The Ultimate Guide To Making Amazing Chicken Stock

this is single-handedly one of the most important and economical things that you can make in your kitchen ever and most people don't know the best way to make it but that's why I'm here and that's why you're here for it well I hope so [Music] now obviously you can make a bajillion kinds of soups with it several sauces you can use it for braising liquid to braise meats or vegetables or whatever it's also fantastic to replace the water when you're cooking rice with chicken stock obviously since we're on the subject rice risotto when people are always buying chicken stock from the store and never make it at home I'm telling you as volumes better to make it at home and making it at home is so incredibly cheap and insanely hands-off to me find the time and freeze it because you will think yourself then hopefully you'll thank me and subscribe thanks now we're gonna start with my favorite way to make chicken stock which i think will be the most applicable for pretty much any recipe which is essentially going to be a brown stock although Brown stocks are usually made with beef you could totally make one with chicken it's it's not illegal alright now first you gonna need some bones obviously I'm using chicken bones because I personally like the versatility of chicken stock but you can use any bones you want beef pork lamb you get the point now you can get them in a local butcher or you can get your own from a whole chicken by breaking it down yourself if you choose to break down your whole chicken here's a rundown now we're gonna play with the chicken not yeah no we're not gonna do that that's that's enough you must be loving yet firm with your bird now this is really easy to do it's only gonna take you like five minutes oh and Fred after I say respect your bird I did have made it do a back flip in all seriousness making stock out of your chickens bones is the ultimate respect because you're using every part of the animal now I'm gonna do this quickly so first thing you want to do is get the legs out of your way just for now cut that layer of skin that's connecting the legs to the breast just to the legs lay flat but remain attached you can also bend the legs back to keep them down now if you bend the legs back even further than you'll reveal the joint that you need to cut through in order to remove it I'm gonna slow this clip down so all you need to do is lift that leg up and cut all the way down and then cut in between that joint from the body and it should come right off repeat that on both sides and then remove the wings with essentially the same technique you're gonna kind of cut around the shoulder and then bend the wing behind it's kinda hard to see and cut in between that joint from the body and it should come right off as well okay so now you're just left with the breast so these are intimidating but surprisingly easy so you need to find that breastbone that actually separates the two breasts it's right down the middle you can actually see it here it's like defined by almost like a line and you're gonna cut alongside that keeping your knife against the bone like keep your knife against the bone the entire time and just keep cutting and scraping back and it should come right off and there should be little to no meat on the bone because you've kept your blade on the bone the entire time and you're just gonna follow that all the way through all the way down until the breast comes free you might have to work it around some spots due to the wishbone but it's not so bad and you know if any pieces remain behind that's okay because they're gonna go in your stock anyway okay so your chickens separate and you got the majority of your bones ready but what about the bones in the leg and the thigh so the cool thing about this cut is you can actually remove the bone from the leg and the thigh and leave it in one single piece now to do that you're gonna find where the bone is underneath the meat and then you're going to cut along the bone just to reveal it we're not taking it out yet and you're gonna cut all the way down from one end of the thigh and then all the way down the leg or the drumstick that's what you want to call it I don't know okay so you can see the bones are revealed really nicely here so now you're gonna start with the thigh bone work your knife underneath that thigh bone but don't go all the way through you just are trying to get in between the bone and the meat and then run your knife under and cut it boom look at that comes right off it's really easy and then just use your blade to scrape down the bone and kind of remove excess meat that'll that'll stay attached if you scrape properly and then repeat the same process with the other side now you kind of have a little bit of the bone still attached to the meat and that would be like the knuckle part of the bone just kind of Whittle your knife around that to reveal it out of the meat and then cut through and you should be able to cut it out while leaving the whole piece of meat intact if you cut a little too deep you may end up cutting it in half if you do a no big deal but boom there's the bone and just repeat that with the other thigh now you have all of your bones or you can just go to the grocery store and get chicken bones if you be like that but it's a good technique to learn if you want to learn how to break down a chicken once you've got your bones place them on a baking rack on a a lined baking sheet and give them a drizzle of oil you know give them little massage too because they've had a long day don't salt them coz the salt will draw up moisture then roast those bones at 425 degrees Fahrenheit are 218 degrees Celsius for 40 to 45 minutes or until nice deep brown now I probably would have gone a little bit darker than this but I decided that my neighbors had enjoyed enough of this song of my fire alarms people then just transfer those bones to an appropriately sized large pot I'm using this five quart pot that you guys make fun of all the time because it looks like I get it okay it's an old pot I like it I don't want to throw it away now before anyone asks a good starting off point would be anywhere from two to four pounds of bones or one to two kilos now we're gonna make something called a mirepoix which is just gonna be one carrot that's sliced into large pieces one peeled yellow onion that's been you know roughly chopped I'd like to cut mine into eight some people like to cut them into quarters and then two stalks of celery which have been roughly chopped then add that entire mirepoix mixture to your pot of bones and then simply add enough water to cover an inch above your bones place that on your stove over medium-high heat and bring that up to a boil and as soon as it comes up to a boil reduce it to a low simmer now when it comes up to a simmer you're probably gonna notice this foamy sort of like scum that rises to the top just take a spoon or ladle and kind of scrape that off and carefully remove any scum that rises at the top as its simmering now you don't want to rapidly boil this because that's gonna kind of affect the stock and make it a little too cloudy you can if you want but I prefer to keep it at a lower simmer and then just kind of intermittently remove scum if it rises to the top eventually it'll stop and then just let it simmer for anywhere between two to four hours that's it you don't need to have it on the stove for fifteen hours if you want to go really long you can but I personally have noticed that a three to four hour time line is actually pretty pretty good oh and I almost forgot during that simmer you're welcome to add any aromatics you want you want to add some fresh thyme or parsley or black peppercorns feel free to do so now once your stock is done simmering simply take a spider or something it's a slotted spoon or something to remove the bones just take those bones out and place them in a bowl on the side to cool and then strain your stock through a fine mesh sieve or a chinois and there you go you have a brown chicken stock or any bone that you chose to use now aside from a brown stock there is a more specialized stock me with virtually the same ingredients yet it's completely different and that is the power of technique now the second more specialized stock which is a little bit underrated is a white stock so you're gonna start by covering those same chicken bones with cold water no vegetables or anything and then bring that up to a rapid boil now once it starts rapid boiling let it boil for about you know I don't know if ten seconds not very long and then strain them through a mesh strainer or colander and then rinse them off with water now what this is doing is its removing some of the impurities so that the stock is a little lighter in color and is a little more lighter in flavor and place those blanch bones back in a pot covered with water the same as before and this time you're gonna add a mirepoix but it's gonna be something called a white near POIs which is typically done with onions celery parsnip white mushrooms leeks or garlic or all of them I'm doing one onion rough chopped one stock of celery rough chopped and five cloves of garlic rough chop with the addition of a bay leaf and then just bring that up to a boil and then reduce to a light simmer and simmer it for three to four hours skimming any scum that rises to the top if it does and this is gonna result in a much more delicately flavored lighter-colored stock and that is typically done with chicken bones but you can use other bones if you wish so now you know this isn't just some recipe this is a technique okay well it is technically a recipe but I'm not just gonna leave you with that there's just one more thing [Music] [Music] alright guys and that is it chicken stock I've said it again and again in this video probably way too many times but chicken stuff is so versatile and it's the basis of so many things I really hope that you guys start making it from home more often you can go and buy a whole chicken roast it or whatever use the bones later or it pains me to see people throw those bones away when that when I know they can just put them in the back then you've got stock bro huge thank you to you guys who are constantly supporting me I know that there are a lot of you who are longtime supporters or well longtime considering it's only been a few months that I've been doing this regularly but just want to say a huge thank you to all of you and for everyone who's being so kind and making little things that I am putting out here and enjoying them just thank you but anyway if you enjoyed this video or you learned something leave a like subscribe and I will see you next week [Music]

Channel: Joshua Weissman

Views: 2,038,233

Keywords: stock, chicken stock, how to make chicken stock, how to make broth, chicken stock recipe, beef stock recipe, chicken broth recipe, cooking series, youtube cooking series, youtube recipe, joshua weissman, brown stock, sat bawl pro, josh weissman, stock recipes, making homemade chicken stock, chicken, how to make homemade chicken stock, homemade chicken stock, homemade beef stock, beef, how to make beef stock, how to make stock, homemade broth, homemade broth recipe

Id: rjDHii3Ngj8

Length: 9min 19sec (559 seconds)

Published: Mon Feb 04 2019