How To Make Clear Perfect Ratio Chicken Stock || Glen & Friends Cooking

How To Make Clear Perfect Ratio Chicken Stock || Glen & Friends Cooking

welcome friends today we’re gonna make
chicken stock my friend Jamie was in and showed us how to break down a chicken so
I’m left with these three chicken carcasses and I thought I’d make stock
with them because it’s always a great idea to use the entire animal now
chicken stock chicken stock is one of those things that I’m sure all
experienced cooks have a way that they do it this is the way that they always
do it and it must be done this way because it is the only way it is the
right way it is the best way and that’s great that is great if you are happy
with the way you’re making chicken stock you could continue to do it that way I
was like that too completely like that and then probably fifteen years ago I
was shooting a French chef in an Italian restaurant in Hong Kong we were shooting
him throughout his day showing the different things that he would prepare
during the day and one of the things he made was chicken stock and I was
completely blown away by his method I spent a lot of time asking him questions
about what he was doing and why he was doing it and it all made sense and I
came home and I tried it this way and I thought this is absolutely fantastic
this is the way I should be making stock but I don’t always do it this way there
are times where I slip back into my old habit and then I think to myself why
didn’t I use that method I learned in Hong Kong and then a few years later I
read the Michael Ruhlman book called ratios and in his book he delineate
sprit e much this method for making chicken stock so it is a really good way
to make it now I’ve got three carcasses here they weigh about two and a half
kilos so you’re gonna use a ratio of two to three by weight two parts chicken
three parts water and so I’ve got two and a half kilos of chicken which means
I’m going to use three point seven five litres of water which is three point
seven five kilos of water if you’re using pounds you would do exactly the
same thing however many pounds however many pounds you can figure that out now
I’m going to take the chickens you can cut the chickens up if you want
I pulled the neck off of this one just to make sure that they fit in the pot
properly so that I can cover them with water
let’s just see how they go in and jam that one in this one goes in two and
this is just some trim of skin and the wing tips so those go into the pot now
we pour the water in now as I’m pouring in the second amount of water it’s just
going to cover now if the water doesn’t cover the chicken bones you can break up
the carcasses a little bit more break them down so that the water will cover
them and this this ratio that I’m talking about is great for an
all-purpose stock if you want a more gelatinous stock or one with more
intense flavor but still being a white stock you would go one to one for every
kilo of chicken bones you would use one kilo of water and that will give you
something that’s a lot more unctuous than what you’re gonna get here although
this is going to be packed with flavor anyway now I hear yet there’s people out
there screaming you should have browned the bones you should have browned the
bones yes there are times when I will Brown the bones if I know I need a stock
that has a rich intense flavor that that browning is going to bring but most of
the time I want to stock this just going to lift all of the other flavors without
sort of pushing its way to the front and in that case you don’t Brown the bones
and because I’m not sure where the stock is going to be used yet I want to keep
it as plain and simple as possible with some nice bright flavors that aren’t
going to overpower everything so that when I pull this out of the freezer
later I can just use it in almost any dish but if you want to brown them go
ahead Brown them in the oven and then put them in the pot and follow the rest
of this method so I’ve got it on the stovetop I’ve got it on sort of a
medium-high heat I want to bring this up to about 200 degrees Fahrenheit quickly
and then I’ll skim off any of the proteins that form on the top of the pot
don’t bring it to a boil you never want this to boil at all great so we’ve come
up the temperature and there’s nothing to skim off the top now here’s where
this method differs from everywhere else you
you’d throw all the bones and you cover it with water you’d bring it up to a
boil and you’d boil it and that coagulates proteins and fats and you’d
have to skim that stuff off the top it also gives you a very cloudy stock and
there’s nothing wrong with a cloudy stock for certain applications a cloudy
stock is exactly what you want think chicken ramen that is a cloudy thick
unctuous stock what I’m looking for here is something is very clear with bright
clean flavors so I never want to bring it to a boil I never want to bring it up
to a temperature where those proteins are gonna jostle around and come
together and and make it cloudy so the easiest way to do that of course is at
this point once I’ve got it up to temperature it’s just to stick it in the
oven I’ve got the oven at a hundred and eighty degrees Fahrenheit which means
this is never going to boil I’m gonna stick it in the oven and I’m gonna
forget about it for all afternoon this is a great recipe that you don’t have to
baby you don’t have to do anything with you just stick it in the oven forget
about it and that at 180 190 degrees Fahrenheit is going to keep you at a
temperature where it’s never going to boil oh you were expecting salt pepper
and aromatics like you know onion celery maybe a carrot or two we’ll get to that
I’ll see you in about four and a half or five hours okay so four and a half five hours have
gone by now it’s not like I’ve been standing here all day babysitting it
it’s been in the oven it’s been okay I’ve been able to move on with my day go
out and do all kinds of other things while this just sort of mellows in the
oven and gets really nice and fragrant it’s beautiful the stock is beautiful
it’s clear it smells amazing and now is the time that we start to add in the
aromatics and just like at the beginning where you could have browned the bones
before you put them into the pot this is a point where you can sort of build your
flavor profile that you want I’m gonna go very classic and very clean in the
flavors that I’m adding to this right now because I don’t know where I’m gonna
use this stock I’m gonna put it in the freezer and I might pull it out three or
four weeks from now and use it in something and I don’t want the flavors
to be overpowering I can adjust them later to where I want them to be if you
know where this stock is going if you know it’s going into a soup you can
start to build your flavors now of course and that would be fantastic so
I’m going to start out with whole peppercorns not going to crush them I’m
gonna put them in whole I’m putting it a little bit of salt not too much because
again I may reduce this stock later in another application and I don’t want it
to be too salty so very little salt then I’m gonna go with a classic mirepoix of
onion celery and carrot nothing too fancy
you could put in garlic cloves at this point if you wanted you could put in all
kinds of different fragrant vegetables you could put in tomato paste tomato
paste would be a fantastic addition to this to the stock right now and I’m just
going to put this in stir it in a little bit and then it goes back in the oven
for another hour and a half or so oh this is gonna be fantastic
okay back into the oven and when it’s in there you don’t need to
worry about stirring it or shaking it around or anything just forget about it
set a timer okay it smells wonderful now we just need to strain it out so I
have a fine mesh strainer and a few pieces of cheesecloth so I can get this
as clear as possible I’m going to pour it into this container this container is
a food-safe plastic container that is food safe up to 210 degrees Fahrenheit
this is 190 degrees Fahrenheit so we’re safe and I’m just gonna pour this in and
try not to spill it everywhere so we’ve got a really nice clear broth smells
fantastic quite a bit of fat on top of the jug here which is great the next
step is to either get this into the little containers that you’re going to
use to freeze it or whatever container you’re going to store it in and then get
it chilled as quickly as possible you want to get this out of the danger zone
so you can use memory an ice bath whatever it takes to get that
temperature down really quickly let’s just give it a taste really nice clean
chicken flavor that is amazing and don’t forget to mark on the containers what it
is and when you filled them because I always forget how long stuff has been in
the freezer and without those markings I’d be completely lost so thanks for
stopping by see you again soon you

49 thoughts on “How To Make Clear Perfect Ratio Chicken Stock || Glen & Friends Cooking

  • 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:

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

  • I use to do it this way, then I found a pressure cooker was just faster. Alton Brown has a recipe for the pressure cooker version if you want to know-how.

  • 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.

  • I have a 3 stage pressure cooker process. First i brown the veggies and then make a veggie broth. Brown the chicken Then add then chicken to the broth then pressure cook it. Then use the broth for chicken soup.

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

  • 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!

  • 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.

  • 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?

  • 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.

  • I just watched your pressure cooker version. I much prefer your new presentation format. Keep up the great work! Now I'm off to try both recipes.

  • Going in the opposite direction, you can extract an amazing amount of extra flavour by adding calcium hydroxide, but it makes it very cloudy. I use this when I'm bootstrapping a pitch-black roasted turkey stock.

  • 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 ! πŸ˜€

  • 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.

  • I have the laziest (and least wasteful) method for making stock. It would break my heart to use beautiful vegetables on a stock (maybe I'm too frugal!) so instead I save all the little vegetable clippings from every time I cut up something. Carrot and potato peels, the ends of onions, celery ends, etc. They all go into a freezer plastic bag. Usually I make stock after having roast chicken. Once I've removed all the meat I can from the carcass, I just chuck it into a big pot with salt, pepper and the vegetable clippings I've saved and enough water to cover it all, and I heat it up for a while. That's it. If I don't have a whole chicken on hand and I want to make stock, I just use the vegetable clippings alone to make a vegetable stock.

    Since I've acquired an instant pot, I use that to cook the stock. I just pressure cook the whole thing for about an hour and let it depressurize naturally. Handy that way since I don't have to babysit it for water content as it cooks.

    My stock is usually very concentrated with all kinds of flavours in it (there's still some spices form the roast chicken!) but I'm totally fine with that. I mainly use stock in hearty soups, stews and chili so I want the stock to be really flavourful. It being really concentrated also means it takes up less space in the freezer. I guess it's not fit for some applications but it suits me!

    Anyway, just sharing my really lazy method for anyone who might be interested. The only way I could improve on its frugality/efficiency is by composting the solid matter that's left behind after making the stock, but the city where I live doesn't offer us composting bins.

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

    Love this channel.

  • 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.

  • 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.

  • 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.

  • 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?

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