ATK Classes Instructor, Eric Haessler, shows you step-by-step instructions on making the best homemade chicken broth.
Download the America’s Test Kitchen APP to get started with ATK Classes Today:
Take your home cooking skills to the next level with ATK Classes, the app-based cooking experience designed to help you cook with confidence. From perfecting basic skills to mastering advanced techniques, explore our diverse collection of interactive lessons on sweet and savory cooking that guide you every step of the way. Cook alongside our experts with step-by-step videos, photos, and recipes tailored to your skill level.
Get exclusive access to every recipe, review, and more:
Sign up for our free newsletters to receive more delicious recipes, cooking tips, and exclusive content:
ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook’s Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at
If you like us, follow us:
Our Favorite Way to Make Homemade Chicken Stock
26 Comments
Leave a Reply
You must be logged in to post a comment.
The slow cooker method that you have works better.
I am 67 years old and fifty years ago grocery stores had chicken backs and wings for sale. They were both nine cents a pound. Since then the Buffalo wing craze happened…
Love seeing Eric here and on the socials, but folks, please don't waste chicken wings to make stock….that's just insane
i notice fancy chefs tend to sear meat before onions, while usual cooking guides put the onions 1st.
Not trying to diss this person(like chef jean peirre), he is very clear and informative, but is there a reason they put the onions 1st?
At least, it doesn't seem like adding chicken before onions take alot more skill and unusual equipment(inaccessible to home kitchens) than onions before chicken?
idk
Is that the schmaltz the scrapings?
A number of people seem to be….hmmm – very incensed with the gelatin for some reason?
Thank You , i use basically Same technics
This is so much different than any stock I've ever made. Submerge the chicken parts in water, no cleaving needed, skim off the foam and fat, add quartered carrot/celery/onion, bring back to a boil and skim, reduce to simmer. Simmer uncovered for an hour, periodically skimming, add water if it gets too low. Remove solids and strain, simmer to reduce by half. Could add allspice or pepper berries, **do not add salt**. Let it cool and portion it into silicone brownie pan and freeze.
It's like 1:45 minutes of mostly passive cooking, particularly on induction.
Talks too much, unmissably long. What's with the gelatin, why bother, no explanation.
Thanks, ATK, for providing the ingredient measurements, at least for this video. I don't have a lot of money and now with Trump economics it's going to be more difficult to subscribe to premium sites like ATK. It's a bit of work following the video and transcribing it into a written recipe but it's worth the effort.
gelatin. really? why not just throw in some chicken feet. or whole carcasse. I hear they sell them at Costco.
Speaking for myself….. I do take all day because I do bone broth, which is so good for all of us! The nutrients are amazing! I made Chicken and Beef Bone Broth. I froze the extras. I have to go without eating a lot, severe intestinal issues and Colon Cancer survivor in remission. Currently on IV nutrition and clear liquids only for past 2 months hope to add back food this week…since broth is considered a clear liquid I have been doing bone broth. I challenge anyone here to make some bone broth 😉😉
probably very good, but i just can't bring myself ruining some good old chicken wings
Easier to just roast the parts with a mirepoix and then take it to a pot fresh mirepoix/water, imo
Really like Eric on here – different face and an excellent teacher! Insightful without some of the cheekiness I've seen on other channels.
I didn't know Dr. Phlox was such a good cook.
This looks so beautiful and delicious 🎉
Anyone know what cleaver that is??
"Sure you could use technique and time to make chicken stock. Or you could just add a bunch of gelatin and skip the mire poix!"
This is lame. This isn't chicken stock, this is a facsimile. And what about our friends who don't eat pork, m'guy?
(yes I'm a former chef)
Why don't people start calling "vegetable oil" by its true name, SOYBEAN OIL?!?!?!
This guy is great! Very engaging.
Thank you!
I would have browned the bones in the oven first
I’ll have to check out the Classes Eric teaches! Really like him so far
Does anybody else add chicken feet to their stock? I always do but I never see it in any of these videos. They have a ton of collagen to so I’m always confused by their omission
Good job!