Make Your Own 'Liquid Gold' Chicken Stock | Epicurious 101

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You might think only of soup when it comes to using chicken stock - but there's so much more. From stews and curries to risottos and sauces, stock can be almost as essential to cooking as salt and oil. Chef Adrienne Cheatham demonstrates the best way to make chicken stock at home, creating a one-pot wonder of recipe building flavor.

Follow Chef Adrienne on Instagram at @chefadriennecheatham

Director: Gunsel Pehlivan
Director of Photography: Joel Kingsbury
Editor: Morgan Dopp
Host and Expert: Adrienne Cheatham

Sr. Culinary Director: Carrie Parente
Coordinating Producer: Tommy Werner
Culinary Producer: Tina DeGraff
Line Producer: Jen McGinity
Associate Producer: Michael Cascio
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Director of Talent: Cynthia Simpson

Camera Operator: Erron Francis

Audio Op: Artem Kulako
Production Assistant: Albie Smith

Hair & Make-Up: Nicole Vidro
Culinary Assistant: Mary White
Research Director: Ryan Harrington
Copy and Recipe Editor: Vivian Jao
Post Production Supervisor: Stephanie Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo

Assistant Editor: Andy Morell

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OMG, the offset of the pan from the heat was a revelation! I’ve been making stock and watching food videos for over 12 years and never saw this. Thank you so much! 🙏🏻

mhermarckarakouzian

Metric measurements:
Chicken: ~1.4kg
Water: ~7.5 liters

nickrowan

I've made a lot of chicken stock but I always like to see how other people do it. You can always learn something new.

reasons

Bruh the bubbles on the side of the pot was a genius level tip! Been cooking in kitchens for years and NEVER tried this. Fantastic! 🙏🏾

Ednoxious

I love how the pro chefs never waste a single bit of food

itzanivix

Adrienne is amazing! I will never get tired of learning from her. 🥰

PandorasFunBox

I’ve watched about 30 videos on making stock and a lot were from some of my favorite YouTube Chefs. The idea of moving the pot to direct the heat so it benefits you was almost mind blowing! Such a simple idea, always noticed but didn’t connect the dots 😢 Thank you 🙏

DingusMcGillicutty

This is a great video of the traditional way to make stock. But with modern appliances, I think this can be made way more efficient. I use a pressure cooker instead of a stockpot. Because it's sealed, the high pressure steam does all the work and I don't need to submerge my ingredients in so much water. I only use a few cups of water for four chicken carcasses. After making the stock, I concentrate it to about 1.5 cups of syrup that I freeze. This is more convenient for thickening sauces, and probably keeps for longer. A tip I learned from another cooking channel is to use filtered water for this since any impurities in your water will be concentrated.

NeilGirdhar

Two things I've learned from making stock on a large scale: you won't need to skim scum off if you blanch or roast (roasting is much better in my opinion for flavour reasons) the bones ahead. Second, this whole process is much easier when using a slow cooker/crock pot. Set it and forget it, and let it go for a whole day if you want.

Reptiliomorph

I take it further and reduce the stock to a quarter of its content and then freeze in ice cube trays. I then use them like stock cubes dissolving 1 part stock to 3 parts boiling water, or just add a cube or two to whatever i am cooking. This saves space in freezer for same result

daphnetilling

Cooks Illustrated did some tests. They found that the only things that significantly affected the taste of chicken stock were bay leaves and onion.

MegaFortinbras

This woman is absolutely a trained professional. Wow! Great demo and lecture. Thank you for producing and sharing.

artistlovepeace

I understand she's being professional and making another food for other people. Im making this for myself. Im cooking all this in a slow cooker for 24 hours until the bones are brittle. When I cool this, it should jiggle like gelatin. If it doesn't, I reduce it in a pot by about half. When frozen, it should bulge up as the ice crystals expand inside the gelatin.

brothyr

I Always roast the vegetables beforehand in the Pot at high Heat with little or no oil. Same for the meat.

heart.

I’ve always known broth to be the best compared to stock. The way you explained stock is what I thought broth is. That said. What you did is what I was looking for. You’re pro

TerryKashat