Basic Chicken Stock⎢Martha Stewart
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Martha cooks a basic chicken stock with carrots, celery, and onions, and shares her expert tips for making stocks. Brought to you by Martha Stewart: …
Nice way of presenting, Martha's videos are aways so relaxing. Good for calming down before going to bed. ^^
As a stock enthusiast, I have a few comments:
– the grey foam, which is taken away in the beginning of the cooking process, is rather proteins than fat; anyway, it is highly recommended to take this away, because otherwise the stock won't be as clear in the end
– removing the yellow fat is a matter of taste, my granny always made quite fat soups and I really liked it. But it's totally OK to remove the fat and get a healthier stock. But really keep the fat for other dishes, e.g. use for frying or baking
– in Germany we would rather use celery roots than stalk celery, but the taste is just a little different. I would say celery roots are a bit more "rough", but really appreciated for all kind of stocks
– one could also add parsley root and the white parts of leek, too – those enhance any stock flavours really well
– considering the onion, it might be a good idea not to peel it and just cut it in half perpendicular to the rings, roast the onion on the cutting surface before putting into the stock. This will give some extra flavour and colour
– last but not least: I would never ever throw the cooked chicken pieces away. Even if it is a messy work, I'd always try to take as much meat as possible off the bones and use the meat for another dish, e.g. chicken fricassee, chicken salad, or in a lovely chicken soup with noodles, dumplings and vegetables.
It seems to wasteful to discard all that food. The veg chicken and fat.
This was very informative. It’s a simple process, but other videos and recipes seem to skip some of this info.
Your way of making chicken stock was so easy to follow, God bless you!🤗🤩🎶
Would it make a difference it the pressure cooker is allowed to cool down (rather than forcing the steam out immediately)?
Thanks for the stock tips
This lady needs a cooking show!
Wait but what do you do with all that chicken??? Buying a whole chicken to make some stock doesn’t seem right 🧐
No jail jokes? I'm disappointed!
Hi sonny, what are you doing..
She washed raw chicken ?
Martha. Ur a good thing. The very best.
Yingyu 英語
Why does she only have 600K subscribers!? This woman is the best
Isn't this broth, not stock?
Nice you wash and clean the chiken,& other ingredients properly.cut it nicely.,that i see hardly in other videos. Thanks.
If you use roasted chicken carcass (not raw—just all the bones and bits after a family meal) and an instant pot, you will a dark stock so rich it rivals beef stock.
Also, it’s worth mentioning that you can boil it down to reduce it. Makes it far easier to store in the freezer for weeks.
Finally, 3 days in the fridge is a bit short. It can last a week. Just bring it to a boil for a few minutes before proceeding, to sterilize it, just to be sure.
Never discard the schmaltz. It makes for great matzo balls!!
Stocks? Someone explain.
Raw chicken makes me nervous
Why do you remove the fat? Would that add flavor?
i usually put the label on the container, not the cover which can end up on the wrong container,
even Martha washes her chicken…
Could I store it in the freezer in a freezer bag
Some good info in here but this is definitely uptown stock..downtown we eat the wings and all the rest of a chicken and toss the bones and parts in the pot. 5 times the water and 6 times the cooking time. Simmer, Save the fat like we save our bacon grease and cook with it later. The results are super gelatinous and very tasty.
Thanks for the additional information great video 😍😎
My mother always added a splash of cider vinegar which leaches the bones.