How to Make Roasted Chicken Stock | Chef Jean-Pierre, by Chef Jean-Pierre on YouTube. 14 min 21 s.
- Video length
- 14 min 21 s
- Time to do it
- 4 hours
- Difficulty
- Easy
- Steps
- 10
What you need
Steps
Heat the oven to 400 F (200 C). Break the carcass into smaller pieces and spread them on a roasting pan with rough chunks of onion, carrot and celery. Drizzle everything with a little olive oil.
Roast for 35 to 45 minutes, turning once, until the bones and vegetables are deep golden brown. Stop before anything turns black, which makes the stock bitter.
Brush the tomato paste over the bones and vegetables for the last 10 minutes of roasting. This is what gives the stock its rich colour and body.
Tip the bones and vegetables into a large stock pot. Set the roasting pan on the stove over medium heat, add a splash of water and scrape up the browned bits, then pour them into the pot.
Cover everything with cold water by about 2 inches. Add a bay leaf, a few peppercorns and parsley stems. Bring to a bare simmer, not a rolling boil.
Skim off the grey foam that rises during the first 20 to 30 minutes. Keep the heat low so the surface only trembles.
Simmer uncovered for 3 to 4 hours. Top up with hot water now and then so the bones stay under the liquid, and do not stir much.
Ladle the stock through a fine mesh strainer or chinois into a clean pot. Press the solids gently with a spoon, then throw them away.
Cool the stock quickly by sitting the pot in a sink of cold water and ice. Chill it overnight, then lift off the solid fat layer.
Refrigerate what you will use within a few days, and freeze the rest in containers filled only three quarters full so the liquid can expand.
Tips and common mistakes
Do not salt the stock while it simmers, because it reduces and can turn too salty.
Keep the skimmed chicken fat in a jar in the fridge and use it for roasting potatoes.
A hard boil clouds the stock and makes it taste muddy, so keep it at a gentle tremble.
Freeze in 2 cup portions so you can pull out exactly what a recipe needs.
Questions
Can I make this with a raw chicken carcass?
Yes, but roast it first as the recipe says. The browning step is what separates this roasted stock from a plain boiled one.
How long does homemade chicken stock keep?
About 4 to 5 days in the fridge, or up to 3 months in the freezer. Cool it fast and refrigerate it within 2 hours of cooking.
Can I make it in a slow cooker?
Yes. Roast the bones and vegetables first, then cook everything on low for 6 to 8 hours. Strain and cool the same way.
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.
