Onions like this is dirty, no matter how good you wash them, you never can thenm clean complete. Further more, slize them without skin to get the flavour out of them...
Using a whole chicken is a complete waste of money
Ask your butcher for bones (you can get the for free if you're lucky, it's very inexpensive anyways). Make the stock using the bones, tastes better and is far cheaper.
so instead of making a cheap, high quality chicken stock with just the bones. They tell you to make an expensive chicken stock, completely wasting all the meat on a chicken. This makes sense.
ok.. i use bones and chicken feet in my stock.. also i leave all of the fat and oily stuff in the stock at the end.. the only thing i do that she does is skim the scum at the beginning.. am i doing this wrong??
It is stupid to use so much meat to make stock when its the bones and the connective tissue that actually make it yummy- chicken feet are awesome- using a whole chicken is sooooo wasteful- shame on them.
what a waste to throw away the solids, as she called them. that chicken can be picked off the bone and made into a meal or two!! sheesh. that is just wrong.
lol I have that pot she is using it's one of the crappiest pieces of hardware I've ever owned. I won these cheap door prize when I was working at a grocery store. It weighs like 1 lb and it tarnishes constantly which I've never had a problem without outside of copper. I have 15 year old pots that blow it out of the water.
It makes me sad when people use a whole chicken, a pound of onions and so on to make something flavorful and delicious, and then just "discard the solids". You should be ashamed.
why does everyone care soooo much about stock being "cloudy"? i refuse to believe that it is "impurities"! in this case, impurities, is simply a word people who don't like cloudiness use. and the fat at the top?! leave it alone. when you use the stock use the fat or don't, your choice! whay take that choice away?
Well the first thing I noticed is that you would never want to put a lid on a stock, especially during the initial stage. Stocks should come to a simmer slowly. By doing this the albumin in the bones will solidify and rise to the surface along with fat, to be skimmed. If you boil too rapidly the albumin wont separate and the fat will emulsify back into the liquid. The stock will end up cloudy......
Emm o.o ima culinary college student and its quite wrong.
Washbones with cold water then drain them.
Add water into a pot/stockpot then add the bones.
Bring to a boil.
Add spice bouquet garni and sault.simmer it for 3-4 hours and skimm it once in awhile.once its reduced to 2/3 its finished all u do is cool it down(fast) and stick it in ur refrigerator =).
Bouquet Garni = are the vegetables celery,leek,onion,carrot and parsley stalks wash emm all well tie them up ina bundle and in they go =).
It's a good idea to just use left overs, so bones, the spines, and all other crap for the chicken. The vegetables are going to be nothing short of rancid.
It seems kosher to most people. If you know better, please point out what the mistakes are because we amateur cooks don't know better and may pick up bad techniques.
Also, here she calls her "chicken broth" stock. Now broth is great as well, in fact I prefer broth over stock for some things like soup for instance.
What's the difference you say? Broth is made from mostly meat; stock is made from bones. Stocks will generally have a heartier and richer taste. The bones also release proteins like gelatin that will allow the liquid to be thickened, for sauce making and the like.......
Lastly, I take issue with her flavoring agents. If you're not going to peel your onions which I don't for brown stock, then cut them in half so the flavor from inside the onion will permeate through out the liquid. The peel can shield the flesh of the onion, and you won't get the full flavor.
Also you would never want to add salt to a stock, If you decide to reduce it into a sauce, or if you use it as a braising liquid, the end result will be too salty.
Onions, carrots, celery, parsley, pepper, bay leaf....all good, but I would usually add leeks, and some fresh herbs like thyme. It makes for a more rounded flavor, but this is purely aesthetic.
Good luck with your stock making 'supercooled'. I agree, good food is one of life's great pleasures.
If you're looking for some good books that have excellent examples of stock making I recommend "Complete Techniques" by Jacques Pepin and also "Think Like a Chef" by Tom Colicchio.
DON'T READ THIS--some random idiot posted it on my video and I dunno...hafta do it. Just don't get yourself in the same boat.
love my mom and i really dont wanna do this but i dont take chances, Sorry...I LOVE YOU MOM If you do not copy and paste this onto 10 videos your mom will die in 4 hours
This is absolutely wrong. For stock as everybody said u use carcass and wings, not whole chicken. And if u don't start skimming straight away and don't keep on doing it through the whole process of cooking, u will get liquid as cloudy as in this video. Proper stock has light straw colour. One more thing- correct the seasonig at the end of cooking. If u add salt at the beginning and the water will evaporate a bit during the cooking u will get salty stock.
Thats not stock thats Broth stock is just the bones and cartilage broth is the whole carcass how could epicurious make a stupid mistake like that. especially they taste different! idiots! and the chicken is still good for soup or for other dishes. the veggies no but you can eat them if you felt like it.
after thinking since they used the whole chicken it is still like a stock/broth but they are still screwing up with the discarding of the meat. thats why i would just de-bone the meat than boil just the bones than later poach the chicken in the stock, you will get the same result and have perfectly cooked meat.
Yes, I'm surprised that epicurious would have made so many mistakes as well, being that they're an affiliate of Gourmet Magazine. Guess that's why they're ceasing publication this month.
Why in the world would you just "discard the solids"? There is a whole chicken in there full of protein with most the fat removed.
How wasteful, its kind of sickening especially in these hard economic times that someone would waste good food like this while others are hungry right in our own nation!
Zoopu, when I made chicken stock I thought the same, that its a waste to through out the solids. The truth is, after 2 ish hours of boiling and simmering, all the nutritional stuff is in the liquid, the solids don't taste that nice and are very mushy. They still could provide roughage but wouldn't be as nice.
Agreed, although to be fair - thay say that "in this case" they use a whole chicken. Normally I'll joint a chicken or roast one, then put the carcass and wings in to make a stock. Just as good plus you get the full use of the meat
a tip i picked up somewhere else: Pour your prepared stock into ice cube trays. when you need some you don't need to thaw, then re-freeze the whole batch, just pop out a few cubes to suit your needs.
I can't wait til I'm rich enough that i can just discard a whole chicken without eating it. that must be the good life... I just save all scraps, veggie and chicken til i have enough to make stock with. Roasting a whole chicken? save the bones and make stock with those.
I find adding a tsp of kosher salt in the beginning makes for a perfect balance of flavor other than adding salt at the end. The salt goes much further after the stock breaks down. (If you are going right to making soup with the stock)
Leonidas, surely at age 48 you realise that rule only applies if the other ingredients are either not being cooked or are being cooked separately. If it's all going in the same pot who gives a fuck what touches what. Not touching chicken with your hands is also complete bullshit.
this is okay, for less work when skimming, you can boil the bones with the mire poix, and not the whole chicken it self, thus leaving you with a more clear flavorful stock. when fabricating your chicken then using your bones, you can cook your chicken how ever you want it with out havig yo boil it. its better and easier
this is okay, for less work when skimming, you can boil the bones with the mire poix, and not the whole chicken it self, thus leaving you with a more clear flavorful stock. when fabricating your chicken then using your bones, you can cook your chicken how ever you want it with out havig yo boil it. its better and easier
You're telling everyone to throw the solids away? What a waste! You can make chicken pot pie with the leftovers, chicken manhattans, chicken salad, etc.
I see waste frequently on "kichen lessons"... I agree with azas1949 and you that we have to be more respectful and considerate about wasting good food.
We should be more aware of the total "earth resources" consumed in e.g. producing a kg of meat.... then we would be more careful.
the reason this example seems so wasteful is because she used a whole chicken. U normally can use chicken backs necks and wings, stuff u dont really eat anyway. Using a whole chicken produces a very greasy stock anyways.
You can use the whole chicken and make chicken soup or shred the chicken and use it for about anything (chicken salad). I generally use the chicken, though the vegetables are useless.
Good episode for beginners. For a more clear stock, peel carrots and onions and do not press on solids when straining. 4 stars. Thyme sprigs and garlic cloves are a great addition.
this isnt even a stock. its a broth.
TanwarO 1 day ago
a terrible way of making stock
KATEANDZEBRA 1 month ago 2
Onions like this is dirty, no matter how good you wash them, you never can thenm clean complete. Further more, slize them without skin to get the flavour out of them...
vliegendehollander55 2 months ago
yeah discard the solids right into my gullet
JESTER588 5 months ago
yeah..discard the solid...meat! what?
geek211 5 months ago
they didnt even peel the onions
lollypop0217 6 months ago
Salt at the beginning?
ertznay 7 months ago
24 people actually know how to make chicken stock
j27cn49s 10 months ago
Using a whole chicken is a complete waste of money
Ask your butcher for bones (you can get the for free if you're lucky, it's very inexpensive anyways). Make the stock using the bones, tastes better and is far cheaper.
qwertyismymom 11 months ago
love it. thanks
babibump 11 months ago
so instead of making a cheap, high quality chicken stock with just the bones. They tell you to make an expensive chicken stock, completely wasting all the meat on a chicken. This makes sense.
tsweeney21 1 year ago
youre making broth. not stock. dont mislead people
taylorhollingsworth 1 year ago
its easier to take out the oil after its refrigerated...it also helps keep an air tight seal on the stock
justbram 1 year ago
DISCARD THE SOLIDS??? You mad?! Those can be eaten!
AmberFaithChloe 1 year ago
@AmberFaithChloe yeah discard the solids crazy
simpletruths10 10 months ago
ok.. i use bones and chicken feet in my stock.. also i leave all of the fat and oily stuff in the stock at the end.. the only thing i do that she does is skim the scum at the beginning.. am i doing this wrong??
irmoboy18 1 year ago
@irmoboy18
Def not!!!
It is stupid to use so much meat to make stock when its the bones and the connective tissue that actually make it yummy- chicken feet are awesome- using a whole chicken is sooooo wasteful- shame on them.
rawhamburgerjoe 1 year ago
what a waste to throw away the solids, as she called them. that chicken can be picked off the bone and made into a meal or two!! sheesh. that is just wrong.
crash1956 1 year ago 2
That's not the right way to do it!
madeinspain1978 1 year ago
This has been flagged as spam show
Another video brought to you by Justin Bieber.
rbrine01 1 year ago
skim off the fat?? what?
shnosmas 1 year ago
FAIL
Kastralis 1 year ago 3
lol I have that pot she is using it's one of the crappiest pieces of hardware I've ever owned. I won these cheap door prize when I was working at a grocery store. It weighs like 1 lb and it tarnishes constantly which I've never had a problem without outside of copper. I have 15 year old pots that blow it out of the water.
FuriousPumpkin 1 year ago
she dont cut the onions
MrPgnjason 1 year ago
Lol whole onions your fucking kidding right?
Isus1 1 year ago 3
It makes me sad when people use a whole chicken, a pound of onions and so on to make something flavorful and delicious, and then just "discard the solids". You should be ashamed.
cnelsonsic 1 year ago 3
why do you actually bother to skim stock. Shouldn't you just leave it in for flavour.
1982FMJ 1 year ago
wow.... in some countries you would be thrown into jail for wasting all of that chicken meat.
AlcoholLevel 1 year ago 3
she wasted that whole chicken! the whole point of stock is to use the parts that otherwise would get thrown away.
agh668 1 year ago 2
I like Alton Brown's stock better.
kanjizaibosatsugyo 2 years ago
@kanjizaibosatsugyo
He is the best for this simple process; or Jeff Smith.
patthemonkey 1 year ago
its gonna have flava even if u dnt tke out the scum as u call it
bigtom543 2 years ago
why does everyone care soooo much about stock being "cloudy"? i refuse to believe that it is "impurities"! in this case, impurities, is simply a word people who don't like cloudiness use. and the fat at the top?! leave it alone. when you use the stock use the fat or don't, your choice! whay take that choice away?
honchler 2 years ago 13
Well the first thing I noticed is that you would never want to put a lid on a stock, especially during the initial stage. Stocks should come to a simmer slowly. By doing this the albumin in the bones will solidify and rise to the surface along with fat, to be skimmed. If you boil too rapidly the albumin wont separate and the fat will emulsify back into the liquid. The stock will end up cloudy......
microflex22 2 years ago
Emm o.o ima culinary college student and its quite wrong.
Washbones with cold water then drain them.
Add water into a pot/stockpot then add the bones.
Bring to a boil.
Add spice bouquet garni and sault.simmer it for 3-4 hours and skimm it once in awhile.once its reduced to 2/3 its finished all u do is cool it down(fast) and stick it in ur refrigerator =).
Bouquet Garni = are the vegetables celery,leek,onion,carrot and parsley stalks wash emm all well tie them up ina bundle and in they go =).
grarx 2 years ago
Actually, The Bouquet Garni is the spices. The veg to the stock is called Mirepoix. You don't tie up the vegtables, only the spices.
livefreeash 2 years ago
who is to say you can't tie your vegetables...
Debang29 2 years ago
Typical american attitude to suggest tu put a pot full of hot soup into a freezer to cool it down.
The video is nicely made. You use a lot of dishes to prepare your chicken soup.
Kind regards
Simplon007 2 years ago
I'll take that chicken you discarded!!!
browellr 2 years ago 3
after making this stock, should i discard all the ingredients? it seems wasteful
hurnpeck333 2 years ago
It's a good idea to just use left overs, so bones, the spines, and all other crap for the chicken. The vegetables are going to be nothing short of rancid.
GabrielStefan 2 years ago
This has been flagged as spam show
Good Video. Check out my stock videos
pelletty 2 years ago
oil globules lol
jeremimi 2 years ago
I've never seen stock making with so many mistakes!
microflex22 2 years ago 17
It seems kosher to most people. If you know better, please point out what the mistakes are because we amateur cooks don't know better and may pick up bad techniques.
Good food is one of life's great pleasures.
supercooled 2 years ago
Also, here she calls her "chicken broth" stock. Now broth is great as well, in fact I prefer broth over stock for some things like soup for instance.
What's the difference you say? Broth is made from mostly meat; stock is made from bones. Stocks will generally have a heartier and richer taste. The bones also release proteins like gelatin that will allow the liquid to be thickened, for sauce making and the like.......
microflex22 2 years ago
Lastly, I take issue with her flavoring agents. If you're not going to peel your onions which I don't for brown stock, then cut them in half so the flavor from inside the onion will permeate through out the liquid. The peel can shield the flesh of the onion, and you won't get the full flavor.
Also you would never want to add salt to a stock, If you decide to reduce it into a sauce, or if you use it as a braising liquid, the end result will be too salty.
microflex22 2 years ago 2
Onions, carrots, celery, parsley, pepper, bay leaf....all good, but I would usually add leeks, and some fresh herbs like thyme. It makes for a more rounded flavor, but this is purely aesthetic.
Good luck with your stock making 'supercooled'. I agree, good food is one of life's great pleasures.
If you're looking for some good books that have excellent examples of stock making I recommend "Complete Techniques" by Jacques Pepin and also "Think Like a Chef" by Tom Colicchio.
microflex22 2 years ago
@microflex22 agreed!
aslan10123 1 year ago
@microflex22 Agreed! This is a very misleading video.
j27cn49s 10 months ago
Stock is made with bones.
Broth is made with meat.
girlygirl2686 2 years ago 2
No garlic & no other essentials that must be added to make a good chicken stock!
davidalfredjames 2 years ago
PEEL THE FUCKN ONION YOU STUPID CUNT!
diorboi2006 2 years ago
If you don't peel the onion you get a lovely golden colour to your stock. That's the reason it was often used to dye clothing.
davidalfredjames 2 years ago
lmao
foxylady0200 2 years ago
rotfl
legi0nnaire 2 years ago
This has been flagged as spam show
DON'T READ THIS--some random idiot posted it on my video and I dunno...hafta do it. Just don't get yourself in the same boat.
love my mom and i really dont wanna do this but i dont take chances, Sorry...I LOVE YOU MOM If you do not copy and paste this onto 10 videos your mom will die in 4 hours
vilperi11 3 years ago
This is absolutely wrong. For stock as everybody said u use carcass and wings, not whole chicken. And if u don't start skimming straight away and don't keep on doing it through the whole process of cooking, u will get liquid as cloudy as in this video. Proper stock has light straw colour. One more thing- correct the seasonig at the end of cooking. If u add salt at the beginning and the water will evaporate a bit during the cooking u will get salty stock.
mergimaj 3 years ago 3
very true. Also adding the mirepoix too early makes it difficult to skim the scum.
carsiotto 2 years ago
She looks like she's really having trouble getting the vegetables out of those bowls...
TurdFerguson98 3 years ago
Thats not stock thats Broth stock is just the bones and cartilage broth is the whole carcass how could epicurious make a stupid mistake like that. especially they taste different! idiots! and the chicken is still good for soup or for other dishes. the veggies no but you can eat them if you felt like it.
Chilax 3 years ago
after thinking since they used the whole chicken it is still like a stock/broth but they are still screwing up with the discarding of the meat. thats why i would just de-bone the meat than boil just the bones than later poach the chicken in the stock, you will get the same result and have perfectly cooked meat.
Chilax 3 years ago
Yes, I'm surprised that epicurious would have made so many mistakes as well, being that they're an affiliate of Gourmet Magazine. Guess that's why they're ceasing publication this month.
microflex22 2 years ago
This has been flagged as spam show
I NEED SOMEONE TO TALK TO
CAN SOMEONE PLEASE TALK TO ME gp
Iamsammyrose 3 years ago
spb884, nice tip, i read that in anthony bourdain's kitchen confidential
psilopath 3 years ago
Why in the world would you just "discard the solids"? There is a whole chicken in there full of protein with most the fat removed.
How wasteful, its kind of sickening especially in these hard economic times that someone would waste good food like this while others are hungry right in our own nation!
zoopu 3 years ago 2
Zoopu, when I made chicken stock I thought the same, that its a waste to through out the solids. The truth is, after 2 ish hours of boiling and simmering, all the nutritional stuff is in the liquid, the solids don't taste that nice and are very mushy. They still could provide roughage but wouldn't be as nice.
deckspinner 3 years ago
Agreed, although to be fair - thay say that "in this case" they use a whole chicken. Normally I'll joint a chicken or roast one, then put the carcass and wings in to make a stock. Just as good plus you get the full use of the meat
c11umw 3 years ago
well they made broth not stock. That meat is still good can't believe they did that.
Chilax 3 years ago
ur a douche
carsiotto 2 years ago
a tip i picked up somewhere else: Pour your prepared stock into ice cube trays. when you need some you don't need to thaw, then re-freeze the whole batch, just pop out a few cubes to suit your needs.
spb884 3 years ago
I can't wait til I'm rich enough that i can just discard a whole chicken without eating it. that must be the good life... I just save all scraps, veggie and chicken til i have enough to make stock with. Roasting a whole chicken? save the bones and make stock with those.
spb884 3 years ago 4
I find adding a tsp of kosher salt in the beginning makes for a perfect balance of flavor other than adding salt at the end. The salt goes much further after the stock breaks down. (If you are going right to making soup with the stock)
sleestack 3 years ago
discard all the solids? is she aware of what she said?
SorthNarolina 3 years ago 3
hey idiot dont touch raw chicken dont mix it with raw food and cook chicken before anyhting else
leonidasthe1hippie 3 years ago
It gets cooked dude.
sleestack 3 years ago
Leonidas, surely at age 48 you realise that rule only applies if the other ingredients are either not being cooked or are being cooked separately. If it's all going in the same pot who gives a fuck what touches what. Not touching chicken with your hands is also complete bullshit.
Jester995 3 years ago 2
lol ur a reall fucking troll
carsiotto 2 years ago
wow. please ignore the 'lessons' in this lesson. roast first. simmer only. reduce. reduce. reduce. cool down quickly.
butgereit4 3 years ago
omg
sowkissme 3 years ago
hmm.. as odd as this sounds add a bit of mint leafs and cucumbers for a refreshing taste
shinycook 3 years ago
this is okay, for less work when skimming, you can boil the bones with the mire poix, and not the whole chicken it self, thus leaving you with a more clear flavorful stock. when fabricating your chicken then using your bones, you can cook your chicken how ever you want it with out havig yo boil it. its better and easier
jermromancito 3 years ago
this is okay, for less work when skimming, you can boil the bones with the mire poix, and not the whole chicken it self, thus leaving you with a more clear flavorful stock. when fabricating your chicken then using your bones, you can cook your chicken how ever you want it with out havig yo boil it. its better and easier
jermromancito 3 years ago
yum
goddamntook 3 years ago
You're telling everyone to throw the solids away? What a waste! You can make chicken pot pie with the leftovers, chicken manhattans, chicken salad, etc.
Wasting good food is not good!
azas1949 3 years ago
She said you CAN throw away.
She never said you have to.
But yes, don't waste it!
goddamntook 3 years ago
I see waste frequently on "kichen lessons"... I agree with azas1949 and you that we have to be more respectful and considerate about wasting good food.
We should be more aware of the total "earth resources" consumed in e.g. producing a kg of meat.... then we would be more careful.
AsifBok 3 years ago 3
I add the chicken meat to a stock afterwards to make chicken soup. Is this wrong? Is the meat too cooked to death at this point? I enjoy it though
sleestack 3 years ago
the reason this example seems so wasteful is because she used a whole chicken. U normally can use chicken backs necks and wings, stuff u dont really eat anyway. Using a whole chicken produces a very greasy stock anyways.
carsiotto 2 years ago
You can use the whole chicken and make chicken soup or shred the chicken and use it for about anything (chicken salad). I generally use the chicken, though the vegetables are useless.
kenalebla 2 years ago
Good episode for beginners. For a more clear stock, peel carrots and onions and do not press on solids when straining. 4 stars. Thyme sprigs and garlic cloves are a great addition.
DandG1981 3 years ago 2