Food Wishes Recipes - Chicken Stock Recipe - How to Make Chicken Stock - Easy Homemade Chicken Stock

[olbas2]

ramsay says 45 minutes?

[DejectedDonkey]

@olbas2 Chef John > ramsay

[zwithgol]

My stock has never taken more than 4 hours once it has gotten to a simmer.

[puncru]

4 10 12 hours buddy thats good for restaurant but for a family do it medium heat 1 hour and enjoy u only gonna use the broth mostly for soups so it's ok. This guy made 3 litres of broth roughly in 12 hours. I think it's not worth t. imo!

[toolsound]

I love these videos, but I don't think I'm ever going to leave my stove on for 12 hours to produce such a basic ingredient. It just seems so much more practical to buy a nice box of chicken stock at the store.

[tkitpoon]

Worth the effort to cook for 12 hours. Thanks

[1977Msfelicia]

How long can you keep chicken stock, frozen or put in the fridge?

[oth131]

@1977Msfelicia i'm not an expert but i think about 3 month max i think :)

[LucLeFou]

how about I dont add any water but keep the lid on?

[idunnoproductionzz]

damn you called out alton brown!!

[chopin65]

I wish I had time to do it from scratch. As far as I can tell, a homemade soup is not really homemade until you make the stock yourself.

[cocobrownallaround]

I really like Chef John videos. I just watched Chef Ramseys recipe for homemade stock, well, John's is better and I love how he explains the process of his recipes. Great chef.

[Dahoon0198]

Can I use it on soups? Please answer :)

[Isaacnjw1]

I wish to eat truffles.

[wills22nd]

how to screw it up, putting salt in it

[campoclaire]

Great Chicken Stock making Chef John.

[Walkintoabar]

If you cut the chicken into small pieces it will be ready in two hours. 8-12 hours is too long. Last time I simmered mine for that long the stock tasted like the metal pot.

[LucLeFou]

@Walkintoabar

its not the time the problem, it's your pot...use a good quality one, i do and im making one now 8 hours

[dilla1989]

you totally sound like seth rogan

[lmno456]

as always, chef john is a consommé professional

[maybeonemore]

love this chef.

[AutomHatter]

As always, enjoyed. =)

[NoseBleedOverYou]

"freaks of nature" hahaha!

[desertrose88]

8 or 12 hours on the heat... the electricity or gas bill you are going to get.... but worth it! looks amazing! :D

[Wilson1592]

@desertrose88 On low the BTU's on your stove are quite low. Your water heater is going to pump out much more than this chicken stock.

[ArmTriangleChoke]

@desertrose88 Light a fire

[neonbutterflys]

I was wondering, can you use the carrots and onions and chicken pieces that were used in the stock for something else, I really don't like wasting food.

[knight6]

@neonbutterflys you could eat it or try to use it in a soup. most of the flavors of the parts are gone after making the stock, but perhaps if you mix them with fresher things and seasonings it could be useful. perhaps it would be best to use the scraps as fertilizer or compost so that way it won't be wasting it.

[kostbill]

English is not my first language, and even though I never have problems understanding chef John, I cannot understand with what he seals with a quarter of inch the stock? It sounds like "fat", but what fat? From where? Some kind of butter?

Thanks.

[Jaketoadie]

@kostbill

there is going to be some fat from the chicken parts used that renders out and floats to the top of the liquid while cooking. He is saying he likes to put some of that on top of the stock after he jars it so when it cools it will harden and basically seal against the side of the jar.

[kostbill]

@Jaketoadie thanks !

[mogando25]

I'm curious ... in the industry ... what happens to all the carrots and celery that is left over from making the stock? Is it all thrown out?

[leviamenra]

why didnt he blanch the bones?

[HeadshotZod]

Unless I'm mistaken, you salt "after" because if you "salt to flavor" too early when it reduces the salt flavor will become more intense and you run the risk of ruining it.

[djamorpheus]

i think part of the scum is some blood as well, i'm still confused why no salt.... as salt breaks down meat better extracting the flavour

[Taihofai]

From my experience, the 'scum' is actually protein

[OregonVet]

I like 12 to 14 hours too. I do the long simmer in a crock pot though. I like to switch out some of the celery with fennel for a change sometimes...

[majdao]

sorry, but u said is no problem with using stocks...well, homemade is the best! industrial stuff is not good!

[KittyTh]

How much is '3 quarts'?

[KittyTh]

@KittyTh Ah, found it ... about 2,8 liters :)

[OregonVet]

@KittyTh

About 75% of a gallon.

[KittyTh]

@OregonVet: Thanks. But we don't use gallons around here either. The metric system makes more sense to me.

[FuriousPumpkin]

this was great. I like it when it has all that body. It's easier to handle that way when it's cold.

[FuriousPumpkin]

this was great.

[GurlPrincess]

This sounds like a slow cooker recipe if I've ever heard one!

[thatbastardson]

where is the fish stock?

[khoihq]

@thatbastardson try fish sauce

[timotanga]

@khoihq eww fish saucee

[Amandandoug]

Could you pressure can your homemade chicken stock so it would last longer in the pantry shelf? Or is freezing the only way to preserve it?

[TimeTravelingAcorns]

How would you go about making a good vegetable type stock?

[livelaughl0ve2009]

my mom worked for that glass company..

random, i know..lol

[emouch1]

how about pressure cookers? Heston Blumenthal uses pressure cookers for his stocks. Basically you skim the impurities, then close the lid and cook it for 45mins. The stock is amazing! can you try and see if there is a big difference?

[bobobobobob93]

can you make a vid on how to make cole slaw?

[LucLeFou]

@bobobobobob93

creamy of vinegar?

[MoralityVirtue2]

Thank you Chef John! My mom was just asking me the other day if I knew any chicken stock recipes. Now I can say a Chef-tested recipe!

[olensiin1]

Chef John, I am making chicken stock right now. Thank you for the recipe. Oh, and I am so happy you won the contest! You truly deserve it:) Love your sense of humor too ;)

[leifey]

I do basically the same thing, but I ALWAYS add leeks. Never used them before, but once I tried them, I was hooked. It's not stock to me unless there be leeks in it.

[byen8]

you know I ate nothing but take away for over 10 years, I had no idea about cooking and now I'm actually ok at it thanks to this guy. I've donated, and I am donating more and I encourage others to do so, it's worth it.

[racliepan]

i saw someone, he reduced it to really really thick, and freezed it in ice cube trays.

when needed, the person just added water accordingly.

seems like a great space saving idea!

[BettinaBalser]

I cannot thank you enough for your wonderful videos. I have learned so much from you!

[LuisureSuitLarry]

The scum consists of egg-whites, if you don't take it out of the pan your stock will be cloudy. If you want darker stock put in a shelf of an egg (shelf only and not the egg white or yellow).

[FortOrdDirt]

how to screw it up? ask alton brown.... hahahahahhaha

[Shadow194]

@FortOrdDirt It's not what he said!! :(

[FortOrdDirt]

@Shadow194 haha my bad. i didnt hear the "i dont know" part in my head. i still think its funny

[shany9988]

Very helpful. Thanks for sharing.

[aeromorte]

i was looking for that one thank you gonna check the site =]

[cgtlv]

Congratulations on winning. I hope you get a show on Food Network. I would watch it.

Thanks for the chicken stock video. I bet that smelled so good cooking all day.

[TedHeet]

Could you use the same process for beef or vegitable stock? (And just swap the chicken out for beef or veggies)?

[CaptainAtMan]

I didn't realize that you could use the fat as a seal. That's so cool

[DJas118]

I just found out you won!!! Congratulations! You are AWESOME and totally deserve it!!

[Th1s1sMyAcc0untNam3]

Apparently some1 missed the like button

[bnz500]

When I was a young chef doing my first year apprenticeship the head chef asked me to strain the stock, so i strained the stock in the sink and handed him a bowl of bones and super soft vegetables lol Epic facepalm.......

[xiiBERO]

12 hours!!!

[dj99surf]

I love the golden amber shot of the stock in the mason jars. I make my stock this way too. Congratulations on winning too!

[deraifu]

Little tip...any time you prepare wings rather then throw away the wing tips save them in a ziplock bag and freeze...that way you have a nice stock of chicken parts for making broth...Same thing applies when preparing whole chicken...remove the necks and save as well...and before you know you'll have more then enough for making stock. I do this often saves a few cents but every cent counts right.

[moofushu]

Really great recipe for something we all need, many thanks.

[xoxoPitachara]

chef john i have been wondering for a long time now, how do u make baumkuchen )(a german cake) without one of those special equipment?

[spankses]

i made this today, ( made chicken noodle soup with it), just what i need to recover from the flu.....thanks again ....you rock dude

[tulipbaby53]

Congratulations on winning, Chef John! So glad you won, and look forward to watching your new show!

[BTNH108464]

@tulipbaby53 what show? which channel?

[tulipbaby53]

@BTNH108464 He had won the Food Network YouTube competition, and we all thought he was going to get a show on Food Network. Turns out that didn't work out like we all hoped! :-(

[mikester695]

This is real good; I learned a lot.

What I do different:

I add a little salt near the end.

I can it hot, the Mason jar then has a vacuum seal and it should last a year or longer. Just be sure you hear “pop” when you open it. I always re-boil it just to be safe (which you usually do anyway).

Add a little Vodka to each jar.

[HyperSensitive88]

alton brown is my other fav. you and him tie pretty closely. keep it up! =D

[Cherrychun]

Congratulations~~ Voted for u everyday!!!

[Zublime75]

Congratulations on winning the FN Challenge Chef!!! I am so happy for you, I really hope you get a show!! You rock my culinary world!!!!

[AcceptMe]

WTF 12 HOURS I DON'T HAVE 12 FUCKIN HOURS.

[faeriejass]

@AcceptMe You can just leave it on the stove and do something else. It isn't a child whose hand you need to hold...it will simmer just fine on it's own.

[blognewb]

Please experiment on Grain-free Wheat-free Pizza DOUGH! PLEASE!!! FOR AUTISTICS AND CELIACS AND CROHN's PEOPLE!!!

[tashalovesu]

I have a food wish =D CINNAMON BUNS

[iabbervocium]

Could you just put the pot over some hot coals for 8-12 hours, or would that be too hot? I'm just thinking that having the stove on so long would use a ton of electricity.

[ggglllllll]

@iabbervocium you can do w/e you want to heat it as long as the stock doesn't boil and just simmers.

[danno1111]

@amoonavidtanha you goof.

[amoonavidtanha]

@danno1111 sell to me

[prettyinpunk666]

ooh that looks so good. I'm so sick of buying those stupid juice box type things of chicken stock whenever I need one, I'm going to make this and freeze it for sure.

[SouthernSky]

good introduction to a chicken soup

[To0tThatThangUp]

Fried calamari, chef!

[CuteTeef]

can't belive what I had to do to watch the winners video on Foodnetwork channel as it was blocked to my country. I PASSED it. SUCK IT FOODNETWORK :@ And CONGRATULATIONS Chef John, u r the best!

[JohnWoo]

@CuteTeef How did you do that? I tried for half an hour. Tried to download it with keepvid and that didn't work either.

[CuteTeef]

@JohnWoo After many hours searching for a free proxy I download a program called Hidemyip or Hide My IP, it has a free trial for 14 days. When you get it make sure you pick an USA IP, easier to get one if you go to the advanced settings and tick "Always use a US based IP" so the channel will recognise you as an US user. Worked like a charm here, hope it helps you too!

[JohnWoo]

@CuteTeef Thanks, but I just downloaded it using Zamzar.

It's an FLV file, and I've uploaded it on sendspace for those who are not currently in America.

sendspace (dt) com (slash) file (slash) sfw5gw

[418608]

is the cooking period covered or uncovered?

[RicardoMarTnez]

You're voice is as sexy as Mike Rowe's...

[Scootermagoo]

The reason you do not add salt to stock while your making it is because when your reducing the stock it turns really salty. Add salt after you make it.. when your cooking with it.. not when your making it. Go AB.. ohh bother...

[Antiks72]

congrats chef.  Stock is like good sex.

[acf870]

the scum is risidual blood i think

[PibsterPewPew]

hey chef john! im gona show this vid to my dad he keeps trying to make stock but never gets it right! :s

anyways, can you make more videos about sweet stuff :P and a nice cheesecake recipe if you can! :D

thanks !

[acrimsonmystique]

The scum is mostly a mix of fat and protein.

[CassandreDHerblay]

Hi! I really enjoyed this video, like every other that you make ^^

I have my own little recipe of broth and I enjoy leaving some bits of the veggies and chicken for when I use it.

What do you do with your strained veggies and meat, by the way, Chef John?

[HentaiSan00]

@CassandreDHerblay probably throws them out

[foxtrotrule]

will we be seeing you on food network soon?

[nmc37]

Congratulations Chef John-luv ur channel

[MobileMediaProducts]

That was super-helpful, re: don't boil it! I got it!

[kaoristu]

thumbs up for slow food!

[wolvee123]

Thanks for your videos... What do you do with the chicken and stuff when you're done?

[WeightingMyTurn]

Congratulations Chef John! You are a joy to watch and very informative....and quite humorous! Ok, who am I kidding, your too damn funny. CONGRATS.

[WeightingMyTurn]

Congratulations Chef John! You are a joy to watch and very informative....and quite humorous! Ok, who am I kidding, your too damn funny. CONGRATS.

[WeightingMyTurn]

Congratulations Chef John! You are a joy to watch and very informative....and quite humorous! Ok, who am I kidding, your too damn funny. CONGRATS. Remember us little people when you become more famous outside of this little Youtube! Love ya, love your work!

[wink360]

Can you do a follow up of anything you can make with the strained veggies and chicken?

[RachelRjR]

Congratulations, Congratulations, Congratulations!!!! Well done Chef John!

[vsolana1]

Excellent video!! Thank you!!

[Cowboylikeme]

Chef John.... Wouldnt this be safe in a crock pot? It really doesnt boil, just simmers.

[vanscoyoc]

Spoon the fat off and if you got the Mason Jars, can the stock properly by filling the jars to within 1/8" of the top, add the lids tightly and boil in water to cover by 1" for 10 minutes. Biggest problem with chicken stock is it goes bad fast.

[vanscoyoc]

Spoon the fat off and if you got the Mason Jars, can the stock properly.

[wearblackclothes]

dont forget about us chef john we loved u first

[foodwishes]

Thanks for all the congrats!! I thought everyone knew I won, since I assume you visit the blog religiously every day! ;-) Thanks to everyone who voted!!!!!!!!!!!!!!!!!

[crazydude0101]

@foodwishes so when are you getting your show?

[ggglllllll]

@foodwishes By the way, why did you simmered the sachet d' epice *probably spelled it wrong* with out a cheese cloth?? is there a reason for it, refering to a method of making the stock or did you just didn't want to?

[hellerZauberer]

@foodwishes Thank you for being so awesome!

[getDun2012]

@foodwishes how often do u skim?

[TheRealXesc]

Well, I got a response, finally, after months requesting some explanation:

***

Re: I'm quite disappointed with you...

We do not have rights to distribute our content outside the US. The message you are seeing is a standard message drafted by You Tube.

FoodNetworkTV

***

So, it seems that they only want to share Chef John with 5,76% of the world's population ;'(

[shadowseer92]

hope you will remember us when you hit the big time :)

[Islandsoundzz]

How long does chicken stock last in storage?

[datAZNone]

yay, chef John won!

[getDun2012]

awesome so i guess i can make japanese style ramen now this applies to pork to right?

[PlatypusGuitar]

can i have a tutorial on vegetable stock?

[ndnflava]

ahh keep the stove on for 12 hours?!

[ARabidPigeon]

Aww man I like chicken scum

[leftyla]

"How do you screw this up? I don't know. Ask Alton Brown" ROFL!

[Itsnameisgundam]

looks drinkable xDDD

I should try this. it looks very good.

[Punkylolita]

Congrats Chef John on the win!!!! Too bad FoodNetwork blocks Canadian IPs >=(

[dwtbb]

Congrats on the win. Can we get some recipes for tortilla soup/cream of potato/cream of broccoli/clam chowder(new england style) and maybe a churro and zeppoli recipes. Sorry i got carried away but these are some of my favorite comfort foods especially that fall is coming.

[waitingforbrain]

5 golden rings!

[xCaroI1435]

Congrats on the win John!

[Mifodiy35]

Thanks chef ! This will come in handy .

[FlyingAero]

Chef John won!!!

"By the way, contrary to popular belief, that's not the prize. The grand prize is a trip for two to New York, dinner at one of the Food Network's chefs' restaurants, and an interview with the network executives (although I should warn them – I'm money in an interview"

[Barginjunkie69]

great !!! i will have to try this .thanks

[pubtor]

chicken feet

[FlipSnipeZ]

can you ask Alton Brown what effect salt has on stocks when your part of the foodnetwork crew? because we all know your gonna make it :D

[dardo1201]

@FlipSnipeZ I learned it on school but kinda forgot it :d i think it has to do with chicken having a high natural amount of salt or something

[FlipSnipeZ]

@dardo1201 oooh

[lilfoo123]

Congratulation buddy for winning the food network thingy ..

[KokoTalula]

I've noticed that ever since the foodnetwork competition you have been a lot more on top of the videos

[LipGlossNBlack]

small question: where did the fat in the end come from?... was it already in the stock....?

[khiempham104]

one person missed the button

[Zed1967]

I've made stock a few times and it's always been cloudy, but tasty all the same, now I know why. I'll use less heat next time.

The cooking time of 12 hours is a bit mega though, how much will that cost in electricity/gas etc.

[GunitForLyfe]

nice

[Shadow194]

What did you say @ 1:03 - 1:06

If you made fun of Alton, im going to be sad :(

[saberj2x]

@Shadow194

I think he's nodding the culinary mastery of "if you this, this will happen *monster chiken tentacles coming out of pot* and that is why, we keep it on low"

[ttk1opc]

@Shadow194 I think he said "How would it screw it up" referring to adding salt, and he refereed to alton for his knowledge of food at a scientific level, I don't think he was making fun of him.

[foodwishes]

@ttk1opc you are correct

[eyesofnova]

@foodwishes Alton brown is to easy of a target sometimes. He preaches sanitation but I see him touch his cabinets after touching raw meat all the time. I cringe everytime, but his scientific level of knowledge of food is damn impressive.

[foodwishes]

@eyesofnova I love Alton. I wasn't slighting him. I said if you want to know why no salt, go ask Alton because he would know.

[eyesofnova]

@foodwishes I got it chef :-) why i mentioned the scientific level of knowledge. Keep up the good work.

[blognewb]

@foodwishes when can we see you on food network?! They are so dumb and frankly, saturated with Italian "chefs". They even ditched the colored like Ming Tsai. Please revamp their channel, or maybe start your own!

[GetDamage]

@foodwishes You know why we don't add salt to the stock, but you should tell your viewers because there is always that one rebel lol.

[Powerslave1123]

@eyesofnova you know they do cuts between those takes during which he probably washes his hands; they just aren't gonna show him wash his hands every 5 minutes, that would be too boring, especially for a show that is just as much about entertainment as it is about knowledge. Alton Brown is awesome.

[gardini100]

so true 12 hrs is just perfect and ,do it on a sunday wile fixing the garden