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videos making chicken stock
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Gina: Homemade chicken stock is our way of adding a little extra love to any dish, from soup to stew to rice pilaf. And it’s so easy to make: We throw a whole bird (yeah, the whole thing) in the soup pot, along with plenty of aromatics, and let it simmer for a few hours. This gives our stock plenty of taste. For an even richer chicken flavor, add the carcass of a roasted chicken to the stock as you are cooking it.
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This deep, savory stock comes together in an hour. No stovetop babysitting required.
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If you plan to use the stock for a specific recipe, begin making it at least 12 hours ahead of time, and refrigerate for 8 hours so the fat has a chance to collect on top and can be removed.
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It’s really satisfying to make chicken stock on the grill. The pot can sit in a corner of the grill as long as the grill is fired up, and the stock will only get better with each hour.
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The first lesson in stock making is also the simplest: everything (bones and aromatics) is covered in a pot with water and gently simmered, yielding a stock with a pure, clean flavor. This technique can be applied to making stock with chicken, meat, fish, or only vegetables. Of these, no stock is more versatile and flexible than white chicken stock, which is flavorful but not overpowering, lending itself to a vast array of uses: white sauces, such as velouté; any number of soups (it is the default choice for many); and many stews and braises, among other dishes where there are layers of flavor (think risotto). White beef stock is equally classic, and a better option in dishes such as Wine-Braised Short Ribs (page 188). For this stock, there are several ways to alter the outcome, depending on how it will be used. The longer the stock simmers, the stronger it will taste. Simmer for 1 1/2 hours for vegetable soups or other delicate dishes (including white sauces), longer for more robust sauces and soups. To give the stock a more pronounced chicken flavor, add 1 1/2 pounds chicken thighs along with the other parts (take them out of the pot as soon as they are done if you plan to reserve the meat for another purpose, returning bones to pot after removing meat).
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Refrigerate the stock in airtight containers for up to 3 days or freeze for up to 6 months. We added canned broth to fortify the stock’s flavor, but you can replace it with water, if you prefer.
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Not only is homemade stock easy to make and economical, but it also tastes better than any you can buy. I always like to have a quart of fresh stock on hand—or in the freezer—because then I know I have the makings of many a meal, notably a soup of seasonal vegetables. A whole chicken makes the most flavorful stock; otherwise, the meatier the chicken parts you use, the better. Sometimes I cut off the breasts of a chicken to save for another meal, and make stock with the rest of the bird. Whenever you roast a chicken, freeze the carcass to save for making stock; add it along with the other chicken parts.
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We always keep chicken stock in the freezer because it is the foundation of so many of our soups, stews, and sauces. Making stock is an enjoyable project for a rainy day, and the results surpass anything you can buy. Homemade stock tastes fresh and lively compared to canned broth, which typically relies on dehydrated vegetables and seasonings. Brian doesn’t salt his chicken stock but you can add salt to taste if you like.
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Free-range chickens, if you can find them, will make a superior stock. I also like the richness that turkey wings add to a chicken stock, so I use them all the time. You can save the chicken parts you need for stock over time, in a sealable bag or container to keep in the freezer, or perhaps your butcher can sell you what you need. Remove the livers from the giblet bag before making stock—livers will add a bitter flavor.
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MAKING CHICKEN STOCK is one of the easiest things in the world; toss the ingredients in a pot and let it simmer while you do something else. After trying dozens of recipes, I settled on this one, which makes a pot of stock and a poached chicken for dinner or lunch the next day. Crunchy Chicken and Rice Salad (page 53), The Big Omelet (page 210), Chicken Salad with Corn and Cilantro (page 51), and Chicken-Avocado Salad (page 49) are delicious ways to enjoy the poached chicken. Browning the vegetables increases the flavor of the stock and lends a nice golden color. Adding wine enriches the flavor while deglazing the pan.
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There really isn't a lot of work involved in making chicken stockyou pretty much drop everything into a pot of water and let it simmer. What you do need, though, is time and patience to let the chicken, vegetables, and herbs transform the water into a golden, savory liquid that will make all the difference in soups and sauces.
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Chicken wings are great for stock. They're flavor-making powerhouses of bones, meat, and skin and are easy to find. Some supermarkets sell backbones and carcasses; feel free to use them toward (or instead of) the four-pound total.
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When should you use homemade versus store bought chicken stock? Our Test Kitchen editors weigh in.
Christina Chaey
Cooking
Because who has eight hours to stand by the stove?
Rebecca Firkser
Cooking
That roast chicken has so much more to give than one measly dinner.
Molly Baz
Cooking
Don't have a freezer full of quality chicken stock? You've got the next-best soup base on tap.
Claire Saffitz
techniques
The world finally figured out that broth—brodo, stock bouillon, whatever you call it—is more than just the base of a great soup: It's nourishing, restorative, and, above all, drinkably delicious.
Christine Muhlke
Cooking
How to use up that last inch or so of veggie or chicken stock you have hanging around in your fridge.
Rochelle Bilow
Videos
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Matty Matheson reviews the internet's most popular food videos including Gordon Ramsay's pork belly on YouTube, cooking steak with lava on YouTube, Tiny BLT sandwich on Instagram, Buzzfeed's pizza dip recipe, cheeseburger ice cream on Instagram, shrimp tacos with Karrueche Tran and Kylie Jenner on YouTube, the whirly dirly chicken cooker on Instagram, Brad Makes Perfect Corned Beef from Bon Appetit, and more. Check out more of Matty on “It’s Suppertime!” on Viceland
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Join Melissa Miranda as she makes Chicken Afritada. This tomato-based Filipino stew marries hearty vegetables, peas, and olives with tender chicken thighs. To amplify the flavors and keep the chicken skin crispy, Melissa roasts the chicken separately from the veg, reuniting them just before plating.
INGREDIENTS
For the chicken:
1 carrot, finely chopped
1 celery stalk, finely chopped
½ large yellow onion, finely chopped
1 red bell pepper, finely chopped
5 garlic cloves, roughly chopped
2 Tbsp. olive oil
4-6 skin-on, bone-in chicken thighs (about 2 lb.)
1 cup chicken stock
1 14.5-oz. can diced tomatoes
3 bay leaves
1 Tbsp. soy sauce
1 Tbsp. fish sauce
Johnny’s seasoning salt
For the roasted vegetables:
4 small carrots, roll cut
8 oz. heirloom potatoes, quartered
2 medium red bell pepper, seeded, cut into bite size pieces
½ cup olive oil
Johnny’s seasoning salt
To finish:
½ cup frozen green peas
¼ cup Castelvetrano olives, pitted
¼ cup Kalamata olives, pitted
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VIDEO BREAKDOWN
0:57 Prep soffritto
2:47 Brown chicken
3:24 Cook soffritto
3:39 Make sauce
4:44 Roast chicken at 425° until done, about 45 minutes
4:56 Prep veg for stew
5:50 Roast veg at 425°, about 10 minutes for peppers, 20 minutes for potatoes and carrots
7:48 Remove chicken
8:15 Add peas, olives
8:35 Add roasted veg, chicken to stew
8:59 Plating
9:43 Tasting
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Chicken Soup
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We show you how to make our favorite chicken congee in a slow-cooker!
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In this episode of 'Food Film School', 'Nerdy Nummies' host Rosanna Pansino reviews the internet's most popular food videos. Escape The Night, Season 3 Actor, 'The Jetsetter,' out now on YouTube Premium; YouTube’s top food channel with 10+ million subscribers
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We show you how to make our favorite jerk grilled chicken!