🐓 Make Clear PERFECT Ratio CHICKEN Stock

[@GlenAndFriendsCooking]

Thanks for watching Everyone! Do you use the bones to make stock? What's your favourite way to do it? P.s. Check out our Mexico City street food tour part one: kzbin.info/www/bejne/nF6kdYSGi69-jMU

[@rosepearl7092]

Hi! Michael Ruhlman's Ratio was given to me as a gift about 4 years ago and it is one of favourites! I don't use a lot of bones - I use chicken and turkey wings; they give a wonderful flavour (although I do have to do a lot of skimming). It's best to leave the fat and not remove if you're freezing - the fat rises to the top and forms a protective layer sparing the broth from absorbing off-flavors from the freezer. I skim it off when it's partially thawed.

[@OutOfNamesToChoose]

What is the stock pot that you use? It looks beautiful!

[@Sythe114]

Once cooled I pour mine in two cup measurements into sandwich bags with all of the air removed and flat freeze on a sheet tray. Simply cut away the sandwich bag while frozen to use. This uses a lot less space in the freezer and as they are thin can be cut in half while frozen if one cup is all that is needed.

[@TheSuzberry]

Yes. I hate waste.

[@sharonhein5160]

Absolutely! In fact, we also use the skin, fat and bones from Costco rotisserie chickens to make broth, and that turns out great too. I was taught to adhere to these folklore bone broth rules without fail: * Well cleaned chicken feet and pig trotters are fine. But never use the bone between the knee and ankle joints on large animals. * Saw or break larger bones to open them up to the water. Laying them on a clean tarp and using the back of the splitting maul is easiest. (Maybe for YOU, 😂) * Always soak the bones of wild game completely submerged in cold water overnight then rinse well before making stock. * Always start with fresh cold water and don’t drown them, just barely cover the bones. * Never let bones boil. Too much heat traps the gelatin and minerals inside the bones. * Never add anything but bones, cartilage, tendons, fat and maybe a little meat. You can add whatever else you want when you use it. * When making chicken and dumplings, cook the whole chicken as if making bone broth. Remove the meat when done and continue making broth with the skin, bones, etc. If you forget to add the chicken back in, don’t tell anyone and they might not notice. (This was my favorite.) I’ve added a few more rules over the last 45 years: * For a clear broth, soak raw bones in cold water for an hour or more, rinse, then cook in fresh cold water. And always skim anything that rises to the surface. * Regardless of what anyone else tells you, especially don’t add vinegar. It causes the bones to crumble and leaves an unpleasant taste. * Consistently reduce by half for long-term storage. It makes extra room in the pantry and freezer, and you don’t have to guess the strength. - Unless you’re making portable soup. Then just be careful not to burn it. Thanks for the terrific video! I am definitely moving my bone broth operation from stove top to oven. What a great suggestion! And it will be interesting to measure ratios and temperature the next time I make broth. Sharon Hein Wasilla Alaska

[@icy2527]

Canadian YT channel recipe from French chef who works in Italian restaurant in Hong Kong . Seem legit !!!

[@patrickd9551]

Don't forget the usage of metric weights and volumes, but reverts to fahrenheit on his oven :D

[@angolodiappla]

You have the absolute best method of gently lifting the middle finger to kitchen elitists. Also RED goodness so double thumbs up!

[@kenRoberts1984]

I always put the stock in ice cube trays and use them like that.

[@paulmiller5228]

Mason jars.

[@Drifyt]

Same here. I have those 6 slot jumbo size silicon ice cube trays i use for stock and freezing fresh herbs

[@sabrinac.5916]

I have an old cookery book which suggests you can re-use your bones up to 6 times to make new stock, so I've started freezing my bones even after they're spent - the second, third, and fourth batches are obviously less aromatic but it worked out a lot better than I expected!

[@cherbeatTX59]

I can't remember the last time I was shocked and surprised by a recipe!! I can't wait to try your method!

[@scambroselauntrellus3681]

"Do all kinds of other things..." Sits in other room waiting for some soup.

[@TizianaTina]

Thank-you for sharing Glen. I thought I was the only one who recycled yogurt containers for freezing stock. Perfect size for most recipes.

[@jouruji]

Everybody turning mexican now?

[@TizianaTina]

@@jouruji - What does my comment have to do with Mexico????

[@jouruji]

You are not alone, it's a common practice to reutilize plastic contaiers like that over here. It's a good way to reduce plastic consumption.

[@brianinscotland]

I put my stock in Ziploc baggies in 2 cup quantities. Then I lay them flat on a cookie sheet and put them in the freezer. Next day when they're all frozen, I can remove the cookie sheet and I have a bunch of thin, pre measured servings of stock. Super easy to store in the freezer and thaws out quick when you need to use them.

[@sea-ferring]

This is a great video - I will be using this technique now. Something else I learned recently is that at most large Asian markets, you can get "stewing hens" and they are very reasonably priced. They add a lot more flavor than young chicken. Also from Asian markets - chicken feet (remove the claws) add a lot of collagen which adds a nice thick mouthfeel. From a regular supermarket, chicken necks are excellent for flavor.

[@Adam_Garratt]

the oven idea is a revelation Glen! thanks for the recipe, i'll be trying this method for sure

[@thestudentcafe]

Brilliant. Love this idea and the reasoning behind your method. Additionally, and more importantly: this is a stock that absolutely anyone could make without the need for complexities.

[@bbqboy175]

I thought I had seen every conceivable way of making chicken stock and then I come across your video. This is a brilliant method. Thanks so much for sharing.

[@moonsengineeringadventures623]

Thanks to babish, I have been using the oven more and more for things, I started with chili ! It just makes it so easy and impossible to burn ! Just start, prep, throw it in and work on other things. I really like this recipe, thanks.

[@janewebb3477]

Filming a french chef, in an Italian restaurant in Hong Kong . Love it! I made the beef barley soup yesterday, chefs kiss !!

[@FlashGeiger]

Ah, yes. Labeling containers for the freezer. My mother always made stock from one turkey dinner to put in the freezer for the gravy for the next turkey dinner. Things got delayed once when the stock was pulled out of the fridge where it had thawed to be turned into gravy ...and... it turned out to be a container of butterscotch pudding.

[@rosepearl7092]

LOL! 🤣

[@mikebMN]

You haven't lived until you have had butterscotch pudding on mashed potatoes...

[@TheSuzberry]

You can freeze pudding?

[@sennest]

Wickedly simple!😎👍👍 a super tip and trick for my kitchen now! Thank you so much, Glen!

[@jasonsmith2775]

Oh, Glen! My mind: Blown! Fantastic technique! I used this method to incredible and flavorful success! Please keep doing what you are doing. You certainly are filling a huge culinary void in my life!

[@Zenzularity]

Greetings from Denmark. Thank you Glen, for making interesting dishes we can try at home..

[@christophergarrard5210]

I was always taught not to salt a stock as its a base for everything which will get seasoned at a later date.

[@lakrids-pibe]

200° Fahrenheit = 93° Celsius I make stock with a random, large amount of water, and then I reduce it later, by violently boiling it. No browning, NO SALT, whole black pepper, bay leafs, thyme, the top of some carrots or leeks if I have it. What I like most about homemade stock is that it's basically trash made into delicious food. My largest take away from this video was to keep the temperature below the boiling point. I'm going to try that out.

[@brendaknight7113]

I am doing it this way.. almost, so now I will do it this way...thanks

[@jakobmorningstar]

Welcome friends! Today we’re going to continue being, hands down, the best kitchen instructional KZbin channel. Love this channel.

[@TonyAlmeida610]

Wow your history with food/food related jobs is fascinating, maybe you should do a Q&A sometime so we get to know the history of Glen & ses amis ! :D

[@DavidArcher_]

0:43 Wow. I wasn't expecting a murder confession when I started watching this.

[@rbelmont000]

How many times did he shoot the poor guy...

[@NezumiWorks]

I once shot a chef in Hong Kong just to watch him fry.

[@Drukendru]

@@rbelmont000 it was throughout the day so the chef was pretty resilient, or Glen is a bad shot ;)

[@daniswara1164]

Probably one of the best cooking channel out there. Thank you for making this awesome channel. I amsure you will get your golden button soon

[@rajaadawood5171]

Hey Glen 😊 your recipe is the best 👍 surly I’m going to improve my checkin stock recipe to achieve the clear rich one you made, thank you.

[@KaribeCuebas]

Hi Glenn! Great video. I’ve been making my own Chicken Bone Broth for about two years and I love it. I roast the bones first and if I need a less intense flavor I dilute it for the recipe. But, I going to try this way as well for the sake of trying new ways🙂. I use a slow cooker when I make mine so I will adapt it for that. I also like the idea of adding the aromatics an hour or two before the broth is done-never thought of that. I usually add all at the same time but I will do it your way next. Looking forward to it. Thank you!!

[@sehtdragon]

Hullo Glen! As always, this has been an education. Being English (and, of course, English food is terrible...), I learned to make stock by boiling it, for making soups and stews. I've been thinking of making pho and other clear soups and didn't know how to make the stock: I shall try this technique as I think it would be ideal. One question if I may: is it ever worth trying to do anything with the chicken and mirepoix, or are they best just discarded? Thank you again for your videos. :-)

[@GlenAndFriendsCooking]

All the solids in the stock are completely spent - pretty much only good for compost.

[@Pammellam]

I use 3 chicken carcasses when I can get them from my supermarket. About the same size that Glenn was using. But all cut up in small pieces. But I use a pressure cooker. I have never thought of the oven. My small Japanese oven just won’t hold my stock pot.... maybe I could do this on low on the stove top....

[@anonharingenamn]

As someone who loves making ramen at home, I think I want to give this a try. Thanks for sharing videos on stuff like this.

[@eccentricstudent]

I save Leek Tops in the freezer for when I make chicken stock. It gives a nice sweet onion flavor, strains out easy, and the dark green gives the stock a more yellow color to look like the color store bought stock or bullion powder has.

[@GrillTopExperience]

Yup, I break every one of those rules making stock. Next time I'll try this method.

[@jamesellsworth9673]

CONGRATULATIONS on a very fine; possibly definitive, video on making best quality chicken stock, suitable for later soups and sauces. Beyond that: I immediately added Michael Ruhlman's RATIOS to my Amazon order. MEA CULPA: I missed that book when it came out! At that point, I was following his Charcuterie books. My grandfather was a decent chef who understood ratios since he also catered to large crowds for Masonic fundraisers. Ruhlmans' RATIOS offer just as much to the dedicated home cook (check out Amazon's page previews.) Thank you for calling my attention to another fundamental concept and fundamental source for advancing my own adventures.

[@jasguy2715]

Perfect recipe, just about the same way I make it. When I can find it, I try to use fouls older chickens. Tough as hell to eat, but great intense chicken broth.

[@nealiumj]

Your other video inspired me to go get a whole chicken, which what was fun. One of the reasons is I wanted to try and make stock.. so this is absolutely perfect! My goal is to make potato soup. Anyways keep up the good work!- thanks for the inspiration

[@rlwalker2]

Nice simple chicken stock. Thanks.

[@drewbiasotto7072]

I always freeze my stock in 16 oz water bottles. I find 2 cups a convenient size and i get one more use out of the bottles.

[@JamesHackerphotographer]

Went in with a large spoon and came out with a small one magic

[@ronk4073]

Hey friend, I wonder if you could dial this in for a slow cooker. On high they hit 200F. On low they hit 180F. Seems like it should work. I tired that and it came out a bit cloudy. Might be worth doing an episode on. Keep up the good work.

[@dashaybraden-gamble4351]

Reminds me of my grandmother when she would make chicken stock

[@vt-yp7yq]

Great idea, will try during this fall season.

[@hecate235]

My (older) oven doesn't go below 200F., so I've been using my 4qt slow cooker set on low. (I use bones and trimmings I save in the freezer. ) Six to eight hrs later, I have stock. But next time I'll try your ratios, and add the aromatics later.

[@armacham]

In my oven, the stock is 50 degrees below the oven temperature. When the oven was at 170, the stock was 125, which I don't think is even enough to kill bacteria. I had to crank the oven up to 250 to get the stock to 200 degrees. After being in the oven 8 hours (overnight) set to 250, the stock was only 200 or 205. If you hold stock at the wrong temperature for 4 hours, you could grow a huge amount of bacteria. The stock came out great, it was perfectly clear, I just wanted to warn people.

[@navyguywandell]

It looks like campbells chicken noodle soup. I've been looking for this recipe forever

[@concernedonlooker]

Been making chicken stock for years using carrots, onion, celery, and a few herbs, and always had an amazingly difficult time straining at the end to make the stock clear. Then about 2 years ago I got a wild idea, why not put all the ingredients into cheesecloth bags? That’s what I do for Turkey stuffing and it makes removing the stuffing post cook so much easier. So that’s what I did, and when I removed the bags from the pot, I ended up with the clearest stock I ever made, but still with all of the flavor as before. Try it, and tell me it is not a revolution in stock making, practically eliminating the post cook cook process of clarification, cause it’s already done!

[@davidhimmelsbach557]

Awesome technique!

[@ElijahPerrin80]

Well I will have to try that some day, thank you.

[@John_Chiasson]

Thanks for this. Just a picky point: shouldn't the carrots and celery be 120g each instead of 12g?

[@GlenAndFriendsCooking]

thanks for catching the typo.

[@rakanishu531]

Hi Glen, I love your videos for how precisely accurate they are in terms of measurements, so following that would you be able to add temperature in Celsius for audio or text in the recipe below video. Thank you a lot (Europe).

[@GlenAndFriendsCooking]

I usually put ºC in the description box; but I'll probably never say it. ºF is the only thing I know for cooking, Even though I'm Metric for everything else.

[@EastSider48215]

For fellow Americans trying to figure out the ratio in pounds: a pint is a pound the world around. A pint of water (2 cups) is a pound, so use three cups of water to each pound of chicken.

[@GlenAndFriendsCooking]

"A pint is a pound the world around" only if your entire world exists solely inside the USA... Everywhere else on the planet "A pint is a pound and a quarter" (because the US uses their own sizes that are different than everywhere else on the planet; your pint, and cup, is smaller than the Imperial pint used elsewhere)

[@EastSider48215]

Glen & Friends Cooking: We Americans do tend to think of ourselves as the center of the universe, don’t we? Doesn’t hurt to reminded occasionally that we’re just a small, odd part of it all.

[@Tef164]

Hahaha, my family also reuses our Astro containers for food storage! They're so handy

[@user-dx8nj7qj2g]

hey glen, if I have a cooked chicken, can I still make that into stock, or does it need to be raw?

[@GlenAndFriendsCooking]

You can definitely use cooked bones.

[@stitchknit72]

Oh yes, the oven is perfect for stock. If I am making beef bone broth, the bones get roasted awhile first, then water just to cover, a splash of vinegar, & into a 190 oven for 2 days. Chicken is treated a bit less harshly.

[@blindmango69]

I am definitely going to be trying this way being legally blind the one issue that I have is skimming and I'm just way too cheap to buy a spider and usually when I make stock I make too much to pour through a China cap so I'm going to try it this way it might also make it easier for me to keep a good consistency

[@ChrisLerouxDesign]

Great video! I wish you would have prefaced this with tips on what parts of the chicken to include (do you want to remove the most amount of chicken possible), and more about browning, because you introduced the term and I was so confused until you mentioned the oven. It felt a little like watching a tutorial on how to run before knowing how to walk. I think the only question that remains concerns actually gathering the bones. No one debones three to four chickens at a time, so do I break down a chicken and then toss the scraps in a freezer bag?

[@GlenAndFriendsCooking]

We have a bone tub in the freezer, and we toss parts in every time we debone until it's full; then we make stock. It's a mix of necks, backs, thigh bones and feet if we get chickens with them still on.

[@01backpack]

Interesting technique

[@EvilSanta482]

Oh yeah this is on the list of stuff to try. I can then make some chicken pot pie out of the chicken afterwards.

[@mixturebeatz]

Can I add my chicken drippings from cooking my chicken into the stock. Any other recipe ideas for the dripping?

[@bokaboi]

Excellent recipe! I have never been satisfied with the stock I make, I’m definitely going to give your recipe a try. Do you think you can follow the same method for a beef stock? Also, why did you use fahrenheit?

[@GlenAndFriendsCooking]

Ah yes - the various quirks of how Canadians use Metric and Imperial at the same time: cooking temps are always in ºF. Here's a handy flow chart to help you out: images.app.goo.gl/NcQQZxcUy5VDPisQ8

[@annettebartels2061]

Question Glen: I know you mentioned that the veggies in this stock are to spent to have any taste left. If this the case for the chicken meat left on too? Or can I take the bits of and use it as the meat in a chicken noodle soup

[@bobbyollar9805]

Which method of preparation, slow cooker/pressure cooker/oven gives the most gelatinous result?

[@GlenAndFriendsCooking]

You can get equally gelatinous results with each method - it's more about the parts you use.

[@swanofnutella4734]

Unctuous™ is our word of the day.

[@scandinavianserialki]

How long will this be good in the freezer? Obviously I would look at it and smell it before use but will the flavor still be there in a month or two? I know frozen meat has a pretty long shelf life. Is this similar?

[@GlenAndFriendsCooking]

Depends on the seal of your container - it never really goes 'bad' from a food safety perspective in the freezer, but it will take on a freezer flavour after a few months. Pressure canning is the best way to preserve stock.

[@noname_atall]

Sous Vide Everything should give this a try.

[@douglascampbell9809]

That looks fantastic. I'm a convert.

[@Goon-124]

Chicken Tea. That's what I'm looking at.

[@jimbolittle2243]

Ramen stock when you get a chance. I've tried and cant seem to get it right. This way just makes sense.

[@mountainmanwoodworks]

Always taste the celery leaves if you are going to put them in a stock, if they have a strong taste, they can dominate your stocks overall final taste.

[@josephnardone1250]

Interesting that you don't cover your pot. Would heat faster and save energy and the liquid when cooking evaporates even at low temps. Is that being done to concentrate the flavor?

[@minibuscus2]

This is awesome Glen, would love to know how to make a bone broth? Would it just be bones, veg ext and cooked for longer?

[@GlenAndFriendsCooking]

There is a link in the description to our stock / broth playlist - we have two 48 Hour Bone Broth recipe videos in that playlist.

[@minibuscus2]

@@GlenAndFriendsCooking Legend

[@johnkirton833]

Nobody ever asks, so if a recipe asks for 1 Ltr of chicken stock, would you use 1 Ltr of this stock or water it down say 50/50 or less?

[@yaninajakobsen8768]

Can you do fish stock?

[@shawnsg]

Hi Glen, question for you or maybe others in the comments: Like you mentioned, it seems like there are a million different methods and tips for making stock. I tend to get overwhelmed. Is there any particular thing(s) you just SHOULDN'T do when making stock, in your opinion? I ask because while that technique seems interesting and I'd like to make it, the temperature in the southern part of the US is still unbearably hot, and the thought of my oven on for hours strikes fear in my sweaty heart. Which leaves the stove-top, pressure cooker, or some other method. I don't want to waste a bunch of time and food, but would like to try making my own instead of store bought stuff.

[@GlenAndFriendsCooking]

If you have a pressure cooker - use it. It's fast, and doesn't heat up the kitchen too much, or if you have a slow cooker? Both methods are linked in the description. (though the slow cooker method is for 48 hours - 8-10 hours will give you a really great stock)

[@Jonnu1818]

great video, what do you do with the bones and vegetables after its done?

[@GlenAndFriendsCooking]

Compost - they have given all their flavour and nutrients to the broth. There is no flavour left and their texture is extremely unpalatable.

[@gwddmt1]

Got to see if this would work for beef stock for Pho

[@matthewmaclellan]

helpful video! i've been in the market for a larger stockpot and this looks like a good shape and size - can i bother you for the make and size?

[@GlenAndFriendsCooking]

It's made by Calphalon - not sure offhand the size: but they have stopped making it.

[@MrBlindcat1]

Judging from that thumbnail, you should be drinking more water.

[@bethanyday3471]

Dude where do you get all these pieces of cookware that can go into the oven! my oven wont even go below 200 degrees F

[@UsernameInvalidTHIS]

What do you do with the tonne of onions and carrots after the stock is poured off? Use them in a soup?

[@GlenAndFriendsCooking]

They go into the compost - there is no flavour left in them.

[@XaqNautilus]

A Canadian cooking aficionado talking a about a French chef in an Italian restaurant in Hong Kong... 😆

[@TheFraggler]

Hey Glen, can you can this? Like a jelly or jam I mean. I'm just curious because of maybe limited freezer space.

[@GlenAndFriendsCooking]

You can can it - but you need to use the high heat pressure canning method.

[@TheFraggler]

@@GlenAndFriendsCooking I had to Google that but thank you for the help in satisfying my curiosity ☺️

[@J0Dog]

Do you just dispose of the things used for the stock once it's strained?

[@nowakezoneforever6021]

it seems most people do because unless you’re going to purée the veggies they’re mush. i know that triad is often used but it is difficult for me to throw waste food. it’s not about the expense, it’s the principle. not judging anyone, it’s just how I feel.

[@postshawn]

Can you use any of the vegetables after making the stock? The onions look like they'd go great with other dishes.

[@GlenAndFriendsCooking]

The veg is pretty much done - there really isn't much flavour left in them.

[@nuddsshane]

Could this work for other stocks? How about veg stock?

[@bugsygoo]

Brown the bones if you want brown chicken stock. If you want white, don't brown them. Simple!

[@kattymccabe7510]

Yay more glen

[@piosian3037]

Carrots and Celery were about half each of Onions, then they became 1/20th instead of one half, roughly, bay leaves disappeared.

[@prjndigo]

180-190°F isn't going to lift the water above about 155-165°F. Cover it and push to 200-205°F in a stable oven then add water as it needs it, use a short ladle or something as a depth gauge or a wooden spoon whatnot.

[@GlenAndFriendsCooking]

Well - we left a temp probe in the liquid. If you raise the temp on the stovetop to 200ºF (as we did) - the temp of the liquid will stabilise at 190ºF, in a properly calibrated oven set to 190ºF.

[@johnkirton833]

Hello Glen, would this ratio / method work for brown beef stock including no boiling and adding the aromatics at the end. How long would a beef stock take.

[@GlenAndFriendsCooking]

Yes it would work really well - about 10-12 hours in teh oven, just like our pork stock video: kzbin.info/www/bejne/sJ6moGSKod2Jnpo

[@kylerf2614]

Glen shot a French chef in an Italian restaurant in Hong kong

[@UndeadPasta]

just to watch him die

[@Natasha26]

My small dogs love the Pedigree wet-food pouch (125g). I drop them in hot water to reheat and serve over rice. I think it is the thick gravy that they love most. I am now thinking how i can adapt your recipe... defo not adding onions because that's bad for dogs.

[@ericmuir3356]

lol wut

[@shellyrees5946]

IN THE OVEN...Never thought about that! Should work for beef bone stock too eh?

[@GlenAndFriendsCooking]

Yes!

[@shellyrees5946]

@@GlenAndFriendsCooking so much safer than running your burner all night

[@ChrisMoewesBystrom]

Other than bringing it up to temp more quickly could you just do it all in the stove?

[@GlenAndFriendsCooking]

Yes

[@gerryparker1390]

Would it work the same with stewing hens or Turkey?

[@GlenAndFriendsCooking]

Yes definitely.

[@shayanpp3306]

what about chicken broth? is it any different from making stock?

[@GlenAndFriendsCooking]

The age old debate... Some very learned chef's say there is no difference in the terms and they can be used to identify a wide range of liquids. Some insist (mostly the "cut and paste" internet blogs) that there is a difference in seasoning and cook times between the two. Both sides claim they are correct -

[@geraintletherby2303]

What's everyone's thoughts on stock from a roast chicken? I typically roast a whole chicken then make two meals from one breast. I leave the other breast on the bone until required one or two days later. I remove legs and wings for 'work snacks'. What are peoples thoughts on creating stock from the remainder of the carcass? Could this recipe be followed simply with the remains of the roast? Thoughts and opinions will be appreciated :)

[@GlenAndFriendsCooking]

Definitely could be done withe the leftover bones.

[@peterripson]

Does a liter of water really equate to a kilo of water? Also; You made soup.

[@GlenAndFriendsCooking]

Yes - 1L water weighs 1Kg at 39.2°C (if you want to be exact), but cooking doesn't need to be that exact.

[@skolmnvikes]

does this work for other meats? say pork or beef

[@GlenAndFriendsCooking]

Yes - but they will need to stay in the oven longer. 12-15 hours. We'll be doing a pork version after we get started on our Cutting up a hog series.

[@clemire83]

I watched this 4 times before I finally got all the tips... I was too busy making home made sausage mcmuffins.