How to make Chicken Stock Like a Pro Chef!

Chicken Stock, Bone Broth. Whatever you are used to calling it, today we will be making an easy and delicious Chicken Stock From Leftover Bones!

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🛒MY KITCHEN EQUIPMENT:🛒
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Recipe for chicken stock
1 chicken carcass
2 medium Onions skin left on, cut into large pieces
1 Leek rinsed well to remove dirt, cut into 1-inch pieces, use white and green parts
4 Carrots cut into 1 inch pieces
2 Celery stalks cut into 1 inch pieces
10 sprigs of Fresh Parsley including stems
6 sprigs of Fresh Thyme
2 large Bay Leafs
8-12 whole Black Peppercorns
2 star anise
1 bulb of garlic
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Method:

Cut veg into large size pieces, 3cm, 1 inch.
clean chicken carcass of all blood and trim off excess fat.
Put a large stockpot on the burner and add oil, add the mirepoix to the pot when hot.
Saute for a few mins and add the chicken and all spices to the pot
fill with water until everything is covered.
Bring to a boil, then reduce heat to a gentle simmer and let cook for at least 5 or 6 hours
After the stock has cooled, use a slotted spoon or tongs to remove the bones and cooked vegetables, discard everything.
Strain the stock through a fine sieve to remove all the small particles.
Refrigerate overnight and the next day remove ALL congealed fat.
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[CookingWithNeighbors]

Hi Chef James. This was a wonderful step by step tutorial on how to make chicken stalk. I like that you are so detailed in your teaching nothing a miss. We are lucky to have you share this.

[martinsmith]

homemade chicken stock is so much healthier than store-bought! I like the addition of star anise to this I will give it a try! I made your BBQ sauce a few days ago and it is DELICIOUS! I made the beef stock to add with it and it has so much flavor, Thank you, Chef!!

[g.theram]

I love your videos, i just recently found you through your reaction videos, but i quickly noticed how calm and professional you are, and i love your detail descruptions as to WHY you not want to do this or that, it helps so much often it doesn't get explanation elsewhere. Keep up the great work, i am just starting to try your recipes, now i am making stock for risotto, but without the chicken, because i have no chicken

[Mrdwallful]

Thanks so much for your channel. It's helped my family eat better, healthier food whilst saving money and being able to give them delicious food.

[lollertoaster]

I expected something completely different from a professional cook but I'm pleasantly surprised. Your videos teach things every home cook should know about, I can't wait to put all of your knowledge into practice.

[deaconmikepray]

I make large batches (for a home cook) of stock several times a year. Usually it contains onions (quartered with skins on), rough chopped carrots (unpeeled), and celery (rough chopped). I will often add chicken base for a little more flavor. Along with herbs de provence, bay leaves, and peppercorns, I will add whole chicken(s) and chicken thighs. If I have any chicken backs I will add those also (my son likes to make spatchcock chicken and saves them for me).
After covering with water, it is brought to a simmer and skimmed occasionally to remove the floating proteins. When the chicken parts reach temp, I remove, cool, then de-bone. The bones are added back to the stock and simmered for a couple of hours. I would also add parmigiano reggiano rind for some added flavor. The chicken meat is reserved for the soup later on. Once the cartilage on the ends of the bones has mostly dissolved, the stock is strained through cheese cloth in a fine mesh strainer. This helps to mostly de- fat the stock.
I started using this method when I was running a volunteer kitchen for a charity. I would make 5-6 gallons of chicken soup each week and this worked for me. the feedback was very positive.
After seeing this, I am going to try rinsing my chicken parts before making stock to see what this does for the flavor. My family loves this stock for chicken soup or whatever. Thank you for the tips here. They will definitely hep define my method and make it tastier!

[paulsamuels]

I add one large (or two small) whole cloves of allspice to the stock. It makes an amazing difference

[mingulay]

Some people like the effusive, jokey chefs where everything is "beautiful" and "delicious" even a slab of butter. Others, like me, prefer the understated chef and I have seen no one to equal you in teaching excellence and cool delivery. Bravo, chef James.

[ohlecker]

There is nothing better than a homemade chicken stock. So nutritious and delicious. Thanks for sharing

[OneHotBite]

The entire chicken is a must I think. The star anise is genius in here and love the step by step on this! Learning while I’m watching every day on your channel James! I bet the house smells amazing with that brewing. Yum!

[queennehelania]

Amazing, this is what I love to see!!! I love making my own stock but I’m very much a home cook. Thanks for making this!!! Time to up my stock and soup game 💪🏻

[MyAjjisKitchen]

This is an awesome tutorial and can be use to execute all manner of dishes. Thanks so much for sharing your recipe. Sandee

[wendybirdy]

this looks so easy to make, i will go shopping today! i really like the way that you explain. it is very easy to follow along!

[macakucizmama]

Hyssop is also great addition to the stocks, flavor and aroma are similar to celery, and it has health benefits

[tom]

you are right it is much healthier and cheaper to make it at home! I will be making some chicken stock soon!

[donfinch]

I'll try this one too! Thanks again

[KettleBones]

'Tis the season for stock indeed. Definitely going to make this!

[Vickeyyy]

Thank you for the recipe! I made one portion stock, and i used it in my cauliflower cream soup, and it was delicious, tasted far more better than with broth cube.

[kiritahikiwi]

Oooh now this looks good, I will have to try this recipe out I would love to use this stock in cooking

[victus]

That is a useful, healthier and súper easy manner to do Chicken, great masterpiece buddy, I keep on learning how to cook delicious recipes thanks to your amazing work