How to Make Chicken Stock | Tips & Techniques by All Things Barbecue

Chef Tom shows you how to make chicken stock with a twist, he grills the chicken breastbone beforehand to add another depth of flavor to the finished stock.


28 replies
  1. Dan O'Brien
    Dan O'Brien says:

    Can you guys do a generic "smoker maintenance" video? Something non-brand or type specific (I have an LPG/Propane smoker) would be most appreciated! Things like cleaning, seasoning (the smoker, not the food hehe) etc. What do you do each time you smoke to get it ready? What do at longer intervals? I know the coating that builds up inside a smoker is important but I also assume you should give it a clean every now and then? Thanks guys – loving your videos! 😀

  2. Shad Van
    Shad Van says:

    Just a tip on straining and cooling.  I like to strain my stock threw big strainer first, that way it gets out all the big chunks first, and then run it a second time threw a cheese cloth. I find I don't have to empty the cheese cloth if I do it that way. as for cooling it, I like to get it cold as fast as I can. I use an aluminum stock pot in the sink surrounded by cold water and ice, stirring about every 2-3 minutes in till cold. then I either put it in the fridge or use a food sealer, bag it and put it in the freezer.

  3. ColonelK0rn
    ColonelK0rn says:

    Looks really tasty. One of the things about a mirepoix is that you can put it on the stove, turn on the heat, and everyone in the house says, "Mmm, smells good. What are you cooking?"
    One trick I used to make my chicken noodle soup is to add a tablespoon of ketchup when you're making 2 quarts of stock. If you're not skimming the fat while it's reducing, when you put it in the fridge, the fat will be solidified on the top when you go to use it after it has cooled. Try the ketchup Chef Tom, let me know how it works for you!

  4. Eveseptir
    Eveseptir says:

    Hey chef Tom. I am re-asking a question from the youtube discussions section. After my meat has gotten a proper smoke and is ready to be wrapped, can I finish the cook in a conventional oven? If so at what temperature?

  5. Wyatt Dowling
    Wyatt Dowling says:

    Don't now how long I've been watching these. The content, quality, and information is outstanding. With persistence, they'll be at a million subs, and can do great things from there. Sleeper channel that deserves everyone's attention.


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