How to Make Chicken Stock

[spentronic]

well done thank you my good man

[ophelia1141]

Very helpful! Thanks!

[vonkruel]

He does a good job, and really you do save $. I think it just seems like a lot of work to some of us lazy folk who don't care about a few dollars - who are prime targets for the ready-made chicken stock industry :)

[kokocipher]

guess what... Favorited :D

[kokocipher]

It's kind of hard for me to get left over bones because only chicken breast is healthy to eat. Stuff like wings and drum sticks have too much fat.

[vonkruel]

good video.  honestly it does seem like a bit of work though - tempting to just buy it even though it's expensive.

[kokocipher]

@vonkruel yea, it seems this would be a great video to advertise can-chicken stocks lol

[vonkruel]

@kokocipher actually you're not wrong lol. "Actually you can get really good chicken stock, but it's like 50 cents for a cup. That's retarded though. Here let me show you how you can save that 50 cents and spend a whole lot of your time on this crap."

[YAYA18ify]

NOT A FAN OF GARLIC?????

[wholtone]

Good video, my only complaint is that's a boil, not a simmer.

[bute123]

i tried this and ended up with a jelly type substance,can i use it

[geek211]

@bute123 just to clarify... do you mean that you made it , refrigerated it and it turned to jelly? if so great job! thats what you want... the connective tissue has broken down and turned to gelatin... just heat it up, and it will be great... that jelly or now gelatin...gives homemade stock that awesome "mouth feel". nice work!

[bute123]

@geek211 what happened was, i had it on a low simmer, and when i checked on it all th liquid dissapeared,but there was e layer of jelly at the bottom of the pot,so i toped it up again with water,stirring and brought it back to a low simmer, let it cool refrigerated,and had a golden brown jelly the nextday,i used it in stew and it was great.. hope i can remember this for again,.. anyway great vid and thanks for the info.

[wholtone]

2 people made chicken stock videos that aren't as good as this one.

[eperlicz1]

This gentleman is a naturally-born teacher. Kudos !!! EdinFL

[dapletd]

@eperlicz1 yes he is! He is the best i have seen,If you wish to Debone a chicken Pepin is the best

[serama13]

wow good stuff. I am so impressed!!

[5692873]

On the ingredients list they have to list them in order by weight so that means there is more salt than F*ing carrots, onions, ect. WTF

[Joni6192]

super smooth ....i love this video.. ! ^^ so professional !

[dnyeyou]

what is the recipe?

[montyzone]

Expert Village suck

that guy is AWESOME!!!

[TheRealtalk617]

I rather just pay the 2 dollars to much of a hassle.

[montyzone]

@TheRealtalk617 it depends on what, where you use them, also to how many times you'll be using them, in my case I add 1 stock in every course I make, rice, soup, pasta, pasta sauce, I even rub one on the chicken itself...I also oddly use it on top of a pizzas, omlettes, pies ( in those cases I only use half)...so basically am going to need ALOT of stock! so I use this method.

[MICHELLEEVANS33]

THANKS! AWESOME video! my dog precious got sick and i made this and gave it to her little by little and it helped stop the puking and get her better. i appreciate how you explain how to do this step by step.

[trapperbt]

No uses for the fat?

[dsac6007]

Very thorough. Its refreshing seeing someone who knows what they are doing.

[fiscalqueen]

Thank you so much!  I'm making it right now!

[djtideUK]

very very impressed thankyou so much, i cant wait to make my own stock!

[spoilerguy]

I agree, it was a nice presentation. The only fault I can state is that the end product is a demi-glace, not a glace. Demi-glace translated literally from frech means "half ice".

[strubinator]

That was an excellent presentation! 

[MagnoliaOaks]

Excellent video. I love the glace cubes at the end, very cool. I did learn this way at the Florida Culinary Institute many years ago, but have developed a more Joe Public kitchen friendly way of doing it with a crock pot in a normal home kitchen environment. It is easy and taste great in the end., I still think this video is great.

[ForestKid408]

I just caught a cold a couple days ago, I've been using the chicken flavor of raman noodles, (without noodles) boiled it, then I've been putting a good amount of dried chives in it and then ive poured it in a mug and it has become a delight while being sick! Just thought I'd share that. lol

[1337NoFear1337]

Very Informative :O 

[elyunque77]

excellent video

[horror478]

While pouring the stock into your icebath, try using 3 layers of muslin cloth on top of the soup strainer.

[JogBird]

TIP: You dont have to cut up the onion or carrots, just throw them in. Also, ginger is really good in stock as well.

[christinaanderson14]

Love this video. So much information in one spot!!!

[christinaanderson14]

Love this video. So much information in one spot!!!

[nboukaram]

I like how you explain why you do what you do

[V1llary]

Why didn't he a) crack open the chicken bones with a hammer to bring out the flavor and b) put all the crushed bones in the oven for 20 minutes until browned?

[instereovideos]

@V1llary Well, can't tell you why he didn't crack the bones, but he didn't put them in the oven because he's making a "white stock" instead of a "brown stock," for which you would roast the bones.

[V1llary]

@instereovideos oh, I see. It may just be that you want a color consistent with the dish you're making it for. I hadn't thought of that.

[TheCampbell1983]

I really liked how you reduced the stock and freezed them into cubes for later use. Saves alot more Fridge space Thanks for the tip!

[Antiks72]

Julia Child says you want an occasional bubble rising to the top. My stocks are always cloudy no matter what I do. Still great though.

[lvkoss]

Awesome video. This will help me ! Am i up for this challange?

[fridogg]

not a fan of garlic, you are not a chef

[AlcoholLevel]

good video but I'm one of those people that couldn't give a damn whether or not my stock is cloudy or not.

[TheVittleVlog]

Great video...very informative!

[beast22204]

Really informative video, thanks so much for the download. Can you do one for beef stock?.

[drkingslend]

If you take all the fat out, whats left? is it protein from the bones?

[richardvoyageur]

yaarabergin, I would say no to the salt, as this is a base for many other dishes. You'd want to add salt later when you're preparing those, like a risotto or something.

[BEKAHBLADES]

Straight to the point and concise. Good recipe.

[TheVittleVlog]

Very nice video!!! Thanks for the tips!

[xxboy555]

me and my dad is makeing it now and it i so nice

[Aristera]

Cost? Really? What do you think it cost you to run the gas stove for 3-6 hours? Factor in your veggies and your cost per cup will probably be about the same, maybe a little cheaper but don't fool yourself to thinking it's completely free.

[sausage4mash]

@Aristera I do my stocks in a slow cooker 200wats about 50cents for 24hrs I'm still experimenting but stock about 9hrs so ..... 37cents and as for veg , I grow my own

[ashwanichandra25]

yeah u shud talked more abt cookin n less abt monetary facts....c'mon cost effective..... m a gourmet n i go out of terms to enjoy taste....

[honchler]

i use waaay more celery, carrots & onion than this (i would say careful on the carrots though - they have dangerous flavor levels). another thing i don't care about is the so-called "scum" at the top or the "cloudiness".  are we trying to impress with how "clear" our stock is or how "good" it tastes? why pull flavor out regularly while cooking?

[iksfavsong]

Love it..love it..love it..thnk so much. It's clear and complete information. Personally..this is the best video recipe I've ever seen. ^_^

[MattyMatt761]

Yea this is good if you want to make a classically defined stock, but if you are poor then don't scrape all those goodies off and leave all the fat in there. If you are poor, like me, then you want that stock as cloudy and ugly as possible since it will have a higher calorie content and when you are poor you need all the calories you can get.

Good vid overall- I am just too broke to do it the fancy eatin' way.

[ConfuciousDragon]

personally, I don't feel he said anything more than necessary. Understanding why you're doing something helps you translate it to other dishes. I hate following recipes, myself. I use a guide once then start experimenting... Understanding why the guide is doing things allows you to not flub them when you say things like "just pour the stock straight into the bowl."

all in all, good vid. You earned a subscriber :)

[yaarabergin]

Thanks for a very informative video, Derek! How about salt? Do you add that to the stock at any point?

[pixelrow]

I dont think he talks too much. So many times I have made a recipe following text or video and the results were not good due to lack of essential info. Like what to watch out for ..... so good.

[btnheazy03]

great ideas

[oysteinoren]

You don't just show how to make it, but how to conserve it as well. That's more than most people would do. Impressive!

[Twilightzombie16]

this guy is unbelievably too much with talking! His tips are helpful but it makes me tired finally waiting for him to do what he's supposed to do. There's just too information there in doing a simple thing.

[raidacaipo]

exacto mundo.. but I would prefer to just say... HE TALKS TOO MUCH! :D just to keep things short

[obebogie]

Really good video. Thank you :)

[knl143]

Good performance... Give 5 star rating...

[DanOManno]

That was one of the best home videos I have watched. Very concise and instructional. This is Youtube at its best! Thanks so much.

[jamcipriano]

thanks men^^, now i can cook my pork and mushroom risotto^^ thanks again^^

[anilsson32]

i never comment, but your video was so helpful and easy to watch!

[3dbrooks]

Spot on! You beat Gordon Ramsey (hands-down dude!)

[peachblush8199]

I wanna make homemade stock because the chicken stock at the store contains way too much salt. I love this tutorial because homemade food is better for you and it tastes good when done right.

[mathewpaguio]

That was badass. Thanks for posting.

[CodeKitten]

Awesome, and to the point, video! :)

[ToddJocelynKelsey]

I just made my first batch, and it is super easy! Smelled great cooking too.

I roasted the bones, carrot, celery & onion at 425 for 35 min (stir twice) first, then added everything to the stock pot.

I was out of ice, so I used the freshly fallen snow for the 'ice bath' to cool it down.

Thank you DA

[CursedEyes24]

the Glace and ice cube idea was really cool. The main problem i had with making a stock was how much space it took up combined with storae life. That really helped. 5 stars!

[saaranshshowkeen]

Good Recipe, however, it's one step too many me to go through the process till the end. Imagine cleaning all the utensils after that! Whoa!

[MovePilo]

I do Catering for a course and this is my assesment!

Yesssssss, thanks for posting this video!

*Jumps with joy*

[dman1974]

Hey Lilly- Thanks for checking out the video. You didn't do anything wrong, stock is really quite resilient. The "jello" quality is a good thing.. remember that gelatin is made from the protein in animal bones. Basically, you reduced the stock almost to a glace, so when using it, you might want to dilute it some with water. The lack of a fat cap, again nothing to worry about, sometimes there is a thick one, and sometimes there is hardly anything there. Hope this helps... have fun!! --Derek

[LillyCoco]

Hi, Thank you for this chicken stock recipe. I have recently made a stock, but I think it turned out badly. The stock ended up very thick and hard to strain, and kind of jello-like when freezing. I might have cooked it too long, I think. Also I was surprised, after putting plenty of chicken skin in the pot that there was no fat layer on top after I cooled it down in the fridge. I have made stock before and this has not happened before, I don't know what I did wrong that I ended up with jello?

[Lakeamigo]

This guy is better than expert village :)

[Antiks72]

@Lakeamigo anyone is better than expert village. EV is the about.com of youtube vids.

[aris20598]

@Lakeamigo no offense dude, but that really ain't saying much. Expert Village is crap.

[instereovideos]

@Lakeamigo No, this guy is exponentially better than expert village.

[Scotland0303]

This is a good stock recipe. I don't really worry too much about how many carrots or onions and I always use garlic (I also leave the skin on the onion and garlic). Just go for it - using whatever is left in the fridge, skim it, and then let it cool so that you can then take the fat cap off. But this guy is right, do it at home and make a better, yummier, healthier stock. It is so worth it.

[panhead88]

this guy is really good but is quite fast for begginers. tha 'aromatics' can be tied up with leek and is called a boquet garni!

[goallin]

dude... I watched the whole thing and I am making my FIRST stock right now... OMG... QUESTION.. Can you make STOCK with bones that still have the ghicken on.. i.e. Drumsticks and thighs?

[dman1974]

yes you can. through the simmering process the meat will get over-cooked, though and too dry to eat. But it will contribute to the flavor of the stock. Hope it turned out well... Derek