From Scratch: Roast Chicken Stock Reduction

[@michaeltellurian825]

We just watched a master class for free. Thanks Helen!

[@3_up_moon]

A master would make chicken salad out of the chicken instead of throwing away and wasting food.

[@AMTunLimited]

Love the MinuteFood shout out!

[@julieblair7472]

Always a joy to watch such concise and friendly instruction. I recommend your videos to everyone.

[@LaurieLiebers]

I love using a pressure cooker to speed up the whole stock making process , just fyi. Learned it from Hestan Blumethals at home.

[@michellephan1316]

Hi Helen, Try the bounty paper towel put it inside the strainer then pour the sauce into it. If needed change the paper towel, because of the fat sticks to the paper towel.

[@poppacapnurass2608]

defiantly watch your vids all the way through and they concrete my new knowledge above my past chef training. well done :)

[@TheSimArchitect]

Lovely "compilation" of concepts from previous videos from yours. I watch your videos until the end and I repeat and pause them a couple of times if I am following a recipe or using something you teach to cook anything similar... 😉 Thanks for the tutorial. Great optimization! I will try to use my new multicooker that's like an instant pot but also comes with an air fryer lid. I used it once to make pork with onions and palermo peppers. Really convenient as I can brown the onion with the air frying lid then sous vide everything after adding the pork tenderloin cubes. I will try to make caramelized onions using it one of these days.

[@cristinamacias4079]

Thank you very much for your videos!! For my stock I use the slow cook method and I take out the meat after 2-3 hours leaving the skin and bones for 8 to 12 hours. I use the "spent" chicken in soups, tacos and enchiladas

[@hneilmorris]

Cooking longer than 6 hours will evaporate off many of the volatile flavors and aromatic compounds. The meat you're pulling early contains flavor and believing that BELONGS IN THE STOCK. If you're going to cut corners (pinch pennies) by removing the meat before it's given ALL of its flavor to the stock, your stock (and therefore, your reduction) has not reached its full potential. Why would you take the time and effort to make something "mediocre?"

[@dirtyketchup]

Yesss!!! I love that you mentioned “washing off” the scraps with clean water! I recently started incorporating this step into my stocks just last month so I can capture all of the flavor and gelatin still clinging to them. In fact, I make my stocks in the pressure cooker with natural release, and I intentionally add less water to start than I want in the final product. Then I rinse everything off with fresh water and add it to the rest of the stock. Doing it this way means I don’t have to spend as much time reducing before freezing. Also, I too have struggled with determining the most efficient way to deal with the fat removal. I like your way here, and I do something sorta similar, but with different intentions. I found that waiting until the end of the stock process meant that the vegetables imparted a less-than-desirable odor into the fat (at least for blonde stocks), and that odor would also show through back into the liquid. The floating vegetables seemed to release their aromatic flavors into the air of the pot, and then the fat layer was absorbing those aromatics and preventing the liquid from really getting a clean flavor. So I will pressure cook with just the meat/bones and no veg for the first stint (75 minutes for blonde), then natural release. I’ll use the spider to take out meat and place into a bowl. Then pour fresh water into bowl to clean off bones, and strain back into stockpot. Then ladle out fat/liquid from the top of the stock (not worrying about capturing stock with the fat) and place it into one of those bottom spout fat separators. Let it settle, and then drain the separated stock liquid back into stock pot and reserve the fat. Then I will add the veg to the fat free stock and finish covered in the oven at 205°F for another 75 minutes (I found that pressure cooking veg actually made stock WAY cloudier than the meat was, and this oven method solves that). I find that I get a MUCH more usable chicken fat with a cleaner flavor and odor this way. As much as I hate using a fat separator, it really isn’t hard to clean, and I find it a necessary evil after trying so many other methods. I maybe waste at most 25ml of stock during the separating process and I can just add all of that liquid fat to my stores. Or, if I have a lot of cavity fat pieces that need rendering, I can just pour all of that liquid fat with the ≈25ml stock right into a pot, and set it in a low oven to render and evaporate.😮

[@hneilmorris]

Using less water to start will extract LESS flavor and gelatine from the meat and bones. There's a reason we do things a certain way. You first extract MORE flavor/gelatine, then reduce to get rid of that "extra" water, and concentrate the flavor and gelatine. That's also why the folks who are saying that they remove the meat from the bones when it's cooked, and continue with just the bones and skin, are getting FAR, FAR less flavorful stock . The meat has a TON of flavor. Yes, it's time consuming (and "wasteful" to toss that spent meat out, although it can be used as compost), but we wouldn't take the time to do it that way in a professional kitchen if there wasn't a clear benefit from it.

[@dirtyketchup]

@@hneilmorris I have considered the effects of slightly less water and what it might mean for extraction, but I also use a pressure cooker at very high temperatures, so I’m pretty sure it’s extracting just as much if not more than a traditional stovetop method. I haven’t noticed any issues in gelatin or flavor loss. Keep in mind that my pressure cooker doesn’t suffer from evaporation like a typical stockpot, so part of the reason professional kitchens top off their 30qt stockpots is because they reduce a lot during the long simmer.

[@hneilmorris]

​Yes. We use pressure cookers as well in commercial kitchens, and have for decades; they were doing that WAY before I went to culinary school forty years ago. I am definitely NOT saying that your result isn't good, I'm just saying it's not as good as it COULD be. That's the difference between a place where a bowl of soup is $8, and a bowl of soup is $25 or (sadly) even more. In my restaurants, people happily paid the $25 for our soups, and it wasn't because of the linen napkins and avant garde plating and food styling. I don't do "punctuation cooking;" I leave the squeeze bottle sauce dots to the folks more worried about their Michelin stars than their customers .@@dirtyketchup

[@ballisonfargo]

Another excellent, thorough video. Great work, Helen!

[@ra1der5]

Awesome vid Helen. Thank you! And yes, i listened to the end and my stock question was answered! I couldn’t remember if, after removing all of the solids, whether I could just boil the heck out of it to reduce in lieu of a low and slow simmer. My answer is yes!

[@debsmith5520]

7:36 You can be braver on the washing process. Pressure cook stock, bones + skin, pan grease etc. from bulk cooking chickens after deboning meat for consumption. Alternative save and use frozen deboned cooked carcasses and bones. 'Cook' bones for three cycles in pressure cooker or until stock starts to look weak. Either blend output, or use different strengths for different purposes - Process yields high gelatine stock, and more than single boil. Top tip don't skim grease during cooking, it rises to the surface during storage/chilling. When set scrape off smaltz for frying.. Haven't used bouquet garni so can't speak to effect on carrots etc....

[@thelionofgod]

Hey Helen. A slightly left-field tip for the viewers. If you have a compressor ice cream machine, you can dump your hot stock into that and cool it in about 15 minutes. Once it's cool-ish, let it sit so the fat settles, and then degrease. Over-reducing and the adding ice also works well, but wastes loads of time on the stove.

[@BobBuddy_]

Or you put it in an ice bath

[@ra1der5]

@@BobBuddy_ YES! The first time I heard of this was in a Chicken Stock YT vid from Protocooks with Chef Frank. When done reducing, put the hot pot in an ice water bath in the sink and stir while moving the pot back and forth. Get it cold ASAP. Takes about 10-15 minutes. No waiting for it to cool. No putting hot stock in the refrigerator. Less chance of cross contamination. Ready to store. What’s not to like?! Score yourself ten bonus points. Do not pass GO! Do not collect $200.

[@charlesfarmer5749]

I noticed that you have the exact same stone countertop that we have. Beautiful granite with the little purple spots! I’m making this stock right now. Thanks for the recipe!

[@thelilbrans]

I could listen to you read a phone book, and still be relaxed

[@uwsgeo]

You're amazing! As a former educator (and serious home cook), I really, really appreciate the time and discipline that goes into these videos. Thank you!!

[@AMTunLimited]

You had me at "meaty caramel" ❤❤❤

[@bgrainger3477]

I can't wait to find out what the new product is you found. 👍👏

[@carlfurman4299]

From scratch been there done that but your over top on this one has got me totally ready to listen.: )

[@carlfurman4299]

Lord Thank You for letting me bump into this feed You are truly the over the top one. But can I call her a close Third??? I'm still seeing miracles and my stomach is feeling really great right now and I haven't even started cooking yet.

[@carlfurman4299]

It was answered Thank You

[@livelaughloaf519]

When I make stock, often using chicken wings and legs/thighs, I always hated getting rid of the 'spent' chicken meat. My favourite ways to do it is to take it off and shred it, then use it as an add in for quick meals or snacky stuff like quesadillas or as part of like a potato hash. Another great thing to do with the spent whole pieces is to marinate them with just some soy sauce and sugar, and then bake them until browned, great with just some rice and steamed veggies for a quick weeknight meal. Are they ideal morsels? Nah, but they can still be pretty good!

[@bastiat6865]

Excellent idea!

[@spinningbackspin]

We give it in portions to our female dobie, mixed in with her food. She loves chicken too!

[@chrisfournier6144]

My pup likes the grissly bits!

[@layneinselman9029]

I quite literally roasted my first whole chicken last week, and I'm really wanting to find ways to use a whole chicken in as many ways as possible. It feels like FATE to have you come out with this video right as my life tells me it's time to start investing in home cooking and being a more sustainable person in general! Thank you so much for your dedication to researching processes and including notations for "convenience" and efficiency. I value your science-inspired approach to *why* something should be done a certain way, and when it's okay to step away from "tradition" to find a method that works best for each of us.

[@paulleal6932]

Thank you, Helen. Loved this video and I will let you know how mine comes out once I attempt this recipe.

[@abdelkaderkouiderakil9794]

Hello helene, this brown chicken stock is good for chicken chasseure, thanks for your video its great explanation and you're wonderful teacher.

[@cme1027]

My mouth has never watered so much for gravy 😂❤🤤

[@craigjohnson3203]

I sometimes do a second extraction (I think it's called remoulage) with all the meat after I have strained out the stock. It is weaker but I reduce it way down, it's wonderful.

[@butler-macdonald8351]

Rather than cut the 1cup portion of frozen stock into quarters for individual use, you can freeze the stock in ice cube trays, and take out 1-2 cubes as needed for single meals.

[@anitapereira5918]

I always watch your videos to the end. You are a great teacher. Cheers

[@bastiat6865]

I love how precise you are with the measures and amounts. It allows me to make a clear relationship between process and results so I can understand how to make adjustments in taste, final quantity and quality.

[@jimglatthaar4053]

Great video. I love to make stock on Sundays during football season. Roast the chicken before the 1:00 pm game; cut up onions, carrots & celery while chicken is roasting; place chicken in stockpot and add water during a commercial break; deglaze sheet tray during next commercial break; stock will have started to boil by half-time; cook stock until just before 8:30 pm game starts; ladle stock out at half-time; place in fridge at end of game. This worked great until NFL Red Zone started!

[@helenedesmarais8697]

I'm salivating. A good chicken consommé is a forgotten and very elegant first course. Most people have never tasted what a real chicken broth should be.

[@nolansykinsley3734]

I generally pull the meat off the bone after the roasting and save it, use just the skins and the bones for the stock because that is where the vast majority of the collagen is. Heat is the enemy of gelatin and collagen, instead of simmering, putting the pot in a 200-205f oven to keep it just under a simmer will result in a lot more gelatin extraction without the heat breaking the chains down reducing the thickening power. This also comes in during the reduction phase, I generally keep the stock on warm in a pot but use a wide skillet on medium heat to quickly reduce the stock but with gentler heat because of the wider surface area, ladling the warmed stock in as needed as I go. Combining both these techniques GREATLY increases the gelatin that remains in tact, giving the luxurious mouthfeel, and retaining its sauce thickening capability.

[@hneilmorris]

Why would you go through all of the effort to make a stock that is less than it could be by pulling out the meat before it's imparted ALL of its flavor and gelatine? It strikes me as silly to work hard to achieve mediocrity. Do you think we waste all of that meat in a professional kitchen because we don't care about waste or food cost? We do if because that's what differentiates a bowl of broth from something amazing that people rave over.

[@nolansykinsley3734]

@@hneilmorris The gelatin is in the bones and connective tissue, not in the meat. There is PLENTY of flavor in the roasted bones and all of the connective tissue, and the fat that was rendered from the meat. Wasting expensive meat for stock is well, wasteful. You can get just as much flavor using cheaper meat than beef shanks, and hell, you can make AMAZING stock with nothing but bones, meat is not required. Roasting the beef shanks and saving the meat to use in a stew after the stock is done will impart the flavor from the meat IN THE STEW and you will get double duty of the bones, marrow, and connective tissue in the stock. Restaurants waste the meat because they are making a profit off of it which is not the same in the home kitchen. If they use more expensive meat in a restaurant they can work it into their profit margins, raise the price, and thus it is not a waste to them. In the home kitchen you need to stretch your dollar while still striving for greatness, which can be done but it takes longer. My friends and family rave over my stock, I turn most of it into demi glace. I haven't made it in 8 months and my roommate at least once or twice a month prods me when I am going to make it again, it is far from mediocre so stop truing to insult me and my techniques, it's not going to work.

[@Objective-Observer]

Thank you, for the amazing lesson in being Frugal and USING EVERYTHING possible. As for the 'inedible meat,' I would dehydrate that for pet treats.

[@hneilmorris]

NO!!! After being cooked with the onions, the meat contains chemicals which are toxic to a dog's liver. Dogs who get fed albums (onions, chives scallions, and garlic) live 3 to 4 years less than four who don't. People who say, "My dogs get onions all the time and are fine," are fooling themselves because the damage to their dogs' livers can't be seen from the outside. Their dogs just die sooner than they should.

[@hneilmorris]

NO!!! After being cooked with the onions, the meat contains chemicals which are toxic to a dog's liver. Dogs who get fed albums (onions, chives scallions, and garlic) live 3 to 4 years less than four who don't. People who say, "My dogs get onions all the time and are fine," are fooling themselves because the damage to their dogs' livers can't be seen from the outside. Their dogs just die sooner than they should.

[@michaelogden5958]

Rinsing the "solids" to extract extra collagen is a super idea. Why didn't - I - think of that?!? Thanks for sharing!

[@genanadeau5476]

Great video, Helen!

[@---qr7nq]

Thinking of trying a slow cooker/crockpot for the second phase.

[@dassochaing2384]

Thank you for the great video. It is full of good tips.

[@matthewbbenton]

I strain my stock through a sieve lined with wet paper towels. This removes virtually all the fat, plus any fine particles of bone, etc.

[@floramew]

Would the dry chicken meat be suitable for cats/dogs, do you think? Probably mixed into other wet food to re moisten it a bit?

[@helenrennie]

of course it's suitable. it's even suitable for people. i simply choose not to eat it. that's my choice, not everyone's

[@jrkorman]

@@helenrennieAs long as it DOES NOT have onion/garlic in it.

[@robinanderson4751]

Thank you, I love your videos.😊

[@reginabillotti]

Another trick to help with smoke alarms is to cool the kitchen. Run your exhaust fan, or have a window open.

[@Paul-mn8ql]

Marco Pierre White uses Knorr "Stock Pot". It's got some of the herbs in it but I find, if I can't use my own, it's pretty good. It's packaged in small amounts, is full of gelatine and tastes great.

[@Dr.Nagyonfaj]

Problem is you can't readily find it in the US. I have tried. No supermarket in my area carries it. On Amazon, an 8-pack costs $15!

[@torreyholmes7205]

You can make stock from scratch, or use a Knorr Stock Pot. It's your choice. There's no real recipe.

[@mandtgrant]

Side note; he is paid a great deal of money to use Knorr stock pots

[@Arberin]

Hi Helen, why must we remove the fat before reducing? Can't we reduce it with the fat and then remove it after chilling the reduced stock?

[@helenrennie]

rapid boiling will emulsify the fat into the stock (like ramen stock) and you won't be able to remove it later.

[@Rama_Guru]

That's great and yes I looked at the whole video

[@jenyawooten1455]

I do this without the bay leaves and peppercorn so that the "weak" stock and solids can be fed to our dogs. It has really helped our skinny Anatolian gain some much needed weight! ❤

[@davestevens4193]

Nice job. Freeze a few empty water bottles filled with tap water. Put in to any stock, soup, stew to bring the temp down.

[@lloydmarion1253]

Not one cell of a chicken is unusable lol. I even grind up the bones after making my broth/stock, and add it to my garden compost.

[@dirtyketchup]

It makes a great dogfood, too! (Assuming you strained out the bones before adding the mirepoix)

[@jpp7783]

I do that too. I gave a machine that dehydrates and grinds kitchen scraps.

[@kellypatterson6425]

Great for dogs. In the compost, you’re feeding rats whether you know it or not.

[@hneilmorris]

NO!!! After being cooked with the onions, the meat contains chemicals which are toxic to a dog's liver. Good who get fed albums (onions, chives scallions, and garlic) live 3 to 4 years less than four who don't. People who say, "My dogs get onions all the time and are fine," are fooling themselves because the damage to their dogs' livers can't be seen from the outside. Their dogs just die sooner than they should. @@dirtyketchup

[@hneilmorris]

NO!!! After being cooked with the onions, the meat contains chemicals which are toxic to a dog's liver. Good who get fed albums (onions, chives scallions, and garlic) live 3 to 4 years less than four who don't. People who say, "My dogs get onions all the time and are fine," are fooling themselves because the damage to their dogs' livers can't be seen from the outside. Their dogs just die sooner than they should.​@@kellypatterson6425

[@lennyd8337]

Can you provide a link to the containers? I assume you go through lots of the, or at least the lids if you're writing on them. However, I've been kniwn to be wrong.😊

[@davidf8749]

I can't help thinking that you took a chicken and vegetables for about 4 meals, and turned them into 4 small cups of stock. A free-range chicken in the UK costs about £10 and the vegs take it up to, maybe, £12. Each cup of stock has cost you £3. I'm sure the stock is amazing but I would choose 4 meals over the stock. I have made stock out of a chicken carcass before and this would be my take on getting the goodness out of the bones etc. while still getting meals out of it.

[@mandtgrant]

Good cooking can be done economically, but great cooking sometimes require expensive ingredients. about every 3 to 6 months I make a batch of beef stock / demi glace; It costs about $40. I could use better than bullion and get very nice sauces, but with real demi glace they are mind blowing. Considering the price of a good steak, it seems a good trade-off to me; your mileage may vary.

[@helenrennie]

it's not 4 cups, it's 16. I reduced it to 4 cups for storage. it's 4 cups of demi-glace that is a very expensive thing to buy. also, I didn't turn 4 meals into stock. We had 2 meals for my family of 4 out of the breasts. I don't believe 4 chicken legs and 4 wings quite make 4 meals for 4 people ;) it's ok to be outraged, but it's good to do the math.

[@heavybrambles]

I'm also from the UK; as with all cooking, adapt for your circumstances. Over here there's not really much point in using a good quality whole chicken in this, it will cost half as much to get the same weight of legs or wings (cheaper in the UK because breast meat is so popular) and they'll give the stock a little more flavour. And of course you can roast the chicken and shred any meat you want off the bone to use before the rest goes in the stock. When I do it I'll pick the meat off half the chicken to add to soups, stews or risotto. I'll make a batch almost exactly in this way a couple of times a year, only I reduce it down until it's very concentrated, freeze it in an ice cube tray and pop the cubes into a zip seal bag (massive freezers seem to be a bit rare in the UK than the US). When I want to use one I just put it in a jug with half a pint of boiling water. To get about 20 cubes (10 pints) of intense stock it costs about £6-8, less if there are offers on the chicken or I can sweet talk a butcher into providing some bones/carcasses for free/cheap. Also, try adding in a couple of star anise when the rest of the herbs go in - they won't make it taste aniseedy in any way, but they'll really intensify the savoury flavours.

[@WilliamParson-m1q]

Where are the chicken feet? I use them as a secret weapon in blond stock. Should Ibrown them or not and why?

[@helenrennie]

You can certainly use them. Great for gelatine. It's just that not everyone can easily buy them, so I don't use them in the recipe. For brown stock, you'd brown them.

[@I0NE007]

I would be super lazy: bef/chicken boullion and a packet of unflavored gelatin (maybe flavored with cherry or lemon, depending on use). I have not gotten to try this method, but if the main aspects are: meat flavor and gelatin... this seems like an easy way to achieve that.

[@Sedro01]

After about an hour (or closer to 2 hours for blonde stock), I take the dark meat off the bones and return the bones to the stock. Maybe the stock flavor suffers a little, but it's still very good and I don't have to throw out all that chicken.

[@TeslaPixel]

8:09 I use it dryness be damned; where I live chicken legs cost over $6+ per lb. What I normally end up doing is dicing it into small pieces and put in an otherwise vegetable soup for extra protein. Most of the flavour is gone from the chicken at that point but still adds nutritional value. Frankly I can't believe I've never thought about reducing my stock to freeze it though, so obvious now I've seen it! Thanks Helen

[@raleedy]

A different approach: (a) roast chicken whole; (b) remove meat from bones for consumption; (c) make stock with bones and skin.

[@hneilmorris]

Why would you go through all of the effort to make a stock that is less than it could be by pulling out the meat before it's imparted ALL of its flavor and gelatine? It strikes me as silly to work hard to achieve mediocrity. Do you think we waste all of that meat in a professional kitchen because we don't care about waste or food cost? We do if because that's what differentiates a bowl of broth from something amazing that people rave over.

[@werdnaegni]

A few questions as I watch, since I like to know the "why": Why 2 hours in the pressure cooker instead of one? Why add parsley, etc. later, rather than at the beginning (I know you said we CAN add it at the beginning, but I assume there's some benefit to adding it later?) Thanks!

[@helenrennie]

2 hours in the pressure cooker is roughly equivalent to 6 hours of regular simmer. You can do less if you want. herbs are added for aroma. it's at its peak after about 1 hour. the longer you cook them, the more subdued the aroma becomes. But sometimes I am simply not around 1 hour before the stock is done. I like to get everything in and go about my day. it's also a pain to add herbs later if using a pressure cooker.

[@dmka12]

Great video. Is this a basic version of Demi Glace? Here were using chicken. Escoffier calls for veal, beef and chicken.

[@helenrennie]

Yes, it's like demi glace, but with chicken instead of a combo you mentioned

[@hneilmorris]

No. It's not demi glace. Chicken "demi-glace" is called glace de volaille. Similar, but different.

[@peaceandlove713]

Hey Helen, I think there might something wrong. I've set the bell to view of all your video, but this is the first time any of your videos appear in my feed in well over 6 months. 😢

[@helenrennie]

youtube works in mysterious ways. we as creators don't have any control over it. I post new videos every other thursday. if you go to my channel once in a while and check for new ones to watch, youtube might start putting them in your feed again.

[@peaceandlove713]

@@helenrennie Thanks. I'll do that.

[@wijlkdj]

Can you just use less water up front to make the initial stock (enough to still cover the chicken) so there is less to reduce later? What tips do you have to reduce cloudiness/scum? Some asian people wash the bones first, or do an initial blanching.. havent tried that personally

[@helenrennie]

if you use less water, your stock will be very concentrated and a lot of it will be left in the chicken. You want it to be watery enough so that you can strain it effectively and get as much good liquid out as possible.

[@fordhouse8b]

Leaving us with a cliffhanger, are you?

[@EllenHargis]

My stock tastes so strongly of celery I'm not sure it's going to be worth keeping...it has a sour vegetable taste and no discernible chicken flavor. I used 16 chicken legs, 2 carrots, 2 onions, and two stalks of celery. Roasted, then barely simmered for 6 hours. The other problem was that the legs were not completely cooked after 45 minutes at 450deg., so I got a lot of scum that had to be taken off the top. I guess I'll go ahead and reduce it. Maybe it will taste like chicken after that?

[@EllenHargis]

follow up: just tasted the reduction when it was 75% done - nasty sweet. Also produced scum throughout the boiling down. Anybody else have this problem? Any clue to what went wrong? Maybe just too many vegetables, but I have to say my baking pan looked exactly like the video. Had to throw the whole thing out.

[@rafaelluciano]

It never occurred to me to use the fat, I've always throw it out! so silly of me. I guess it could be use next time I need to cook veggies for my sofrito to add more chicken flavor.

[@carlfurman4299]

Chicken feet add LOTS of Collagen and sometimes I use but sometimes not. Depends on my mood. To good is too much sometimes.

[@mmmmmmolly]

Talk about timing! I just got home with a roast chicken to make stock🙀😂

[@Apollo440]

By "most people leave comments without watching the video" you mean, that they're basically saying "After a minute of watching, here is what you didn't cover in the rest of the video, I didn't watch" :) did I get that correctly? Because, if yes, then that is wild!

[@vkiperman]

Спасибо

[@TheCharles303]

Helen’s over here trying to convince us to invest in stocks.

[@expo1706]

Do u use this stock just mostly for sauces then, not soups?

[@helenrennie]

You can use it for both. I typically use it for sauces. If I am making a vegetable soup, water works fine. For caramelized onion soup, this stock is great. For chicken noodle soup, not so much -- blond stock is better if you really want it to taste like chicken.

[@renewinqleur]

i love you helen

[@MrUwphotography]

I like to buy a value package of drumsticks and roast them. Once roasted, I strip off the meat and use the skin and bones for broth. The meat becomes the base of meals.

[@jrkorman]

Of course save the fat! It's as good or better than butter for fried potatoes.

[@frankpratt529]

The brown meat is the best part of the chicken and I can't imagine throwing it all out. I break down a fresh chicken and roast every part of the carcass but the meat until golden brown. My family are not skin eaters so the skin goes in too. Makes great brown broth.

[@johnhastings462]

❤❤❤

[@lindacoffin5110]

Up my stock skills!

[@iamtimsson]

i am wonderful :) thanks hr

[@christianehayward1994]

I think it’s fine to degrease stock after it has been reduced.

[@nancycy9039]

Doesn’t work, though. Helen points out in an earlier comment here that boiling to reduce the stock emulsifies the fat into the stock, which is why it is done that way for ramen stock.

[@marcomarek7734]

Oh no this video made me vegan.

[@pandoraeeris7860]

Basically, chicken demiglace.

[@rmd9032]

I don't throw out the chicken I pick it from the bones and make chicken salad

[@megaman2016]

Great video until you said you toss the chicken!

[@JeanReneDavid]

Wait, did you say "I can't give you measurements for the veggies because all the carrots, celery sticks and onions are different"? What a surprising thing to hear on this channel. What happened to weight?

[@bop5277]

"I'll tell you next week" seriously... lame

[@generybarczyk6993]

Next week? Really? Gimme a break.

[@vacasmugen]

My bet is on Roli Roti Bone Broth

[@vacasmugen]

Told ya so

[@bjones9942]

Personally, I'd grind the chicken and make meatballs out of it, but that's the 1950's 'children in china are starving' talking in my head. Thanks for the video!