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Light Chicken Stock

Thomas Keller

Lesson time 16:06 min

Learn the steps to simmering, clarifying, straining, and storing the light chicken stock that Chef Keller uses to cook pasta and as a base for soups and sauces.

Thomas Keller
Teaches Cooking Techniques II: Meats, Stocks, and Sauces
Chef Thomas Keller returns with a second MasterClass to teach the essential techniques for cooking meats and making stocks and sauces.
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Improve your skills in the kitchen

As a follow-up to his first MasterClass, Chef Thomas Keller devotes his second cooking class to beef, duck, chicken, pork, and veal, and the techniques he uses to prepare them. Learn to sauté, pan and oven roast, braise, fry, and grill, and how to select the best cut of meat for each technique with confidence. Then, learn to make the stocks and sauces that are essentials in Chef Keller’s restaurant kitchens.


Students give MasterClass an average rating of 4.7 out of 5 stars.

I really like how he cooked An described things like proteins and stuff that was cool

Another wonderful class, the only problem I found was that some lessons were really very long, other than that the quality of information and knowledge presented were just great

What a perfect experience it was to learn from this master. Even on the basics, he had something to teach and inspire. Thank you so much, Chef.

I have had the privilege to attend Mr. Keller's master classes. The kindness, patience, attention to detail and so much love are truly remarkable!


Joy W.

Around 11:06-11:08, I saw a long white stick with a towel of some sort surrounding it. What exactly is that? And what's it for?

A fellow student

In North America, we often get roasted chickens from Costco and eat most of the meat off of it for a family dinner. I would like to use the remaining bones, skin, bits and pieces to make a chicken broth for future soup needs. Has anyone else done that? What is your process? I assume a pot full of water with the chicken bones and bits, carrot, onion, bay leaf, thyme etc and a low simmer overnight (plus skimming; thanks Chef) is the way to go, but I am interested in others input/experiences.

Carmella J.

Why does Mr. Keller use leeks instead of celery for the mirepoix? Thank you!

A fellow student

An excellent lesson that zeroes in on the finer points of making light chicken stock. These techniques will take my stock to the next level.

A fellow student

I would like to invest in a stove top pressure cooker, any advice on the best ones out there? I really love the one Chef is using what’s the brand of that one?

Adam P.

I like the idea of boiling refrigerator-kept stock every three days for greater longevity. Can I assume, then, that as long as you follow this advice you can keep stock in your refrigerator for several months if necessary..? Does the same advice apply to keeping beef or veal stock as well? Thanks!

Kristine K.

Wow! Amazing how long it takes to cook all of this. What a commitment. :-) I appreciate stocks and broths so much more now.


The uses are endless. Such clean stocks ready to go. I love making soups and sauces with homemade stocks. I really enjoyed this chapter.

Claudina H.

I would ever doing this ONLY with a chicken bought directly from the farmer of my trust (as you say: build relateionships) . Never with stuff from the grocery store. (writing you from Germany, where it's still allowed to fatten and torture animals and even kill them when they are fully consious of what is going on. Means without anestesia.) And then: A fine Pho is only possible with a phantastic made broth!

Chris K.

I assume if you wanted dark chicken stock you execute the same technique with the veal bones by roasting it. Is a brown chicken stock just as versatile as light? Or just perhaps used for specific dishes?