Stock Secrets Chefs Won’t Tell You

Summary by Krater

Helen explains how to make and use chicken stock, comparing stock made from roasted chicken bones versus wings, discussing whether to roast chicken, use skin, add salt, use gelatin powder, reduce stock, and measure stock.

From the video

Answers: How do you make and use chicken stock?

• Chicken stock making methods
• Brown stock vs blond stock
• Role of chicken skin and fat in stock
• Reducing chicken stock
• Using gelatin in stock

What it concludes

• Stock made from roasted chicken wings has way more aroma and smells like roasted chicken, while stock made from bones doesn't smell roasty at all.
• Meat and skin make a huge difference in the flavor and color of stock compared to bones alone.
• Chicken skin is mostly fat, which is the primary carrier of aroma for animals.
• Browning chicken adds Maillard reaction complexity to the stock.
• Powdered gelatin's ability to turn liquid into solid gets significantly weaker with long cooking.
• You should remove solids before reducing the stock to prevent them from clinging and burning.