The Ultimate Guide To Making Amazing Chicken Stock 

Quick note for the brown stock guys: I mentioned peeling the onions, don't peel them, because I didn't, and I never do. I don't know why I said that. Anyway, love you all.

If you are a college student and eat rotisserie chicken because its cheap and you can't cook. Use the bones and leftovers for chicken stock so you can have gourmet instant ramen. bone apple teeth.

For me, the whole point of homemade stock is using leftovers. The ends of carrots and celery, the skins from onions and garlic, the stems of mushrooms, the bones from a previously cooked chicken. I know it isn't gourmet but I feel good about reducing food waste. It comes out a little different every time but it tastes good.

I really like that old pot, it has so much character.

You keep that pot. If you like it and you’re comfortable using it, then that gives it life.

Quick tip to reduce waste and lower cost - if you save onion and pepper scraps, garlic nubbies, herb stems, tomato buttons and ends, celery ends, etc...toss them in a gallon freezer bag, and when it's full, it's time to make stock. Also shop your local market "scratch and dent/quick sale" produce, and you may find tomatillos, bell peppers, or even hot chiles for next to nothing. Jalapenos and serranos will bind the capsaicin to the fat that floats up, and not make your stock spicy. I also like to rest my stock for 2-3 days in the fridge before I process it. We also live in Amish country, and they sell chickens for stock (they are too lean and tough to eat).

I can share some old woman’s ideas to add to your excellent video. You can use the same amount of ingredients, a MUCH larger pot, and fill it to the top with water. Simmer for 3 days on the back of the stove. Each day I go to the pot, take out a mug of stock to enjoy in the morning, I replace what I just drank with the same amount of water. I do the same at night, drink a cup of stock, add a cup of water. At the end of the third day I pull out a thigh bone. If it crumbles Between my fingers when I squeeze it..the stock is done. Four times the stock, all of the collagen😎. And the stock is rich and wonderful. One more tip. Squeeze a bit of lemon or dash of vinegar into the stock pot, the acidity helps leach the good collagen and minerals out of the bones. This usually gives me 10 quarts of stock from one chicken. I like your channel and will subscribe now!

Hey Joshua, I’ve been cooking professionally for almost 12 years now. Was just going to add (we do this at my restaurant) we roast our bones on sheet trays with no tin foil, then deglaze the pan with typically Madeira or Marsala and scrape the fond up, thus adding it into our stocks, which we let’s simmer overnight at 175-185 degrees. The smell opening up in the morning is unreal. Anyways thanks, really been enjoying the videos. I see myself in your cooking style ha. Cheers.

Once you've made your own stock, two things will happen; 1) you'll never see store bought stock as 'chicken stock' again and 2) your home cooking will be elevated to a whole new level. Thanks for the vid. I picked up a couple of new things which is always good. Old dogs and new tricks kinda thing.

This chicken looks nice and plump. Here in Germany I always buy old and out of duty laying hens (organic and animal friendly) for chicken stock. They are sold as so called "soup or stock chicken" together with some chicken necks and backbones. Not much meat on those. The old birds give the strongest Umami.

For those who want to get more flavor out of their chicken meat/bones just add about a tablespoon of vinegar. Also, breaking the bones allows for you to take more of the flavor from the marrow. Peeling the carrots will also allow for not only more flavor to be added to the stock, but will also help to give your stock a nice golden color.

I had to come back and say that because of this video, I made about 20 cups of stock this week and my freezer is stocked with stock. I'm so happy!

Please consider to put the vegetables you’re going to use for the stock on the tray with the chicken as it goes into the oven. Then boil and simmer with the roasted vegetables alongside the chicken; it’s a lot more flavorful this way and It costs nothing since the oven is already going to roast the chicken anyway. For best results, put the vegetables by themselves in a tray just under the broiler. Give them a good run there, if something burns It’s fine, It’s all flavor. Your videos are cool, you keep them coming

I love that your pot is well used and well loved ♥️ People have forgotten that quality cookware can last a lifetime or two🤦🏾‍♀️

I bought a whole chicken with the intention of learning to break it down and making stock with the carcass and using the meat for my weeknight meals. I thought would have to go find a video on how to break down a chicken but you included it in this! Thankyou for that!!! It was actually PERFECT and VERY helpful.

To the well-loved pot haters: 1) that is a quality pot. Only a lunatic would discard it for the marks of loving use it bears; 2) one of the basic foundations of a great kitchen is a frugal chef. 🤗

New subscriber here! You had me at ," It's an old pot. I like it, I don't want to throw it away."

Two tips, 1. Always remove the wishbone before trying to take the breast off, you'll get a better yield, and its quite a bit easier actually. 2. For faster, better, clearer, cleaner tasting stock... make it in the pressure cooker. One hour in the pressure cooker extracts more gelatin, than you can get cooking a stock for 24 hours on the stove top. Added bonus it produces almost consome clear stock.

I'm a grandma now, but when I was a young wife and momma we didn't have very much money. I made both the light stock and dark stock. When you have cheap meats and not a lot of food, stocks takes your to another level. Being from the south, I grew up with the greatest cooks, my momma, grandma and my aunt. With groceries getting more expensive, people need to learn to cook like this, " old ways". You are such a wonderful person and chef. Thank you for teaching us great recipes.

Just a tip. Make sure to peel/clean your carrots. The dirty carrots will leave your stock with a really strong earthy mud taste because of the long cook time.

I recently learned to save your veggie scraps over time, keep a baggis or container in your freezer and add your leftover ends and bits from veggies you eat throughout the week/month and after a few meals you should have enough veggies to add to your bone broth or make veggies broth! Such a cool tip!

Have been making my own Chick Stock for 40 or so years. Yeah . .I'm that old. Your process and techniques are classic. One quibble: I've found that 1.5 to 2 hours of gentle simmering is enough. Beyond that, the taste/clarity returns, for me at least, aren't much noticed. I strain twice: once with a coarse strainer and then again with a fancy Chinoise. As you said, keep the heat low . . just a gentle simmer with a few bubbles rising. A more aggressive simmer causes the protein to break down and so muddy the stock, that no amount of straining will yield a clear product. Keep up the outstanding work. You are doing God's work. Him? . . I've heard he became a passionate home cook after the lousy supper they served him on Friday.

This is something I learned from my dutch grandmother. There was ALWAYS a pot of soup on the stove, usally chicken of some kind. I will let everyone in on a secret. I have a store near by the regularly puts chicken breast on sale for 0.98 cents a pound. I go buy as much as I can get, cut all the meat off the bones. That leaves me with a huge pile of boneless/ skinless chicken breast for 0.98 cents a pound, PLUS a good size pile of bones that I turn into a "free" pot of chicken soup, but not only that I take the skins, air fry them until crunchy and OMG they are so good! I will also use them for dog treats. I put the boneless/skinless chicken breast into Food saver bags, sucker seal them and load up my freezer! It is a win win win! Thanks for the tips, I knew all of them , but I did not know about the lighter vs darker stock.

No one ever taught me to cook, so such a comprehensive video is gold to me. Thank you so much. Awesome and thorough video.

I’ve found that the longer cooking times for a brown stock make a great and fuller soup, but are not as good for using in rice and other recipes which involve absorption of the stock. The longer the cooking times, the more gelatin is absorbed by the water, and long-cooked stocks will turn into a gel when cooled down. The gelatin makes an incredibly smooth and full soup, but makes it a little hard for rice and other ingredients to absorb it without significantly altering the texture.

Pro tip: Add mirepoix only after skimming the stock. Makes life easier.

I just tried it, turns out i didn't have any idea what "low simmer" means and turned out boiling them for 2 hours lol. Now my stock is as cloudy as british weather.

When I make a brown stock I always deglaze my roasting pan with water and use the deglazing liquid as part of the water for the stock. Making and using stock is one of the quickest and easiest ways to up the taste and quality of your food! Thanks for a great video on the subject!

For anyone who wants to know a mirepoix is officially 2 parts onions to 1 part carrots and 1 part celery

Not a single person in the comments call you out on flipping the bird at us...I guess they're too chicken

This is one of those little processes that makes restaurant food taste so much better. (that and they use higher quality ingredients all around and much more salt and butter). I used to visit my chef friend in his kitchens, and there was ALWAYS a massive stock pot gurgling on the stovetop. I asked him one time, "What goes in there?" He answered, "Everything." I asked "how long do you cook it?" He answered, "Forever." lol

The yellow one is called "rosół" in Poland - and it works as an independent soup, though we use more commonly root celery instead of leaves also we add green part of leek, and "burn" outer layer of onion on gas (as most of polish households still used gas, or benzine to cook).

The song of my fire alarms people😂😂😂😂😂

I love that pot. My mom used to have a brown one like that. I miss that pot. It was my favorite pot to cook with.

Wow, do you know how rare it is that someone can properly cut up and debone a chicken? I'm impressed with your skill and technique. I plan on going thru a lot more of your videos. Be healthy, stay safe, many blessings, Morgan

I made the chicken stock today and it came out beautifully. It smells great and tastes great. Will definitely use it in my chicken noodle soup today. Thank you so much.

Hey joshua i m glad you still keep your pot it look's so cool and kinda rustic man

Dear Joshua, You, sir, are a freaking star, man.

Joshua, love your simplistic explanations and awesome "knife" skills/technics! You are so right, making your own "stock", be it chicken, beef, lamb....whatever, just kicks it up a notch....and I am no EMERIL! BAM! Sorry, I could not let that one slip by. Always enjoy your videos! You are the best.

We love your recipe for white stock. I make it with added chicken feet. We usually make a large amount and then can it. This way we always have great stock to use for food. I also dehydrate some of it, grind it up and add salt. We use that for dehydrated meals and as fast extra flavor for gravy.

I made this 2 days ago, and made a stirfry with the stock, felt like a stirfry out of a restaurant. Thank you so much for this recipe!

What I look for in an informative video like recipes, crafts, etc is simplicity, that it's well put together, and that it is correct 😂, makes sense, and as weird as this may sound, speech pattern and accent, you do very well. I enjoy your videos. Thank you

Great to show this technique to beginners because it’s so important in the kitchen to know how to make this. In the same time, it saves money, it’s healthier and tastier than the cube or the chemical powder sold at the supermarket. And with the lockdown, it can be used for a risoto or a ramen right after the roasted chicken.

I love that you love your old pot. I feel the same way about some of my pots and utensils

I discovered your channel at 25 k. I'm so happy for you to be so close to 100k!. Love the YT content and the IG stories and post. Sous Vide for life!!!

me as a cook, enjoy your channel so much!! everything u say, we do it the same in the netherlands, good that the techniques are the same everywere! keep up the good work, my dude!

The instructions for breaking down the chicken are so helpful! I've been making stock of all kinds for years, but always use the pressure cooker. It's much faster and I think the flavor is more intense.

My idol growing up was Alton Brown and I've always loved cooking shows. Lately Food Media has been rather vanilla. I have no idea how I stumbled across this channel but I'm glad I did. Top notch content my man!

I finally did this the other day... I made chicken noodle soup cause I've got a terrible cold... And the stock and resulting soup was Awesome! Thank you!

Im currently making chicken stock in a slow cooker, unfortunately I had no celery or carrots for a mirepoix. I LOVE your channel so much, I’ve bought all the kit to start sourdough, kombucha and kefir! I’m so excited to get on the fermented foods train 😘

Appreciated the distinction as well as the different approach to the lighter stock vs the dark. The prep for the lighter stock is what I use when prepping Asian soups especially the Vietnam Soup, Pho Ga.. of course, the aromatics and seasonings are different as well.

Love your content. Loving that youre taking garyvees advice and running with it. Best wishes! Happy new year!

Hi, I distinctly remember you for your Paleo recipes~ I'm so happy to see you're on youtube, your recipes have such a nice aesthetic and you have such a passion for cooking. (Your cooking tips are also very insightful.) I wish you good luck on any endeavors you take, and that you thrive and succeed in the things you love.

It’s 2:24 am and I have school tomorrow but your videos are liffeeeeee just found you a couple weeks ago.

“Don’t be afraid to massage, because they’ve had a long day” 🤣🤣😂🤣

You give off the vibe of an older cousin teaching the youngest cousin stuff because the younger one has to learn how to adult as soon as possible because they have to leave their toxic family, and I love it.

Hey Joshua, you are awesome. I just made some recipes of yours and bought myself a huge red cast iron pot as an achievement reward.

We save all the peelings from onions carrots and bits from celery normally thrown away. Save all cooked foul bones or any bones in bags in your freezer all of it makes great stock!!! We often make stock dark as midnight from thanksgiving scraps and then use that to brine our turkey the next year. 🤙🏼🤙🏼🤙🏼

Making this today along with you chicken noodle Soup recipe after it’s done because everyone is sick! Thanks for being so easy to follow along with

I've always cooked my stock for 12 hours. I am just trying your 4 hour cook. I have faith. You've never let me down before.

The best stock I've ever made was completely on accident. I was cooking a whole chicken in an instant pot with a bunch of vegies and aromatics with a single orange inside the chicken. Only a tiny bit of water at the bottom. I open up the pot and all the juices from the fruit, vegies, and chicken had somehow given me WAAYYYYYY more fluid than I started with and it was AMAZING.

I Noticed a Hidden secret in your video that you didn't mention. You left the Onion Skins on and that will add color to your stock.

Hey chef! Not sure you’ll read this but I recently watched the “pizza in the new kitchen” video and am so happy for you and how far you’ve come. Your comments at the end of this stock video, thanking everyone, put it into perspective for me. Maybe it will for you but I am sure you’re reminded of it everyday. Love the videos and cookbooks. Thank you for the motivation and inspiration.

"Insanely hands off to make" I hover over my soup like a new mother, huffing in that amazing smell of herbs and chicken like it's my last breath! 🤣

Been here since the beginning. Don't stop and you will be a star in no time

Dude been watching your videos and they are all good, and I've learned a lot

I discovered you when I was trying to learn how to season a cast iron skillet... You're amazing, and entertaining... I hope you continue on the path you're on, soon you're gonna have merchandise and I will rock your T-shirt!!! I go on long walks and I will rock it!!!!

I clicked on this video to affirm my world-view, and you did not disappoint, good sir. This man is speaking my gospel in this video!

So glad you added the clear stock option. So many people omit it and I feel like it has a lot of value. There is also a technique I've seen used with pho and it9where you char your veg and roast your bones but do the par boil the bones to make it clear but also keep that depth of flavor you would get with a brown stock but keeping a visually appealing clear stock.

I've been making my own chicken stock for about 10 years now, and although it always comes out great, I learned some new tricks from this video. Thinking about trying out a seafood stock next because I live on the southern east coast and I go through a lot of shrimp/clams/oysters/etc

Your quick efficient method for deboning leg quarters got me looking at the 40lbs boxes way differently. Thanks!

Just want to say I love your videos man :) I’ve been binge watching them here in the Philippines while in lockdown.

You are awesome! I know some have said in other previous videos but you remind me of Alton Brown! I LOVE IT! & thank you for the awesome, informative video. I’m much of a visual learner and your videos are by far the best.

Thank you for this vlog, I love making chicken stock!

All of your videos use songs I listen to on the daily! It's amazing! Make a playlist bro!

Great vid! Helpful in my studies, Thanks man!

Looks very good, thank you. I always take the brown outer layer off the onions because sometimes there will be a light layer of mold under there, depends how the onions were stored. Take it down to the white layer, give it a rinse and you are good to go. Mold is not a good thing to have in chicken stock. Great videos, thanks.

Loving this RU-vid channel, I'm learning a lot. That being said, I've been making stock for ~7 years now every two weeks on average (and iterating on my recipe) so I have a few suggestions here. 1. By far the biggest game changer for me: a pressure cooker ("instant pot" is becoming an equivalent term, for people who have only heard of that). 2-4 hours in one is equivalent to ~36 hour stovetop/slow cooker, and you don't lose the insane amount of flavor that comes off with stovetop (everything that makes the house smell delicious is flavor that's not in the stock). It comes out very clear still somehow, but I haven't made consomme yet so I imagine it might not be up to crazy high standards. If you need it even clearer though, an egg raft is an option. 2. Adding ~1 tbsp apple cider vinegar really seems to extract more flavor, which makes sense considering the acid content. It's subtly noticeable in the final product, but I like it tbh. 3. Adding chicken feet is absolutely huge, it makes the stock incredibly gelatinous and rich. I imagine you might already do this and just not put it in your vids for the sake of not freaking people out, but thought I'd throw it out there just in case. Beef knuckles do the same for beef stock. 4. Cooking the whole chicken first makes it into a trivially easy process; no matter how many times I've deboned a chicken that shit is tedious. I pressure cook the chicken for ~35-40 mins, take it out, take the meat off (it falls off), shred it, add some of the liquid to the shredded chicken to moisten, add the bones etc back to the pressure cooker, add some water and vinegar, and start the stock. Plus this way I can eat tacos while the stock is cooking 😋 5. Roasting the mirepoix adds depth; I do this before putting them in with the whole chicken.

I love all you recipes doing the stock today. Between you and Not Another Coojing Show i am set!

Old pots make things taste better 😂 I love your kitchen! Currently a student with a smell bench, no oven and no stove so I’m cooking creatively these days

Awesome video per usual bud. Fyi I love that old pot, so much character. Imagine all the meals cooked in that rad old pot.

Let us know when you open your restaurant !!!! I’ll so be there !!

wow I came for the recipe but the debone process of the chicken is also what I’ll really need to overcome before any kind of cooking. Thank you!

Thanks man. I've learned so much little tricks from you. Keep it going!

"loving, yet firm with your bird" words of wisdom!

I love putting some vinegar in it while boiling the bones so they partly dissolve and release minerals and other nice healthy stuff. Bone broth in itself is another nice healthy recipe worth looking into.

dude amazing , I have a whole chicken and I needed somebody to show me the way tu cut it, so thanks!!!!!!!!. You earn another sub!!

your introduction was so good i subscribed even before the actual tutorial started

You're a great content creator.

I can see someone has been studying Jaques Pepin... Nice vid my dude.

I really liked this video. I feel like cooking videos often go one of two ways. They either assume the viewer know things or go into too much detail about what the viewer “Could do, but doesn’t have to.” This video is definitely one that you could follow and pause in between steps while you’re actively cooking which is great. There is nothing worse than being told. Almost a full minute later in the video about something you should’ve done before the step you’re currently on. I don’t intentionally subscribe very often, but I definitely look forward to seeing more of your content on my feed. 😊

Yo Josh, Hi from Sydney. Just made the brown last night, went really well. Stopped at 4 hours - I thought that was enough. I have watched so many bogus videos on stock but yours absolutely worked. Thanks mate!

Please make us a homemade (and maybe even better) version of the ‘Better than Bouillon Chicken Base’. I’d love to see the recipe for that!!

This channel is gonna be big. Reminds me of BWB. Keep going

Making this TODAY with the leftover chicken carcass from the roast chicken last week, the leftover duck carcass and neck from Christmas dinner, and some turkey gizzards, which, along with the leftover chicken breast, will be diced after cooking to go back into the finished stock with onion, celery, and the leftover roast tiny potatoes from Christmas dinner, to make what I'm gonna call Triple Bird Soup. Super duper excited, have watched this video several times this morning so far : )

I only just came across you the other day. and I have watched a fair few videos on how to properly dissect a chicken. I'm a it slow and didn't get it until your video, I'm not surprised you have so many subs 🤙

If you'd like plenty of collagen, use chicken feet (sometimes called chicken paws) - either a whole pot full, or as an addition to other bones. You're gonna throw them out at the end, so just try to ignore their looks. And if you take the finished stock (drained) and simmer it low and slow for quite a long time, you can condense it way down. After a stint in the fridge, it'll be like jello, and you can use it as if it were bouillon, rehydrating with water/wine, etc. in the sauce or dish you're making. Also way easier to store in the fridge or freezer.

Joshua, You have to make a future episode using stock to make French Onion Soup... Please make that video.

Aaaaaand now my husband is cutting a chicken up for the first time😂 thanks for motivating him with perfectly clear directions !

I made this stock, and it's AMAZING. Wow. I want to make it all the time, now.