Thank you! I’m trying to make some now. I’ve read different recipes online. I don’t really have much left in my fridge so I’m making it with a bunch of spring onions, broccolini, garlic, onion, star anises, one piece of ginger, and pepper corns. Hopefully it turns out okay 😅
I am always shocked when people say they don't make stock or broth because I love doing this and always feel so wasteful if I don't make stock from left overs. I have never taken a temp to make sure it stays around that temperature and will definitely try that next time :) This looks so delicious and a rich stock !
The problem for me with making stock or broth from left overs is that you turn the vegetables them selves into left overs you throw away. A lot of them.
@@magnusm4 That's why you use vegetable scraps! Keep carrot peelings and tops, celery ends and tops, leek greens, onion/shallot skins, etc in the freezer et voila
Eric I love your channel! Making roasted chicken and then stock tonight! Great voice, easy instructions with explanations for why you do what you do. thank you!
Thanks! I do have a number of videos using this stock such as chicken noodle soup, Stracciatella (Italian Egg Drop Soup), and Creamy chicken and wild rice soup. Now that Fall is here, expect more great soup recipes to come!
I have a question: won't transitioning the pot from hot to the ice cold water cause thermal shock and damage the cookware? Making a roast chicken tomorrow and then would like to make this stock on Tuesday!
That is an excellent question! I would not recommend taking the stock right from the stovetop to an ice bath if this is high end cookware. I bought an inexpensive stock pot from a restaurant supply store for about 40 bucks so I am not too concerned about warping it but I don’t recommend it for my high end cookware.
@@SimplyElegantHomeCooking Thanks for the reply! Wanted to make sure before I damaged anything haha. Do you have any suggestion for an alternative to cool it down a bit faster without putting the pot in the water?
@@ericsalgado736 hi there. I'm no professional, but what I do I call the lazy method, I simmer my stock an extra hour or 2 to condense it a little more than you normally would (ie boiled out more water) and then dilute the stock with a cup of ice cubes and stir it through until they melt and mix in. Then it's usually good to go in the fridge. Ice amount depends on how much stock you make
@@SimplyElegantHomeCooking Thank you. I followed your way of making chicken stock two weeks ago, starting from roasting a chicken. Both the roast and the stock were great.
Hi We cooked Roast Chicken five days ago and now just carcass left. It's been in the fridge the whole time. Is it ok to use for making stock today? Thank you :)
I doubt it would hurt you but I am kind of squeamish about letting things go too long in the fridge. Next time throw it in the freezer where it will store for a long time if you're not ready yet to cook the stock.
Honestly, I've been wanting to save my stock after boiling my chicken. I notice its thick and golden by the time I finish cooking the chicken . I hate looking at that stuff and dumping it out cuz I know I'm just throwing away a goldmine of flavor and seasoning. Any tips for what to do with the leftover stock after boiling chicken? not so much chicken stock from scratch like this?
Hi Chef, I noticed u kept this rather simple, no thyme bay leaves etc, are those necessary elements when making a stock, also what's the difference between stock, and broth? I hear it has something to do with the carcass/bones, can u explain if u have time? Thank you.
Hey John...I do sometimes use those, especially the bay leaf, but lately I've been making more basic just so that the stock is more versatile. Adding herbs isn't a problem at all but I typically add those in the recipes for what I cook with the stock. I honestly don't know the difference between stock and broth but I've heard it has to do with using bones vs meat...i typically use both (my carcass had significant meat left) which is how I like it so it's a little bit of a hybrid of both. Thanks again for watching!
@@Sparky48236 I bought two roasted supermarket chickens, took off all meat and skin, and followed instructions. I gently skimmed the foam every hour, no stirring. I also felt like I had to keep adding water; three times 2cups cold water each time. In the morning, I didn’t have a layer of fat to skim off, and it was not gelatinous. It tasted, I dunno, bland. Back to the cutting board, I guess.
The flavor of the homemade stock is definitely way more powerful than store bought but I like it that way so I do not dilute it. But it is a matter of preference and you certainly could depending on what you were using the stock for.
You can definitely do it with just one…I just find it to be a lot of work and prefer making in bulk for efficiency but it will taste just as good with a smaller batch!
@@SimplyElegantHomeCooking I just threw it in the freezer earlier today. I am new to cooking whole chicken, I usually just get the chicken from the grocery store but I have an instant pot with an air fryer lid so I thought I’d try it. It was good the first night and ok then 2nd night. When I got down to the 3rd night, parts near the bone were pink and red and it turned me off so I wanted to make stock with it.
I can’t say as my stove is gas powered but I think the amount of energy used for cooking is just a drop in the bucket compared to what you use when heating and cooling your home so this shouldn’t affect it noticeably I wouldn’t think.
Simply Elegant Home Cooking Thank you! That’s probably what went wrong, my stock ended up boiling for a short period every now and then. I’ll check up on it more frequently next time around. Plus, instead of chilling it in the fridge i chilled it on my balcony, as i assumed it’d be cold enough. Apparently not. Thanks for the reply!
All the fat will form at the surface after just a single cooking, you don't need to repeat the process. Some people do leave the fat but it will change the consistency of the stock and make it feel "greasy" which isn't what most people want if using for a soup.
I keep it in but that's because I never thought to take it out.my wife says it's the best chicken in dumplings she's ever had when I make it.so I'll probably just keep the fat in.im a skinny guy I need that fat.lol
I did everything he said not to do. whoops. For reference though, mine came out to resemble a highly gelatinous fat substance - it is like 15% water. I'm not sure if its literally just fat, but I would wager not. Essentially I just boiled it. At a minimum I will finish off boiled vegetables with it for some added flavor.
The gelatinous consistency is what you want, sounds like your stock turned out correctly. It isn't fat, just the collagen from the bones and connective tissue. It should liquify when you reheat it.
Here is the exact strainer I used. It was expensive (even after the $20 off coupon I used) but it's of really high quality as the mesh is super fine. www.surlatable.com/fine-mesh-stainless-steel-chinois/PRO-2750438.html
Yea I throw them out. Eating then won’t hurt you but when you simmer them for hours it transfers all of their flavor into the water and the vegetables are very bland and flavorless at this point.
You certainly can, I usually like to reduce the volume to concentrate the flavors but it works both ways depending on how concentrated you like the stock to be.
Americans and their fear of bacteria. Washed eggs and all. If you life in a very hot climate, fair enough. But here in central Europe, this is just way over the top anxiety.
I like how thorough his tutorial is but I absolutely hate the wet spitty noise he keeps making with his mouth while he talks. I dont know why it makes me so physically uncomfortable :/ Nothing personal of course I love this tutorial but those type of mouth smacking noises have always bothered me
Not really. How much time do you have invested in this ? Time is money 💰 Buy a good quality bone stock ( not broth) that comes in a carton and add garlic. Lotz faster and just as good when considering the minimal time involved.
This does take time although you don’t have to monitor it while it cooks for hours on the stovetop. Once you move away from buying processed stock at the grocery store to making homemade there is no going back.
Thank you! I’m trying to make some now. I’ve read different recipes online. I don’t really have much left in my fridge so I’m making it with a bunch of spring onions, broccolini, garlic, onion, star anises, one piece of ginger, and pepper corns. Hopefully it turns out okay 😅
Those are all good except for the broccolini. I have heard it can give off a bitter vibe but if you only used a little bit I'm sure it was OK.
¨you don´t want anything to go to waste¨.......one of the best things about making your own stock.....great tutorial Eric
Oh yeah, that's the great thing about stock, you get to use the scraps that you already have on hand.
Eric - you haves very soothing voice - will definitely be trying this recipe! x
Haha thanks! I have actually heard that a LOT in the comments! I have never heard it before in my personal life though!
Agreed, I'm ready for some chicken stock and a nap after watching a few of your videos! 😄
Great easy to follow tutorial. Thanks Eric, I’m going to make my very first chicken stock 😊
Great! Once you make homemade stock there is no going back to the store bought!
How did you do?
What a fantastic well produced video. Easy to follow instruction and presentation. Much appreciated. Subscribed. Love and respect Eric ❤
Where do you buy that pro grade strainer for the last step?
That is a wonderful method of making chicken stock. Homemade stock is vastly superior to canned or those available in cartons.
There is truly no comparison.
I am always shocked when people say they don't make stock or broth because I love doing this and always feel so wasteful if I don't make stock from left overs. I have never taken a temp to make sure it stays around that temperature and will definitely try that next time :) This looks so delicious and a rich stock !
The problem for me with making stock or broth from left overs is that you turn the vegetables them selves into left overs you throw away. A lot of them.
@@magnusm4 That's why you use vegetable scraps! Keep carrot peelings and tops, celery ends and tops, leek greens, onion/shallot skins, etc in the freezer et voila
@@aloysiusdevadanderabercrombie8 smart
@@aloysiusdevadanderabercrombie8 I was just about to ask you that :) I try to use my scraps
Eric I love your channel! Making roasted chicken and then stock tonight! Great voice, easy instructions with explanations for why you do what you do. thank you!
Thanks! I find myself roasting a lot of chickens not just because they are delicious, but because the stock has so many applications in my recipes!
Thanks for this video as I'm getting ready to make my first batch.
You won't be disappointed...once you make homemade chicken stock you will never want to use store bought stocks ever again!
Hi Eric. Many thanks....always gave the carcass to the cats...... huh !.....this will teach them some respect. Regards from Sunny Spain. Stewart
Haha well those are some well fed cats! But the stock you can make from the chicken carcass is really delicious!
Excellent video. Your broth looked great! Can’t wait to do it myself.
Thanks! Homemade chicken stock is a staple for so many great recipes!
Thanks, very clearly explained!
Very well presented.
Thanks so much.
Alot of 1st for me. Bought whole chickens, cut and froze. Roasted carcasses and making this stock. So this is how Grandmas did this long ago.
Oh yes, it is really a shame that people have moved away from making the stock from scratch because it is SO much better this way!
A lot*
Excellent video going make today, thank you for sharing !
Thanks! Glad you liked it!
I really enjoyed this video...thanks friend... maybe can you do another video where you show tips on making soups with it....like portions and stuff?
Thanks! I do have a number of videos using this stock such as chicken noodle soup, Stracciatella (Italian Egg Drop Soup), and Creamy chicken and wild rice soup. Now that Fall is here, expect more great soup recipes to come!
@@SimplyElegantHomeCooking I'll be watching out for em....I shall indeed....thank you friend
Thanks so much for this video! So helpful
Thanks! Making homemade stocks really helped me take my cooking to the next level!
Nice. Home made stock is always better Eric!
Oh yeah...comparing homemade stock to carton is like comparing Dom Perignon to a box of wine!
Finally, I understand!
Thanks! Now you can make your own homemade chicken stock!
I just did!
@@lumberpilot how'd it come out John??
I'm gonna be making some myself soon here.... can't wait but at the same time I'm still kinda nervous
The costco roasted chicken gains even more value after this
Oh yes…it is a crime to waste those carcasses!
👍Great way to make stock, lots of tips and tricks, a very helpful video Eric!😋
Thanks! Homemade stock is SO important for high end cooking!
Thank you my friend :)
You're welcome! So many uses for this stock!
I'm wondering if I could make this in the crock pot. Possibly on low for 6 hours or so. What do you think? TFS :)
Oh yes, many people use their crock pot to make stock and it works well too.
You need to boil for 12-16 hrs using crock pot.
I have a question: won't transitioning the pot from hot to the ice cold water cause thermal shock and damage the cookware? Making a roast chicken tomorrow and then would like to make this stock on Tuesday!
That is an excellent question! I would not recommend taking the stock right from the stovetop to an ice bath if this is high end cookware. I bought an inexpensive stock pot from a restaurant supply store for about 40 bucks so I am not too concerned about warping it but I don’t recommend it for my high end cookware.
@@SimplyElegantHomeCooking Thanks for the reply! Wanted to make sure before I damaged anything haha. Do you have any suggestion for an alternative to cool it down a bit faster without putting the pot in the water?
@@ericsalgado736 hi there. I'm no professional, but what I do I call the lazy method, I simmer my stock an extra hour or 2 to condense it a little more than you normally would (ie boiled out more water) and then dilute the stock with a cup of ice cubes and stir it through until they melt and mix in. Then it's usually good to go in the fridge. Ice amount depends on how much stock you make
I'm always curious of what the vegetables do to the stock making. Grateful if you would enlighten me.
Hi, yes the vegetables add some sweetness to balance out the savory flavors of the chicken.
@@SimplyElegantHomeCooking Thank you. I followed your way of making chicken stock two weeks ago, starting from roasting a chicken. Both the roast and the stock were great.
Looks great! Thanks for sharing Chef Eric!
Thanks! Now please stop buying carton stock and use this method!
Great tips....thanks!
You're welcome!
Thank you! :)
You're welcome!
Awesome recipe Eric. Very good tutorial
Thanks so much Lasse...chicken stock is a recipe everyone needs to know!
Hi if the carcus of the chicken is 4 days old in the fridge, is it too late to salvage it and make stock?
Just subbed Eric!
Thanks! Glad to have you.
Ummmm...great how to vid for stock making. Low and slow is the key to good stock. Thanks for the tips and the inspiration!
Thanks! Try this stock recipe out and report back!
Hi We cooked Roast Chicken five days ago and now just carcass left. It's been in the fridge the whole time. Is it ok to use for making stock today? Thank you :)
I doubt it would hurt you but I am kind of squeamish about letting things go too long in the fridge. Next time throw it in the freezer where it will store for a long time if you're not ready yet to cook the stock.
How fine of a mesh strainer is that? Any links or item description?
www.surlatable.com/fine-mesh-stainless-steel-chinois/PRO-2750438.html?mrkgadid=1&mrkgen=gpla&mrkgbflag=0&mrkgcat=cat&acctid=21700000001683301&dskeywordid=92700075029147713&lid=92700075029147713&ds_s_kwgid=58700008258988455&ds_s_inventory_feed_id=97700000008343482&dsproductgroupid=489769728872&product_id=2750438&merchid=5755698&prodctry=US&prodlang=en&channel=online&storeid=%7Bproduct_store_id%7D&device=m&network=g&matchtype=&locationid=%7Bloc_phyiscal_ms%7D&creative=646672697037&targetid=pla-489769728872&campaignid=206387741&adgroupid=144366577623&&affsrcid=AFF0005&creative=646672697037&device=m&matchtype=&nbt=nb%3Aadwords%3Ag%3A206387741%3A144366577623%3A646672697037&nb_adtype=pla&nb_kwd=&nb_ti=pla-489769728872&nb_mi=5755698&nb_pc=online&nb_pi=2750438&nb_ppi=489769728872&nb_placement=&nb_li_ms=&nb_lp_ms=&nb_fii=&nb_ap=&nb_mt=&gclid=CjwKCAiA3pugBhAwEiwAWFzwddGrK52-viLuOOnk8B5HpU_Ky4oK5I6gqJEVC7ANWmdTUDDe-jpL8BoCa6wQAvD_BwE&gclsrc=aw.ds
Link posted…it is very nice, I got it when it went on sale : )
@@SimplyElegantHomeCooking thank you
Starting out 2022 with this recipe!
That’s great! I just made a large batch myself!
Thanks for sharing, needed this so badly. I am your new friend, please stay connected.
No problem I'll be sure to check you out too!
Honestly, I've been wanting to save my stock after boiling my chicken. I notice its thick and golden by the time I finish cooking the chicken . I hate looking at that stuff and dumping it out cuz I know I'm just throwing away a goldmine of flavor and seasoning.
Any tips for what to do with the leftover stock after boiling chicken? not so much chicken stock from scratch like this?
Beautiful recipe
Would a store-bought rotisserie chicken carcass work for this?
Oh yea those do work nicely too.
All I had is some Shallots, garlic, and some dried spices.. but I'm giving it a shot with what I got..
VERY GOOD!!
Thanks!
What if you want to immediately make a soup with the stock? Could you keep some of the fat?
You can leave it on if you like.
How long do you roast the chicken in the oven?
Depends on size of chicken but typically between 1h 15m to 1h 30m for a 4-6 pound bird!
Can I do it with one carcass or should I wait for more than one?
You can definitely do it with one, it will just be a smaller batch but the process is the same.
Hi Chef, I noticed u kept this rather simple, no thyme bay leaves etc, are those necessary elements when making a stock, also what's the difference between stock, and broth? I hear it has something to do with the carcass/bones, can u explain if u have time? Thank you.
Hey John...I do sometimes use those, especially the bay leaf, but lately I've been making more basic just so that the stock is more versatile. Adding herbs isn't a problem at all but I typically add those in the recipes for what I cook with the stock. I honestly don't know the difference between stock and broth but I've heard it has to do with using bones vs meat...i typically use both (my carcass had significant meat left) which is how I like it so it's a little bit of a hybrid of both. Thanks again for watching!
Thank you so much for taking the time to get back to me Chef, I eagerly await your next installment. :-)
Simply Elegant Home Cooking as a time saver, can one use a precooked rotisserie chicken from the supermarket?
@@Sparky48236 Yes. Lots of people do that but I would only use an organic chicken.
@@Sparky48236 I bought two roasted supermarket chickens, took off all meat and skin, and followed instructions.
I gently skimmed the foam every hour, no stirring. I also felt like I had to keep adding water; three times 2cups cold water each time.
In the morning, I didn’t have a layer of fat to skim off, and it was not gelatinous. It tasted, I dunno, bland. Back to the cutting board, I guess.
Are you from the Philadelphia area/New Jersey? I think I hear a familiar accent. 😊
I am from Frederick, MD which doesn’t typically have a northeastern accent but somehow I developed one!
@@SimplyElegantHomeCooking Oh ok! I knew some folks from the Eastern Shore, Maryland with basically a Philly accent, but Frederick is a bit out there.
What are the best uses for the stock, besides chicken soup?
Making pan sauces after searing a piece of meat such as chicken or steak!
Do you have to use the vegetables
No, it would still work with just the chicken carcass.
Does 1 cup of this equal 1 cup of store bought or should it be diluted
The flavor of the homemade stock is definitely way more powerful than store bought but I like it that way so I do not dilute it. But it is a matter of preference and you certainly could depending on what you were using the stock for.
Do you need 3 chicken carcasses?? I only have 1 but I could freeze it until I have 3.
You can definitely do it with just one…I just find it to be a lot of work and prefer making in bulk for efficiency but it will taste just as good with a smaller batch!
@@SimplyElegantHomeCooking I just threw it in the freezer earlier today. I am new to cooking whole chicken, I usually just get the chicken from the grocery store but I have an instant pot with an air fryer lid so I thought I’d try it. It was good the first night and ok then 2nd night. When I got down to the 3rd night, parts near the bone were pink and red and it turned me off so I wanted to make stock with it.
What if you don’t have a fine mesh strainer or cheese cloth?
A regular strainer will work OK but I'd recommend getting a mesh one if you're going to become a good cook!
Can you do this in an instapot?
You definitely can and it will take less time.
Is it quite expensive to make this now with the price of electric in 2022 having the hob on for 4-6 hours? Anyone know ?
I can’t say as my stove is gas powered but I think the amount of energy used for cooking is just a drop in the bucket compared to what you use when heating and cooling your home so this shouldn’t affect it noticeably I wouldn’t think.
Glass in the freezer?
Even if you leave a space in the top?
Yea it works so long as you leave a space but if you prefer plastic containers that works too.
@@SimplyElegantHomeCooking thanks for the tip! Does any glass work, or do you need special freezable glass?
Umm so I just started to butcher my own whole chickens, and I have the leftover RAW carcass, what do I do in this scenario, do I roast the carcass?
You can roast the carcass still OR make a stock without roasting. Many people use raw pieces for stock but it does give a deeper flavor if roasted.
So, I tried this and everything went fine up until after the chilling. The fat didn’t solidify or separate. Any tips?
Hmm, make sure you keep the stock at a very low simmer the whole time. Too much heat can cause the fat to emulsify into the stock.
Simply Elegant Home Cooking Thank you! That’s probably what went wrong, my stock ended up boiling for a short period every now and then. I’ll check up on it more frequently next time around. Plus, instead of chilling it in the fridge i chilled it on my balcony, as i assumed it’d be cold enough. Apparently not. Thanks for the reply!
Yea definitely try the fridge. Also make sure to let it go overnight as it takes longer than one might think to get the temperature down.
Will another layer of fat appear after you cool it once more? Is there a problem in leaving the fat, and just cook with also?
All the fat will form at the surface after just a single cooking, you don't need to repeat the process. Some people do leave the fat but it will change the consistency of the stock and make it feel "greasy" which isn't what most people want if using for a soup.
I keep it in but that's because I never thought to take it out.my wife says it's the best chicken in dumplings she's ever had when I make it.so I'll probably just keep the fat in.im a skinny guy I need that fat.lol
how do you thaw them
I usually just put them in a big bowl of hot water. Or you could remove the metal top and use microwave.
Do you put a lid on it? :)
The answer is no because it boils even on the lower setting 🙈 I hope I wont have a soup of grease 🙏
I don't use a lid, the main thing is to control the simmer which is hard to do if it is covered.
Asmr voice😌
Lol thanks!
I did everything he said not to do. whoops. For reference though, mine came out to resemble a highly gelatinous fat substance - it is like 15% water. I'm not sure if its literally just fat, but I would wager not. Essentially I just boiled it. At a minimum I will finish off boiled vegetables with it for some added flavor.
The gelatinous consistency is what you want, sounds like your stock turned out correctly. It isn't fat, just the collagen from the bones and connective tissue. It should liquify when you reheat it.
If you try it's surprising how many meals a single chicken can cover.
Oh yes I get several meals despite eating like a pig!
What strainer is that?
Here is the exact strainer I used. It was expensive (even after the $20 off coupon I used) but it's of really high quality as the mesh is super fine.
www.surlatable.com/fine-mesh-stainless-steel-chinois/PRO-2750438.html
I never take out the fat.i always keep it in.that bad?
It won’t hurt you but it can lead to a greasy stock. This is fine if making sauces but isn’t what most prefer with a soup.
The fat is surely good for birds?
And what happens to all the vegetables you scooped out? Are they wasted?
Yea I throw them out. Eating then won’t hurt you but when you simmer them for hours it transfers all of their flavor into the water and the vegetables are very bland and flavorless at this point.
Great tutorial with useful tips. Next time please don't take a bite and chew into the microphone 😅
Ugh yes the microphone really picks up the sound when I do that.
Why don’t you cover it? Just curious...
You certainly can, I usually like to reduce the volume to concentrate the flavors but it works both ways depending on how concentrated you like the stock to be.
Don't separate the fat. The fat is good for you and it contains nutrients!
I get plenty of fat in my diet, I assure you! I just don't like a "greasy" consistency in my stocks.
The solid chicken fat that was skimmed off the top makes a great fat for cooking.
Americans and their fear of bacteria. Washed eggs and all. If you life in a very hot climate, fair enough. But here in central Europe, this is just way over the top anxiety.
Lol some people worry about it way more than I do!
I like how thorough his tutorial is but I absolutely hate the wet spitty noise he keeps making with his mouth while he talks. I dont know why it makes me so physically uncomfortable :/
Nothing personal of course I love this tutorial but those type of mouth smacking noises have always bothered me
It bothers me too, I don't know why I do it but will try to be more cognizant as I film.
@@SimplyElegantHomeCooking I'm not trying to be mean so I hope it wasnt! This tutorial helped me make my first homemade soup !
No worries, I want to get better at avoiding that kind of stuff.
Some thoughts you should keep to yourself.
Not really. How much time do you have invested in this ? Time is money 💰
Buy a good quality bone stock ( not broth) that comes in a carton and add garlic. Lotz faster and just as good when considering the minimal time involved.
This does take time although you don’t have to monitor it while it cooks for hours on the stovetop. Once you move away from buying processed stock at the grocery store to making homemade there is no going back.
Why get rid of the healthy fat on the surface of the cooled broth?
It won’t hurt you but it can lead to a greasy stock if you leave it on.