Simple Tips for Stocks & Broths - Kitchen Conundrums with Thomas Joseph

[@EliseLogan]

I realize it's not classic, but I have a great hack for doing stock. Whenever I roast a chicken, I pull the backbone/neck/wings from the cooked chicken and chuck them in a freezer bag. I have a different freezer bag for all the trimmings and cuttings of veggies from other meals - carrot peelings, celery tops/bottoms, onion ends, leek greens, etc. When I fill up a gallon sized freezer bag with the veggie bits, I have enough for stock. I pull the frozen chicken bits (btw, smoked turkey or chicken carcasses make AMAZING stock) and the bag of scraps and dump all of it into a roasting dish with some oil for a run in the oven, then the stock pot per what he does. I haven't tried the tomato paste thing before - I'll have to try that. ETA: also, if you have a big pasta pot with a pasta insert, make your stock in that - then pull the pasta strainer up to fish out all the big bits of the stock makings. Makes it a lot easier to strain later.

[@SK-kn3ov]

This is exactly what we do - even use the same pot! So worth it. We look forward to fresh stock every few weeks. We divide it into quart freezer bags

[@andreasshizas5977]

That is so funny, I do the exact same thing, and have been doing that for 20 years

[@DenisePoole-Closet-Crafts]

Wow what a fantastic tip, I will try this it's better than throwing the top n bottom bits away from veg.

[@miseudo7674]

I usually give my veggie offcuts to the worms (compost), but since they're not as voracious during the colder months I'll have to give this a go over winter. Fresh homemade stock perfect for hot meals on cold nights. Thanks for the tip!

[@lisafield4154]

I have been doing the exact same thing for a gazillion years. Your/my method is so easy and yields delicious healthy stock. I have at least 10 quarts in my freezer to get through the summer. One of my favorite things to do during the colder months is prepare stock because it warms the house up with it's aroma :)

[@hanstun1]

Keep a XXL zip-lock bag in your freezer and chuck in all the little odds and ends you get leftover from roasts and roast chicken. Also throw in clean veggie scraps (onion and garlic ends, carrot tops etc.) Once the bag is full make stock. Free, extremely easy and delicious.

[@longinhang5385]

It's really useful. Thank you for sharing the tips. I've just started cooking.

[@caxsmith]

I like to add apples peels also.

[@jackiejack2031]

Hans Tun thank you, I don't know why I didn't think of that, all the time I have just a little onion ect., thanks so much!

[@eiscopellite]

I literally just dumped my gallon bag into the baking pan to roast right before i read this lol

[@HeatherSpoonheim]

Great tip - I actually do just that in a commercial kitchen using a pail in the freezer. The last place I worked, though, they threw all the trimmings (even meat) out because the chef there didn't want to make in house stock/broth.

[@YamiKisara]

You can just make stock using the leftovers from a roasted chicken, just keep the bones in the freezer until you have enough to make a good amount of stock and then throw them in the pot. Saves you money and time extra roasting the bones.

[@lindachandler2293]

Chicken or turkey carcasses, tried chicken bones, all go in my mix.

[@Species710]

I want to know where all these friendly, helpful butchers are. I'll move there ASAP.

[@wwsuwannee7993]

lol ns was wondering that myself....if I ask the grocery butcher for something...if you can find him he's like, " what the stuff on the shelf ain't good enough?" Though I did find if you can track down a butcher in a very big store and ask for things, they seem delighted to oblige.

[@christophedlauer1443]

Intersting. Must be a european thing, but our butchers are paid to do stuff like that and sell you on good meats... instead of just grabbing prepacked bits.

[@Species710]

Sadly, here, or rather, all the places I've lived, they are more like just stock boys. Politically incorrect word but stock people sounded odd.

[@siramea]

It very common in Ireland, and I imagine the rest of Europe, for real butchers to things like this- by real I mean someone who actually cuts up the carcass into saleable pieces, and maybe even slaughters the animal themselves- typically and independent shop not the supermarket 'butcher' counter that aren't real butchers they just sell the meat. For example you might ask the butcher for something as simple cutting chicken fillets into strips for you or you might ask for bones for your dog (or for making broth).

[@evieaddy9580]

just use a left over chicken caucus from a Sunday roast.

[@patriciadavidson3936]

I worked in a Hospital kitchen in Germany for couple of years, we used the skin of the onions for color .

[@SarahBaghri]

Do you mean the brown skin ,???

[@aaaaaaaaaaaaaaaaaaa790]

@@SarahBaghri No, onion skin is really used for dye.

[@ezzegamerz7621]

Where r u from??

[@slavec33]

Ohhh that’s cheating;) In Poland people use onion skins to dye eggs for Easter and than scratch them with razors Final effects are outstanding

[@scottharris5021]

That's what I do. I add the brown 'paper' of the onion and it gives my stock a rich, brown color.

[@blakehoss6837]

I was tired after a long day of work and then I watched the nice man made chicken stock and I like his video.

[@mynanasapron]

I did this with turkey wings for thanksgiving. After all these years, it was the best broth EVER!

[@Neha-tn4yu]

“Color is flavor” couldn’t have said it any better 💅

[@JaneDoe-ug6xn]

Peridot!!!!

[@diverseuniverse8124]

Lol 😭😭😭

[@aphrodieMonkey]

Shut up

[@kimokat]

The roasting stage, at that point i just wouldve said forget making stock & start eating the chicken & veggies because its all cooked at that point 😂😂

[@nora22000]

Don't worry, the bones from the chicken after you gnawed off all the meat and the peels from the onion would make stock just as well. The absolute best stock is from the leftover bones and some water to get the gel from a Costco rotisserie chicken. Throw in some saved onion and carrot peels and the bottom of a celery stalk and you're all set.

[@kimokat]

@@nora22000 you sound like you know your stuff! Lol

[@nora22000]

@@kimokat There's no need to spend extra money to get top quality stock or broth. And definitely no tomato paste; onion skins give better color and flavor. Try it. If you have a slow cooker you can put it all in there and let it go 4-12 hours.

[@udhe4421]

nora22000. Can u pls share your recipe or ratio for ur stock? Tysm

[@nora22000]

@@udhe4421 Try to use the whole wings and the rest of the bones from a rotisserie chicken. Saute the bones with about a tablespoon of olive oil and some garlic and onion powder for 5 minutes in a pot. Pour in a cup of water and scrape up any brown fomd from the bottom and simmer a few minutes. Either transfer to a slow cooker or not, but add six cups of water, peels from an onion, a carrot or peels from 3 carrots, a celery base or 2 celery ribs and cook on warm for 48 hours or low for 8 hours. In the pot, cook at just below a simmer for 4 hours. Strain out the bones and vegetables, and bottle the stock. Return the bones to the pot or slow cooker, add 4 cups water and one tablespoon lemon juice, and simmer again for 8 hours. The first batch is a dark broth, the second a light one.

[@Oktopia]

That tip about the tomato paste is something I have to try. I regularly make both broths and stocks and this was very useful information.

[@lindachandler2293]

I've always called it broth, but I guess I've always made bone broth or a combination of all of them. Nothing was wasted in the 50s and I still make it the same way today.

[@stepandski1]

Oh, THANK YOU, THOMAS, for such a great great detailed explanation without the unnecessary yap and fluff. I for one appreciate you, and have just subscribed. Keep up the good work. We NEED knowlegable people like you.

[@Species710]

The chicken is then shredded and used in some way. This is why I never have extra stock, I use it all when making a dish with the chicken. You could use it to make chicken tacos, toasted sandwiches, chicken salad, enchiladas, and stir fry, for example. I always take 1/3 of the vegetables and puree them and add them back into the stock. If you like mushy veg, eat them, if not, most people just throw them out. I was brought up being taught that it is a crime to throw out food, so I can't bring myself to do that. You could puree it all and put the puree into ice cube trays dedicated to savory things, and freeze and add to various things like chili, sauces, , casseroles, soups or stews.

[@regandreaa]

thanks!

[@onironius8008]

That was one thing that always confused/bothered me about stocks and broths. All throughout the video I was saying to myself "That's a bunch of meat, I hope it would be salvageable." Same deal with the vegetables. What's the point of buying a bunch of veggies if all your going to do with it is flavour some water and throw them all out?

[@onironius8008]

***** I'm talking when people make large batches of primarily vegetable stock.

[@makigott19]

YEP USE ALL OF IT DONT WASTE IT!!! I am always disgusted by the part on tv shows that throw away so much food!!!!!! BUT YOU CAN USE THE PRE-COOKED VEGGIES as extenders for a number of dishes like in meatballs, dimsums (steamed meats in wrappers), even sussages and hotdogs!!

[@whatdacurl94]

i saw potential for chicken salad and i'd throw the veggies in the garden not sure if it's beneficial but i'd feel a little better

[@ACRUZJR79]

WOW!!! can't wait to try this. Twice a year during winter I make homemade chicken soup w/ barley instead of noodles or rice, and this recipe sounds AMAZING. Thank you so much for sharing!!

[@jeydub8541]

This video is proof that truly ANYONE can make instructional videos. I am just amazed.

[@skippermoses8094]

Thank you Thomas Joseph for sharing this recipe. Fresh is always better.

[@egrana21]

That color was added by the tomato paste. Adding it will really limit your usage possibilities. I would not use tomato paste every time.

[@m.g.n4898]

You are right and if we don't add the tomato paste, the color will not be a rich brown like his. I prefer an authentic chicken stock which means no added tomato paste.

[@amuslim3706]

I agree, I use the stock for East Asian and South Asian soups and rice dishes. Adding tomato would ruin it. A clear stock is what's required.

[@IS-su2jf]

@@amuslim3706 If you're making an asian recipe you can probably substitute the tomato paste with miso. But I really don't see what's wrong with a little tomato paste, one table spoon really won't give that much flavor to a stock. Now the red wine I'm not too sure about.

[@amuslim3706]

@@IS-su2jf miso would maybe be appropriate for Japanese food. Although, I've never used stock for miso soup. It seems a bit odd.

[@IS-su2jf]

@@amuslim3706 Dashi is a type of stock, so you probably have. But yeah, it's not a very traditional technique, it's mostly used in the west to make vegetarian stocks.

[@guntherf4962]

Hi Chef, I want to say that you stock is amazing. Thanks for your knowledge.

[@dougiemui6773]

Simple English and also well explained. Thank you.

[@betoian]

Great video! I once read in a XIX century cooking book that English people at the colonies in India, used to boil a chicken for 2 days to make the famous original curry sauce. After that, it said that the chicken was boneless. That is, that the boiling consumed the bones completely! I then realized the real perspective of boiling chicken to achieve something. I apreciate your idea of obtaining the maillard effect in chicken and vegetables to get a better colour of the broth. Thank you!

[@spacemonkeyjames]

I dont buy store bought stock anymore. I pressure cook my leftover veggies that I throw in the freezer, when I have a gallon size bag full I make a huge batch that lasts about 6 months. I can't stand have frozen stock in my freezer so I pressure can it in 8oz containers and they are shelf stable for at least a year. This takes a few hours, but it saves me a bit of money and I don't have to buy stock in 1 quart containers when all I need is a cup most of the time.

[@ShadowPrepper]

May I ask how long you are process'g your stock? I don't like the idea of freezing it either. It is a waste of freezer space to me.

[@spacemonkeyjames]

5 minutes at high pressure (15psi) to make the stock, let the pressure come down by itself. If you don't have a pressure cooker, then 1hr. To can it - 15 minutes at high pressure.

[@ThePdxster]

I still buy beef stock, most of the beef I buy is boneless.

[@pamowen3452]

This really helped me Thomas, I always watch your videos because they are so easy to understand, just wanted to say thank you and this is one that I saved for future watching. Much appreciated!

[@DeansVideoClips]

TIP... you can only get 50% of the flavour out of your meat due to osmosis once the flavour of the water is equal to the chicken it can't suck out anymore no matter how long you cook it - there is equilibrium... So take those bones and put them in some fresh water and you will be able to extract 50% of the remaining flavour in the chicken bones and then add the weaker stock to the stronger stock and reduce it... I do this all the time to get more value from my meat.

[@kingprone7846]

i would buy his shares.

[@casewhite5048]

or broth can be used

[@teyjoshua1]

What expensive piece of meat are you using...

[@DMTHOTH]

If you boil those used bones with fresh water again, you will extract another 50% of the remaining 50% flavour. So the second broth/stock would have only 25% of the whole flavour. And again, because you added another same amount of water to make second broth/stock, if you mix first one and second one together, it makes them even thinner. So, my advice.. if you extracted 50% of the flavour, then simmer the broth and reduce to 50% of the volume.

[@fromnightowltoearlybird9243]

Good point! Will definitely give this a try..

[@jsmooth6311]

Great video... To make my stock, all I use are the unwanted parts of the chicken like the chicken backs, giblets, wing tips, or just any parts of the chicken that doesn't pratically have any meat at all... And the wing tips usually come from a pack of whole wings I'm cooking that day... Just cut the wing tips off... Whatever chicken parts or bones I'm using, I cut up celery, carrots, and yellow or red onions in halves with the skin casing on in a pot of water.. The skin casing of the onion actually gives the stock a rich dark color as well... And that's all I need... Time varies when it comes to simmering according to how much stock I'm making and how many chicken parts or what chicken parts I'm using... If I'm making a quart of stock, sometimes I go 4-6 hours... Especially if I'm using just wing tips, because they only extract just a little grease... Now If I'm using bigger parts like the backs, I'll go 2-4 hours... Now if I'm making 2 quarts or more stock, I'll simmer for 12 hours max... But to save time if I'm roasting a whole chicken the same day, I'll use the giblets to make a quart of stock... When the chicken is done, I'll use some of the roasted chicken grease and pour some of that in the stock while it's simmering to speed up the simmering process... That will not only give the stock more flavor, but richness also... And your typical 2, 4, 6, 8, or 12 hours will but cut into only 1-2 hours... A good stock comes from extracting as much grease as possible from whatever chicken parts you're using... Even if you're making beef, pork, or even a seafood stock, it's all the same process... It's that simple... Just using the wing tips to make my chicken stock, it comes out perfect every time... And makes all my cooking recipes that use stock taste 3× better than the store bought stock... Much more flavorful and rich... And I usually don't have to season my stock... It's unnecessary, because you can always season it later... And again, thanks for sharing a great video...😎

[@anntyven]

wow! wonderful! gonna try this! another great useful video from Thomas!

[@TrisPatisserie]

Yes, thank you - Thomas makes such useful videos!

[@KingKhanWorldwide9]

Actually very simple and fun to do. One of the best Food Pages I have been to on KZbin!

[@petegalvs]

Rather than spend the entire 4 hours of making stock standing over the pot with a ladle, pour the finished stock (fat and all) into a gallon jar. Let it cool in the fridge, and the fat will solidify at the top. Remove it with a spoon, and save to use as your cooking fat to replace chemically-extracted canola oil.

[@Veeluvstocook]

exactly my technique as well. just let it sit and scoop out the salid fat on it. ...and boom

[@slauter1939]

petegalvs I do the same thing and after I do that I strain it again

[@fromnightowltoearlybird9243]

Yep, I do this too

[@bbyjcky1]

Or just use avocado oil

[@user-xp5qx8wg9x]

Excellent demonstration and explanation. Thanks for the clear instructions.

[@hidupkusebagaidebbie]

thank you!

[@nargizabdulrahimova2132]

Thank you very much! I didn't even know that you can make the broth this way. Very good method!

[@JohnVKaravitis]

Chicken stock tends to be made more from bony parts, whereas chicken broth is made more out of meat. Chicken stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones.

[@attheflattrackraces4662]

Excellent. Making it just as you say but I'mpressure canning it afterwards .

[@mrkattm]

Tip, reduce the stock by 2 or 4 times to concentrate it, freeze in ice cube trays.

[@aafsterlife9647]

Thank you for the easy tutorial and great tips 👍

[@theholytoast]

If you want to make a broth or stock that 'gels' when it's chilled, try adding chicken feet and using a pressure cooker, or simmering longer like overnight in a crock pot. Also try taking a cleaver and breaking the bones to reveal the 'marrow' inside, that's the good stuff you want anyway, so help it on out of there. This is missing garlic and salt, IMO, and if you don't peel the onion, the skins will add more color. I've never used, or heard of anyone else, using tomato paste during the roasting part, I might try ti next time. After straining I save the carrots and puree them until it's completely smooth then add that back to the stock. It deepens the color and adds a nice body and 'mouth feel'.

[@arxsyn]

theholytoast nah. I'm too lazy. All you need to do is add an acid medium to the mix. It can be wine, Lemon juice, tomato paste like the dude above, vinegar. Even condiments do the trick as because many are acidic from vinegar (check the packaging) like Tabasco sauce. The acid does an efficient job helping to leach out the minerals from the bones. Simmered for hours, the bones can really be cracked open by hand, in fact, everything gets soft and rubbery. That's when l know that all the goodness is extracted.

[@pm6613]

Careful with the garlic. And definitely NO SALT: it turns to MSG when cooked into food. Use it after, when it is actually nutritious.

[@lessteel9426]

​@@pm6613 salt does not become MSG when cooked.

[@oscar_alatorre]

I love these tips, I also have added left over Parmesan rinds

[@carlosortega8357]

You´re a Pro! Excellent tutorial. Let the pandemic keep us at home learning how to prepare all these savory wonders!

[@Araian85]

QUESTION! Hello! For how long can you keep these in the fridge and in the freezer... if one can freeze it? Thank you.

[@isidorakurti1359]

NaiaraDLCR I was wondering the same.

[@Noah-kl8wn]

NaiaraDLCR it's good for about a week or two in the fridge and approximately 4-6 months in the freezer.

[@jayendermehar7429]

2 to 3 day for fridge

[@prasntnandy7440]

a week in chiller and about 3 months inside freezer

[@KhuzaiGeoPolitic]

Nice question

[@michelefranco8571]

you just leveled up the whole broth/stock game! amazing color, bet it’s delicious

[@edification567]

Made this stock, more herbs though, came out amazing!

[@LAZYGAITS]

You’re the best! Simple and plain

[@trooperpompeu]

I think is a waste of good meat, use the legs and the wings for broth I do prefer use the carcas, and the parts that we dont eat

[@dufftheduff7335]

Joao Paulo eat the meat after.

[@18782.]

you throw the meat away after doing this process because what remains will have little to no flavor at all.

[@pochidemanila]

or you can shred it and mix it with some mayo and make chicken spread

[@peridot1878]

Paolo de Leon yes thats what i do too

[@MASHHOORal]

Joao Paulo you are right! Broth is slow and low to get it gelatin! This guy is adding red paste red wine??

[@intractablemaskvpmGy]

I started making stock based on the suggestions from Mark Bittman's How to Cook Everything. I also asked a lot of questions on eGullet. Thomas' video demonstrates a solid but basic approach with great results. I save the bones and scraps from breaking down whole chickens or boning chicken thighs or legs. Once I have enough stored in the freezer it gets thawed and goes into the pressure cooker for about two hours. Sometimes I roast the parts first and sometimes I don't. Mid August I'm not turning an oven on... Once strained the stock can be simmered and reduced further by 3/4 or more. Then portioned out into ice cube trays and frozen. These are really handy. Or you can go with a big stock pot and do an overnight simmer- though I would wait and add the vegetables about two hours before stopping the process. Otherwise the flavors get a bit vegetal and indistinct. Also yellow onion skins can add a lot of nice color to a stock or broth. Tumeric is the reason commercial broths have that nice yellow color.

[@cybersphere]

Tip: Use a dutch oven so you can roast the chicken and make the broth in the same container.

[@JudiChristopher]

"Amen" ... I like that thought!!!! I knew there had to be a better/easier way!

[@RachelGeorge-b1s]

How long would you need to roast to get it to that level of brown?

[@bbyjcky1]

The ultimate stock and broth video I’ve been looking for 👏🏽👏🏽👏🏽👏🏽👏🏽

[@jayjansen7533]

Can you use any of that leftover chicken and the onions after making the stock

[@JosePj]

Your great Thomas!! Love your work and way to teach

[@kellygreene3717]

I’m really glad you showed the difference between store bought and homemade! It made me even more excited about being as organic and natural with foods as possible especially with my children 😊

[@MisterstereoOso]

Excellent video my man, greetings & thanks from England !

[@mvalonso75]

What do you do with the pieces of chicken and veggie that you boiled to make the broth?

[@HernanRivasAcosta]

Discard them. But usually you use the inedible bits anyway. Another option is to use whatever bones are left from a barbecued chicken (as long as you didn't use any condiments except for salt and pepper)

[@mvalonso75]

Hernán Rivas Acosta Thank you. I'm not sure if I am happy wasting so much food just for stock. No offense to the stock.

[@BabyPholol]

eat them.

[@Rhjnkiitewsxbmlp]

Yeah eat them, no one should discard food for no reason as long it's safe to eat 😔

[@yasminas83]

Generally the chicken flesh is used in further cooking where pre boiled chicken is needed. Like. Soups or sandwiches, salads or anything else.. We use it in Arabic rice dishes as well. It's never a waste. Infact Thomas used it in the broth with vegetables in the presentation at the end. ☺

[@senaycaliskan8909]

oh wowe l was always looking for answer what is broths and stocks diffrence ...thank you so much

[@bdotashu]

Watching him squeeze the Tomato paste out of that tube scared my soul. I honestly shouted out "Why the toothpaste?" 😂

[@JudiChristopher]

Mine too... Never used it... Never will.

[@Veronique428]

My sentiments exactly🤣🤣🤣 This is everything but healthy, it looks like toothpaste 😅 Yeck‼️

[@ramonawood8048]

very informative. I make bone broth/stock every two weeks. I do it a little different, but there are many ways to do broth, you are great, thanks.

[@smalltowngirlbigcityheart3724]

Do you bother with roasting the bones in the oven?

[@00tonii00]

now I want some French onion soup...

[@kellyokamoto1604]

Hi, I appreciate the straightforward, deliberate pace of your presentation. It's simple enough for even a dullard like myself to follow along! This may be an extremely elemental question but can you freeze this stock? If not, how long will it keep in the fridge? Thanks.

[@HamCubes]

I have wondered what the difference between stock and broth since I first started cooking! Thank you! I would eat anything you prepared as I can tell you're super clean. That's a big deal to me since I'm a major germphobe. Forgive the unsolicited correction, but you added a few _ribs_ of celery, not stalks. A stalk of celery is what one purchases from the market. A rib is to petal as stalk is to flower.

[@umbawuike]

Cause color is flavor!!!!! And don’t none of you forget that!

[@Izakaya.Kairyuu]

can you pls differentiate these 4: boullion, consomme, stock and broth

[@junior940823]

Very will explained, now I know the difference between broth and stock

[@michellepechie55]

I always use chicken feet in my stock.

[@Species710]

I can't get those but I hear they add wonderful flavor and gelatin.

[@akkaratk.8369]

+Species710 yes, chicken feet add great flavor and gelatin. You could get them, very cheap, at asian grocery stores. They always have it. In asian cuisine, we eat them and make soup. Its delicious.

[@Species710]

I'm in a rural area, no Asian grocery here but good info for those in a city who need to know. Thank you.

[@sylwiamatua-sielicka9264]

Akkarat Cooper Katakul

[@evieaddy9580]

you can get them online too

[@anant3910]

Luvd the recipe and how informative it was...gourmet restaurant vibes😌

[@kpopbreakdown1871]

The end: 'Just look at that color!' Seems like that color comes from the tomato paste, which imo has no business in chicken stock.

[@patriciapowell6047]

A tbsp. of tomatoe paste would NOT be enough to color all of that stock. If you watched the video, pay attention to the color of the deglaze from the roasting pot he used.

[@looncraz]

Tomato absolutely has no place in stock - agreed! This is a source of ongoing allergic reactions for people who don't expect it to be in soups that don't typically have tomato (such as french onion soup).

[@98dizzard]

Agreed, that colour is much more red than you would have just from the caramelised meat.

[@deinse82]

The purpose of the tomato is to help with caramelization. That's why he only added a table spoon. You're not going to taste it in the stock.

[@looncraz]

It's not just about taste. It's a hidden ingredient that is not traditionally expected. Adding it is a potentially fatal health concern for some people.

[@iangelfaceiangelface2912]

How much meat to water for a good rich pot? Love your presentations. Always learn something new. Thank you.

[@RobGradyVO]

I never skim the fat, thats pure flavor right there

[@spongebobspongebob24]

That's very unhealthy, though.

[@circlebird8765]

Me either. I don't really care if it's cloudy. I usually use the stock with collards or something that needs the fat anyway.

[@madchaos4912]

It is the best kind of fat to put in your body.

[@MCKidUPlaysMinecraft]

spongebobspongebob24 no its not

[@spongebobspongebob24]

Google is your friend, Tristan is weird

[@S.Antepli]

Thanks for sharing Thomas :)....I'm a huge fan of your videos :)

[@lucifelmartell]

Any tips for using up all those left over chicken meat ???

[@MCKidUPlaysMinecraft]

LucifeL MartelL feed to cats or dogs. look up stuff about it before you do though

[@peridot1878]

LucifeL MartelL i add more seasoning and make sandwiches

[@twoblink]

I let it cool; refrig it; and next morning I dice it up; sprinkle some mexican seasoning on it; saute it and have tacos for breakfast.. I have tacos for breakfast every morning with whatever was leftover from last night; and I'm asian!

[@qriusjorj38]

If you want a relatively cheap and quick way to make stock, buy rotisserie chicken, pull the meat off the bones and use for whatever (chicken salad, enchiladas e.g.) and use the bones to make the stock. Make sure to keep the skin and cartilage and brown like in the video but hotter and quicker (450/30 mins) with all the veg and tomato paste at the same time, then proceed with the simmering process. The stock is done when you pull a bone out and it snaps easily between your fingers (this indicates that all the good connective tissue has been extracted!) And no dry, overcooked, wasted chicken meat!!! I also make sure to add salt to help pull flavor and moisture from the ingredients.

[@deusexmacchina]

Kade Goblirsch when you say 450 degrees you mean fahrenheit, right?

[@MrQuickrebuttle]

Thank you! My chef once called me crazy for putting tomato paste in my chx stock, but I could immediately see and taste the difference between mine and his blond-colored cloudy mess. Glad I'm not the only one who does this.

[@bramhuysen5907]

Obviously this guy has not read Escoffier or if he has he is ignoring what the Master recommended. - no tomato paste in a stock or a broth ! Never ! - no wine either (red or white) Why ? Because they would impair the delicate flavor of some final sauces that do not require tomato or wine. Instead, make your stock (fond de volaille, fond brun...) then make a "Sauce Espagnole" (See Escoffier) and keep them separate. Then use one of them, or both in combination, depending on the final sauce you want to make.

[@nora22000]

Bram Huysen Exactly! And my mom added to save the bones and make stock two more times, 2nd stock is for making rice or cooking vegetables and third stock with a smaller amount of water and a little vinegar to extract the last of the collagen and bone material. Reduce the stocks to half with never-bubbling simmer.

[@Hajduk-Kralj]

King of Chefs, Chef of Kings

[@DenisePoole-Closet-Crafts]

@@nora22000 I was wondering what to do with bones n veg he just used.

[@VhinoyTV]

Chef George Auguste Escoffier ❤️🙏

[@sharonh4944]

sounds great.

[@orionmelton3226]

I tend to make a mild stock when I cook. I actually do medieval stuff, but it helps to see what the modern stuff is like. Didn't know you could use wine with the stock. Sounds amazing. Probably won't use the recipe, but I definitely learned alot.

[@lumberpilot]

"Color is flavor." It made sense until I thought of vanilla ice cream...

[@chrishayes5755]

Flavor is flavor. Color is color. Color isn't flavor.

[@michaelbracken5049]

White is a color ! Isn’t it?

[@remilascarlet7695]

@@michaelbracken5049 you dont get it

[@hannahgray1730]

Michael Bracken no, white is not a color

[@butovas]

Nice! I always make my own stock. I variate between chicken and beef...thanks for sharing!

[@ariel3725]

so what do you do with some of the chicken?

[@bovko1]

I was wondering the same.. At that point it should have very little flavour, since all of it has gone into the stock/broth you're making. I guess if you have a cat or a dog, it would make for good pet food!

[@Etianen7]

You can put some salt and pepper on it and use it in another dish.

[@mgomez6480]

+bovko WOW you were definitely from an upper middle class or higher family.

[@evieaddy9580]

he shouldn't have started from raw in the first place he should have used a caucus from a Sunday roast for that.

[@fcs77]

Nope,this is stock dude...

[@thivan2000]

Nicely done... you made it look simple...thanks Chef

[@jameshaggas3886]

"Making stock at home isn't difficult, it just takes a little bit of thyme"

[@MrFausten]

Excelente!! Saludos desde Argentina!!!

[@AlexanderGonzalez-hl8kx]

Is this guy a chef ? The difference between stock and broth is, broth is a stock that is seasoned ( i.e onion, carrots, celery ) and stock is not. Once the broth or stock is made, from either one a consomme can be done to them, preferably from the broth.

[@TheDeborahnv]

I was about to comment as well lol Thanks 👍

[@rossarnold1151]

So well explained and it looks so nice. BUT, where can I buy one of those square soup ladles?

[@DarwinsBeerReviews]

How about the Dorito consomme?

[@intractablemaskvpmGy]

Sometimes broth and stock are used interchangeably. And they really aren't the same. But consider this: place a whole chicken in the pot with mirepoix and herbs and cover with cold water. Bring to a simmer until the bird is just cooked through but not falling apart. Remove the bird from the liquid- now you have broth or the base of a chicken soup. If you pull the meat from the bones you can then use the bones to make a stock. It's always nice to leave some meat clinging to the bones and if you cooked the bird right there should be some. The bones can then be roasted if you want. Hopefully this helps people understand the difference between the two. I'd say broth is about meat flavor and stock is about mouthfeel although it can be very rich indeed if reduced enough.

[@tonydetuna1923]

Whip egg white and add to stock .. they will coagulate together creating a raft and rise to the top giving you a perfectly clear stock

[@vocalju]

Tony DeTuna

[@dylanmcshane9976]

@@vocaljuYou like saying his name eh? Good talk.

[@stefanodomeni]

This is only if you want to make consommé. you don't need clear stock for most cooking application.

[@kevinhoward9593]

Its looks so tasty and amazing. Its full of color and doesn't have all that salty taste to it.

[@jordansmithson9602]

Why bother peeling the onions?

[@user-ti3vp9mt3z]

I use the clean skins, adds color

[@ldever3]

I never peel the onions. I’m too lazy for that.

[@sukhdeepkaur6606]

Hi, Your videos are very knowledgeable. Thank you for the same. Can you please make the videos on the effect of using baking soda and baking powder on the baking products especially cookies. Thank you.

[@TheTamally]

"All that colour, that's flavor" *Skims off the fat*

[@sgwee]

Zack Bryans that's more for texture, the fat will make pockets of oil slicks which isn't fun on the tongue.

[@evieaddy9580]

the fat makes the stock greasy and can be used for something else same reason you only need a little to make gravy to go with the Sunday roast

[@DiscoveryNewsNow]

Zack Bryans skimming the grease should be the last step

[@jdashlovela]

Buy you made it stock and broth both meat and bone I'm confused

[@DextersLab99]

its not for health reasons, having too much fat blocks some of the flavour

[@TheHotpead]

I'm vegetarian. I just watched this because of you, Thomas! Total mancrush. :D

[@colleenforrest7936]

make your stock fresh, but use tomatoes from a tube?

[@Msliliheart]

Colleen Forrest It is a tomato paste. Not just a tomato. There is a difference. Unless of course there is a way to make your own DIY tomato paste.

[@KhanhTheLearner]

Tomato paste is more concentrated than just a tomato, and it's pureed for ease of use. Some recipes simply don't work with fresh tomatoes, and this is one of them. I have tried to make different tomato sauces with only pureed, only fresh, and a combination of both, and found that tomato paste gives deeper flavor while fresh tomatoes are better if cut into small chunks and only heated through slightly before serving, rather than cooked for a long time, for better texture. Here we're only interested in the savory flavor of tomato, so the paste is better.

[@RyanDB]

It's totally possible to make your own tomato puree, but that would be a subject for an entirely different video. You might as well criticise him for not having grown the onions or made the pan himself.

[@yasminehmmm6020]

It takes like 2lbs of tomato’s to make that single can of tomato paste, just look at the video, they have mash pounds of tomatoes, dry them, and scrape them. Hence why it’s a concentrate and not a sauce. A couple cents for something you can freeze is fine.

[@ZuzuHaji]

Seems easy thanks for the receipt. You are like a teacher I was really paying attention also can just leave the fats and oil unlike you did and if so can I leave it in the cooler about a week like does make different both?!

[@skandarc2810]

I love this guy so much! what a talented babe :)

[@Reza.El-Fatih]

Agreed. He explains so clearly!

[@MRSJACKIEBEAR]

Skandar C Hes an ugly, smelly, freeloading creep!!!

[@drottercat]

And my gaydar goes off when he sweet talks chicken pieces.

[@dylanmcshane9976]

@@drottercat My gaydar pointed in his direction so fast it broke.

[@kathleenintile1314]

Thank you so much I definitely am going to try this.

[@saracollins676]

Thank you gorgeous!

[@kimmdesignstudio5933]

I'd love a truly flavorful chicken soup recipe - I haven't found one and I've tried so many!

[@sharifess9567]

KimmDesign Studio same...still looking

[@JustJimWillDo]

I still want to know why everybody, from the best demonstration chefs like Thomas Joseph to duffers like me, continues to use glass/pyrex jugs that obviously don't pour worth a damn!

[@christina9207]

wow! what a difference. this is a very helpful and informative video. Thomas explains things so well. I especially liked how he actually showed us at the end of the video how different the broths and stock looked. i will no longer be buying the canned broth. i wonder what they put in it to get that bright yellow color?

[@PeaceOutWorld]

That is just so wrong. Bone broth is purely cooking bones that have the meat mostly removed (having eaten the good meat), sometimes roasting just the bones, then putting only the bones, water and vinegar to cook for ~24 hours to render the gelatin from the bones. That is a time honored way of making bone broth. Whatever you're making is very complex, time intensive, and a waste of good food. It looks wonderful, I'll bet it tastes wonderful. But it's not what pure bone broth is.

[@veghead05]

Julianna HM Based on classical French techniques, you are describing a text book stock, minus the vinegar. This is based on classic techniques, not blog recipes.

[@PeaceOutWorld]

The vinegar is not essential, that is true. It just happens that the acids in it help break down the bone faster. But it was my understanding a stock was with vegetables and a broth was just the bones and water (and maybe vinegar)

[@dushan3572]

he never said he was making a bone broth, he said quite clearly it was a stock?

[@greeneking77]

@Dushan yeah but 1:07 he says a stock is made from bones and broth is made from meat but then he uses both bones and meat so he is making a brock or a stoth.

[@veghead05]

Julianna HM Stocks use bones as well, unless it is a vegetable stock.

[@whatsmynameagain7774]

I found this easy as hell to understand and some really helpful info, thanks dude

[@Kizzmycntryazz]

wow could you have made this any harder I make my own broth and stock all the time and you don't need to go to such an extreme you don't need to add oil

[@brendaspamperedkitchen9878]

Loved this, so basic but appreaciated.

[@georgecobb6613]

This was a red flag to me to hear his definition of broths vs. stock; my sauces book I have has taught me that the best way to extract chicken flavor when building a stock is to actually use the meat; bones are the economical alternative that has laid foundation to a culture that saturated generations of cooks’ understanding as the staple technique when making a stock. It’s simply not the best way of making chicken stock. I had to define the difference properly. According to my le cordon bleu textbook, the glossary defines a broth as “ a flavorful liquid made from vegetables or meat “ while stock is defined as “ a clear, thin, unthickened liquid flavored with soluble substances extracted from meat, poultry, or fish, their bones, and vegetables and seasonings “ . I conclude for myself, that a broth is part of the finished product (soups, stews, poaching liquids, etc), while stock is a building block that serves as a foundation that can be used to make a broth. I hope this helps clear up any confusion.

[@westlylewis1]

I think I found my new favorite channel!!!

[@finaltwo]

4hrs to make stock or 3 seconds to open a quart.

[@sambednar3351]

Bdg1991 but you could make this and freeze it to have for later :)

[@finaltwo]

samantha bednar IMO it takes too long and cost too much for what your getting. It'd cost about 11$ for the chicken and veg and the time it's just too long. Vs 3 dollars for a quart of good stock and no additional prep. Plus you can't make that much. Just my opinion though.

[@DannyNQH]

Bdg1991 don't know where you're shopping, but the bones and vegetables would cost 1-2 dollars

[@rollercoaster24]

Too each their own, making your own stock isn't for everyone. Whole chickens are the cheapest per pound, and you can learn to quickly separate it or just throw the whole thing in. Either way you end up with meat you can use or leftover bones to freeze. You can totally make a lot, you're not constrained to just what the recipe says, I try to make quarts at a time too freeze for later use. Those hours of cooking doesn't really involve so much attention as it seems. A fine mesh strainer every 30 minutes works. Roasting is totally optional, though it adds flavor. Slow cookers are great and pressure cookers cut down the time by A LOT. He let the stock reduce which is optional, I'd rather have a stock I can reduce than one I have to dilute. The veggies are super cheap and it's a super rough cut, so in the end it's not much more expensive than store bought stock which has an unknown amount of salt and most of the time is not as flavorful. But this is just from my own experience, I like the process of cooking.

[@jweezyf0sheezy1]

basic af

[@virgominerva2665]

This is so awesome! Thank you for this video. I love homemade stock - the best way to control the sodium level and quality of the ingredients.