Our Favorite Way to Make Homemade Chicken Stock

Byamazingfoodstv


ATK Classes Instructor, Eric Haessler, shows you step-by-step instructions on making the best homemade chicken broth.

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26 Comments

  4. 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

  8. 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.

  10. 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.

  12. 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 😉😉

  19. "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)

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