How to to make a Chicken Stock from scratch

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in this video you will learn how to make a fresh homemade chicken stock. the chicken stock made in this video can be enhanced by using ready made stock (chicken or vegetable) instead of water.

Remember that by making your own stock you will always get better flavors in your dish.

in French cuisine chicken stock can be use for Sauces, Veloute, soups, broth and reduced to an essence for mayonnaise based preparations.

Ingredients needed:

1KG in total of either chicken bones and or chicken pieces
100 grams of Carrots
100 grams of onions
200 grams of leek (White part only for the bouquet garni)
80 grams of Celery stokes
1 bouquet garni

Cooking liquids:
1.5 Liter water or stock (for double the flavor)

Sesonning:
rock salt
cloves (pinned on the onions)
black peper (optional)

Cooking time:
45 minutes to an hour

Technical term used:

- Blanching a meat = plunging the meat in a stockpot or pan in cold water then bring the water to the boil to remove impurities and excess of salt (when blanching salted pork belly )

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I'm French and this is exactly right. I'd just like to add that one can make a much larger batch. Then, after letting it cool, just portion it and freeze = genuine chicken stock in varying portions in the freezer. No need to make chicken stock from scratch every single time.

stevem

I absolutely loved this video! I’ve lived a busy life and never made my own stock, now that I’m older I’ve always wanted to try it. Thanks for posting!

BinaPgh

I have shared your valuable videos to many friends here in Italy. Grazie!!

Thomas-fuvp

Perfect stock! Followed the recipe as instructed and it is the perfect base for chicken stew 😋 Thank you 💕💕

staceya

I'm going to try this method the next time I make chicken stock. I took a culinary basics course years ago and we made chicken stock in one of the classes. It was basically dump everything into a stock pot, simmer and skim. I recall the instructor saying that we never add salt to it because the chicken stock is generally used as a foundation ingredient in sauces etc so we could be making that sauce too salty.

clarenceyee

Pas besoin de jeter l'eau aprés blanchir, rincer les morceau de poulet à l'eau froide d'abord and just skim it well and keep all the flavour and goodness that way, the stock ends up perfectly clear.

marck

Thank you!!
You are such an excellent instructor! I'll be watching all the time, and probably take your new course as well!

presleyloves

Oh no, I’ve been simmering my bones for 3 to 6 hours because that’s what many of the videos have told me ..Now a French Chef tells me only 45 to 60 minutes..Who am I to argue with a French Chef ? I certainly wouldn’t dare he knows what he is talking about, I know nothing of the culinary art ..So 45 to 6o minutes it is for now on for my stock ..My stock has nearly always gelled before let’s see if that is necessary..Thank you Chef you’ve saved me a lot of time .

tomsmith

Hi, great video, I have a question, if your discarding the initial boil, why do you need to skim it

muqtadirulwaris

The first time I found out that stock was made by basically just simmering the scraps and bones, it broke me. I was like, "this is the sort of thing they should teach you in school!"

Prodmullefc

Thank you for sharing with us. Trully inspiring knowledge

krisnacater

Thank you for the beautiful tasty recipe of chicken stock, I use to cut my vegetables but not any more it is much tastier with whole vegetables. Thank you so much Annie

annehyams

I have Bhutanese neighbours. When they cook any meat on the bone, they break the bones open to allow the flavours and goodness out into their curries.

snipperie

Hi love the video! Some recipes say 45mins to 1 hour as well as others saying 4-5 hours. Will simmering it for longer spoil the taste of the broth. Thankyou!

Robotchicken