How to Prepare Chicken Stock from scratch

In this video, I am walking you through the entire process of preparing homemade chicken stock, or chicken broth completely from scratch. The process can seem a bit intimidating to newbies, but I promise after this video it will all make sense. In the video, I am also preparing rendered chicken fat, or Shmaltz. Schmaltz can be used as a cooking medium for any number of things, such as sauteing, roasting vegetables or potatoes and much more.
Basic Ratio for 1 Gallon of Chicken Stock:
8 lbs Chicken Bones or other parts
1 Pound Mirepoix
Herbs such as Parsley, Thyme, Rosemary and Bay Leaves
#homemade #chefrecipe #chickenstock #bonebroth #chickenbonebroth #healthyfood #chickenbroth #chickensoup #culinaryschool #comfortfood #foodbasics
Music in the video from KZbin Studio Audio Library:
Artist: Anno Domini Beats
Title: Welcome

[@cindyms.1237]

I just found you today from a comment you left on Brian Lagerstrom's channel.

[@foodandcooking101]

Well I am certainly glad you discovered my channel. His channel is one of my favorite channels, I've definitely tried to take pointers from watching him. I am nowhere near that size, but we all start somewhere. Anyway, glad to see you here and hope you enjoy my videos. I am working on making them better and better every time.

[@jakebuck4694]

Great video mate

[@foodandcooking101]

Hey I appreciate the feedback. It is a lot of work, but seeing that people enjoy it makes it worth it

[@scpatl4now]

I made some beef stock a couple of weeks ago and today I am making some mushroom and barley soup. I made the beef stock using flanken short ribs. I also added some flanken that I had left and roasted it before adding it to my soup. It's gonna simmer for a good long time...but it's going to be good. My Grandma's house always smelled like schmaltz...lol

[@foodandcooking101]

How did your soup turn out? I haven't had barley soup for a while, I need to eat that again. I hope you enjoyed the video, and I greatly appreciate your viewership

[@scpatl4now]

@@foodandcooking101It was very good! ...and my freezer is full

[@Kia-v2p]

I’m still learning

[@foodandcooking101]

Well I hope you find this channel helpful while you learn more more about food. The cool thing is that the learning never stops, there is always something new to look into and discover. Thanks for the viewership, I appreciate it and hope you stick around and watch more

[@BabyLonYHWH]

BabyLon from tax office love the video gonna have to test this out ASAP!!!!

[@foodandcooking101]

Ya its good. the video prior to this explains stocks out in full detail, check that one out. I need to get back in to the office here soon actually. The random chit chat was fun too

[@fredsmith3001]

Why not roast the chicken parts until golden brown to intensify the flavor?

[@foodandcooking101]

that's a good question that I didn't address as well as I could have. I sort of did in the video just prior to that, but the idea is that different stock preparations have different purposes. For example, brown stocks as you mention have the purpose for demi glace and darker sauces. As where white stocks and simple stocks have the purpose in white sauces, veloute sauces, cream soups, and things like that. I think there are a lot of youtubers out there that introduce stocks as basic general purpose stocks, and I would like to provide a distinction and different purposes with each type of preparation. I hope that all makes sense and let me know if you have any more questions on the topic. I am here to help out for sure, thanks for the view and feedback too, I hope you still found something in the video helpful

[@ClarionMumbler]

So I have always used the skin in my stock. Did you remove it just because you wanted schmalz, or because you think it shouldn't be in the stock?

[@foodandcooking101]

Good question, and i could have included this in the video. You don't necessarily have to remove them. However fats within the pot that aren't removed or skimmed off can emulsify with the water and cloud the stock up. Stocks should be relatively low in fat. You're always going to have some, and most will solidify at the top when chilled and can be removed at that point. If you're wondering about an easy way to remove the fat, it is always going to collect at the coldest part. Which obviously is the top of the pot, but if you offset the pot over the burner it will collect on one portion. Then you can skim it off without removing much of the stock itself. I hope that makes sense and thanks for the question. I hope you enjoyed the video. I am working on a Brown Beef Stock video now and I will have that up in a few days

[@HowardRoarkBR]

it doesn't make sense to me to waste good cuts of chicken to make stock. isn't it better to debone them and save those scraps to prepare a stock when you have enough material?

[@foodandcooking101]

Ya that makes sense. I should have made clear within the video to save and use certain scraps. I don't see using an inexpensive bag of leg quarters to make stock as a waste though. It also depends on how much stock a person uses. I make them regularly for soups that I eat on weeknights. Stocks take a lot of bone/meat to produce a high quality stock. In culinary school, you're generally taught a ratio of 8 lbs of bones to produce 1 gallon of stock. It would take an eternity to save 8 pounds of trimmings and scraps. But if you don't use it a lot, then relying on scraps might make more sense. I hope that makes sense, and thanks for the feedback and engagement. I appreciate that you clicked and gave the video a view, and I hope you stick around for future videos

[@davidengland5314]

Does anyone know the name of that instrumental that starts playing at 3:24?

[@foodandcooking101]

its the same song throughout. i looped it for the whole video. the artist is Anno Domini Beats, the title of the track is Welcome. It is in youtube studio audio library if you are looking for it

[@davidengland5314]

@@foodandcooking101 you just gained a subscriber my friend. I have been looking for that instrumental everywhere 😁. Kudos on the Broth as well.

[@foodandcooking101]

well I am certainly happy to gain another viewer. I always list the Artist and Title for the music in the descriptions of my videos too if you ever hear one you like. Welcome aboard, I am trying to make the best videos I can and it means a lot that people enjoy them

[@Agrosian]

Nice informative video, thank you.

[@foodandcooking101]

Thanks for the feedback, and I am happy to hear you found the video useful and informative.

[@tottorookokkoroo5318]

I would have cut the meat out of the thighs, seems like a masssive waste to use all that meat on the stock.

[@foodandcooking101]

I don't really think it is a waste, the whole bag was 4 dollars. Meats contribute better flavor to stocks, while bones contribute more to gelatin content. So having a mixture of both is a good thing. I get what you're saying though, especially since the thigh portion has the best meat on the chicken. I really appreciate the feedback, and you taking the time to view the video. I do hope you stick around on the channel, as I am very new to this and I am trying to make the best videos I can. I appreciate every viewer I can get

[@BossCrunk]

Lost me at Tyson. Wouldn't feed it to my dog.

[@brandonlee94z]

What a dumb fucking place to fight whatever battle it is you're on about. My guy is cooking, not trying take a stand against the inevitable result of unrelated capitalism. Which you most certainly contribute to, making the comment even more of a waste of space.

[@jessicastory2840]

You voiced your opinion like it matters. Interesting.

[@foodandcooking101]

I honestly didn't even notice the brand, it was more about pointing out lesser expensive ingredients. I agree that Tyson sucks, and I certainly wish our food supply wasn't completely controlled by monopolistic ultra capitalist cartels. I appreciate the feedback and the click you gave to my video anyway though. I do hope you give the channel a chance in spite of this. The channel is an educational channel, and I try to give very thorough details and explanations with everything I do. I also include history and science segments. I think you might still find something here you will enjoy. I am genuinely trying to make the best and most informative videos I can, and I am getting better and better at this video making thing. Anyway, I still appreciate the feedback.