Stock Secrets Chefs Won’t Tell You

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00:00 Intro
01:13 I don’t want to waste the chicken meat on stock. Can I use a carcass leftover from roasted chicken to make stock?
04:25 Can I make stock out of raw chicken? Why do you need to roast it?
05:09 Can I remove the skin from the chicken before making stock? Isn’t it all fat and we remove the fat in the end, so why add it in the first place?
06:13 Your stock calls for salt free rotisserie chickens. If I can’t find salf-free ones, can I use salted ones?
07:43 Instead of buying rotisserie chickens, can I roast my own chicken to make stock?
08:24 How much water should I use per pound of chicken?
09:44 Can I add powdered gelatin to store bought (or wimpy homemade) stock to make a pan sauce or a braise?
11:06 Why should I strain out the solids before reducing the stock?
12:00 I have a recipe that calls for 4 cups of chicken stock -- how much of your chicken stock is that?
14:02 A better way to think about stock

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