SNS 002| Chicken Stock

This video will take you through the process of making a roasted chicken stock as discussed in SCS 3| Stocks Part 2.

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There are 9 Comments

jcegerton's picture

Hi Jacob,

How do you feel the end result of a traditionally-made stock such as this compares to ones detailed within Modernist Cuisine which use a pressure cooker? Have you experimented with this method?

Kind regards,

John

jacob burton's picture

I'm a big fan of making stock in a pressure cooker, and when done properly, it will actually yield a superior broth. However, once that broth is allowed to simmer in an open pot for reduction, there isn't much difference between a pressure cooked and reduced stock and a traditional stock.

However, when good technique is applied, you can still make a great tasting stock sans pressure cooker. And in a restaurant environment, pressure cookers are simply too small and expensive to make mass quantities of stock.

Brian Campbell's picture

Chef,

I made the roasted chicken stock & then used it to make braised chicken with a pan reduction sauce.  OMG!  The flavor & mouth feel were magnificent!  The flavor of the sauce was still in my mouth an hour later.  Yum!  No comparison to the soup base chicken "stock" I was using before.

Only one problem...the mess of roasting chicken carcasses.  I roasted my chicken on a 1/2 sheet pan in a 450°F oven like you instructed.  The results were delicious, but over the course of an hour, my formerly clean oven filled the entire house with smoke.  The entire pan & oven were covered with very sticky baked-on brown substance (?polymerized oil) that doesn't easily come off.  I still don't know how it got all over the bottom of the pan.  Anyway, did I do something wrong?  If I cover the carcasses with foil, I'd be steaming rather than roasting, but honestly, with that much smoke & cleaning afterward, I'm disinclined to make it again.  Any tips you can offer for avoiding the mess & smoke & for how to clean that burnt-on brown stuff off my pan will be greatly appreciated.  My pan certainly didn't look like yours when it came out of the oven.

jacob burton's picture

Unfortunately, that's the price you pay for having an awesome roasted chicken stock. When you roast bones at a high temperature, you're going to get some splattering.

Next time, you can try roasting at 350F for a longer period of time, and cook until the bones are golden brown. Because it's a lower oven temp, you should have less splattering.

You can also make a white chicken stock by just blanching the bones first. You still get all the benefits of a home made chicken stock, just not the strong roasted flavor. But by the time you deglaze your pan and add your stock, you will still have a great dish and accompanying sauce.

SauteSister27's picture

Hi there--I just wanted to add, that I make a brown (roasted) chicken stock all the time. I usually roast the bones on a sheet pan for about 35-40 minutes at a slightly lower temp--400 to 425, till the bones are nicely golden but not too blackened. This is neither as hot or as long as what Chef Jacob recomends, but I've never had any problem with smoking out the kitchen or a terrible greasy mess to clean-- so, perhaps the process needs modifying for home cooks? In anycase,  I still get a nice, deep richly flavored stock. 

Anyway, try it, and hopefully it works out! 

jacob burton's picture

@ SauteSister,

You're absolutely right. At home, I tend to roast my bones in the 400F range.

devpat's picture

I want to make a large batch of chicken stock.  I'd like to get my hands on 20 pounds of organic chicken bones, any suggestions on how to do that? I've called my local butchers but they only have backs, necks and feet.  Can I order what I need online?

jacob burton's picture

Chicken backs, necks and feet are exactly what you want for making stock.

Woody444's picture

Hi Jacob

Thanks for a great site. In making stock do you keep adding water to keep everything covered or do you let it reduce down?

Kevin