How To Make Chicken Stock: Quick VS Long Method

Chicken stock is one of the most basic culinary ingredients you can make. It is the foundation of most recipes. It is also very easy to make at home. The flavor and texture difference is so great that you will never want to buy pre made chicken stock ever again. I will show you two methods to make chicken bone broth. The first cuts down on some of the time by using a rotisserie chicken that can be found at most grocery stores. The second uses fresh raw chicken bones and is cooked longer to get maximum flavor in your broth. Which ever method you choose it is a delicious product.
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[darthlaurel]

I save onion and carrot peels and the tops and bottoms of celery, onions, and carrots. I put them in freezer bags and that's what I use for veg in broth. That way I don't feel like I'm wasting perfectly good vegetables that I could have used in something else.

[Gil]

Best way to freeze homemade stock for future use is to use a silicone 12-muffin 'tin' on a flat cookie sheet. Freeze them and easily pop them into a freezer bag (each puck is 1/3 cup stock) great for all recipes, the measurement is already there!

[declanfarber]

Instead of cutting up a whole chicken, I like to get a huge quantity of chicken feet, cut with some thighs and wings (the wings tend to be spendy though, unless there’s a sale.) The thighs maximize the meaty flavor, while the feet supply the all-important collagen that forms the foundation for the stock. You can find them at any decent Mexican market, they’re not expensive.

Also, you need a much bigger pot. ;^)

[Lou_Snuts]

Great presentation. I especially like the fact that NO SALT is used in making the stock. Stock is a "base" for other recipies, and salt is only added when making those recipies.

The only thing that I observed is that there was no mention of skimming off the impurities that rise to the top and occur in all stock-making. While those impurities are not dangerous, not skimming usually results in a cloudy rather than clear stock.

[g-whiz]

I found that adding about 2 Tablespoons of apple cider vinegar (acetic acid) helps break down and extract more of the useful stuff that's in the bones. The bones just crumble after cooking.

[jnorth]

I have a chamber vacuum sealer but I tend to pressure can the stock instead, then it can just be on the shelf. If you expect to use it in the next month or so you can just freeze it in ice cube trays. Another thing to do if you have the time and space is to put it in the fridge over night then you can scoop off the fat before storing it.

[okanagan.outdoors]

Perfect timing for this video thanks. I'm storing up grouse that I took the breast out of for a stock.

[nogames]

I put mine in the instant pot for three hours. I have found out that if you put too much water in, it might not be as gelatinous as you’re looking for, but it’s still very good.

[nps]

My method:
1. Roast rotisserie chicken bones in the oven at 400 for 30-45 min. I will also throw in any other poultry scraps I have. Might be trimmings from chicken breast, might be wing tips from when you buy the party pack of wings where the drum and flat are still connected. I will also throw the whole rotisserie wing in there since there's not much meat on those. After roasting, throw them in the crockpot.

2. Instead using the vegetables themselves, I use the scraps left over from making my own seasoning blend (onion, celery, bell pepper). So the onion peel and root, the celery ends that get chopped off, bell pepper tops and bottoms and seeds, and I'll throw in some carrot scraps as well.

3. Throw all this in the crockpot, cover to the top with water, and cook on high for 12 hours. No seasoning used at all (that's done when cooking each dish).

4. Once done and slightly cooled, I strain all the liquid through a fine mesh strainer. Before I made my own spaghetti sauce, we would use whatever jarred stuff was on sale and I kept a ton of the jars. I find they are the perfect size for storing stock/broth. I think they hold about 2.25-2.5 cups.

I usually get 4-5 jars per batch. I've also started doing this Thanksgiving night with the turkey carcass.

[themechanic]

I like to freeze my stock in ice cube trays, then I crack out the cubes and put them in gallon ziplock bags. This allows me to grab out as many cubes I need from the big bag.

[Gramps]

This year we made stock from our turkey bones. All of the leftovers got deboned too. Simmered it in a 12q pot lid cracked open and simmered it for 11 hours. It reduced about 1/3 and was so good. When it cooled it was a very very stiff jelly. But made great soup. Some just scooped out into a cup and microwaved until liquid and drank it for lunch.

[deannar]

Ive been doing this for years. Its so easy and way healthier for you.

[desiree]

I do 24 hours in my crockpot, it’s the best stock ever.

[carolynhilarski]

do you cover the broth while it is cooking?

[rundeks]

Another great video! Thank you! Can we do this for bones from other animals? For example could I use the bones from pork chops to make a broth?

[traceymorris]

90 minutes in a pressure cooker. Remove solids and simmer for 30 minutes to reduce so it takes up less space. Best chicken stock ever.

[zonegarlicfarm]

Want to make venison broth? Hunting season is coming soon in much of the country. Wild game butchers throw away hundreds of pounds of bones every fall. Most would be happy to give some away.

[nancycy]

Did you put all of the cut up chicken in the pot or just the back & wings?

[gmpster]

I’m a little confused. Is the higher collagen because it was cooked longer or because it was made with uncooked chicken bones vs cooked bones?