Plastic is poor at conducting heat, unlike copper in your baking tray ;-). in fact, it is often used for insulation. So, when chilling a broth a metal (or glass?) container should be used, IMHO, if chilling quickly is the goal. Any thoughts, Chef?
I noticed that you used all legs – when one uses an inexpensive fryer, do you also throw out that meat? Is there a way to reserve it for chicken soup? Also, please tell me the temperature to which you cooled your broth to keep it out of the danger zone.
I usually waste a whole small chicken, simmer for 5-6 hours, strain through cheese cloth and fine sieve. (sometimes I will pull out the breast meat part way through). I pull the bones out and crack with a cleaver to release the marrow and collagen. I don't lift all the fat for a stock. Healing, and for all cooking potentials. Been doing this for years. Depending on what I have on hand determines the flavor profile of the stock (sometimes high garlic and herb, sometimes just a clean lightly salted rendition). If I want to make a fine Broth , it requires more reduction and more careful flavoring taking care not to "muddy it up" (eg onion skins can cloud, color). I appreciate this video.
Greg, I'm aware that you currently don't make videos as you are busy with the new restaurant but when you have the time (perhaps in the new channel) I'd appreciate a fish stock recipe. I've made stock from just about everything including veal, beef, chicken and other demi glace (though I've learned from you it isn't really demi glace). I still plan on making it from goose and it's unlikely I'll make it from rabbit because I seriously don't like rabbit meat but somehow I'm not sure about fish stock, which fish to choose, etc. Most videos you see are made by "confused" people who basically make a light soup and call it stock (although it really isn't as it's not gelatinous).
BTW, I have 2 git cards for Amazon… so next week I'll be buying volume 2 & 3 =] You convinced me! ha ha 😉
hey chef, great vid as always. what are your thoughts on dressing the chicken/vegetables with tomato paste before roasting? why or why not would you use that technique
I buy a whole chicken, take off the breasts, drums and thighs and use the carcass for stock. Theres still quite a bit of meat on there. The idea of burning up perfectly good drumsticks just to make stock seems a little wasteful to me.
This is a surprisingly cheap recipe considereing chicken legs are even cheap in the US. I have a request for Chicken Parmesan for Valentines day, so Im going to make it over the weekend so I will have it available. I know there is not much use for chicken fat, but some of Paul Prudhomme's recipe suggest it.
Hi, thank you so much for sharing all this amazing info and knowledge. I wanted to ask though, what's the reason you don't blanch the chicken pieces first, pour out the liquid, then roast and simmer? I have the same question re beef stock video. I heard from lots of people that no blanching leaves impurities in and affects the taste, could you please comment on that? Thank you.
Hi Greg, I've made this as you instruct here and it is simply amazing tasting broth, wow! Thank you. One thing that baffled me however, when I tried keeping the temp at 80C by using a fork thermometer, my water surface would have absolutely no movement (but you do have water movement in the video) and the fat would even form a thin film on top, yet the water is 80C (I did check my thermometer and it's calibrated). I only start to have water movement around 90C (I don't mean bubbles, I mean just movement). Am I missing something? Should there really be movement of the water surface at 80C or am I expecting something I shouldn't? Any thoughts? Thank you.
I have a convection oven without fan assist. Do I need to roast veggies and meat longer or the same length of time (45 min) but at a higher temperature than 355 F?
I have a question, I saw a video in another channel (very prestigious) in which they did a chicken stock to be used in Chicken Cacciatore. They started by remove all the bones and only boiling the meat and cartilage. This to me, makes no sense and the bone holds all the flavor. What do you think?
Just came across this channel. You seem to have lots of experience and knowledge about cooking. I'm really enjoying these vids. Hope I could become a Chef one day, too. Have my own little restaurant, hehe.😁
ANNOTATIONS 0:16.500 Although this chicken broth has some salt in it, the amount is not enough to enable you to taste it properly. So, when tasting it at the end, put a little in a cup and add a pinch of salt. Only then will you be able to compare it to the commercial products you may be used to (even the "low-sodium" ones have far more salt than this does before you add salt to it).
0:16.500 CLICK TO SEE THE FREE VIDEO TOUR ON YOUTUBE
0:16.500 If you do use a whole chicken, cut it into pieces first and remove any bits of kidney or liver that may have clung to the ribs because they will leave a hint of a metallic taste in the final product.
0:16.500 Roast at 180°C (355°F) with fan assist ON for about 45 minutes. Use the bottom shelf of your oven, and if you have the option of turning on both the broiler element and the lower heating element, then do so (good quality modern ovens allow you to do this).
0:30.000 1 teaspoon Coarse Salt 5-6 branches Thyme, fresh 2 Liters (2.1 quarts) Water
0:30.000 COOKING SCHEDULE 1. Simmer at about 77°C (170°F) with no lid 20-30 minutes. 2. Reduce heat to low and cover with a tight fitting lid. Maintain at a simmer for 2 hours. occasionally lifting the lid to peek in to make sure it is at a simmer (as shown in the video coming up).
2:03.900 If you are going to use the broth the same day, then you can ignore this step. Bacteria will multiply within a couple of hours, but the amount is still low at first. The problem is that starting out with a higher bacterial count shortens the shelf life dramatically. If you cool it down quickly, it can keep for up to a week in the refrigerator. Otherwise in only about 3 days it will turn sour. Freeze any portions you won't use as quickly as possible.
3:19.224 Put a few branches of thyme in now. You will add the rest of it later.
3:35.900 For maximum clarity, use a mixture of chicken breasts and backs. For maximum flavor use chicken legs and thighs. I'm using all chicken legs here because they are inexpensive. The resulting stock is murky brown if you don't filter it, but that won't matter if you are using it in sauces. The yield is about 750ml (26 oz) after skimming off the fat. Less if you pass it through cheese cloth to filter it.
3:35.900 In classic French kitchens of nobility, chicken broth was a fundamental ingredient, even being used in place of water for steaming vegetables (which does result in better flavor). There was no canned or powdered stock available, so whole chickens were often used. You can do that here, too. It is often the most cost effective.
5:29.228 Another application for this, which is done sometimes is to make another batch of stock using this waste material, and then instead of plain water in making this stock recipe, you use the weak stock from the previous batch.
5:54.419 On later calculation it was actually $2.28 (food is cheap here).
7:22.100 3. Remove lid, add more thyme and simmer slowly (no lid) another 15-20 minutes, during which time you break up the chicken pieces to help dissolve the meat into the broth.
7:22.100 Also, it will be more effective if you add ice cubes to the pot while water is running into it in the sink. Replace them as they melt.
8:12.400 When tasting this, remember to transfer a small portion to a bowl and ADD SALT to it. Salt has a physiological effect on the tongue that enables you to taste flavors that are otherwise undetectable. That's why seasoning is crucial, and also why people on a low-sodium diet often wind up gaining weight according to recent studies.
I'm a long time follower and chef, just bought volume 3 on Amazon cause' i like to know the "why". I am a professional chef from the US. Albeit all my training (school) and work experience in the kitchen was in France then i was forced to come back. I have one question for you since you worked in other continents and Russia. VISA?
This man is a genius and very experienced in his field. I purchased his first book and followed most of the recipes and they were spot on believe me. Have lost the book in a house move and will be ordering all volumes when circumstances allow. If only I could remember his garam massala recipe it was the best by far (hint, hint Mr E!)
27 Comments
Could I use a chicken carcass? or do you need to have meat on the bones?
"we are not afraid of garlic anymore" lmao
As a chef, perhaps you could answer this question: Why does stocks often require a few cloves in the flavoring?
Plastic is poor at conducting heat, unlike copper in your baking tray ;-). in fact, it is often used for insulation. So, when chilling a broth a metal (or glass?) container should be used, IMHO, if chilling quickly is the goal. Any thoughts, Chef?
I noticed that you used all legs – when one uses an inexpensive fryer, do you also throw out that meat? Is there a way to reserve it for chicken soup? Also, please tell me the temperature to which you cooled your broth to keep it out of the danger zone.
Thank you for your channel!
I've made this twice & am hooked, absolutely the best broth ever! Thank you 🙂
I usually waste a whole small chicken, simmer for 5-6 hours, strain through cheese cloth and fine sieve. (sometimes I will pull out the breast meat part way through). I pull the bones out and crack with a cleaver to release the marrow and collagen. I don't lift all the fat for a stock. Healing, and for all cooking potentials. Been doing this for years. Depending on what I have on hand determines the flavor profile of the stock (sometimes high garlic and herb, sometimes just a clean lightly salted rendition). If I want to make a fine Broth , it requires more reduction and more careful flavoring taking care not to "muddy it up" (eg onion skins can cloud, color). I appreciate this video.
Greg, I'm aware that you currently don't make videos as you are busy with the new restaurant but when you have the time (perhaps in the new channel) I'd appreciate a fish stock recipe. I've made stock from just about everything including veal, beef, chicken and other demi glace (though I've learned from you it isn't really demi glace). I still plan on making it from goose and it's unlikely I'll make it from rabbit because I seriously don't like rabbit meat but somehow I'm not sure about fish stock, which fish to choose, etc.
Most videos you see are made by "confused" people who basically make a light soup and call it stock (although it really isn't as it's not gelatinous).
BTW, I have 2 git cards for Amazon… so next week I'll be buying volume 2 & 3 =]
You convinced me! ha ha 😉
hey chef, great vid as always. what are your thoughts on dressing the chicken/vegetables with tomato paste before roasting? why or why not would you use that technique
I buy a whole chicken, take off the breasts, drums and thighs and use the carcass for stock. Theres still quite a bit of meat on there. The idea of burning up perfectly good drumsticks just to make stock seems a little wasteful to me.
How do you think chicken necks or chicken feet will work for this? Trying to use the cheapest cuts possible….syd is crazy expensive.
This is a surprisingly cheap recipe considereing chicken legs are even cheap in the US. I have a request for Chicken Parmesan for Valentines day, so Im going to make it over the weekend so I will have it available. I know there is not much use for chicken fat, but some of Paul Prudhomme's recipe suggest it.
Hi, thank you so much for sharing all this amazing info and knowledge. I wanted to ask though, what's the reason you don't blanch the chicken pieces first, pour out the liquid, then roast and simmer? I have the same question re beef stock video. I heard from lots of people that no blanching leaves impurities in and affects the taste, could you please comment on that? Thank you.
Hi Greg, I've made this as you instruct here and it is simply amazing tasting broth, wow! Thank you. One thing that baffled me however, when I tried keeping the temp at 80C by using a fork thermometer, my water surface would have absolutely no movement (but you do have water movement in the video) and the fat would even form a thin film on top, yet the water is 80C (I did check my thermometer and it's calibrated). I only start to have water movement around 90C (I don't mean bubbles, I mean just movement). Am I missing something? Should there really be movement of the water surface at 80C or am I expecting something I shouldn't? Any thoughts? Thank you.
I have a convection oven without fan assist. Do I need to roast veggies and meat longer or the same length of time (45 min) but at a higher temperature than 355 F?
Don't skim the fat…that's the best part! 😛
Would using a cast iron pan be a problem or would it work all the same for the roasting? THANK YOU CHEF!!💯
I have a question, I saw a video in another channel (very prestigious) in which they did a chicken stock to be used in Chicken Cacciatore. They started by remove all the bones and only boiling the meat and cartilage. This to me, makes no sense and the bone holds all the flavor. What do you think?
Can we make broth from the white chicken bones. Will it contain the same nutients. Tq
Just came across this channel. You seem to have lots of experience and knowledge about cooking. I'm really enjoying these vids. Hope I could become a Chef one day, too. Have my own little restaurant, hehe.😁
ANNOTATIONS
0:16.500
Although this chicken broth has some salt in it, the amount is not enough to enable you to taste it properly. So, when tasting it at the end, put a little in a cup and add a pinch of salt. Only then will you be able to compare it to the commercial products you may be used to (even the "low-sodium" ones have far more salt than this does before you add salt to it).
0:16.500
CLICK TO SEE THE FREE VIDEO TOUR ON YOUTUBE
0:16.500
If you do use a whole chicken, cut it into pieces first and remove any bits of kidney or liver that may have clung to the ribs because they will leave a hint of a metallic taste in the final product.
0:16.500
Roast at 180°C (355°F) with fan assist ON for about 45 minutes. Use the bottom shelf of your oven, and if you have the option of turning on both the broiler element and the lower heating element, then do so (good quality modern ovens allow you to do this).
0:30.000
1 teaspoon Coarse Salt
5-6 branches Thyme, fresh
2 Liters (2.1 quarts) Water
0:30.000
COOKING SCHEDULE
1. Simmer at about 77°C (170°F) with no lid 20-30 minutes.
2. Reduce heat to low and cover with a tight fitting lid. Maintain at a simmer for 2 hours. occasionally lifting the lid to peek in to make sure it is at a simmer (as shown in the video coming up).
0:30.000
INGREDIENTS
1.5kg (3.3 lbs) Chicken ————–➢
225g (7.9 oz) Onion, yellow
125g (4.4 oz) Red Onion
100g (3.5 oz) Carrot
100g (3.5 oz) Celery
90ml (3 oz) Dry Vermouth to deglaze
3-4 cloves Garlic, peeled (whole)
1 whole Bay Leaf
1/2 teaspoon Black Peppercorns
6 Cloves, whole
10:29.600
2:03.900
If you are going to use the broth the same day, then you can ignore this step. Bacteria will multiply within a couple of hours, but the amount is still low at first. The problem is that starting out with a higher bacterial count shortens the shelf life dramatically. If you cool it down quickly, it can keep for up to a week in the refrigerator. Otherwise in only about 3 days it will turn sour. Freeze any portions you won't use as quickly as possible.
3:19.224
Put a few branches of thyme in now. You will add the rest of it later.
3:35.900
For maximum clarity, use a mixture of chicken breasts and backs. For maximum flavor use chicken legs and thighs. I'm using all chicken legs here because they are inexpensive. The resulting stock is murky brown if you don't filter it, but that won't matter if you are using it in sauces. The yield is about 750ml (26 oz) after skimming off the fat. Less if you pass it through cheese cloth to filter it.
3:35.900
In classic French kitchens of nobility, chicken broth was a fundamental ingredient, even being used in place of water for steaming vegetables (which does result in better flavor). There was no canned or powdered stock available, so whole chickens were often used. You can do that here, too. It is often the most cost effective.
5:29.228
Another application for this, which is done sometimes is to make another batch of stock using this waste material, and then instead of plain water in making this stock recipe, you use the weak stock from the previous batch.
5:54.419
On later calculation it was actually $2.28 (food is cheap here).
7:22.100
3. Remove lid, add more thyme and simmer slowly (no lid) another 15-20 minutes, during which time you break up the chicken pieces to help dissolve the meat into the broth.
7:22.100
Also, it will be more effective if you add ice cubes to the pot while water is running into it in the sink. Replace them as they melt.
8:12.400
When tasting this, remember to transfer a small portion to a bowl and ADD SALT to it.
Salt has a physiological effect on the tongue that enables you to taste flavors that are otherwise undetectable. That's why seasoning is crucial, and also why people on a low-sodium diet often wind up gaining weight according to recent studies.
Nice to meat you😉
I'm a long time follower and chef, just bought volume 3 on Amazon cause' i like to know the "why". I am a professional chef from the US. Albeit all my training (school) and work experience in the kitchen was in France then i was forced to come back. I have one question for you since you worked in other continents and Russia. VISA?
The Danger zone??
Deglaced with what?
Don't you crush the garlic? How about some fresh dill too?
This man is a genius and very experienced in his field. I purchased his first book and followed most of the recipes and they were spot on believe me. Have lost the book in a house move and will be ordering all volumes when circumstances allow. If only I could remember his garam massala recipe it was the best by far (hint, hint Mr E!)