems everything! Most of time it’s just stuff frozen over the last month! Drop all that into the pot with all the rest of your normal ingredients and to me the flavor has just been doubled!
I do that too. Any vegetables I steam I freeze the water I steamed those veggies in and then also add that to my stock.
If there's one thing Chef Frank excels at is taking the time to e-x-p-l-a-i-n things (and saying it's okay to make a mess - it's part of the process). Everyone else seems obsessed with editing it down, or making everything instagramable, or assuming things are obvious when it's not for someone new to this. So thanks as always Chef!
This man is a national treasure
It's interesting how the execution of the same dishes vary from country to country. I'm from Poland and we use root celery instead of the one used in the video and also root parsley in addition to carrots and onions. Also we like to keep the fat in the stock so it has more complex flavour. Often after cooking it we eat it immediately with some noodles or potatoes and those carrots from the pot if you like and the rest cools down then we freeze it. But the specific dish for Poland is to make vegetable salad from the vegetables you cooked in the stock with additional hardboiled egg, pickled cucumbers, canned peas and corn and we mix it with mayo and a little mustard with salt and pepper to taste. That's so classic to Poland that we have even memes with it here, as it's the dish mostly prepared for holidays and family gatherings.
Great video Frank, came here from Epicurious and I'm definitely staying here 😁 good job
Sounds good to me!
You're not describing a stock then (bulion), but a broth (rosół) 🙂
Frank explained the difference in the beginning of the video 🙂
@@martynamaczyszyn in terms described by Frank in the video it's actually the other way around. Rosół is always made with bones so in that perception it's a stock and the difference is that we eat rosół straight away so we do season it, but we also often use it as flavour booster or a base for other dishes as Frank says to use a stock. Broth in my opinion is that watery part of your finished soup so for example when you make a tomato soup on a base of stock, the tomato flavoured water in this soup is actually the broth. You can use stock as a bulion but imho it's still the stock. Again, that's just my view on this terms so you can see it differently 😉
@@agrestowyzelek I would have to respectfully disagree with you on the etymology alone. Rosół derives from the term "rozsalać" - to get rid of salt, the salt that was in the salted, preserved meat (probably beef first), not bones, and the first name was actually "rozsół" but because of difficult pronunciation, it was in time simplified to rosół that we know today.
In favor of my point speaks also the fact that in some homes the cooks add beef shank to the chicken in order to deepen and enrich the flavor of the broth 🙂
@@martynamaczyszyn Yes, salt was of course used as a preservative, but I've never seen anybody make rosół on chicken breasts or other parts full of meat. It's always more boney parts where there's less meat - corpuses, wings, necks etc. I wouldn't consider it as an argument for rosół to be a broth. My mother and grandmother make rosół with at least three kinds of bones/meat to enrich the flavour. They usually use for example beef, turkey, duck necks and chicken, so I still think that it's based mainly on bones not the meat, as using meat itself to make a soup would be considered wasteful, it would rather be eaten as a star of a dish - roasted, fried or boiled in sauce (kotlety, pieczenie, klopsy)
At the beginning of this year I started freezing my vegetable scraps and chicken bones and making stock with them. It's been wonderful! Plenty of delicious stock! Thank you for the tips to refine the process and improve my home cooking!
Same here! However, improving my home cooking has improved my weight about 30 lbs! yikes!!!
frank, i truly appreciate how nicely you set up all your ingredients. i don’t know if everyone does & maybe i just don’t pay attention, but your attention to detail is ASTONISHING. the tilted knife, the height of vegetables all visible.. 10/10
Chef JP on Utube is a great one. He is funny and shares his 50+ years of experience in a fantastic way. Love the man 🙏❤️
My old dog really loves the soft carrots from the stock.
I worked in a ramen place and we also left the skins on everything. Makes life just a little bit easier!
Wisdom of Alton Brown
Flair of Andrew Rea
Skill of Gordon Ramsay
Cheerful demeanour of Ainsley Harriott
I'm so glad I found your channel, Frank. I loved seeing you on Epicurious and coming across your channel in the middle of quarantine has been a real joy. Keep up the good work, man!
Thank you very much
One of the things I love most with Chef Proto is that he explains the purpose. Most of the things he does, I already know and do, but really never thought of the "why" behind it, other than, "you just do." So, thank you Chef for opening my mind to be more knowledgeable about why things are done the way they are.
If you added salt to the icing water, it'll go even colder and chill faster. Embrace the Salt Master!
Frank: We’re not going to add salt to the stock.
Us: *shock*
Frank: We’re going to salt the ice to chill the stock.
Us: *relief*
Frank: And then it goes down the drain.
I was going to type the same thing but I am 4 months late! :P
The more phase changing that takes place the more latent heat is required for it to happen.
That heat comes from the stock which cools down a lot faster!
I don't know though if there will be an impact on the exterior surface of the pot (pitting etc).
Girlfriend and I have been saving scraps in the freezer to make our next stock. Glad this video came out before we made it again. Love your tips Chef Frank!
sup boldie,, just wanted to say that i really appreciate your advice and cooking skills.. i will always come back to your videos when im lost in my cooking journey. so i hope one day youll see this comment and think. wouw hes a suckup
I love making stock - vegetable, beef and chicken stock as well as clear (blond) and blond stock.
I liked the way you boiled the chicken vigorously at the start and then skimmed the foam before you added veggies. I also liked the way you cooled your stock in an ice bath. I've always been concerned about letting the stock cool to room temperature before putting it in the fridge overnight (and then, I frequently have challenges find enough room in my fridge. Great tips!
Here's something I do that some of your viewers might try. Once my stock is well-strained, I will aggressively boil it down to reduce about 4 times (1:4). There's no worries about burning as there are no solids to burn. This reduction can take some time but requires little attention. I use a metal ruler to measure the level of unreduced stock at the beginning and my target level is 1/4 of that.
Once reduced I pour the reduction into ice-cube trays for freezing. My trays hold 1 oz. of liquid. Once frozen, I remove the cubes and put them in the freezer in a freezer bag.
Now I can make any amount of stock I want - if I want 1/2 cup of stock, I'll use 1 cube and add 3 oz. of water; 2 cubes and 6 oz. of water makes 1 cup of stock.
I like this approach as it saves storage space, frozen stock will store for long periods of time and there's little waste of stock.
I was going to say that I was taught to refrigerate the stock overnight then remove the fat off the top before freezing to get the clearest possible stock, but then you said it at the end!
The shirt omg
Frank embraces us I LOVE IT AND YOU FRANK
But then Frank DIDN'T ADD SALT???
@@z3lda808 Don't add salt at this stage; add it when you're using the stock to cook ... whatever.
Me at 3 am: “I have so much I need to get done before I can go to bed!”
Also me:
I feel you 😂
I love that you share industry information and culinary school teachings.
I really enjoy cooking and all the theories behind each technique and I was super thrilled when I found out about your channel and your content is pretty special!
Please keep going!!!
Hi Frank! My grandmother made chicken stock in that way. Before this video, I had not seen anyone else putting a not-peeled onion into the stock. But it is onion peel that gives a beautiful golden color to this stock. Thanks!
Absolutely First Class Instruction, plus Pro Video Production Chef.
I make Chicken Stock every 5 to 6 days, because I cook Chicken Leg quarters to feed my dogs to supplement their regular kibble....plus some of the veggies for them too.
Anyway I cook 5 or 6 legs at a time. I strip the bones, but save them and cook along with the next 5 or 6 legs.......Makes enough stock for a tall Dutch Oven, and the stock has Great Body,and Flavor.
My cheat for this is I try to freeze some stock, in maybe anot quite full 2 qt container. Then when I cook strain and cook the next batch,I plunk the frozen Stock into the new batch.....the new Stock temperature drops Super Quick, and I can get into the fridge with minimal loss or use of ice. Try it sometime......you might just Ship Your Pants!😉 ( I subbed tho...you Rock!)
I've been taught that you should leave the onion skin on too, because it gives the stock its brown color, my teacher is german too.
And can you show us how to make a bordellaise sauce???
really interesting to hear that some germans actually teach people how to cook, i always thought people look at our food in a wierd way which is in no way wrong, no one likes everything i dont eat everything here too but just saying, german kitchen always seems kinda unpopular so that was really suprising for me
@@biowiener7825 What is so weird about german cuisine ?
@@tomf3150 Probably certain dishes...like the one where they use sheep stomach or whatever *gags*
@@RedRoseSeptember22 that is Haggis. And that is a scotch dish, not a German one. Oh and if you're offended by that: Think about how weird Bratwurst is. You take an animal, grind its meat and then ram it up is own behind. All that for tasty goodness.
Oh and in defense of German cuisine. It is less Heavy on the fat than the English, French and American cuisines, but it has a lot of great dishes to show for it. Mostly hearty feel good stuff. I'd recommend to try some dishes, they will taste different to you if you're not used to this kind of cooking, but I'd consider it well worth it.
I love the way you cook! Really resonates with me.
I'm so excited I found your channel. My mom makes this the exact same way. Your other videos are awesome as well. Wholesome and educational.
Ohhh this was just the video that I was looking for. Thanks 👍😊 I've always watched you at epi and now I'm happy that you have your own channel!
I could sit here and listen to Frank teach for hours.
Always enjoy your posts.
Thank you so much for taking the time to show us all these techniques!
This was an awesome video! It's refreshing to see a real chef on TH-cam! My wife and i are binging all your content and we're loving it!
I love this, a foundational video. I look forward to more!
hi Frank , George in the UK just started being a house husband as just retired and now cooking all family meals, just started making stock and really enjoyed your chicken and beef stock videos, great for a novice cook at 63 years of age ha, cheers George Richardson
Good stuff, congrats. I love it
Hey Chef Frank, love the videos, they really teach me a lot of skills to better my cooking as a home cook.
Keep it up Chef Frank! I love the work you are doing!
yay I've been hoping for this! thx I'll definitely try this soon
Thank you Chef Frank! Love all your stuff
You are literally so detailed on everything. Thanks for that, Chef!
Great video Frank! keep them coming!
Very well done and easy to follow! First time viewer
Awesomeee video Frank!!
Hell yeah! I was just about to look for a method to make chicken stock.
So many excellent tips. Thanks!
Very informative and easy to understand. I'm a newbie when it comes to cooking and these videos are a great help! Thanks Frank 👍
Thank you, Chef Frank. The instructions are easy to follow and I learned a lot.
I have done this a few times now and it has been awesome. Thanks Chef Frank!
Thank you for the educational content
This was great - serious, easy and done in good time. I'll definitely make it. PERFECT VIDEO
This was great! I've been making stocks and broths for a couple of years and I learned quite a bit after watching this. Thanks Chef Frank!
I love your chill vibe Frank.
Awesome video, Im going to have to try this.
Frank, please keep these coming. Much love from the Netherlands!
Total food education. Thanks Frank. ❤️
Hey chef, thanks for the awesome video 👍👍👍
Great video and explanation. Thanks~
Thanks, very much! You are super for teaching and the camera.
Hi Frank! I have discovered you over on Epicurious, and i've been following you ever since, using your techniques as a basis to teach myself cooking.
Thank you for the awesome recipes -and the memes, too. But mostly thank you for, well, being you; i've tried to watch other culinary teachers, and none can explain better than you so far. I'll definitely give this a go this weekend.
Thanks for the videos, now i'm gonna try your agua fresca because it seems delicious.
Throughly enjoyed your video chef. I never had the chance to learn cooking the proper way and very much appreciated learning the correct way. Thank you.
That is a great video. Thank you.
Finally, the video I've been waiting for! My stock always comes out cloudy, but now I feel more confident that I know the proper techniques.
Fantastic tutorial. I love making soups in the fall and winter months and have been wanting to make my own stock. Thank you, Chef Frank!
Thank you so much I love the video I watch and absurdum out of stock videos and I have to say hands down yours is the best it's a good pace for learning it's well explained and it gets the extra steps that most check videos skip over
Very well done plenty of information good job
I’ve made stock about a dozen times over the past three years and tried a few different recipes. This is the one that I’ve had the best success with.
Great to hear!
Wow. I just ran across this stock making video. It is the first video of yours I have watched. I will immediately subscribed and will be looking thru your other videos. You are organized. Practical. Full of cooking knowledge. I am a home cook. I make stews and soups. And broths and stocks. But this video upped my game. And hells bells, I am 67 to boot. Never too old to learn. Thanks for the utilitarian tutorial Chef. 💜🪻💜
Welcome aboard!
Been loving the videos Chef! I made your aguas frescas, and they're addicting with a bit of coconut milk in it.
Thank you I did enjoy it
Cooking for me is usually such a stressful thing to do and whenever I’m watching Frank he always makes it look less stressful which really calms me down. I’ve learned so much from this channel and from my culinary class and I’m thankful for Frank because he is actually who made me want to go into the culinary industry. Love the videos
I love the intricate and nuanced details you included in this video. Well done and thank you!!!!
Awesome countertops Chef!
Chief Frank this is my first video to watch of yours. But it will not be the last. Nicely done sir, thank you for making it.
This is some Professional information thank you :)
Very helpful Chef!
I love you, Frank!
Thank god you have your own channel!
What a blessing!
Congratulations on 20,000 subscribers Frank
Thank you very much!
Excellent !
This reminds me of culinary school so much. Thank you for making videos, Chef Frank!
Thanks for watching
Chef frank reminds me of the chef from the restaurant I used to work in, and we made new stock almost everyday and threw everything we could find in there and just freeze it.
Always comes in handy to have some fresh stock, great video!
Frank I love the helpful and concise videos you make. Thanks so much!
Glad you like them!
Oh awesome! Thanks chef frank :D
My son is a big fan of yours. It started with your chicken soup recipe which has become a firm favourite at my house. Now we make our own stock, no more store bought. Thanks for your awesome tips and recipes.
That is awesome!
Great explanations of the difference between stock and broth, and how we use the two, Chef!!! 💜💜💜 I also keep a bag of bones in the freezer until there' enough for the next batch. For the next version, can you please demonstrate your favorite technique for clarifying stock to make consommé?
Great idea!!
Do we have another method than egg whites, and tedium? Inquiring minds want to know!
Just a big fan from Brazil here! Love the way you teach, maybe I'll be a student of yours sometime.
I like your style, Chef Frank. Keep giving us more videos like this and you’ll make a cook out of me yet.
I’m so happy I found Frank’s channel! He’s so wholesome! I’m learning a lot! Thank you so much for your videos!
You are so welcome!
I didn't know you had a solo channel till this video! I hope the algorithm gods are kind to you Frank. Cheers
Bless you, TH-cam is a wonderful culinary education Thanks to people like you, namely you
This was a really helpful video, thank you. Subscribed
Thanks for the sub!
Great Video. Parabéns, Chef Frank.
Wow this is wonderful! I’ve watched numerous videos, but this is exactly what I was looking for.
Glad it was helpful!
What a great teacher!!!
Thank you.