The Ultimate Guide To Making Amazing Chicken Stock, by Joshua Weissman on YouTube. 9 min 19 s.
- Video length
- 9 min 19 s
- Time to do it
- 3 hours
- Difficulty
- Easy
- Steps
- 10
What you need
Steps
Collect the carcass and any raw backs, necks or wing tips. Pick off leftover meat first and keep the bones in a large stock pot.
Cover the bones with cold water by about 2 inches. Starting cold pulls flavor out slowly and helps keep the stock clear.
Bring the pot to a bare simmer over medium heat, then lower it. Only small bubbles should rise, never a rolling boil.
Skim the grey foam that floats to the top with a spoon for the first 20 minutes. This is what makes stock taste clean.
For a darker brown stock, toss the bones in oil and roast at 220C (425F) for 45 minutes until deep brown, then simmer them.
Add 1 onion, 1 carrot, 1 celery stalk, 1 bay leaf and 1 tsp peppercorns in the last hour. Add them late so they do not overpower the bones.
Simmer uncovered for 2 to 4 hours, skimming now and then. Top up with hot water if the bones start poking above the surface.
Strain through a fine mesh strainer lined with cheesecloth. Press the solids gently with a spoon, but do not squeeze them hard or the stock goes cloudy.
Cool the pot fast in a sink of ice water, stirring until lukewarm, then refrigerate. Lift off the solid fat once it is cold.
Leave the stock unsalted and freeze it in 500 ml portions, or keep it in the fridge for up to 5 days.
Tips and common mistakes
Never let the pot boil hard, because agitation breaks up fat and protein and leaves you with cloudy, greasy stock.
Do not add salt during cooking. You reduce the stock later and it can easily turn too salty.
Cooling the stock quickly in an ice bath is the safe move. A big pot left on the stove stays warm in the middle for hours.
Roast the bones for brown stock only when you want a deeper flavor. Raw bones give a lighter stock for soups and sauces.
Questions
What is the difference between white stock and brown stock?
White stock uses raw or unroasted bones and cold water, so it stays pale with a clean, mild flavor. Brown stock roasts the bones first, which gives a darker color and a deeper roasted taste.
Can I use the carcass from a store-bought rotisserie chicken?
Yes. Pick off any remaining meat, then simmer the frame with cold water. Because the chicken was already roasted, you will get something closer to a light brown stock.
How long does homemade chicken stock keep?
Store it in a sealed container in the fridge for up to 5 days, or freeze it for up to 3 months. Bring it back to a boil before using it after a long stay in the fridge.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
