How to Make Roasted Chicken Stock | Chef Jean-Pierre
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- เผยแพร่เมื่อ 16 ม.ค. 2022
- Hello There Friends, today I'm going to show you how to make a Roasted Chicken Stock. A little different from your regular Chicken Stock as we are now roasting our chicken and adding some tomato product to give it a rich consistency. I will be using this in some upcoming recipes so you friends can make this in advance and freeze it for 17 years! Let me know what you think in the comments below.
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
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Folks we are going to "Chef Level Culinary School" with each video. I have never learned so much, never enjoyed learning so much, and never laughed so much! "The Peoples Chef" is a national treasure! I have never been as motivated to leave all store bought preparations behind, and work with only basic ingredients. Chef shows us that we can do it! I made my clarified butter for the first time this morning after plowing out the homestead.
Well said Gandalf
Chef Jean Pierre is the master and teaching his fledgling students. We get better with each video and as I've said before, we're getting a top notch culinary education. We are fortunate indeed.
..."after plowing out the homestead"...🤣
Greetings: amen 🙏 alleluia : Mr. Awesome 😎 Jean-Pierre( chef 👩🍳 sublime) , thank you; Mr. Awesome 😎 Jean-Pierre ) chef 👩🍳 sublime ) thank you again; { from southcentral Texas USA 🇺🇸}
Same here, I've never learnt so much.
Without question, this is the BEST cooking channel ANYWHERE. Every recipe I’ve tried has been amazing! My wife is tired of me saying “Chef Jean Pierre says…” but she appreciates the cooking!
I think your right , have been watching videos,food blogs you name it for over ten yrs now an this one beats them all hands down !
I agree. My wife is sick of hearing... chef Jean Pierre says this...chef Jean Pierre says that... but she loves eating the food I make with his recipes.
That's me with the "onion is always first" phrase. My sister got tired of hearing it 😅
@@-ThePharaoh- ... except when you have mushrooms...lol
@@biggianthead17 because of the water? Tomatoes have water too but you don't start with them...the chef's words were clear "onion is always first unless there's bacon"
I like watching different cooking shows. I just discovered Chef Jean-Pierre a few days ago.....This guy knocks it out of the Park!....Thanks Chef
He’s the best
I came to the same conclusion. I make Chicken Parmesan,.... now I know how to make it the right way. A completely different taste. 1000% better.
I also foster rescue dogs. The last dog came to me very malnutritious. I made the regular chicken stock and sent the veggies, chicken meat, the fat and bones through my meat grinder four times and mixed it up in her food an ice cream scoop at a time. She loved it! By the time it was gone, she gained 37 pounds.(I made a lot of stock.)😂 No kidding! If I get another skinny dog, I'll have to make more stock and make dishes that requires it for sure. My fat neighbors love it when I invite them over for dinner, so using it up is no problem. Shhhhh about the fat neighbors though, ok?
Please do a video on potato and leek soup! ♥️♥️♥️
That happened to a big part of us here for sure! It was exaclty the same for me a year ago. Jean-Pierre is such a character, he's the best.
All the old school chefs have the best recipes I never question there talent
Watching many you tube Chefs over the years, this Chef has taught me the most. He's an open book. Thank You Chef Jean-Pierre
And he actually explains what he does what he does. Is more of that class in cooking then so many other channels
Greetings from southcentral Texas USA 🇺🇸: wonderful: in thanksgiving: Enormous Hug 🤗, , Love ❤️, Be very, very, very safe and ( fwiw ) the video presentation is amazing 😉
"Indeed, stock is everything in cooking. Without it, nothing can be done." ~ Auguste Escoffier
I'm telling you - Chef Jean-Pierre is the (improved) reincarnation of old Auguste!
I agree! Been watching since I discovered this channel. So much information that refines various processes. At least for me.
Oui Chef ! ! ! with TH-cam, Always a Pleasure to have You come into my Home ! ! ! Thoroughly Enjoy Your Company ! ! ! Thank You ! ! !
Jack's editing is very underrated. The celery-carrot swap made me laugh out loud
I made this today. Only had 2.5 lbs of chicken wings but followed the rest of the recipe. Used 5 qts of water. Yielded 3.5 pints of wonderful stock goodness. Saved the large pieces from the colander, picked out the bones, mashed a bit, and set aside for dinner for my two fearsome Chihuahuas. They are REALLY enthusiastic about it. I'll give away 2 pints to a friend and make some more tomorrow. Great recipe, thanks Chef. Your inspire me.
👏👏👏
Thank you, Merci, Danke, Chef! I am a passionate cook, I learned cooking and baking from my grandmother, who had survived two World wars. Nothing ever went to waste.
I can make wonderful Austrian dishes with very little. I am so grateful I know how to make do with almost nothing.
That is how I raised five beautiful children, many years as a single mother, partially in the US.
Now they are grown up and I am refining my skills.
And have found a master to teach me! You, chef!
I have never made roasted chicken stock before, now I will try!
What are your favorite dishes to use this stock in, besides the Bourignon?
Again, Merci!
Greetings from Austria 🇦🇹🏰🇦🇹
The smell the celery, carrots, chicken and onion make in your house once the water get hot it one of the most wonderful things!! Smells like all in life is good at the moment.
Hi 👋 everyone welcome again to the wonderful class on Monday class of cooking 🏫 @ Chef Jean Pierre 👍👍❤️ with beautiful delicious tasty recipes and videos you don't want to miss Try it you won't be sorry thank you so much for sharing the beautiful delicious recipe and the beautiful video👍👍😀😀🌹🌹❤️❤️
Watching Chef teach has elevated my cooking beyond anything I could have ever imagined. My family is thrilled every time I cook now. Thank you Chef for everything you’ve taught me 👏.
Wish I found you 25yrs ago as since I've been following your channel less than a year you have taught me so much..
THANKYOU CHEF
This is what i love about you: "don't eat the chicken". Not more then 5 seconds later: "yes you can eat the chicken get some for lunch" Man the times you made us smile with little bits of comedy gold is priceless..I can't wait to show this to our son tomorrow..He will go "blup blup blup" even before you go "blup blup blup"..All the best and love from the Netherlands!
Yes, I fear that would be all eaten after the roasting step!!! Dark meat is just too tasty!
@@diannt9583 Yes i would by guilty too...I only wish i had a oven big enough to make these kind of recepy..
You can get a similar result from lightly browning chicken parts and vegetables on the stove top in a large skillet then allowing them to cook through on low heat with a lid ajar. I've done it, but an oven is best for its dry heat.
This is like being taught to read music after a lifetime of playing by ear. I've cooked nearly every meal of my adult life but I have never learned any of the "why"s. I know some things work, but when I'm told why, I can apply that to other things. This is absolutely invaluable. That's not an exaggeration. There is nothing this competent and positive anywhere else on this website.
You are the best. I need no other Chef. You teach it all. I have learned so much from you. I will always remember that "The onions are first."
'Unless there's bacon'... lol
This is true. I second that and need no other chef!
A trick I use for storing stock is using quart and gallon ziplock bags. You can use a measuring cup and label it with the amount you put in. Then the best part is you can lay them flat in the freezer (like a book) if you get all the air out. When its all said and done you, can stack them like books. It saves a lot of space and it thaws out very quick when it comes time to use it.
I do the same thing and it works beautifully for stock and sauce, gravy, all sorts of things. For anyone trying it out I would add that you want to use the regular ziplock freezer bags, not the ones with the "slider". The slider type never seem to hold their seal as well in the freezer.
You are better to use a vacuum sealer. You put the stock in a vacuum bag with the bag unsealed and freeze it until almost solid then you vacuum seal it. Lasts much longer and easy to use.
Good ideas here, also beef and chicken stock is good to drink on its own. I made beef stock for gut health, and leaky gut. It has many benefits, for health and cooking of course. I’m also making pho soup out of the broth.Thanks chef, you make a great stock.
Can it, shelf stable forever and if your freezer fails no problem
I like this guy. He is to the point and no messing around.
Chef Jean-Pierre classic. "You are never going to use regular chicken stock again.....I mean, sometimes you need to....I use it all the time." Love it. :). And once again, 5400 likes (so far) and ZERO dislikes. Amazing. Chef deserves 1mio+ subscribers.
Jean-Pierre you're the best!
Thankyou for your love of cooking and sharing your secrets with us.
Sending you love and best wishes from Australia 😘
Dumping the onyos on the chicken… O YES😃👊🏻😁😆🤣😃 YOU are MY tribe❣️😎🥳🤩
Also write the date on the cover (especially if you think you will not be using it very often). Makes makes managing your stock (of stocks) much easier.
It will be good for 17 years.
@@RR-uj2vx 🤣😂
I couldn't agree more! Always date everything, whether putting in the refrigerator or freezer. I took the Serv-Safe Manager's course a couple years ago, and learned so much about food storage and preparation safety. Almost was divorced trying to help the wifey of 35 years understand that we should not be thawing meat by just putting it on the counter in the morning... but put it in the fridge 2 days in advance to thaw.
my best gal pal use to tease me that I "blow torch"ed my food when I cooked. I was just a kid in my 20's then and didn't know how to cook anything... even boil water! (you don't ask and I won't tell 🤥) Now, since I discovered youtube, I've been sooo much better because I love to cook now! Thank you, Chef!
Just to give my sauce the sweetness of the carrots, I use more carrots than the other ingredients and a garnish of basil, guys believe me if you want, I earned my chef respect.
I have been cooking for 25 years but Chef continues to remind me in these videos to keep it simple. These videos are a revelation in a complicated world.
This video was way too short my friend! 😏
Your talking, explanations and the fun you're making out of it adds so much to the fun we have watching.. Don't shorten that, PLEASE! 🙏
I make wings all the time. When I break down the wings, I save all the wing tips and freeze them. They make excellent stock, because the wing tips have the most collagen of any part of the chicken.
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
👍 Sehr gut und schön, danke!
Thank You Chef 🙏💐
You have become my main TOPIC of conversation at Dinner Parties. You should be on TV teaching the WHOLE WORLD. 👏👏👏
💁♀️🥂💐
I understand your expression. Chef is great! Therefore you believe that he can be on a TV program.
I personally Do Not have tv. Do not pay for any satélite or any cable service.
If Chef Jean Pierre goes to TV many of us will not have him.
T V is not good. He will be under too much STRESS.
NOW he is his own boss and plans how many videos to accommodate his day to day routine.
God bless you all.
I have tried a number of Chef's recipes, this is the real thing. It is also the way he explains methods and processes. I have to say his video's are on par with my all time favorite, Julia Child. You young people need to understand she showed process, understanding of ingredients, all the important points of fine cooking back way before the internet and as, Chef Jean-Pierre is, she was very entertaining. She would fail on live TV and make a success of it! I salute Chef Jean-Pierre. I believe he has carried on the tradition. Health and long life, Chef.
Another great video. I'd love to see a livestream sometime with a little cooking, a little wine, and some engagement with chat.
I use chicken feet, wing tips, and carcasses. And a splash of vinegar to draw out the collagen. I'll have to try tomato sauce in the future - being acidic, it would provide the same function as the vinegar, plus more flavor.
Beautiful! Now I gotta buy another freezer.
Buy a pressure canner instead, much cheaper than a freezer and no need to defrost! Plus it's shelf-stable so no worries if the power goes out. 😉
"stock is a blank canvas." i love this man so much....
Absolutely great for a darker Chicken gravy.
Funny fact Chief when you said at the beginning saying it was simple “but didn’t say it’s so easy even a child can do it” ya let me down not saying that. 😂🤣😂
But another wonderful cooking tip from you Chief
He didn't say "even a monkey could do this" either -- "Crap"
Are you just naturally funny? You have a new fan!
Chef! Oh chicken bourgonionne??? I can't wait...but I will.:-) I think this week will be the week I make all of my stocks, bolognese sauce, carameilized onyo, bacon jam, mixed berry coulis, marinara sauce.....and freeze them for 17 years! I love my opaque deli containers. I use them constantly. I love this video, thanks chef!
Those are the greenest carrots and the most orange celery I've ever seen.
Looks amazing as always chef. Can't wait to try this.
I love watching you Chef Jean-Pierre! I'm 54yrs old and have been cooking since I was 18! I have made all different cuisines! My Grandmother visited her 18yr old Granddaughter who was tired of mac and cheese and ramen but on my own. She said I could eat anything my mind could dream of. She said "Salina, if you can read you CA cook!". she bought me beautiful cookbooks! Everyone ate at my little apartment, lol! But I can't wait to make this stock!! Love you!
Thank you Salina! 🙏😊
Merci Chef. OUI CHEF!!!!!
@4:41 freeze frame lol. It does taste amazing. I popped back in for a refresher class a few years later. I'm halfway through my 3rd batch. Chicken roasting in the oven at 500. Carrots, celery and leeks bloop bloop blooping slowly on the stove top.
I wished my culinary instructor were like chef Jean Pierre
CHEF !!!!!!!!
I just made this stock as a base for my Duck a La Orange………”Sauce”……….. The flavour is Very Delicious, The colour is Sensational ……..A perfect match for my a la Orange sauce….THANK YOU….😁
the bones, the onions, and the tomato paste mixture are in the oven. smells so good in here! merci chef.
The best part of Chef JP is I go get all my ingredients of whatever I want to make with him, then I come home prep everything and cook with Chef. I thoroughly enjoy cooking with you chef JP. Thank You!!
One of my favorite things about your videos Chef is that you quickly explain the "why". Thank you for explaining why you would choose a roasted stock over a traditional or non-roasted.
Sir I hope you keep making videos until you run out of recipes and then some more. Not only that I learn a great recipe but every minute of watching you is entertaining!
I love your accent Chef and your recipes are both easy and tasty
Yesterday, I tried Chef Jean Pierre's Classic and Essential Beef Stock. It turned out just great, the best I've ever done. However, as in this recipe, the "solids" have to be strained to extract all that good stuff. I don't have a Chinois or a big strainer, so I ended up lining my colander with one layer (you may have to unfold it, so it is just ONE layer) of a large piece of cheese cloth. Let cool a little bit, and take out the bones first. One batch at a time, ladle your stuff in there, pull up the sides, make a ball and squeeze it just a little bit (not too much, you don't want to puree it), throw it away. Then another piece of cheese cloth and another batch of solids. Until it is all gone. Works perfectly. Just don't squeeze too hard. Merci Jean Pierre !
Since I don’t cook in a restaurant my chicken stock is a roasted stock. Oh my gosh! The flavor is so flavorful and takes the dishes I use it in up a notch.
I have already made Chef Jean Pierre's Beef Stock and Chicken Stock, I can't wait to try this next step up. Amazing as always Chef!
I've made both too and they're amazing! So glad I have a pressure canner because it eliminates the need to defrost, which I always forget to do. I've got almost two dozen jars of stock in the pantry and will be adding this one after a batch of vegetable stock.
@@ForbiddenChocolate I'm so glad you mentioned canning it. How long do you process it?
@@busygirl2681, 25 minutes at 10 lbs. for my elevation. Pints can go for 20 minutes, but my canner has space to stack them on top of quarts so I process at the longer time. Keep in mind, you have to use a pressure canner. Water bath isn't safe for meat products. If you're canning, you should pick up the USDA guide to home canning for preparation, processing times and pressure by elevation guidelines. I have several other canning books, but that was the first one I purchased. Happy canning!
@@ForbiddenChocolate Thanks for getting back to me. I mostly have canned fish or meat, but I'm starting to branch out to free up freezer space and try some soups. My book is MIA LOL need to make some phone calls. I can't wait to try this recipe it looks yummy. Thanks again.
@@busygirl2681 I started canning for the same reason, the canner was cheaper than another freezer and I don't have to worry about power outages! The original owner of this house was a plumber and he built loads of super sturdy shelves for plumbing parts in the basement. They're the perfect size for storing my jars. When I first moved in I wanted to take some of them down but it would have been a colossal pain in the ass. Now I'm happy to have them!
Hi amazing chef, 3rd view, most energetic chef i have ever seen, best of luck.
May the Lord bless you chef..thank you so much for sharing decades of knowledge and experience freely...A true act of kindness.
anytime i order chinese takeout, i usually get soup just for the tupperware that looks exactly like the ones in the video lol. they really are extremely helpful.
Thanks Chef. My wife liked the beef bourguignon I made. She'll love the chicken. It's so easy to make even a child can do it.
Great job on the carrots and celery editing team!
I do a poor man's version of roasted chicken stock by saving the carcasses and bones from when I make roast chicken for dinner (w'gravy, mashed potatoes, etc.) -- there's always a lot of meat left around the backbones for flavor. For the vegetables I use the trimmings of onion, celery and carrot from my day-to-day cooking, just throwing them in a freezer bag and letting it build up until it's time to make stock. I know my way isn't as flavorful or consistent as Chef's but I still get a good amount of collagen for health purposes and the stock is rich and flavorful enough for my liking using leftover ingredients that most folks throw away. In essence I'm getting the stock for the cost of the heat to simmer it with and my time.
I have a pot of that stock sitting on my stove right now going Glub-Glub-Glub!
I only ran across your channel here on TH-cam a few days ago and I'm hooked. I enjoy the casual fun attitude as you gently bring your audience along, raising their skills step by step. Glub-Glub-Glub!
I have taken my home cooking almost seriously for some years but now I'm looking for new techniques and dishes to learn. Chicken Bourguignon? Bring it on!
Created February 7, 2024. To use it wiht your roosted chicken recepie. Super flavour:) tnx for the video.
By the way. I wanted to use it directly for the roosted chicken so during the cooking I removed the flooting fat as mutch as possible with a spone.
Nothing as satisfying as seeing a very gelatinous stock. You know that was a yummy batch.
Great video Chef! I need a freezer for my birthday!
ME Too!!
Thanks Jack for helping chef with the difference between carrots and celery 🤔 at 4:40
OMG!!!! WHERE have I been??!?!? I love this! I have learned SO MUCH!!!!!!!! I love his personality he is a riot!!!! this is the BEST culinary class I have ever attended!!! and I've attended quite a few. Thank you so much Chef!
You are by far the best Teacher of Cooking I’ve seen. Thank you for your Passion.
Chef Jean-Pierre, I found your channel about 5 days ago and I am so addicted! I now push the LIKE button before the video even starts! You a truly an amazing person, chef and likable, funny human being and I thank you for sharing your amazing knowledge of cooking!
You are the best teaching chef on the planet, everything I cook nowadays I have leaned from you, and watch every thing you post, and the icing on the cake is that sexy voice of yours love you Jean Pierre
Chef Jean-Pierre uses basic /classic techniques and explains exactly why he does each thing and how it makes sence, elevating the recipes to perfection. I just love his presentation and humor.🥰
your the best chef ive seen
Another great video Chef! If you're not making your own stocks and using them all the time, your recipes will never reach that pro cook level. I store my stocks and broths in empty water bottles and freeze them, they last 17 years in the freezer!
liquid gold indeed.🤤
I love Chef Jean Pierre.
Grandma here always learning….Thank You. John 3:16 Blessings from Pennsylvania 🇺🇸🎚🙏
I have a weird love for making broth and stock. Some people have chili recipes or something similar that they spend all their lives working on but for me it's stock. I have a notebook of every stock I've ever made and every little tweak of the recipe and cooking time and temperature and everything else. I write down the results for every change I make. I've been at it for twenty years. I hope to one day make the perfect stock. While I'm making it I'll stand in front of the range almost the whole time. Just putting my face over the pot and breathing in the smells. I love it more than I think is healthy. But I can't help myself.
You are the best of all utube chef. I learned a lot from you.Thanks.
My favorite way to make a chicken stock. I spatchcock the chicken roast it and make a stock. Thank you for the video I'm sure even though I ever watch it yet I will get some new insights on what to do
Jean-Pierre, that was a brilliant idea I adopted from you. I now usually roast a chicken with legumes (carrots, potatoes, leek, etc, ) and then keep bones and everything that is left after we have food, and then make a stock overnight and it is delicious for soups or broths, and nothing gets wasted from the chicken. The left overs in the colander are minuscule and actually one chicken provides for 6 full meals. During winter time, I do a couple of lemon - eggs to melange with the stock, a bit of rice, and it is a beautiful hearty dinner, and there is a lot left to do an alfredo. The stock is amazingly flavored from roasted chicken, thank you
👍👍👍😊
youve taken me to another level, and for that i thank you
i also love your "gangsta laugh" when you laugh ..i laugh
If there is anything I have found to be true about cooking it is that if you want great results you must start with great ingredients thanks for teaching us how, Chef!
You are so informative, funny, and your recipes are fantastic! I love the way you teach! Amazing Chef JP! ❤️
Thank you! Thank you! Thank you! Growing up with 3 chefs in my family back in 70's 80's and cooked myself at quite a few places before I went into the military.....BONE IN....always....I dislike anything at store without bones or skin
I spend all week watching your videos. J’ai appris beaucoup. j’adore votre enthusiasm
You're my newly found favorite chef!
Chef!!! Brining my tenderloin was Next Level!!!! Thank you for all of your teachings
Thank you Chef I will use this base for my duck a la orange sauce……..in about 6 weeks time for my next dinner party….I love the colour and richness
Beautiful chicken stock. Makes me hungry.
Hello Chef Jean Pierre. I have just finished making your beef stock with beef bones. It turned out great. Love the use of tomato paste in stocks. I will certainly make this roasted chicken stock and freeze some for later use. Love to learn from you, so well explained and the comments that tell us why to do or why not to do some steps in cooking, so we know the reason why it's done the way you show us. ❤❤❤
Best Regards,
Pierre
Thank you Dear Chef Jean Pierre
For teaching us an amazing chicken stock, I would never by it ready 🤗
I love your personality so much!!!! You make me smile...thank you for your channel!
I am salivating at the thought of chicken bourguignon
Thanks Chef! Another perfect prep item. For all those watching. Look at a master at work. See how when he is straining the roasted chicken and onion out of the pan. That left arm is right at his side. No temptation to touch a 500 degree pan and burn your hand. Careful folks! Have a rag handy to hold the pan!
The little edits on the video are so funny. I really enjoy the down-to-earth practicality of your vids, chef. Even when making stock, you make the process approachable and fun. Thanks for all you do to educate us.
This man, as I have said numerous times, is amazing. I love his simple, and sometimes comical anecdotes. But this is a true teacher without an agenda. He is experienced, kind, funny, down to earth, (sexy) and I have learned so, so much from him (for free). Although, I would pay to go to his school if I lived in Florida. I wonder if he’s ever thought about an online class? Now, I would pay for that!
as we all know 9:08 was the moment we were all waiting for
Bon a petit should do collab with this chef
I’m reading people’s comments about your cooking show and they are so right. Your show has motivated me so much. I’m getting ready to make your vegetable stock and then I will doo this too. We just bought a freezer and now I can really cook and store your different stocks in there. We are really lucky to have you!
Thank you 🙏 ❤️
Good morning. Your tips have been shared with friends who think they know it all and boy have the steaks been better! THANK YOU CHEF❤
Thank You, Chef Jean Pierre! It is so kind of you to share these cooking secrets with us all! With love and thankfulness and hope your 2022 is going well. What a generous heart!
Bravo! So helpful and always professional and polite JP. Come to PEI Canada some time and enjoy some culinary treats with us. Our door is always unlocked!
Making this for the 3rd time in less than a year. I’ve made both the classic chicken broth and the beef broth multiple times as well. Soooooo happy! I had no idea how much I would love it. Thanks Chef JP. You continue to rock my cooking food world. 😊
Beautiful. Thank you so much for sharing your knowledge. Yours humbly.