Make Your Own 'Liquid Gold' Chicken Stock | Epicurious 101
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- เผยแพร่เมื่อ 16 ต.ค. 2024
- You might think only of soup when it comes to using chicken stock - but there's so much more. From stews and curries to risottos and sauces, stock can be almost as essential to cooking as salt and oil. Chef Adrienne Cheatham demonstrates the best way to make chicken stock at home, creating a one-pot wonder of recipe building flavor.
Follow Chef Adrienne on Instagram at @chefadriennecheatham
Director: Gunsel Pehlivan
Director of Photography: Joel Kingsbury
Editor: Morgan Dopp
Host and Expert: Adrienne Cheatham
Sr. Culinary Director: Carrie Parente
Coordinating Producer: Tommy Werner
Culinary Producer: Tina DeGraff
Line Producer: Jen McGinity
Associate Producer: Michael Cascio
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Director of Talent: Cynthia Simpson
Camera Operator: Erron Francis
Audio Op: Artem Kulako
Production Assistant: Albie Smith
Hair & Make-Up: Nicole Vidro
Culinary Assistant: Mary White
Research Director: Ryan Harrington
Copy and Recipe Editor: Vivian Jao
Post Production Supervisor: Stephanie Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
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OMG, the offset of the pan from the heat was a revelation! I’ve been making stock and watching food videos for over 12 years and never saw this. Thank you so much! 🙏🏻
Right? I clicked on a video thinking "what new can I learn from another stock video?" and then this tip made so much sense.
That hurts my OCD 😂
Agree. That's a great tip.
Metric measurements:
Chicken: ~1.4kg
Water: ~7.5 liters
Bruh the bubbles on the side of the pot was a genius level tip! Been cooking in kitchens for years and NEVER tried this. Fantastic! 🙏🏾
I've made a lot of chicken stock but I always like to see how other people do it. You can always learn something new.
Adrienne is amazing! I will never get tired of learning from her. 🥰
I’ve watched about 30 videos on making stock and a lot were from some of my favorite TH-cam Chefs. The idea of moving the pot to direct the heat so it benefits you was almost mind blowing! Such a simple idea, always noticed but didn’t connect the dots 😢 Thank you 🙏
I take it further and reduce the stock to a quarter of its content and then freeze in ice cube trays. I then use them like stock cubes dissolving 1 part stock to 3 parts boiling water, or just add a cube or two to whatever i am cooking. This saves space in freezer for same result
How long will that take, to reduce the stock by 75%? Days? a whole month of boiling on low heat?
@@purplecrayon7281 Days and months? such a silly goose lol at a medium simmer 30 minutes to an hour depending on how much you have made.
Same here! I make my stock/broth in a pressure cooker. It’s fast and keeps the foam/scum build up to a bare minimum. After straining and chilling to remove the fat, I follow the same reduction method. Easy, inexpensive, and a great flavor booster!
Two things I've learned from making stock on a large scale: you won't need to skim scum off if you blanch or roast (roasting is much better in my opinion for flavour reasons) the bones ahead. Second, this whole process is much easier when using a slow cooker/crock pot. Set it and forget it, and let it go for a whole day if you want.
Cooks Illustrated did some tests. They found that the only things that significantly affected the taste of chicken stock were bay leaves and onion.
did they reduce it
wait, chicken and bones didn't affect it?
@@j1ddo106if you are making stock and reducing it, only use chicken.
The *significant* flavors may be bay leaf and onion, but carrots and onions have their own subtly important addition.
@@LloydsofRochesterah so onion & onions are two different flavors …
This is a great video of the traditional way to make stock. But with modern appliances, I think this can be made way more efficient. I use a pressure cooker instead of a stockpot. Because it's sealed, the high pressure steam does all the work and I don't need to submerge my ingredients in so much water. I only use a few cups of water for four chicken carcasses. After making the stock, I concentrate it to about 1.5 cups of syrup that I freeze. This is more convenient for thickening sauces, and probably keeps for longer. A tip I learned from another cooking channel is to use filtered water for this since any impurities in your water will be concentrated.
How do you remove the foam/scum?
Or you can just buy chicken stock from the store and you don’t have to worry about any of this
@@lucastakushi I don't. My way doesn't produce restaurant-like ultra-clear stock. I use to stock to thicken sauces.
@@SpaceIsThePlace_ well why come to the stock making video lol
I love how the pro chefs never waste a single bit of food
This woman is absolutely a trained professional. Wow! Great demo and lecture. Thank you for producing and sharing.
I understand she's being professional and making another food for other people. Im making this for myself. Im cooking all this in a slow cooker for 24 hours until the bones are brittle. When I cool this, it should jiggle like gelatin. If it doesn't, I reduce it in a pot by about half. When frozen, it should bulge up as the ice crystals expand inside the gelatin.
I Always roast the vegetables beforehand in the Pot at high Heat with little or no oil. Same for the meat.
Everything explained perfectly, Chapeau.
This woman really knows how to do it.
This is the best stock tutorial in the internet. Can't wait to use it!
The slow cooker is the best tool for stock/broth making
I cook my German Maultaschen sliced in stock.
You normally do it in salted water but I make a stock based soup out of it
😮 I just learned difference between stock and broth 😮 It's always amazing to watch great chefs cook
I’ve always known broth to be the best compared to stock. The way you explained stock is what I thought broth is. That said. What you did is what I was looking for. You’re pro
Gordon Ramsay was right ! Some people still think it’s possible to find good chicken broth in grocery stores! It’s fcking sad lol
Cheers from San Diego California
I learned a lot and for that I Thank you so very much.
I love making stock on Thanksgiving and using it to make gravy. I use the turkey neck and "butt". It's so flavorful
I make mine about the same, but I add a few whole peppercorns and some garlic. I've seen people add ginger & bay leaves as well.
I put 1-2 tbsp of vinegar to the stock after skimming so the bones release even more of their goodness... 🙂👍🏻
Love Adrienne She should have won TOP CHEF imo.
I want to have a clear stock. Does using the egg raft method make the stock clearer?
I just bought a 12qt Cuisinart stainless stock pot with the insert basket. I've done the pour strain thing and it's messy. Can't wait to make a batch of stock with the new gear!
The nice thing about stock is you can basically use whatever you want and measurements don't really matter. You were going to throw away the stuff you'd normally put in stock anyway so if you don't like how it turned out, the only real loss is the energy it took to heat the water and maybe like 15 min of your time.
Haha i didn't know about the trick with the off center pot. Im gonna use that alot now.
Came for the video. Stayed for the comments, suggestions and more. Was not disappointed.
Thank you. Simple good explanation and well presented. . I am curious about pressure cookers. I make stock in an electric and find it very set and forget
i literally just watched top chef and i was looking for a video to cook this and i saw her face i was so excited
Thank you! I love your presentation.
I keep mine on a consistent low heat which means it’s easier to skim to top
I just love listening to her.
Just made some stock for chicken and dumplings tomorrow , I put thyme rosemary garlic dill onion celery seed salt and pepper about 12 chicken legs , took them out after a couple of hours removed meat for tomorrow put the bones back in to continue simmering for another couple of hrs first time for me hoping it taste okay
Delicious 😋 Greetings from Scotland 😊 Have a great day everyone 🌻
Curious: normal rule of thumb the smaller the cut the more flavor extracted so why leave vegetables whole / large versus cutting them smaller?
Good tips posted.
Offsetting stock pot on heat source to keep half rolling simmer. 👌
Thoughts with pressure cooker vs stockpot vessel when making stock.
( obvious wouldnt cook down or condensed)
i could be wrong, but my theory is that because you aren’t cooking most things for hours on end, you want to cut smaller because it extracts flavor more quickly (more surface area = faster extraction). for something like a stock, it cooks for so long that it has enough time to fully penetrate the veggies and extract all flavors, regardless of the size of the cut. i hope this helps!
@@valgal972 You need to simmer for a long time to break down the collagen which is the bulk of the flavour. So if you are going to simmer for a long time then there's no point in cutting the vegetables smaller.
She's so adorable!!! Cheers from your biggest fan in Colombia amigos!!!
One tip from me... Always add vegetables after skimming
Just out of curiosity, what’s the benefit in doing that?
@@rebecca-ht4ci I would assume less stuff floating around to get in the way
@@mitchhudson3972😂😂😂😂😂
Great video for simple stock. Plus Adrienne is super cute 😘
Lots of master level prep chefs in the chat.
I really needed this I have the bones of a chicken and duck the duck was cooked but I'm excited to make my very own stock
This lady captivates me. I could watch her do anything.
So many good tips! & some laughs too! Love her ☺️
Stock vs bone broth...just chop the bones in half prior to cooking? Also stock pot vs pressure cooker?
I put everything in a pressure cooker. Much faster and tons more collagen.
this lady is amazing! thank you so much.
Some excellent tips. Thanks so much!
the offset?!! ty. Questions for ya'll; Roasting Bones before - Pro's / Con's?
I think I’m in love
Love it. She's great!
Please post links to videos on what to do once I have my chicken stock. I need recipes!
Use your stock to replace water in any savory recipes. It makes the best potato soup! Any soup, gravy, sauce. Cook noodles or rice in it. Make your own chicken & noodles by just adding/cooking some chopped or shredded carrots in the noodles & stock; then stir in cooked chicken when the noodles and carrots are done. & I recently found a recipe for making your own Knorr rice or noodle dishes and you can replace water in those with your stock. Any recipe that calls for bouillon, just replace both water and bouillon with your stock. ( use same amount of stock as the recipe calls for water and eliminate the bouillon). I hope this helps.
Thanks! Super simple!
I use a large stainless steel lined Sous Vide Supreme, fill it to the brim, set the temp to 194°, and let it slowly cook for 24-36 hours. I use chicken feet/paws (about 5 pounds) plus all the veg. The result is gorgeous chicken 'jello'! TONS of collagen that makes it thick and rich!
How long is it still ok to use bones from leftover chicken?
refrigerated: 3 days
frozen: 3 months
thank you
So, I just started trying things like this (using everything and not wasting), However, ... I'm currently making some, and I wonder if I'm saving ANY money since I have an electric stove... all these hours have to have been calculated by someone, right? Am I making a $20 stock.... 😄 does anyone know the savings or cost of using electric for hours?
paid to go to school for a culinary degree and everything i learned is now on TH-cam for free :-(
Well, except for the hands-on part.
Animal fat as grease is very delicious to use. I love how my omelettes taste after being cooked in Bacon fat rather than everyday oil. Though, a word of caution, it's not good health wise so tread lightly.
Not true
She’s so dreamy
thankyou Chef.
Wow lots of respect for the chef!
I learned so much
Great intel. I’ll take an irony stock.
Two questions, could I feed my dogs the strained out bones and veggies? Can I maybe do this in a pressure cooker?
instant pot can be done, internet has tons of recipes. NO BONES for doggie. not sure the safety of the veggies (onion is poisonous to some animals) but never feed chicken bones to your dog, they are too small and breakable while at the same time being hard and sharp enough to be dangerous.
Cooked bones can be very dangerous for animals, especially poultry bones. They're a huge choking hazard.
I don’t peel the onions. This way I save the crying (for another day 😁) plus it gives the stock this beautiful color.
🤦♀️ Having read that, it's now blindingly obvious to me since this is a stock.🤣🤣🤣 Thank you!
I do this a lot, but boil down further, and skim off the extremely sticky layer that forms. Am I removing flavour/over reducing and removing flavour?
i recommend to watch other videos as this just scratches the surface of making stock
Thank you for sharing 🙏
Wow so good
Wondering if the meat used can then become food for the dogs? Or is it just considered waste now?
I’ve always heard it said that you should never give chicken bones to dogs.
Okay, why is this the first time I've seen that tip?! Offset the pan! It's so obvious now that you know
I prefer to roast the veggies it gives a lot of flavor
do we have to peel the veggies or can we put any skin in the stock?
you can leave the skin on, as long as all dirt is thoroughly washed off. the skin adds more color to the stock, but won’t do much for flavor
It's like a warm hug from a big chicken. :)
Never seen any other scientific chef in my life. Love it!
she's great!
Can i offset the pot on a non-gas top?
HELLO CHEF I WOULD LIKE TO MAKE A RICE PILAF AND IN THE RECIPE THEY TELL ME TO PUT A CHICKEN BOUILLON I DON'T KNOW IF I PUT A LIGHT OR DARK CHICKEN BOUILLON?
You had me at mirepoix.
Does anyone know if we cook it covered or uncovered?
Does roasting/cooking the bones before create more flavour
Yes
Where do you get bones from if you typically dont have them laying around
The supermarket? Isn’t that where you get other food?
Buy whole chicken and use the bony parts, that is the chicken's back. If you can get the chicken feet in your part of the world, use that too
Off topic, but I thought of a great suggestion; Art Experts guess Expensive Vs Cheap Art!
Bạn ơi, chúng ta sẽ không đậy vung nồi, mở vung nồi suốt 6 giờ nấu phải không ạ?
beautiful
Can we say this as brown stock?
Wow ❤ it !!!
i was surprised to not see garlic or salt and pepper
The regular stock is like a blank canvas and then you can use whatever seasoning you’re interested in when you use it to create your dish/painting.
calling out both two gallons or eight quarts > cries in metric
IMO skimming off the fat is taking out too much of the good stuff.
cool chef
This is all correct. Just don't ever boil your stock more than a few seconds if there is a lot of fat. It will make the fat go bad and your stock will taste rotten and rancid. Just a heads up. I've boiled it for way too long and it's awful. Bring to a boil, then simmer. Simmer. Simmer by turning the stove to the lowest setting. I'm sure she'll mention this b/c she's a professional.
BONJOUR CHEF J'AIMERAI FAIRE UN RIZ PILAF ET DANS LA RECETTE ILS ME DISENT DE METTRE UN BOULLION DE POULE JE SAIS PAS SI JE METS UN BOUILLON POULE CLAIR OU FONCE please ?
I have made so many mistakes thinking I actually was making stock. Live and learn!
6 hours on low heat with these gas prices now? I wish
why aren't you recommending a pressure cooker.?
Wow Adrienne is beautiful!!
Oh this girl is funny! 😊