Simple Tips for Stocks & Broths - Kitchen Conundrums with Thomas Joseph 

Keep a XXL zip-lock bag in your freezer and chuck in all the little odds and ends you get leftover from roasts and roast chicken. Also throw in clean veggie scraps (onion and garlic ends, carrot tops etc.) Once the bag is full make stock. Free, extremely easy and delicious.

I realize it's not classic, but I have a great hack for doing stock. Whenever I roast a chicken, I pull the backbone/neck/wings from the cooked chicken and chuck them in a freezer bag. I have a different freezer bag for all the trimmings and cuttings of veggies from other meals - carrot peelings, celery tops/bottoms, onion ends, leek greens, etc. When I fill up a gallon sized freezer bag with the veggie bits, I have enough for stock. I pull the frozen chicken bits (btw, smoked turkey or chicken carcasses make AMAZING stock) and the bag of scraps and dump all of it into a roasting dish with some oil for a run in the oven, then the stock pot per what he does. I haven't tried the tomato paste thing before - I'll have to try that. ETA: also, if you have a big pasta pot with a pasta insert, make your stock in that - then pull the pasta strainer up to fish out all the big bits of the stock makings. Makes it a lot easier to strain later.

I want to know where all these friendly, helpful butchers are. I'll move there ASAP.

You can just make stock using the leftovers from a roasted chicken, just keep the bones in the freezer until you have enough to make a good amount of stock and then throw them in the pot. Saves you money and time extra roasting the bones.

The roasting stage, at that point i just wouldve said forget making stock & start eating the chicken & veggies because its all cooked at that point 😂😂

I worked in a Hospital kitchen in Germany for couple of years, we used the skin of the onions for color .

I did this with turkey wings for thanksgiving. After all these years, it was the best broth EVER!

“Color is flavor” couldn’t have said it any better 💅

I've always called it broth, but I guess I've always made bone broth or a combination of all of them. Nothing was wasted in the 50s and I still make it the same way today.

The chicken is then shredded and used in some way. This is why I never have extra stock, I use it all when making a dish with the chicken. You could use it to make chicken tacos, toasted sandwiches, chicken salad, enchiladas, and stir fry, for example. I always take 1/3 of the vegetables and puree them and add them back into the stock. If you like mushy veg, eat them, if not, most people just throw them out. I was brought up being taught that it is a crime to throw out food, so I can't bring myself to do that. You could puree it all and put the puree into ice cube trays dedicated to savory things, and freeze and add to various things like chili, sauces, , casseroles, soups or stews.

WOW!!! can't wait to try this. Twice a year during winter I make homemade chicken soup w/ barley instead of noodles or rice, and this recipe sounds AMAZING. Thank you so much for sharing!!

I was tired after a long day of work and then I watched the nice man made chicken stock and I like his video.

thank you!

This video is proof that truly ANYONE can make instructional videos. I am just amazed.

This really helped me Thomas, I always watch your videos because they are so easy to understand, just wanted to say thank you and this is one that I saved for future watching. Much appreciated!

Thomas I just love your cooking tips! Thank you!

That color was added by the tomato paste. Adding it will really limit your usage possibilities. I would not use tomato paste every time.

wow! wonderful! gonna try this! another great useful video from Thomas!

Great video! I once read in a XIX century cooking book that English people at the colonies in India, used to boil a chicken for 2 days to make the famous original curry sauce. After that, it said that the chicken was boneless. That is, that the boiling consumed the bones completely! I then realized the real perspective of boiling chicken to achieve something. I apreciate your idea of obtaining the maillard effect in chicken and vegetables to get a better colour of the broth. Thank you!

Thank you Thomas Joseph for sharing this recipe. Fresh is always better.

Simple English and also well explained. Thank you.

Chicken stock tends to be made more from bony parts, whereas chicken broth is made more out of meat. Chicken stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones.

Thank you very much! I didn't even know that you can make the broth this way. Very good method!

Thank you Thomas! I've learnt smthng today!

I just save the bones from roasted or boiled chickens after the meat has been picked off and freeze that until I have enough to make my stock. I don't have a use for really dark stock. I use mine for chicken stew or I use the stock 1 to 1 for cooking brown rice. And it's so easy. I like the video!

I dont buy store bought stock anymore. I pressure cook my leftover veggies that I throw in the freezer, when I have a gallon size bag full I make a huge batch that lasts about 6 months. I can't stand have frozen stock in my freezer so I pressure can it in 8oz containers and they are shelf stable for at least a year. This takes a few hours, but it saves me a bit of money and I don't have to buy stock in 1 quart containers when all I need is a cup most of the time.

You made this seem really within reach. Even for an experienced home cook stock/broth seems daunting but you've fixed that! Thank you!

Excellent demonstration and explanation. Thanks for the clear instructions.

Made this stock, more herbs though, came out amazing!

Tip, reduce the stock by 2 or 4 times to concentrate it, freeze in ice cube trays.

Im going to try this, great video, love everything about it TY

The ultimate stock and broth video I’ve been looking for 👏🏽👏🏽👏🏽👏🏽👏🏽

TIP... you can only get 50% of the flavour out of your meat due to osmosis once the flavour of the water is equal to the chicken it can't suck out anymore no matter how long you cook it - there is equilibrium... So take those bones and put them in some fresh water and you will be able to extract 50% of the remaining flavour in the chicken bones and then add the weaker stock to the stronger stock and reduce it... I do this all the time to get more value from my meat.

Watching him squeeze the Tomato paste out of that tube scared my soul. I honestly shouted out "Why the toothpaste?" 😂

Thank you for the easy tutorial and great tips 👍

Actually very simple and fun to do. One of the best Food Pages I have been to on RU-vid!

If you want to make a broth or stock that 'gels' when it's chilled, try adding chicken feet and using a pressure cooker, or simmering longer like overnight in a crock pot. Also try taking a cleaver and breaking the bones to reveal the 'marrow' inside, that's the good stuff you want anyway, so help it on out of there. This is missing garlic and salt, IMO, and if you don't peel the onion, the skins will add more color. I've never used, or heard of anyone else, using tomato paste during the roasting part, I might try ti next time. After straining I save the carrots and puree them until it's completely smooth then add that back to the stock. It deepens the color and adds a nice body and 'mouth feel'.

Can you use any of that leftover chicken and the onions after making the stock

Your great Thomas!! Love your work and way to teach

Definitely going to try this

Rather than spend the entire 4 hours of making stock standing over the pot with a ladle, pour the finished stock (fat and all) into a gallon jar. Let it cool in the fridge, and the fat will solidify at the top. Remove it with a spoon, and save to use as your cooking fat to replace chemically-extracted canola oil.

I think is a waste of good meat, use the legs and the wings for broth I do prefer use the carcas, and the parts that we dont eat

Oh, THANK YOU, THOMAS, for such a great great detailed explanation without the unnecessary yap and fluff. I for one appreciate you, and have just subscribed. Keep up the good work. We NEED knowlegable people like you.

I absolutely adore your videos. Thanks!

How about the Dorito consomme?

I’m really glad you showed the difference between store bought and homemade! It made me even more excited about being as organic and natural with foods as possible especially with my children 😊

Thank you for the recipe

I tend to make a mild stock when I cook. I actually do medieval stuff, but it helps to see what the modern stuff is like. Didn't know you could use wine with the stock. Sounds amazing. Probably won't use the recipe, but I definitely learned alot.

Tip: Use a dutch oven so you can roast the chicken and make the broth in the same container.

QUESTION! Hello! For how long can you keep these in the fridge and in the freezer... if one can freeze it? Thank you.

Nicely done... you made it look simple...thanks Chef

Great video... To make my stock, all I use are the unwanted parts of the chicken like the chicken backs, giblets, wing tips, or just any parts of the chicken that doesn't pratically have any meat at all... And the wing tips usually come from a pack of whole wings I'm cooking that day... Just cut the wing tips off... Whatever chicken parts or bones I'm using, I cut up celery, carrots, and yellow or red onions in halves with the skin casing on in a pot of water.. The skin casing of the onion actually gives the stock a rich dark color as well... And that's all I need... Time varies when it comes to simmering according to how much stock I'm making and how many chicken parts or what chicken parts I'm using... If I'm making a quart of stock, sometimes I go 4-6 hours... Especially if I'm using just wing tips, because they only extract just a little grease... Now If I'm using bigger parts like the backs, I'll go 2-4 hours... Now if I'm making 2 quarts or more stock, I'll simmer for 12 hours max... But to save time if I'm roasting a whole chicken the same day, I'll use the giblets to make a quart of stock... When the chicken is done, I'll use some of the roasted chicken grease and pour some of that in the stock while it's simmering to speed up the simmering process... That will not only give the stock more flavor, but richness also... And your typical 2, 4, 6, 8, or 12 hours will but cut into only 1-2 hours... A good stock comes from extracting as much grease as possible from whatever chicken parts you're using... Even if you're making beef, pork, or even a seafood stock, it's all the same process... It's that simple... Just using the wing tips to make my chicken stock, it comes out perfect every time... And makes all my cooking recipes that use stock taste 3× better than the store bought stock... Much more flavorful and rich... And I usually don't have to season my stock... It's unnecessary, because you can always season it later... And again, thanks for sharing a great video...😎

now I want some French onion soup...

I always use chicken feet in my stock.

Nice! I always make my own stock. I variate between chicken and beef...thanks for sharing!

You´re a Pro! Excellent tutorial. Let the pandemic keep us at home learning how to prepare all these savory wonders!

What do you do with the pieces of chicken and veggie that you boiled to make the broth?

"Color is flavor." It made sense until I thought of vanilla ice cream...

Hi Chef, I want to say that you stock is amazing. Thanks for your knowledge.

This video is very helpful. Thank you.

can you pls differentiate these 4: boullion, consomme, stock and broth

I never skim the fat, thats pure flavor right there

Loved it! Thanks!

Great video! Gracias ❤️

Thank you gorgeous!

"Making stock at home isn't difficult, it just takes a little bit of thyme"

Thank you so much I definitely am going to try this.

Thank you so much this is wonderful information!

I have wondered what the difference between stock and broth since I first started cooking! Thank you! I would eat anything you prepared as I can tell you're super clean. That's a big deal to me since I'm a major germphobe. Forgive the unsolicited correction, but you added a few _ribs_ of celery, not stalks. A stalk of celery is what one purchases from the market. A rib is to petal as stalk is to flower.

Why bother peeling the onions?

Very good. Thanks for sharing.

Thank you! I learnt something new today!

Obviously this guy has not read Escoffier or if he has he is ignoring what the Master recommended. - no tomato paste in a stock or a broth ! Never ! - no wine either (red or white) Why ? Because they would impair the delicate flavor of some final sauces that do not require tomato or wine. Instead, make your stock (fond de volaille, fond brun...) then make a "Sauce Espagnole" (See Escoffier) and keep them separate. Then use one of them, or both in combination, depending on the final sauce you want to make.

Is this guy a chef ? The difference between stock and broth is, broth is a stock that is seasoned ( i.e onion, carrots, celery ) and stock is not. Once the broth or stock is made, from either one a consomme can be done to them, preferably from the broth.

you just leveled up the whole broth/stock game! amazing color, bet it’s delicious

Great recipe 👌

The end: 'Just look at that color!' Seems like that color comes from the tomato paste, which imo has no business in chicken stock.

so what do you do with some of the chicken?

Loved this, so basic but appreaciated.

I found this easy as hell to understand and some really helpful info, thanks dude

I love this guy so much! what a talented babe :)

Any tips for using up all those left over chicken meat ???

Great tips! Thanks alot chef!

Thanks step by step and simple. Love you

"All that colour, that's flavor" *Skims off the fat*

Whip egg white and add to stock .. they will coagulate together creating a raft and rise to the top giving you a perfectly clear stock

You’re the best! Simple and plain

Thanks! Very useful data!

wow could you have made this any harder I make my own broth and stock all the time and you don't need to go to such an extreme you don't need to add oil

I still want to know why everybody, from the best demonstration chefs like Thomas Joseph to duffers like me, continues to use glass/pyrex jugs that obviously don't pour worth a damn!

Excellent video my man, greetings & thanks from England !

Thank you I really enjoyed your video. I learned a lot.

make your stock fresh, but use tomatoes from a tube?

congrats you made a chicken soup

Very informative, thank you.

Excellent. Making it just as you say but I'mpressure canning it afterwards .

This was a red flag to me to hear his definition of broths vs. stock; my sauces book I have has taught me that the best way to extract chicken flavor when building a stock is to actually use the meat; bones are the economical alternative that has laid foundation to a culture that saturated generations of cooks’ understanding as the staple technique when making a stock. It’s simply not the best way of making chicken stock. I had to define the difference properly. According to my le cordon bleu textbook, the glossary defines a broth as “ a flavorful liquid made from vegetables or meat “ while stock is defined as “ a clear, thin, unthickened liquid flavored with soluble substances extracted from meat, poultry, or fish, their bones, and vegetables and seasonings “ . I conclude for myself, that a broth is part of the finished product (soups, stews, poaching liquids, etc), while stock is a building block that serves as a foundation that can be used to make a broth. I hope this helps clear up any confusion.

4hrs to make stock or 3 seconds to open a quart.

Wow thank you for the great tips

Luvd the recipe and how informative it was...gourmet restaurant vibes😌