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.

Great! Once you make homemade stock there is no going back to the store bought!

How did you do?

Haha thanks! I have actually heard that a LOT in the comments! I have never heard it before in my personal life though!

Agreed, I'm ready for some chicken stock and a nap after watching a few of your videos! 😄

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.

@@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

@@aloysiusdevadanderabercrombie8 smart

@@aloysiusdevadanderabercrombie8 I was just about to ask you that :) I try to use my scraps

Oh yeah, that's the great thing about stock, you get to use the scraps that you already have on hand.

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!

A lot*

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!

There is truly no comparison.

Haha well those are some well fed cats! But the stock you can make from the chicken carcass is really delicious!

You won't be disappointed...once you make homemade chicken stock you will never want to use store bought stocks ever again!

Thanks! Homemade chicken stock is a staple for so many great recipes!

Thanks! Now you can make your own homemade chicken stock!

I just did!

@@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

Oh yes…it is a crime to waste those carcasses!

Thanks so much.

Thanks! Making homemade stocks really helped me take my cooking to the next level!

You're welcome!

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!

@@SimplyElegantHomeCooking I'll be watching out for em....I shall indeed....thank you friend

You're welcome! So many uses for this stock!

Thanks! Glad you liked it!

Oh yes, many people use their crock pot to make stock and it works well too.

You need to boil for 12-16 hrs using crock pot.

Oh yeah...comparing homemade stock to carton is like comparing Dom Perignon to a box of wine!

That’s great! I just made a large batch myself!

You're welcome!

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.

@@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?

@@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

Thanks! Homemade stock is SO important for high end cooking!

Lol thanks!

Thanks! Now please stop buying carton stock and use this method!

Thanks! Glad to have you.

Thanks so much Lasse...chicken stock is a recipe everyone needs to know!

Hi, yes the vegetables add some sweetness to balance out the savory flavors of the chicken.

@@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.

Thanks! Try this stock recipe out and report back!

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.

No problem I'll be sure to check you out too!

Thanks!

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Link posted…it is very nice, I got it when it went on sale : )

@@SimplyElegantHomeCooking thank you

A regular strainer will work OK but I'd recommend getting a mesh one if you're going to become a good cook!

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.

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.

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!

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.

You can definitely do it with one, it will just be a smaller batch but the process is the same.

Oh yea those do work nicely too.

No, it would still work with just the chicken carcass.

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.

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.

Making pan sauces after searing a piece of meat such as chicken or steak!

I am from Frederick, MD which doesn’t typically have a northeastern accent but somehow I developed one!

@@SimplyElegantHomeCooking Oh ok! I knew some folks from the Eastern Shore, Maryland with basically a Philly accent, but Frederick is a bit out there.

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.

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!

@@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.

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!

Thank you so much for taking the time to get back to me Chef, I eagerly await your next installment. :-)

Simply Elegant Home Cooking as a time saver, can one use a precooked rotisserie chicken from the supermarket?

@@Sparky48236 Yes. Lots of people do that but I would only use an organic chicken.

@@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.

You can leave it on if you like.

Depends on size of chicken but typically between 1h 15m to 1h 30m for a 4-6 pound bird!

Yea it works so long as you leave a space but if you prefer plastic containers that works too.

@@SimplyElegantHomeCooking thanks for the tip! Does any glass work, or do you need special freezable glass?

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.

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

I usually just put them in a big bowl of hot water. Or you could remove the metal top and use microwave.

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.

You definitely can and it will take less time.

Oh yes I get several meals despite eating like a pig!

Ugh yes the microphone really picks up the sound when I do that.

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.

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.

The answer is no because it boils even on the lower setting 🙈 I hope I wont have a soup of grease 🙏

I don't use a lid, the main thing is to control the simmer which is hard to do if it is covered.

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

I get plenty of fat in my diet, I assure you! I just don't like a "greasy" consistency in my stocks.

Lol some people worry about it way more than I do!

It bothers me too, I don't know why I do it but will try to be more cognizant as I film.

@@SimplyElegantHomeCooking I'm not trying to be mean so I hope it wasnt! This tutorial helped me make my first homemade soup !

No worries, I want to get better at avoiding that kind of stuff.

Some thoughts you should keep to yourself.

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.