Roasted Chicken and Garlic Stock 3 Ways | That Sounds So Good

Stock with a light, clean flavor is versatile enough to fortify braises, sauces, and soups without
overwhelming the other ingredients in the dish. This one is rich and robust from deeply roasted
poultry bones and caramelized garlic. It’s an end point in and of itself, not a bit player in some other
main event. Once you have it on hand, a soulful dinner (or breakfast!) is not far behind. There are 3 dishes demonstrated here: Poached Egg on Toast in Soup; Wilted Collards with Hot Sauce; and Chewy Grains with Stock and Chiles.

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This recipe is on page 58.

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Producer: Zoie Omega

Camera: Tim Racca

Food Stylist: Cybelle Tondu

Editor: Meg Felling

Theme music performed by Madison McFerrin. Written by Madison McFerrin. Used by Permission of MadMcFerrin Music LLC.

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[laurenl.]

I started watching you on Bon Appetit and I will continue to watch whatever content you so generously and lovingly put out, I’m so grateful for your own channel! Your passion and devotion to showing us the ways of cooking in your own words is so refreshing and appreciated. Much love always

[DuyNguyen-yxvd]

I swear the lightning in that kitchen gets better with every video. For a second I thought she moved into a studio kitchen and took her cabinets with her.

[CarlaLalliMusic]

I'm sorry that we cut the part of the video when I talked so much sh*t about bone broth.

[johntippins]

Series idea.... "Fond memories" a series about how to build and use fond. I've never thought of putting my sheet pan on a burner and deglazing it - and it seems so obvious!

[overseastom]

I think Carla is my favourite YouTube chef, and that's the top of a surprisingly long list. Rock on, lady.

[lew]

this woman taught me how to cook. I'm not even joking. Nigella and Carla FOR LYF

[kriscastro]

the first time i saw the stock/toast/poach on your insta stories i knew it was a game changer! one of my fav quick little meals when i have homemade stock on hand

[truthfinder]

I love your videos and I do believe that was the prettiest egg I've ever seen!

[sh-ndcs]

There is not a cuter cook on this planet♥️

[angelapaladino]

That Sounds So Good is a great cookbook. Thank you, Carla.

[cpp]

Love these videos and Carla's explanations; so clear and good energy!

[lucyyland]

not gonna lie i rly needed to watch carla make chicken stock today, thank you for this calming content 🥰

[NayannaHolley]

The WAY my house smells right now! It’s not even right now good the garlic and turkey smell roasting. Wow.

[Eliza]

That Aga pot is SO ADORABLE! This looks so yummy.

[jasonquick]

I bought your book!! Then the day after I got it, I went to the hospital. It’s been almost a week. I’m so excited to cook from it. I’ve already made so many of these recipes. I love the spin its. I’m so excited to USE THE HECK out of this book!!

[johnhpalmer]

I tend to make a traditional chicken stock with aromatics, peppercorns, bay leaves etc (typical herbs found in the bouquet Garni) and along with the onion and call it good, then as it cooks check for seasoning (salt and add some when I feel it needs it). Outside of that, I can doctor it anyway I need to later. I just pour into dedicated ice cube trays for just such things and then when frozen, put into either bags or airtight containers and into the freezer for preproportioned stock of about a tablespoon a cube. I can then leave some unfrozen for that night's meal if need be.

The dishes you made with the stock sound yummy.

[Bunnybones]

thanks carla, was wonderful as always to watch you cook

[asalucas]

Just found your channel. Love it! Real food.

[evleevle]

I couldn’t wait for you to put them all together!! Big explosion at the end of the film!! Yes!!

[amymko]

I'm loving these videos! I got a copy of your cookbook from the library after watching so many of the videos in this series, but something about seeing you talk through the process makes it feel so much easier to try these recipes than just reading them in the book