The secret to making the most flavorful brown and white chicken stock

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White chicken stock
Chicken carcass 3
Onion or shallot 2 or 3
Garlic 0.5 bulb
Celery 1.5 sticks
Carrots 2
Leeks 1/2
Herbs bay / rosemary / thyme / parsley
Black pepper corns 10
Brown chicken stock
Chicken carcass 3
Onion or shallot 2 or 3
Garlic 0.5 bulb
Celery 1.5 sticks
Carrots 2
Leeks 1/2
Herbs bay / rosemary / thyme / parsley
Black pepper corns 10
Tomato paste / puree 1 tbsp
Did you know that you can save money by buying a whole chicken and using the leftover carcass to make both brown and white chicken stock? In this video, we'll reveal the secret to making the most flavorful stocks that will elevate any dish! Say goodbye to store-bought stock and hello to homemade goodness.

Опубликовано:

28 окт 2024

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Комментарии : 23

@billmarquardt6271 9 месяцев назад

AS we say across the pond, "Easy as pie!"

@ziggei_11 9 месяцев назад

Thank you so much. I never thought of roasting for chicken stock.

@helenbee6619 28 дней назад

I’ve never roasted bones to make stock, thank you for demonstrating these skills I’m going to give it a go.

@phyllisjordan8876 7 месяцев назад

Thanks Chef!

@ccpope65 9 месяцев назад

Love your videos!!!

@lawrencerogers576 9 месяцев назад

I shall try it. Let you know on 22nd April.

@sportflyer 9 месяцев назад

Thank you 😊

@annabizaro-doo-dah 5 месяцев назад

Brown stock....boy im on a steep learning curve watching you, Uncle Matt. Youve convinced me to give it a go. Im a veggie but i cook for my carnivore family, (utilising a lot of stock of course) and havent been brave enough to make my own as I struggle with carcasses🫣😂

@unclemattscookerylessons 5 месяцев назад

can you get bovril where you live by any chance? It's a beef paste and I often add it to a white chicken stock to get more beefy flavour and a deeper colour of course. It cant be easy being a veggie and dealing with a chicken carcass, I think your familly would forgive you buying stock from the store.

@pcwizardman 9 месяцев назад

Great video Matt I will use this to make my own Please show us how to make a good fish stock

@unclemattscookerylessons 9 месяцев назад

I'll get that on the list, I did a really long video for sea bass ages ago. I make fish stock in that one if you can find it, and you might want to skip parts as it's way too long.

@pcwizardman 9 месяцев назад

@@unclemattscookerylessons Thanks Matt

@Suburbangeek 9 месяцев назад

And saved!

@anniereddj 8 месяцев назад

This would be so much better than store bought! Thank you!! I do have a question. What quantity of concentrated gel would transform to its liquid equivalent? For example, if a quart was needed, how much gel would be needed and would I just dissolve it in a quart of water? Thank you very much!

@unclemattscookerylessons 8 месяцев назад

Not sure I understand the question properly? The gelatine is natural from the bones. In the video I show the quantity of a good chicken stock, if I chilled that it would have been slightly jelly like. I like to really concentrate mine by reducing much more, so this is more jellyfied if that makes sense?

@anniereddj 8 месяцев назад

@@unclemattscookerylessons I understand that, thank you. Concentrating seems great and takes up less room. My question was about its use in a recipe. So, if a recipe calls for a quart of stock, how much of the gel would produce that much stock? Would the person cooking need to dissolve it in a liquid before adding it to the recipe? The gel itself would melt, I know, but wouldn’t fill a quart container on its own so how would a “quart” be created? If that makes the question easier. Thank you!! Love your videos!

@unclemattscookerylessons 8 месяцев назад

I get it now, my suggestion is to think about different types of recipes differently. If you're making a cake or a loaf of bread then following the recipe is really important. If you're making a chilli or a stew then not so much. The real difference in this chicken stock recipe is the amount of flavour I think so I really wouldn't concern so much about that. If it's a reduced sauce you're making then you will see how gelatinous it is. Hope this helps and please do interact with me on my other videos, I do appreciate it. @@anniereddj

@anniereddj 8 месяцев назад

@@unclemattscookerylessons Thank you and I will!

@mogthebricky5284 9 месяцев назад

👍

@doctorbritain9632 9 месяцев назад

Posted a link on x it's criminal you don't get more views.

@unclemattscookerylessons 9 месяцев назад

Bless you x

@ApplyWithCaution 9 месяцев назад

... much easier and cheaper to get a bag for life full of chicken bones from my halal butcher ... makes a stock that you could use as a badket ball when its set ...