Thank you! I’m trying to make some now. I’ve read different recipes online. I don’t really have much left in my fridge so I’m making it with a bunch of spring onions, broccolini, garlic, onion, star anises, one piece of ginger, and pepper corns. Hopefully it turns out okay 😅
@SimplyElegantHomeCooking2 жыл бұрын
Those are all good except for the broccolini. I have heard it can give off a bitter vibe but if you only used a little bit I'm sure it was OK.
@rachaelshomemade5 жыл бұрын
Great easy to follow tutorial. Thanks Eric, I’m going to make my very first chicken stock 😊
@SimplyElegantHomeCooking5 жыл бұрын
Great! Once you make homemade stock there is no going back to the store bought!
@sarzootashoota351 Жыл бұрын
How did you do?
@rohananya3 жыл бұрын
Eric - you haves very soothing voice - will definitely be trying this recipe! x
@SimplyElegantHomeCooking3 жыл бұрын
Haha thanks! I have actually heard that a LOT in the comments! I have never heard it before in my personal life though!
@desiraeyager75852 жыл бұрын
Agreed, I'm ready for some chicken stock and a nap after watching a few of your videos! 😄
@MelsSimpleMeals6 жыл бұрын
I am always shocked when people say they don't make stock or broth because I love doing this and always feel so wasteful if I don't make stock from left overs. I have never taken a temp to make sure it stays around that temperature and will definitely try that next time :) This looks so delicious and a rich stock !
@magnusm43 жыл бұрын
The problem for me with making stock or broth from left overs is that you turn the vegetables them selves into left overs you throw away. A lot of them.
@aloysiusdevadanderabercrombie82 жыл бұрын
@@magnusm4 That's why you use vegetable scraps! Keep carrot peelings and tops, celery ends and tops, leek greens, onion/shallot skins, etc in the freezer et voila
@MA__2 жыл бұрын
@@aloysiusdevadanderabercrombie8 smart
@jordangentile74502 жыл бұрын
@@aloysiusdevadanderabercrombie8 I was just about to ask you that :) I try to use my scraps
@SpainonaFork6 жыл бұрын
¨you don´t want anything to go to waste¨.......one of the best things about making your own stock.....great tutorial Eric
@SimplyElegantHomeCooking6 жыл бұрын
Oh yeah, that's the great thing about stock, you get to use the scraps that you already have on hand.
@ynothump256611 ай бұрын
What a fantastic well produced video. Easy to follow instruction and presentation. Much appreciated. Subscribed. Love and respect Eric ❤
@vplants98104 жыл бұрын
Alot of 1st for me. Bought whole chickens, cut and froze. Roasted carcasses and making this stock. So this is how Grandmas did this long ago.
@SimplyElegantHomeCooking3 жыл бұрын
Oh yes, it is really a shame that people have moved away from making the stock from scratch because it is SO much better this way!
@englishatheart3 жыл бұрын
A lot*
@nancygordonglobal29043 жыл бұрын
Eric I love your channel! Making roasted chicken and then stock tonight! Great voice, easy instructions with explanations for why you do what you do. thank you!
@SimplyElegantHomeCooking3 жыл бұрын
Thanks! I find myself roasting a lot of chickens not just because they are delicious, but because the stock has so many applications in my recipes!
@williamcrawford45296 жыл бұрын
That is a wonderful method of making chicken stock. Homemade stock is vastly superior to canned or those available in cartons.
@SimplyElegantHomeCooking6 жыл бұрын
There is truly no comparison.
@SpainHighlander4 жыл бұрын
Hi Eric. Many thanks....always gave the carcass to the cats...... huh !.....this will teach them some respect. Regards from Sunny Spain. Stewart
@SimplyElegantHomeCooking4 жыл бұрын
Haha well those are some well fed cats! But the stock you can make from the chicken carcass is really delicious!
@petersalls40835 жыл бұрын
Thanks for this video as I'm getting ready to make my first batch.
@SimplyElegantHomeCooking5 жыл бұрын
You won't be disappointed...once you make homemade chicken stock you will never want to use store bought stocks ever again!
@bernadettemendoza80584 жыл бұрын
Excellent video. Your broth looked great! Can’t wait to do it myself.
@SimplyElegantHomeCooking4 жыл бұрын
Thanks! Homemade chicken stock is a staple for so many great recipes!
@lumberpilot4 жыл бұрын
Finally, I understand!
@SimplyElegantHomeCooking4 жыл бұрын
Thanks! Now you can make your own homemade chicken stock!
@lumberpilot4 жыл бұрын
I just did!
@davidschmidt2703 жыл бұрын
@@lumberpilot how'd it come out John?? I'm gonna be making some myself soon here.... can't wait but at the same time I'm still kinda nervous
@zuffin18642 жыл бұрын
The costco roasted chicken gains even more value after this
@SimplyElegantHomeCooking2 жыл бұрын
Oh yes…it is a crime to waste those carcasses!
@DavidFobare11 ай бұрын
Where do you buy that pro grade strainer for the last step?
@jawbaw64714 жыл бұрын
Very well presented.
@SimplyElegantHomeCooking4 жыл бұрын
Thanks so much.
@chickenitsa5 ай бұрын
Thanks, very clearly explained!
@yesseniabarrera83 жыл бұрын
Thanks so much for this video! So helpful
@SimplyElegantHomeCooking3 жыл бұрын
Thanks! Making homemade stocks really helped me take my cooking to the next level!
@molly74044 жыл бұрын
Thank you! :)
@SimplyElegantHomeCooking4 жыл бұрын
You're welcome!
@davidschmidt2703 жыл бұрын
I really enjoyed this video...thanks friend... maybe can you do another video where you show tips on making soups with it....like portions and stuff?
@SimplyElegantHomeCooking3 жыл бұрын
Thanks! I do have a number of videos using this stock such as chicken noodle soup, Stracciatella (Italian Egg Drop Soup), and Creamy chicken and wild rice soup. Now that Fall is here, expect more great soup recipes to come!
@davidschmidt2703 жыл бұрын
@@SimplyElegantHomeCooking I'll be watching out for em....I shall indeed....thank you friend
@matthewdunn63462 жыл бұрын
Thank you my friend :)
@SimplyElegantHomeCooking2 жыл бұрын
You're welcome! So many uses for this stock!
@greg61072 жыл бұрын
Excellent video going make today, thank you for sharing !
@SimplyElegantHomeCooking2 жыл бұрын
Thanks! Glad you liked it!
@cwest4964 жыл бұрын
I'm wondering if I could make this in the crock pot. Possibly on low for 6 hours or so. What do you think? TFS :)
@SimplyElegantHomeCooking4 жыл бұрын
Oh yes, many people use their crock pot to make stock and it works well too.
@thinkcat014 жыл бұрын
You need to boil for 12-16 hrs using crock pot.
@LazyCookPete6 жыл бұрын
Nice. Home made stock is always better Eric!
@SimplyElegantHomeCooking6 жыл бұрын
Oh yeah...comparing homemade stock to carton is like comparing Dom Perignon to a box of wine!
@MA__2 жыл бұрын
Starting out 2022 with this recipe!
@SimplyElegantHomeCooking2 жыл бұрын
That’s great! I just made a large batch myself!
@michaeldean93384 жыл бұрын
Great tips....thanks!
@SimplyElegantHomeCooking4 жыл бұрын
You're welcome!
@ericsalgado7363 жыл бұрын
I have a question: won't transitioning the pot from hot to the ice cold water cause thermal shock and damage the cookware? Making a roast chicken tomorrow and then would like to make this stock on Tuesday!
@SimplyElegantHomeCooking3 жыл бұрын
That is an excellent question! I would not recommend taking the stock right from the stovetop to an ice bath if this is high end cookware. I bought an inexpensive stock pot from a restaurant supply store for about 40 bucks so I am not too concerned about warping it but I don’t recommend it for my high end cookware.
@ericsalgado7363 жыл бұрын
@@SimplyElegantHomeCooking Thanks for the reply! Wanted to make sure before I damaged anything haha. Do you have any suggestion for an alternative to cool it down a bit faster without putting the pot in the water?
@shanek21403 жыл бұрын
@@ericsalgado736 hi there. I'm no professional, but what I do I call the lazy method, I simmer my stock an extra hour or 2 to condense it a little more than you normally would (ie boiled out more water) and then dilute the stock with a cup of ice cubes and stir it through until they melt and mix in. Then it's usually good to go in the fridge. Ice amount depends on how much stock you make
@thegourmetgambit42386 жыл бұрын
👍Great way to make stock, lots of tips and tricks, a very helpful video Eric!😋
@SimplyElegantHomeCooking6 жыл бұрын
Thanks! Homemade stock is SO important for high end cooking!
@pamelalandry7423 Жыл бұрын
Asmr voice😌
@SimplyElegantHomeCooking Жыл бұрын
Lol thanks!
@SlaughterFoodCreations6 жыл бұрын
Looks great! Thanks for sharing Chef Eric!
@SimplyElegantHomeCooking6 жыл бұрын
Thanks! Now please stop buying carton stock and use this method!
@billhill49293 жыл бұрын
Just subbed Eric!
@SimplyElegantHomeCooking3 жыл бұрын
Thanks! Glad to have you.
@LassesFoodAndBarbecue6 жыл бұрын
Awesome recipe Eric. Very good tutorial
@SimplyElegantHomeCooking6 жыл бұрын
Thanks so much Lasse...chicken stock is a recipe everyone needs to know!
@lonefather3 жыл бұрын
I'm always curious of what the vegetables do to the stock making. Grateful if you would enlighten me.
@SimplyElegantHomeCooking3 жыл бұрын
Hi, yes the vegetables add some sweetness to balance out the savory flavors of the chicken.
@lonefather3 жыл бұрын
@@SimplyElegantHomeCooking Thank you. I followed your way of making chicken stock two weeks ago, starting from roasting a chicken. Both the roast and the stock were great.
@jongalt6837 Жыл бұрын
All I had is some Shallots, garlic, and some dried spices.. but I'm giving it a shot with what I got..
@cherylcrawford75706 жыл бұрын
Ummmm...great how to vid for stock making. Low and slow is the key to good stock. Thanks for the tips and the inspiration!
@SimplyElegantHomeCooking6 жыл бұрын
Thanks! Try this stock recipe out and report back!
@MrsravenNuts2 жыл бұрын
If you get too much salt in you can cut a potato in half and put it in so it will absorb the salt works great.
@VirtuesOfSin Жыл бұрын
Honestly, I've been wanting to save my stock after boiling my chicken. I notice its thick and golden by the time I finish cooking the chicken . I hate looking at that stuff and dumping it out cuz I know I'm just throwing away a goldmine of flavor and seasoning. Any tips for what to do with the leftover stock after boiling chicken? not so much chicken stock from scratch like this?
@susans84653 жыл бұрын
Hi We cooked Roast Chicken five days ago and now just carcass left. It's been in the fridge the whole time. Is it ok to use for making stock today? Thank you :)
@SimplyElegantHomeCooking3 жыл бұрын
I doubt it would hurt you but I am kind of squeamish about letting things go too long in the fridge. Next time throw it in the freezer where it will store for a long time if you're not ready yet to cook the stock.
@DeadliciousCookingStudio6 жыл бұрын
Thanks for sharing, needed this so badly. I am your new friend, please stay connected.
@SimplyElegantHomeCooking6 жыл бұрын
No problem I'll be sure to check you out too!
@saffronbrady3602 Жыл бұрын
Hi if the carcus of the chicken is 4 days old in the fridge, is it too late to salvage it and make stock?
@mmcooking1986 жыл бұрын
VERY GOOD!!
@SimplyElegantHomeCooking6 жыл бұрын
Thanks!
@patrickkelly8095 Жыл бұрын
How fine of a mesh strainer is that? Any links or item description?
Link posted…it is very nice, I got it when it went on sale : )
@patrickkelly8095 Жыл бұрын
@@SimplyElegantHomeCooking thank you
@misschristiner4 жыл бұрын
What if you don’t have a fine mesh strainer or cheese cloth?
@SimplyElegantHomeCooking4 жыл бұрын
A regular strainer will work OK but I'd recommend getting a mesh one if you're going to become a good cook!
@iankorapatti79723 жыл бұрын
Umm so I just started to butcher my own whole chickens, and I have the leftover RAW carcass, what do I do in this scenario, do I roast the carcass?
@SimplyElegantHomeCooking3 жыл бұрын
You can roast the carcass still OR make a stock without roasting. Many people use raw pieces for stock but it does give a deeper flavor if roasted.
@sinapirmeh39405 жыл бұрын
So, I tried this and everything went fine up until after the chilling. The fat didn’t solidify or separate. Any tips?
@SimplyElegantHomeCooking5 жыл бұрын
Hmm, make sure you keep the stock at a very low simmer the whole time. Too much heat can cause the fat to emulsify into the stock.
@sinapirmeh39405 жыл бұрын
Simply Elegant Home Cooking Thank you! That’s probably what went wrong, my stock ended up boiling for a short period every now and then. I’ll check up on it more frequently next time around. Plus, instead of chilling it in the fridge i chilled it on my balcony, as i assumed it’d be cold enough. Apparently not. Thanks for the reply!
@SimplyElegantHomeCooking5 жыл бұрын
Yea definitely try the fridge. Also make sure to let it go overnight as it takes longer than one might think to get the temperature down.
@moushomekitchen96026 жыл бұрын
Beautiful recipe
@vsgbeth12732 жыл бұрын
Can I do it with one carcass or should I wait for more than one?
@SimplyElegantHomeCooking2 жыл бұрын
You can definitely do it with one, it will just be a smaller batch but the process is the same.
@BeaglyBeagle488 Жыл бұрын
Would a store-bought rotisserie chicken carcass work for this?
@SimplyElegantHomeCooking Жыл бұрын
Oh yea those do work nicely too.
@mdl8210 Жыл бұрын
Do you have to use the vegetables
@SimplyElegantHomeCooking Жыл бұрын
No, it would still work with just the chicken carcass.
@c.h99332 жыл бұрын
I did everything he said not to do. whoops. For reference though, mine came out to resemble a highly gelatinous fat substance - it is like 15% water. I'm not sure if its literally just fat, but I would wager not. Essentially I just boiled it. At a minimum I will finish off boiled vegetables with it for some added flavor.
@SimplyElegantHomeCooking2 жыл бұрын
The gelatinous consistency is what you want, sounds like your stock turned out correctly. It isn't fat, just the collagen from the bones and connective tissue. It should liquify when you reheat it.
@themorganwills6897 Жыл бұрын
Is it quite expensive to make this now with the price of electric in 2022 having the hob on for 4-6 hours? Anyone know ?
@SimplyElegantHomeCooking Жыл бұрын
I can’t say as my stove is gas powered but I think the amount of energy used for cooking is just a drop in the bucket compared to what you use when heating and cooling your home so this shouldn’t affect it noticeably I wouldn’t think.
@PauloVasconcelos__4 жыл бұрын
What are the best uses for the stock, besides chicken soup?
@SimplyElegantHomeCooking4 жыл бұрын
Making pan sauces after searing a piece of meat such as chicken or steak!
@spytung3 жыл бұрын
Are you from the Philadelphia area/New Jersey? I think I hear a familiar accent. 😊
@SimplyElegantHomeCooking3 жыл бұрын
I am from Frederick, MD which doesn’t typically have a northeastern accent but somehow I developed one!
@spytung3 жыл бұрын
@@SimplyElegantHomeCooking Oh ok! I knew some folks from the Eastern Shore, Maryland with basically a Philly accent, but Frederick is a bit out there.
@gevockittya3 жыл бұрын
Does 1 cup of this equal 1 cup of store bought or should it be diluted
@SimplyElegantHomeCooking3 жыл бұрын
The flavor of the homemade stock is definitely way more powerful than store bought but I like it that way so I do not dilute it. But it is a matter of preference and you certainly could depending on what you were using the stock for.
@JanetOrt2 жыл бұрын
Do you need 3 chicken carcasses?? I only have 1 but I could freeze it until I have 3.
@SimplyElegantHomeCooking2 жыл бұрын
You can definitely do it with just one…I just find it to be a lot of work and prefer making in bulk for efficiency but it will taste just as good with a smaller batch!
@JanetOrt2 жыл бұрын
@@SimplyElegantHomeCooking I just threw it in the freezer earlier today. I am new to cooking whole chicken, I usually just get the chicken from the grocery store but I have an instant pot with an air fryer lid so I thought I’d try it. It was good the first night and ok then 2nd night. When I got down to the 3rd night, parts near the bone were pink and red and it turned me off so I wanted to make stock with it.
@ChezJohn6 жыл бұрын
Hi Chef, I noticed u kept this rather simple, no thyme bay leaves etc, are those necessary elements when making a stock, also what's the difference between stock, and broth? I hear it has something to do with the carcass/bones, can u explain if u have time? Thank you.
@SimplyElegantHomeCooking6 жыл бұрын
Hey John...I do sometimes use those, especially the bay leaf, but lately I've been making more basic just so that the stock is more versatile. Adding herbs isn't a problem at all but I typically add those in the recipes for what I cook with the stock. I honestly don't know the difference between stock and broth but I've heard it has to do with using bones vs meat...i typically use both (my carcass had significant meat left) which is how I like it so it's a little bit of a hybrid of both. Thanks again for watching!
@ChezJohn6 жыл бұрын
Thank you so much for taking the time to get back to me Chef, I eagerly await your next installment. :-)
@Sparky482365 жыл бұрын
Simply Elegant Home Cooking as a time saver, can one use a precooked rotisserie chicken from the supermarket?
@cfoster68044 жыл бұрын
@@Sparky48236 Yes. Lots of people do that but I would only use an organic chicken.
@eeriened35253 жыл бұрын
@@Sparky48236 I bought two roasted supermarket chickens, took off all meat and skin, and followed instructions. I gently skimmed the foam every hour, no stirring. I also felt like I had to keep adding water; three times 2cups cold water each time. In the morning, I didn’t have a layer of fat to skim off, and it was not gelatinous. It tasted, I dunno, bland. Back to the cutting board, I guess.
@jessicaraye Жыл бұрын
What if you want to immediately make a soup with the stock? Could you keep some of the fat?
@SimplyElegantHomeCooking Жыл бұрын
You can leave it on if you like.
@yo-yolanda46543 жыл бұрын
How long do you roast the chicken in the oven?
@SimplyElegantHomeCooking3 жыл бұрын
Depends on size of chicken but typically between 1h 15m to 1h 30m for a 4-6 pound bird!
@-xirx-2 жыл бұрын
Glass in the freezer? Even if you leave a space in the top?
@SimplyElegantHomeCooking2 жыл бұрын
Yea it works so long as you leave a space but if you prefer plastic containers that works too.
@-xirx-2 жыл бұрын
@@SimplyElegantHomeCooking thanks for the tip! Does any glass work, or do you need special freezable glass?
@PauloVasconcelos__4 жыл бұрын
Will another layer of fat appear after you cool it once more? Is there a problem in leaving the fat, and just cook with also?
@SimplyElegantHomeCooking4 жыл бұрын
All the fat will form at the surface after just a single cooking, you don't need to repeat the process. Some people do leave the fat but it will change the consistency of the stock and make it feel "greasy" which isn't what most people want if using for a soup.
@sk8erdudedudedude4 жыл бұрын
I keep it in but that's because I never thought to take it out.my wife says it's the best chicken in dumplings she's ever had when I make it.so I'll probably just keep the fat in.im a skinny guy I need that fat.lol
@Diggi5562 жыл бұрын
how do you thaw them
@SimplyElegantHomeCooking2 жыл бұрын
I usually just put them in a big bowl of hot water. Or you could remove the metal top and use microwave.
@sk8erdudedudedude4 жыл бұрын
I never take out the fat.i always keep it in.that bad?
@SimplyElegantHomeCooking4 жыл бұрын
It won’t hurt you but it can lead to a greasy stock. This is fine if making sauces but isn’t what most prefer with a soup.
@chelseasummers23653 жыл бұрын
Can you do this in an instapot?
@SimplyElegantHomeCooking3 жыл бұрын
You definitely can and it will take less time.
@Roggor2 жыл бұрын
If you try it's surprising how many meals a single chicken can cover.
@SimplyElegantHomeCooking2 жыл бұрын
Oh yes I get several meals despite eating like a pig!
@cassandrabuitron4274 жыл бұрын
Great tutorial with useful tips. Next time please don't take a bite and chew into the microphone 😅
@SimplyElegantHomeCooking4 жыл бұрын
Ugh yes the microphone really picks up the sound when I do that.
@melissafinn15284 жыл бұрын
Why don’t you cover it? Just curious...
@SimplyElegantHomeCooking4 жыл бұрын
You certainly can, I usually like to reduce the volume to concentrate the flavors but it works both ways depending on how concentrated you like the stock to be.
@FreeMusicTube3 жыл бұрын
The fat is surely good for birds? And what happens to all the vegetables you scooped out? Are they wasted?
@SimplyElegantHomeCooking3 жыл бұрын
Yea I throw them out. Eating then won’t hurt you but when you simmer them for hours it transfers all of their flavor into the water and the vegetables are very bland and flavorless at this point.
@mayw22003 жыл бұрын
Do you put a lid on it? :)
@mayw22003 жыл бұрын
The answer is no because it boils even on the lower setting 🙈 I hope I wont have a soup of grease 🙏
@SimplyElegantHomeCooking3 жыл бұрын
I don't use a lid, the main thing is to control the simmer which is hard to do if it is covered.
@mrtorbert4 жыл бұрын
What strainer is that?
@SimplyElegantHomeCooking4 жыл бұрын
Here is the exact strainer I used. It was expensive (even after the $20 off coupon I used) but it's of really high quality as the mesh is super fine. www.surlatable.com/fine-mesh-stainless-steel-chinois/PRO-2750438.html
@cornpipe Жыл бұрын
The solid chicken fat that was skimmed off the top makes a great fat for cooking.
@bitcoinjedi22764 жыл бұрын
Don't separate the fat. The fat is good for you and it contains nutrients!
@SimplyElegantHomeCooking4 жыл бұрын
I get plenty of fat in my diet, I assure you! I just don't like a "greasy" consistency in my stocks.
@giovannischulze12532 жыл бұрын
Americans and their fear of bacteria. Washed eggs and all. If you life in a very hot climate, fair enough. But here in central Europe, this is just way over the top anxiety.
@SimplyElegantHomeCooking2 жыл бұрын
Lol some people worry about it way more than I do!
@3433ch4 жыл бұрын
I like how thorough his tutorial is but I absolutely hate the wet spitty noise he keeps making with his mouth while he talks. I dont know why it makes me so physically uncomfortable :/ Nothing personal of course I love this tutorial but those type of mouth smacking noises have always bothered me
@SimplyElegantHomeCooking4 жыл бұрын
It bothers me too, I don't know why I do it but will try to be more cognizant as I film.
@3433ch4 жыл бұрын
@@SimplyElegantHomeCooking I'm not trying to be mean so I hope it wasnt! This tutorial helped me make my first homemade soup !
@SimplyElegantHomeCooking4 жыл бұрын
No worries, I want to get better at avoiding that kind of stuff.
@cfoster68044 жыл бұрын
Some thoughts you should keep to yourself.
@howardharaway2259 Жыл бұрын
Not really. How much time do you have invested in this ? Time is money 💰 Buy a good quality bone stock ( not broth) that comes in a carton and add garlic. Lotz faster and just as good when considering the minimal time involved.
@SimplyElegantHomeCooking Жыл бұрын
This does take time although you don’t have to monitor it while it cooks for hours on the stovetop. Once you move away from buying processed stock at the grocery store to making homemade there is no going back.