How to make Chicken Stock~With Chef Frank

[@xandr13]

This channel seriously needs more subs. Learned more from Frank than from Jamie, Gordon and Heston combined. Guy really doesn't mind sharing those secrets of the trade!

[@daulahiftitah6461]

I agree, chef Frank's instruction are easier to understand

[@Charles.Wright]

I never learned anything from Gordon Ramsey, except that my grocery store doesn't have any of the same ingredients

[@arewestilldoingphrasing6490]

agreed Gordon Ramsey doesnt teach anything. He said kitchen steels sharpen knives

[@31650]

So true. I am a hardcore vegetarian (don't even eat egg) but he teaches everything so nicely that I can't stop watching. The second I got to know he has his own channel I subscribed and now I am hooked, also he gives the vibe of a happy and warm dad who cooks like a STAR. 💖

[@maxnelson2304]

i guess Im asking the wrong place but does someone know a trick to get back into an instagram account? I was dumb forgot my account password. I would appreciate any tips you can give me

[@00Parrack]

I watch a decent amount of cooking videos here on KZbin and this one taught me stuff nobody else bothered to mention! For example, the ratio for mirepoix and the size of chopped veg in relation to simmering time. Chef Frank, you are a wonderful teacher and thank you for making these videos!

[@lizanik8541]

I was just going to comment the same, had to idea about the ratio before this!

[@ZedF86]

Oof! A "proper" mirepoix is about 2:1 onion to carrot/celery, but I've found it's a little more nuanced than that. There are dishes that absolutely benefit from changing that ratio. Also, I have never personally found a situation where a larger cut is better than a smaller cut. Easier and quicker maybe, but better....eh...not really.

[@user-pm3bx2ee4q]

If you simmer for many many hours, I doubt very highly that the size of the dice makes a difference. As for ratio of mirepoix, nothing wrong with adjusting it to your taste.

[@KL005]

Frank only uses chickens that he hatched and hand-raised by himself

[@ShiroKage009]

Note that he feeds the chickens using grain he grew and fertilized using fertilizer he mined using pickaxes he forged with his own hands.

[@valentinzhao9084]

Do you think he even has to bring up campfires for heating and invent an alternator for any electricity used for cookers?

[@Ispeakwords]

He combined atoms of Hydrogen with atoms of Oxygen to produce the water for stock.

[@mauricejohnson3780]

I like how this jokes made its way on his personal channel 😂

[@leatherDarkhorse]

I bet the egg was hatch by himself instead of the hens.

[@Jeff-fp1zi]

Every time I collect enough bones for a stock I return to this video like a pilgrimage to Mecca. Doesn't always turn out great for me but it definitely smells great thank you Mr Frank 👍

[@ProtoCookswithChefFrank]

Glad it works for you.

[@Jeff-fp1zi]

@@ProtoCookswithChefFrank thank you chef! It turned out pretty good this time 🤠

[@nbj55]

I started my day by spraining my ankle and I thought today was gonna be a bad day. Needless to say I was wrong, because Frank uploaded a video

[@graceplackis4956]

Feel better

[@djipminderman4840]

What I really like about this channel is that I feel like it's more about actually teaching people how to cook rather than entertaining me.

[@aaronhunte1860]

so true👍

[@LuisRamirez-gj8yu]

My dad is a cook. Has been cooking for many years. I own a food truck and make some basic mexican food. My relationship with my dad is very strained and he has never actually taught me to cook. I've been branching out to learn out through the internet. Making a stock has been very hard for me because many tutorials are fast and expect you to understand procedure, flavor profiles, and why you waste certain items. This tutorial is by far the best and my favorite. Thank you so much for making it. I am excited to make this stock!

[@wrightbrent73]

kzbin.info/www/bejne/bKmTe6JtbdZlqLc

[@KeithDavey2014]

I would not consider the stuff you throw away at the end (veggies, bones etc) to be 'waste' They have been used. As he states they have given up all their flavor to the stock. As such they have no use anymore.

[@herbsnthings4life]

2.5 yrs after you, Frank, made this vid! HERE I AM! I found it more instructional, sense-making, full of wisdom, the 'why' of your 'doings' & 'not doings'! Thank you from all of us who tune in to learn what we NEED to know in the kitchen!

[@hazelpearson2975]

Chef JP on Utube is a great one. He is funny and shares his 50+ years of experience in a fantastic way. Love the man 🙏❤️

[@timgamble8740]

I was always taught to save the skins and peels from EVERYTHING! Peeled carrots, save the peels, peeled potatoes, save the peels. Keep the onion roots the celery leaf stems everything! Most of time it’s just stuff frozen over the last month! Drop all that into the pot with all the rest of your normal ingredients and to me the flavor has just been doubled!

[@pamelamartel7361]

I do that too. Any vegetables I steam I freeze the water I steamed those veggies in and then also add that to my stock.

[@janoskis4727]

youtube: wanna check another cooking video from a channel I've hidden from you before? me: no youtube: the guy hatches his own chickens me: no, that's stupid. youtube: he is also known as the Salt-Master me: OMG FRANK HAS HIS OWN CHANNEL? I get happy just by watching how happy you get by your own food, big love from Hungary

[@agrestowyzelek]

It's interesting how the execution of the same dishes vary from country to country. I'm from Poland and we use root celery instead of the one used in the video and also root parsley in addition to carrots and onions. Also we like to keep the fat in the stock so it has more complex flavour. Often after cooking it we eat it immediately with some noodles or potatoes and those carrots from the pot if you like and the rest cools down then we freeze it. But the specific dish for Poland is to make vegetable salad from the vegetables you cooked in the stock with additional hardboiled egg, pickled cucumbers, canned peas and corn and we mix it with mayo and a little mustard with salt and pepper to taste. That's so classic to Poland that we have even memes with it here, as it's the dish mostly prepared for holidays and family gatherings. Great video Frank, came here from Epicurious and I'm definitely staying here 😁 good job

[@osirisfrazier6079]

Sounds good to me!

[@martynamaczyszyn]

You're not describing a stock then (bulion), but a broth (rosół) 🙂 Frank explained the difference in the beginning of the video 🙂

[@agrestowyzelek]

@@martynamaczyszyn in terms described by Frank in the video it's actually the other way around. Rosół is always made with bones so in that perception it's a stock and the difference is that we eat rosół straight away so we do season it, but we also often use it as flavour booster or a base for other dishes as Frank says to use a stock. Broth in my opinion is that watery part of your finished soup so for example when you make a tomato soup on a base of stock, the tomato flavoured water in this soup is actually the broth. You can use stock as a bulion but imho it's still the stock. Again, that's just my view on this terms so you can see it differently 😉

[@martynamaczyszyn]

@@agrestowyzelek I would have to respectfully disagree with you on the etymology alone. Rosół derives from the term "rozsalać" - to get rid of salt, the salt that was in the salted, preserved meat (probably beef first), not bones, and the first name was actually "rozsół" but because of difficult pronunciation, it was in time simplified to rosół that we know today. In favor of my point speaks also the fact that in some homes the cooks add beef shank to the chicken in order to deepen and enrich the flavor of the broth 🙂

[@agrestowyzelek]

@@martynamaczyszyn Yes, salt was of course used as a preservative, but I've never seen anybody make rosół on chicken breasts or other parts full of meat. It's always more boney parts where there's less meat - corpuses, wings, necks etc. I wouldn't consider it as an argument for rosół to be a broth. My mother and grandmother make rosół with at least three kinds of bones/meat to enrich the flavour. They usually use for example beef, turkey, duck necks and chicken, so I still think that it's based mainly on bones not the meat, as using meat itself to make a soup would be considered wasteful, it would rather be eaten as a star of a dish - roasted, fried or boiled in sauce (kotlety, pieczenie, klopsy)

[@TheDavidN]

If there's one thing Chef Frank excels at is taking the time to e-x-p-l-a-i-n things (and saying it's okay to make a mess - it's part of the process). Everyone else seems obsessed with editing it down, or making everything instagramable, or assuming things are obvious when it's not for someone new to this. So thanks as always Chef!

[@g143h]

Made my fist stock today watching this!

[@ProtoCookswithChefFrank]

That’s awesome 👏

[@LongBeachDragon]

One of the things I love most with Chef Proto is that he explains the purpose. Most of the things he does, I already know and do, but really never thought of the "why" behind it, other than, "you just do." So, thank you Chef for opening my mind to be more knowledgeable about why things are done the way they are.

[@MikeFA90]

At the beginning of this year I started freezing my vegetable scraps and chicken bones and making stock with them. It's been wonderful! Plenty of delicious stock! Thank you for the tips to refine the process and improve my home cooking!

[@wait...what...]

Same here! However, improving my home cooking has improved my weight about 30 lbs! yikes!!!

[@LyubochkaD]

This man is a national treasure

[@tehandroidmaster]

Wisdom of Alton Brown Flair of Andrew Rea Skill of Gordon Ramsay Cheerful demeanour of Ainsley Harriott I'm so glad I found your channel, Frank. I loved seeing you on Epicurious and coming across your channel in the middle of quarantine has been a real joy. Keep up the good work, man!

[@ProtoCookswithChefFrank]

Thank you very much

[@meryempurcell5814]

frank, i truly appreciate how nicely you set up all your ingredients. i don’t know if everyone does & maybe i just don’t pay attention, but your attention to detail is ASTONISHING. the tilted knife, the height of vegetables all visible.. 10/10

[@Metatarsus0]

I worked in a ramen place and we also left the skins on everything. Makes life just a little bit easier!

[@BXCDavid]

Girlfriend and I have been saving scraps in the freezer to make our next stock. Glad this video came out before we made it again. Love your tips Chef Frank!

[@priayief]

I love making stock - vegetable, beef and chicken stock as well as clear (blond) and blond stock. I liked the way you boiled the chicken vigorously at the start and then skimmed the foam before you added veggies. I also liked the way you cooled your stock in an ice bath. I've always been concerned about letting the stock cool to room temperature before putting it in the fridge overnight (and then, I frequently have challenges find enough room in my fridge. Great tips! Here's something I do that some of your viewers might try. Once my stock is well-strained, I will aggressively boil it down to reduce about 4 times (1:4). There's no worries about burning as there are no solids to burn. This reduction can take some time but requires little attention. I use a metal ruler to measure the level of unreduced stock at the beginning and my target level is 1/4 of that. Once reduced I pour the reduction into ice-cube trays for freezing. My trays hold 1 oz. of liquid. Once frozen, I remove the cubes and put them in the freezer in a freezer bag. Now I can make any amount of stock I want - if I want 1/2 cup of stock, I'll use 1 cube and add 3 oz. of water; 2 cubes and 6 oz. of water makes 1 cup of stock. I like this approach as it saves storage space, frozen stock will store for long periods of time and there's little waste of stock.

If you added salt to the icing water, it'll go even colder and chill faster. Embrace the Salt Master!

[@thunderofgr]

Frank: We’re not going to add salt to the stock. Us: *shock* Frank: We’re going to salt the ice to chill the stock. Us: *relief* Frank: And then it goes down the drain.

[@SciTeF]

I was going to type the same thing but I am 4 months late! :P The more phase changing that takes place the more latent heat is required for it to happen. That heat comes from the stock which cools down a lot faster! I don't know though if there will be an impact on the exterior surface of the pot (pitting etc).

[@listenupkids]

"Because I have such a huge pot-- a pot that my wife hates because it is _huuuuge_--" lmao

[@RedRoseSeptember22]

That made me giggle too XD

[@OPVSNOVVM]

Things a wife hates, regardless of time and place: stuff she can't move around, stuff too high up in the cupboard or wardrobe, husband's hobby stuff and anything else that takes up space, even if it's a space she won't use!

[@ДинаМ-д7ф]

Hi Frank! My grandmother made chicken stock in that way. Before this video, I had not seen anyone else putting a not-peeled onion into the stock. But it is onion peel that gives a beautiful golden color to this stock. Thanks!

[@mkh8076]

My old dog really loves the soft carrots from the stock.

[@laventaperpetua]

17 minutes full of invaluable information. You are worth your weight in gold Frank.

[@taylorclark9485]

The shirt omg Frank embraces us I LOVE IT AND YOU FRANK

[@PostImperfect]

But then Frank DIDN'T ADD SALT???

[@wwoods66]

@@PostImperfect Don't add salt at this stage; add it when you're using the stock to cook ... whatever.

[@nalanimadurai1954]

My son is a big fan of yours. It started with your chicken soup recipe which has become a firm favourite at my house. Now we make our own stock, no more store bought. Thanks for your awesome tips and recipes.

[@ProtoCookswithChefFrank]

That is awesome!

[@madpetrolhead1]

I love that you share industry information and culinary school teachings. I really enjoy cooking and all the theories behind each technique and I was super thrilled when I found out about your channel and your content is pretty special! Please keep going!!!

[@bolawrence1487]

Cooking for me is usually such a stressful thing to do and whenever I’m watching Frank he always makes it look less stressful which really calms me down. I’ve learned so much from this channel and from my culinary class and I’m thankful for Frank because he is actually who made me want to go into the culinary industry. Love the videos

[@christophermorris9382]

I’ve made stock about a dozen times over the past three years and tried a few different recipes. This is the one that I’ve had the best success with.

[@ProtoCookswithChefFrank]

Great to hear!

[@WhiteCrownlessQueen]

I love you, Frank! Thank god you have your own channel! What a blessing!

[@kevinrichardson889]

hi Frank , George in the UK just started being a house husband as just retired and now cooking all family meals, just started making stock and really enjoyed your chicken and beef stock videos, great for a novice cook at 63 years of age ha, cheers George Richardson

[@hugo52_]

Congratulations on 20,000 subscribers Frank

[@ProtoCookswithChefFrank]

Thank you very much!

[@ryancrowe7604]

Thanks chef Frank! There are so many cooking channels on KZbin, many of whom are self taught which is fine but I know when I watch your channel I'm getting correct information and little tricks of the trade that you have picked up through your years of experience. Thank you chef Frank.

[@Avathee]

Thank you for taking your time explaining everything and not jumping every fifth second. Very pleasant to watch your video. Keep adding salt!

[@VaeDesigns]

Bless you, KZbin is a wonderful culinary education Thanks to people like you, namely you

[@stacycole1935]

I could sit here and listen to Frank teach for hours.

[@DanAuerbachmusic]

did you try the recipes?

[@ConniMiller]

I remember making stock just like this with my mom as a kid. It is definitely worth the time. Recently I had to drink clear liquids for a medical test and could not stand the instant broth so I made my own. It definitely improved my experience!

[@ProtoCookswithChefFrank]

Great to hear

[@abav811]

You are simply the best, Frank. Thank you. Such a great chef, teacher, cook.

[@ProtoCookswithChefFrank]

Thanks so much

[@osmrrdgz]

So today I was wondering if you had a video on chicken stock. When I saw you didn’t, I was pretty bummed... and a few hours later... BOOM 💥 chicken stick video! It’s like you read my mind Thank you Chef

[@autumnm2075]

I love your chill vibe Frank.

[@OurKitchenClassroom]

Great explanations of the difference between stock and broth, and how we use the two, Chef!!! 💜💜💜 I also keep a bag of bones in the freezer until there' enough for the next batch. For the next version, can you please demonstrate your favorite technique for clarifying stock to make consommé?

[@ProtoCookswithChefFrank]

Great idea!!

[@rileyjackfansmithandjones8238]

Do we have another method than egg whites, and tedium? Inquiring minds want to know!

[@theblazingtorchic9521]

I actually was looking for a video on how to make chicken stock when I found this. Thanks, Chef Frank.

[@ProtoCookswithChefFrank]

Hope you enjoy

[@ivydrew7656]

Thanks for sharing chef Frank! I'm glad I ran across your channel. I just got over a really bad stomach virus and made a chicken soup and chicken stock. I am going to make the stock your way and Definitely going to cool all of my things I cook this way. Feeling sick is no fun. I was in bed over a week and being in my 60's YOU always have to be careful with bacteria

[@samra2386]

I'm supposed to revise for my finals, but here I am watching how to make stock....I always admired chef Frank with his si,cerity, i hit that subscribe button as soon this video popped up to me. Thank you for this video

[@Stargazergirl104]

This was the best video I’ve ever seen on making stock. You explained it so easily.

[@ProtoCookswithChefFrank]

Glad it was helpful!

[@brendapreston2417]

Chief Frank this is my first video to watch of yours. But it will not be the last. Nicely done sir, thank you for making it.

[@DanAuerbachmusic]

did you try the recipes?

[@hoosiered471]

I love the intricate and nuanced details you included in this video. Well done and thank you!!!!

[@beamaeberindes7826]

You are literally so detailed on everything. Thanks for that, Chef!

[@dbpike]

Fantastic to see Frank unpolished/less edited! Not sure which I like better. Perhaps this one! Thanks!

[@dbpike]

Sorry, I should have clarified this. I meant in comparison to Epicurious. I've followed Frank there for a while now but just recently found ProtoCooks! I think it is my new favourite channel. Thanks for all the great content!

[@ProtoCookswithChefFrank]

Thanks for that. We have tried to get better with production values.

[@thokk10289]

It's interesting to see this method for stock. My great grandmother taught me to make stock. We would bring it to a simmer skimming for the first 15-30 mins until it stops scumming. Then we would chuck it into an oven for 12+ hours to get every bit of goodness out. Sure the stock is not crystal clear but boy is it delicious. Herbs and stuff go in last hour of cooking.

[@incrementum221]

Dude I didn’t know this guy has his own channel! Immediate sub. If you haven’t made this guy’s pancake recipe, do it now. It’ll change your life

[@Bibi2012able]

Chef Frank , You made me appreciate on how to do better chicken stock.. You explain everything so I appreciate why certain thing is done . From now on this is how I will do it.

[@somethingsomethingsomethingdar]

Frank I cant tell you how much I appreciate this video. Made my first stock yesterday (before watching yours) because I am trying to economize as much as possible. However, I was not sure I did things right. Having watched other videos I followed them but really didn't like how it turned out. Watching this really gives me the confidence to do it right next time. Now I need to see what to make with the gallons of chicken stock I am going to end up with....

[@gustavodourado3166]

I'm vegetarian but it's always cool to know how to get the best from ingredients. Also love to cook to people who are special to me, and do the best as possible. You rock Frank, thanks for the channel and the tips!

[@rileyjackfansmithandjones8238]

Absolutely First Class Instruction, plus Pro Video Production Chef. I make Chicken Stock every 5 to 6 days, because I cook Chicken Leg quarters to feed my dogs to supplement their regular kibble....plus some of the veggies for them too. Anyway I cook 5 or 6 legs at a time. I strip the bones, but save them and cook along with the next 5 or 6 legs.......Makes enough stock for a tall Dutch Oven, and the stock has Great Body,and Flavor. My cheat for this is I try to freeze some stock, in maybe anot quite full 2 qt container. Then when I cook strain and cook the next batch,I plunk the frozen Stock into the new batch.....the new Stock temperature drops Super Quick, and I can get into the fridge with minimal loss or use of ice. Try it sometime......you might just Ship Your Pants!😉 ( I subbed tho...you Rock!)

[@Taureanfitness]

Thank you so much I love the video I watch and absurdum out of stock videos and I have to say hands down yours is the best it's a good pace for learning it's well explained and it gets the extra steps that most check videos skip over

[@guillermogarzar9113]

Thanks Chef Frank, I have seen many videos of making stock, but with this level of explanation I really learn and know why I am dong certan things, thaks again!!

[@KaribeCuebas]

Hi Chef Frank! Great video! I started making my own Chicken and Beef Bone Broth about 2+ years ago and I’ve never gone back to store bought stuff.🙃🙂. I use the slow cooker to make it. When I made my first chicken noodle soup with my own bone broth, I used it pure without diluting and the flavor was so delicious but almost TOO INTENSE. Lol. I’ve been diluting it 50/50 ever since. It is just so darn good! I am glad I watched this video though because I always take onion skins off and I was cutting the veggies too large for the chicken broth. Thank you!

[@ProtoCookswithChefFrank]

Thanks for watching

[@Micko350]

I was going to say that I was taught to refrigerate the stock overnight then remove the fat off the top before freezing to get the clearest possible stock, but then you said it at the end!

[@markluke8447]

Throughly enjoyed your video chef. I never had the chance to learn cooking the proper way and very much appreciated learning the correct way. Thank you.

[@kristinegoodman7534]

I've been making my own stock for 25 years! And I'm only 40 :) I do everything the same but I add rosemary and a touch of sage. Probably adds to much flavor to use in a professional kitchen in lots of dishes. Thank you Frank!

[@fishcurry-552]

Its great to see that it's harvest season on Frank's farm. Or else we wouldn't be getting so many videos. Looking forward to the next harvest season with more ingredients to showcase

[@ashe48]

Grateful for the tricks of the trade like the ratio bits. Will be looking for one to reduce the stock to concentrate the flavor and size to store.

[@funkiebutch9690]

I enjoyed your video alot. You talk more about technical side rather than just cooking, which you can always watch other KZbinrs nowadays. Keep making more technical video, chef. I want to know more and more!

[@ProtoCookswithChefFrank]

Thanks. I want to teach as many people as possible.

[@anniehyams4477]

Thank you so much Chef Frank for sharing your beautiful delicious recipe and video for chicken stock👍👍😀😀🌹🌹❤️❤️

[@anniehyams4477]

Hi @ Chef Frank thank you so much for the beautiful red heart and thank you so much for enjoying my messages and comments 👍👍😀😀❤️❤️🌹🌹

[@anniehyams4477]

Hi Chef Frank @ Proto Cooks thank you so much for your beautiful red heart and thank you so much for enjoying my messages and comments👍👍😀😀❤️❤️🌹🌹

[@lenkafiala5336]

Frank, please keep these coming. Much love from the Netherlands!

[@knighthawk3749]

I adopted the techniques shown here to make stock from the turkey carcass I had left over frozen from thanksgiving. Then I froze some and used the rest to make bean soup that was one of the most flavorful soups I have had in my entire life. Thank you Chef Frank.

[@freddyramirez5818]

Thanks so Much Chef 👨‍🍳 🫵🌟🌟🌟🌟🌟

[@emrekeceli2833]

I've been taught that you should leave the onion skin on too, because it gives the stock its brown color, my teacher is german too. And can you show us how to make a bordellaise sauce???

[@biowiener7825]

really interesting to hear that some germans actually teach people how to cook, i always thought people look at our food in a wierd way which is in no way wrong, no one likes everything i dont eat everything here too but just saying, german kitchen always seems kinda unpopular so that was really suprising for me

[@tomf3150]

@@biowiener7825 What is so weird about german cuisine ?

[@RedRoseSeptember22]

@@tomf3150 Probably certain dishes...like the one where they use sheep stomach or whatever *gags*

[@bernhardlangers778]

@@RedRoseSeptember22 that is Haggis. And that is a scotch dish, not a German one. Oh and if you're offended by that: Think about how weird Bratwurst is. You take an animal, grind its meat and then ram it up is own behind. All that for tasty goodness. Oh and in defense of German cuisine. It is less Heavy on the fat than the English, French and American cuisines, but it has a lot of great dishes to show for it. Mostly hearty feel good stuff. I'd recommend to try some dishes, they will taste different to you if you're not used to this kind of cooking, but I'd consider it well worth it.

[@CLGR]

Thank you, Chef Frank. The instructions are easy to follow and I learned a lot.

[@yazm8225]

I’m so happy I found Frank’s channel! He’s so wholesome! I’m learning a lot! Thank you so much for your videos!

[@ProtoCookswithChefFrank]

You are so welcome!

[@kristensmith9549]

Your channel is AMAZING! The why you speak and explain everything is so enjoyable and easy to follow along. Keep going with whatever you choose to teach us!! Much love and appreciation from Charleston/Pittsburgh (hometown)!

[@ProtoCookswithChefFrank]

Thank you.

[@misuranmaru6261]

Those videos give me the motivation to try out things that I never did before. And I would never do without someone teaching me so great work.

[@sternits]

Same.

[@EllingtonReborn]

Hey Frank! I just want you to know that your videos are really helping me right now. I'm going to be moving into a new house soon when i get out of college and these cooking guides are going to be essential when i make a new living. I like to learn from the best! Cheers!

[@ProtoCookswithChefFrank]

Great to hear!

[@heidicavaliere4388]

Ha just deboned chicken thighs, tired of the skinless no bones ones, and saved the bones for the chicken stock. Can’t wait to have enough to make one. Thanks for explaining the why and when, I like the unpeeled onions, bet the color will be great. Thank you for the tutorial.

[@cynthiabrowning9118]

Very well done and easy to follow! First time viewer

[@Stephen_Lafferty]

I've watched Chef Frank on Epicurious for a while now, and this is the first time a video on his own channel has been suggested to me! I'm happy to find the channel, and I look forward to learning a lot!

[@ra1der5]

12:27 Of all the chefs I’ve seen making stock on KZbin, this is the first I’ve heard ANYONE say we should get that stock cold as quickly as possible. It makes perfect sense, we don’t want it collecting bacteria and I’ve never liked putting hot food in the refrigerator… it’s just counterproductive! Cooling in an ice bath also makes storage quicker. I did it last night. Perfect. Thank you! Question: Would you do the same with make-ahead gravy? I used my stock from yesterday to make my gravy today.

[@ProtoCookswithChefFrank]

Yes! Cool it down the same way . Happy Thanksgiving!

[@ra1der5]

@ I figured as much and took the initiative. I’m so proud of myself! Thank you! “ And may the odds be ever in your favor!”

[@didanz100]

Great content. I have been making stocks for over five decades using a similar method. Recently, I have been using a slow cooker and leaving it on low for 24plus hours. At this point, the bones become very soft and suitable as food for animals. Also as I break down the chicken I remove all of the skin and render it in a frying pan to save the fat for cooking. Unfortunately, the cooked skin never makes it easy to the stock. It's so delicious.

[@kd-qx9us]

First time I made a stock and I felt like a magician 😀

[@osvaldoaguilar8131]

Thank you Chef Frank for all this tips and for going step by step on each process, this is definitely the most detailed video to make chicken stock, good vibes and thank you again for sharing this crusial content. A culinary student from El Salvador, central America.

[@conradkappel9426]

Best video on making stock (from A to Z) I've seen!

[@ProtoCookswithChefFrank]

Wow, thanks!

[@cynthialong688]

Wow. I just ran across this stock making video. It is the first video of yours I have watched. I will immediately subscribed and will be looking thru your other videos. You are organized. Practical. Full of cooking knowledge. I am a home cook. I make stews and soups. And broths and stocks. But this video upped my game. And hells bells, I am 67 to boot. Never too old to learn. Thanks for the utilitarian tutorial Chef. 💜🪻💜

[@ProtoCookswithChefFrank]

Welcome aboard!

[@JeSSiEporTeLLi]

I enjoyed this video. Thank you Chef Frank. I'm staking chicken stock tomorrow and I won't forget the ice!

[@ridge181]

finally a thorough explanation and teaching with the why...

[@laellewis7787]

HEY MAN... GREAT VIDEO, I LIKE HOW YOU BROKE IT DOWN, RECAPPED THE PROCESS. ...I FEEL CONFIDENT IN MAKING A STOCK. WISH ME LUCK

[@ProtoCookswithChefFrank]

Good luck

[@marcthelegend1]

I love that you're taking your passion for food and sharing it with the world. Everyone deserves good food and the gift of giving people the ability to make it themselves is incredible 😊

[@ProtoCookswithChefFrank]

Thank you so much!

[@DominicPannell]

Hey Chef Frank! This is by far the best/most informative video that I've seen of yours... and I've watched quite a few (mostly on another channel). I learned stuff today. Thank you.

[@ProtoCookswithChefFrank]

Glad it was helpful!

[@KodamaBoy69]

thanks frank, i'll be sure to make the best chicken stock in my house from here on out

[@nmcsurgtech6530]

I don’t cook often love tips easy for me to understand and like explanations and suggestions.

[@marcelozerbini5411]

Frank is the best! These culinary bases are game changers. I currently have in my kitchen a fermented tomato paste, a fermented fish sauce (garum, yeah, I've done that and it's great!), Red meat broth, and will do that chicken stock today!

[@lisabeck5582]

I like your style, Chef Frank. Keep giving us more videos like this and you’ll make a cook out of me yet.

[@peterinbrat]

I start with a case of 20 pounds of chicken backs. Roast first to get to Maillard then simmer but not boil for three hours with the mire poix. I get about three gallons of golden aspic.

[@carlmcclain6934]

This video taught me that everything I was doing to make my own chicken stock, I was doing wrong! Lol. Thanks Chef Frank! I’m now a chicken stock making pro!

[@marshamalin964]

Hi Chef Frank - I'm your 11am - 3pm class at ICE. I made chicken stock this weekend and loved watching this video (and your other videos too)!

[@ProtoCookswithChefFrank]

Thanks for watching. Glad to have you in my class. See you next week.

[@alicetwain]

I decided to buy all of my pans and pots and so on from a restaurant supply place here in Milan. A barely tolerable 24 cm pan from a supermarket costs 20 euro, a decent pan that make cooking so much easier from the restaurant supply costs 30. It may not be the nicest pan ever (I mean, it looks like a pan), but it lasts twice as much and cooks better.

[@pamelachamberlynn3873]

YES to leaving the skin on onions for stock! So many nutrients are in the skin of fruits and veggies.

[@joycehardy9422]

Wow this is wonderful! I’ve watched numerous videos, but this is exactly what I was looking for.

[@ProtoCookswithChefFrank]

Glad it was helpful!