Chicken Stock
- today i'm going to show you how to make homemade chicken stock. now there's several ways you can do it, first being do you roastthe bird or do you not. anyway, today i'm not roasting it. when you do roast thebird and then make your chicken stock, it gives youa nice, wonderful depth of flavor but some of therecipes i've got coming up where i need homemade chicken stock that
wouldn't really work as wellas what i'm gonna do today. now you could cheat anduse regular chicken stock, i do that a lot of times,buy the stuff in the box. i use it, it works good,it's not as good as the homemade but it, eh, it works. or you could just use something like this. it's all up to you. but anyway, for somethingthat really requires that good chicken flavor,like chicken and dumplings.
yeah, that may be an upcoming video, you need to make your own chicken stock and this is how i do mine. first thing we're gonna do, we're gonna put our chicken in the pot. the only thing i savedfrom the giblets was the neck, and yes thatgoes in the pot as well. i'm also gonna add some wing tips. anytime i make chickenwings, i buy the whole
wing and i save these wing tips. these make really good stock. lots of collegen inthere, good for your skin, good for your hair. i'm gonna add one medium onion that i have cut into quarters. i'm leaving the rootson, hopefully that will help the onion sticktogether but it may not. i'm gonna add a few cloves of garlic.
if you add a few our alot, that's up to you. i guess it depends if you'resingle or you're married. i'm also gonna throwsome carrots in there. leave everything in big pieces,easier to take out later. then i'm going to add some water. i'm going to add close to a gallon. if i had a bigger pot, i'dput more water but hey, i'm just getting by with what i got. we're gonna cover it with a lid and turn
the burner on and letit go for a little bit. then we're gonna skim off the foam, cause that stuff's nasty, idon't want it in my stock. since my pot's not quiteas big as i need it to be, after about 20 minutes, i'mgonna flip this chicken over. now be careful, i don't want to splash hot liquid all over myself. then after about another25 minutes, i'm gonna take my chicken out and i'mgonna place it into a bowl.
now, we're gonna take our chicken, we're gonna start breaking it up. what i'm gonna do is the meat is gonna go into this bowl andall the skin and bones and everything is gonnago back in the pot. yeah, even the skin,it's gonna have all that fat and everything, that's good stuff. we're gonna use that later. see all that meat.
now just leave it in big chunks, you don't want to break it up yet. we'll break it up before we use it. now this chicken's still warm, but anyway, what we really want, is we want all this cartilage and everythingto break down into our stock and that's whatsgoing to make good stock. so we have all of ourchicken pulled off the bone and we got all of our boneand skin and everything
back in the pot so we'regonna take and we're gonna put this back on to a simmer and we're gonna go about three hours. you can go a little less or go a little more, it's really up to you. now that everything's cooked down, i'm gonna skim off the fat. if you put it in therefrigerator and let it cool down that way, it's a loteasier to take the fat off.
but i want to use some ofthis stock here pretty soon. now what i'm gonna do,is i'm simply gonna take this stock that i madeand i'm gonna run it through a strainer, nowi could put a coffee filter in here and getall the little bits out, but i don't mind thelittle bits, it's just the big chunks i'm trying to take out. so after a few hoursof work we have a nice big pot of chicken stockthat's really good stuff.
now there's no salt inthis so it's gonna taste really bland right now,but this is good stuff, all it needs is some salt, some herbs and you can use it inwhatever recipe you want. a lot better than the store bought stuff. we've got chicken, you know we can shred this up and make chicken salads, or we can put it in soups or whatever. good stuff here as well,but once again there's
no salt in it, you gotta remember that. got some carrots thati saved out of there. these are bland, boring,most of the flavor from the carrots hasalready been given off into the stock, but i can save these and if you blend these with some stock, it makes a real goodthickener for your soups. adds a little color too. anyway, i hope you guys are encouraged
to go make your own chicken stock.
