[0 - 1] - I'm Adrienne Cheatham.
[1 - 2] I'm a professional chef
[2 - 8] and today I'm gonna show you the best way to make stock. [water splashing]
[9 - 12] This will be a one pot wonder full of chicken bones
[12 - 15] and my favorite vegetables to make stock.
[15 - 19] This is chicken stock 101. [upbeat music]
[19 - 21] You might think of just soup when you think of stock
[21 - 25] but it can literally be used in so many things.
[25 - 27] Curries, braises, stews,
[27 - 29] risotto, hand sauces, jus, rice,
[29 - 32] the list goes on and on.
[32 - 34] Stock is almost as essential in cooking
[34 - 37] as salt and pepper or oil for sauteing.
[37 - 39] So in kitchens, it's typical to have
[39 - 41] some on hand in the freezer,
[41 - 43] already made for whenever you need it.
[43 - 45] Stock comes together from bits and pieces
[45 - 47] that you would normally throw away in the trash.
[47 - 50] So not only are you using the whole animal
[50 - 54] but you're also saving money. [upbeat music]
[54 - 56] So today we're using chicken bones
[56 - 59] and you can use the bones of anything to make your stock.
[59 - 60] You can use shrimp shells,
[60 - 62] pork bones, turkey bones whatever
[62 - 64] but you wanna go for parts
[64 - 68] that have a lot of connective tissue and a lot of bone.
[68 - 69] That's where you're getting
[69 - 71] all the good stuff for stock from.
[71 - 73] Rib cages, chicken feet,
[73 - 76] necks, heads, chicken backs, chicken wings. Guess what?
[76 - 78] Chicken butt. [chicken squawking]
[78 - 80] Here we have three pounds of chicken bones.
[80 - 84] If you have a rotisserie chicken or leftover cooked chicken,
[84 - 87] by all means, save the bones and throw it in also.
[87 - 91] It is best to have some kind of raw bones, at least 50%
[91 - 92] because you're gonna get much more
[92 - 95] collagen and gelatinous stock that way.
[95 - 97] You can definitely use the skin,
[97 - 99] it will bring a lot of fat to your stock.
[99 - 100] So you just have to be careful
[100 - 103] and make sure that that doesn't emulsify into the liquid,
[103 - 104] 'cause it'll make it cloudy
[104 - 106] but organs you wanna stay away from.
[106 - 109] They have a lot of oxygenated blood in them
[109 - 110] and they can make your stock
[110 - 112] very heavy in flavor and iron-y.
[112 - 117] I don't want an iron-y stock. [upbeat music]
[117 - 119] Here we have classic mirepoix,
[119 - 124] celery, carrots, onions plus some parsley stems.
[124 - 127] Mirepoix is pretty much the French version
[127 - 129] of standard vegetable mixture
[129 - 132] that goes into all soup, stews and stocks.
[132 - 134] Mirepoix is typically two parts onion
[134 - 137] to one part carrot and one part celery.
[137 - 140] You can definitely use anything in your refrigerator
[140 - 141] that's not so fresh anymore
[141 - 144] and needs to get used before being thrown away.
[144 - 147] But if it's not one of these three vegetables,
[147 - 150] it might give your stock a little bit of a stronger flavor.
[150 - 152] One of the good things about making stock
[152 - 154] is that your mirepoix is not the time
[154 - 155] to focus on knife cuts.
[155 - 157] You can literally just cut them in half
[157 - 159] and throw them in the pot
[159 - 160] because they're gonna simmered long enough
[160 - 162] to extract the flavor anyway
[162 - 163] and then they get strained out.
[163 - 167] So who cares what they look like? [upbeat music]
[167 - 169] We have a big ass pot.
[169 - 173] A lot of water and our mirepoix and bones.
[173 - 175] We're gonna fill it with two gallons of water,
[175 - 176] that's eight quarts.
[176 - 178] And then very technical here,
[178 - 181] add your vegetables. Boom, boom.
[181 - 183] Then you wanna add your bones.
[183 - 184] You're literally just gonna put
[184 - 186] everything in the pot together.
[186 - 189] You want all those bits and pieces of bone and fat.
[189 - 192] Now, remember we are making stock,
[192 - 194] we're not making soup right now
[194 - 196] so I'm not gonna add seasoning
[196 - 198] or too many other strong flavored ingredients
[198 - 202] because I want this to be flavorful but neutral enough
[202 - 204] to use for whatever else I have in store.
[204 - 206] So you see that we're starting to get
[206 - 208] some movement in the water, it's very exciting.
[208 - 210] So I'm gonna turn the heat down
[210 - 214] because I don't want all this fat and foam to emulsify,
[214 - 217] I want it to coagulate on the surface so I can skim it off.
[217 - 220] So I am gonna push this a little bit off
[220 - 222] so it's not centered on the burner.
[222 - 224] If it's centered on the burner,
[224 - 226] you're gonna have even heat
[226 - 228] all around the perimeter of the pan,
[228 - 230] which means you're gonna get movement
[230 - 233] around the whole perimeter of the pot as well.
[233 - 234] We don't want that.
[234 - 237] We only want movement on one side
[237 - 240] so that everything else can gather on the other side,
[240 - 243] that'll make it that much easier to skim
[243 - 244] and keep our stock clear
[244 - 248] because it won't be rolling into the liquid the whole time.
[248 - 249] This is a skimmer.
[249 - 253] It is a fancy tool to use for skimming.
[253 - 255] This is just gonna make it a little bit easier
[255 - 258] to lift off the fat and the foam
[258 - 261] without taking too much of the good stuff underneath.
[261 - 263] You wanna check on it and give it a skim
[263 - 265] every 20 minutes or so.
[265 - 266] But then once you've gotten
[266 - 269] most of the fat and the foam off the top,
[269 - 275] you're good to let this go for another four hours or so. [Adrienne humming]
[275 - 277] Okay, this is very exciting.
[277 - 279] Stock is made with bones,
[279 - 281] broth is made with meat.
[281 - 283] Broth you can make in 30 to 45 minutes
[283 - 287] because you're just cooking it until the protein is cooked
[287 - 289] and then you're straining off the liquid.
[289 - 293] The stock itself you're cooking it low and slow for hours
[293 - 295] because you're literally melting the collagen
[295 - 297] in the bones and the cartilage.
[297 - 299] A little simmer.
[299 - 301] While you're waiting for your stock to come to a simmer
[301 - 304] and cook fully, you can have a glass of wine.
[304 - 306] You could probably have a bottle of wine.
[306 - 307] Play with your dog.
[307 - 308] You could make some tacos.
[308 - 311] You could order takeout, watch TV, bake some cookies, yes!
[311 - 314] You could go for a quick jog around your living room.
[314 - 315] I am not gonna be responsible
[315 - 317] for somebody setting their house on fire.
[317 - 321] So this stock has been on for about six hours
[321 - 323] and this is what you want it to look like.
[323 - 327] You have a deeply colored liquid and it's still clear.
[327 - 329] So now we're gonna strain it and store it
[329 - 331] so we can get an even better look.
[331 - 334] I try not to press too much on the solids here
[334 - 336] because I'm not trying to press out
[336 - 338] any remaining foam or skuz,
[338 - 340] so I don't wanna push any solids through
[340 - 342] that would get into our stock.
[342 - 345] So as you see, the color is much deeper and richer
[345 - 349] from where we started and it's taken on all that flavor
[349 - 351] and aroma from our ingredients.
[351 - 355] So as you can see, the fat is kind of floating on the top
[355 - 356] in a thin layer.
[356 - 360] The best way to get this off without skimming off
[360 - 361] any of your stock underneath
[361 - 363] is to just cover this
[363 - 365] and chill it overnight.
[365 - 369] The fat is gonna congeal on the surface into one hard piece
[369 - 371] that you can just lift off in the morning.
[371 - 375] You can save that fat for cooking for another use
[375 - 378] but once you have this container of defatted stock
[378 - 379] just cover it back up with the lid,
[379 - 381] pop it in the freezer and you can keep it
[381 - 384] for up to three months. [upbeat music]
[384 - 387] Homemade stock might seem like a daunting project
[387 - 388] but it's really not.
[388 - 390] You kind of just set it and almost forget it.
[390 - 393] It's very healthy, it's inexpensive.
[393 - 395] And it's a great way to create
[395 - 397] a no waste kitchen in your own home
[397 - 398] because you're using things
[398 - 400] that would otherwise get thrown away
[400 - 402] to create something beautiful
[402 - 406] and flavorful that can get used in so many things.
[406 - 407] Oh, smells good.
[408 - 409] God that smells good.
[409 - 421] It's like a warm hug from a big chicken. [chicken squawking] Oh yeah. Mixmaster. [laughing]