Easy chicken stock | Jamie Oliver's food team
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The lovely Christina from Jamie’s Food team teaches you how to make an amazing chicken stock. Make sure you comment if you want Christina to show you …
How do concentrate? Keep simmering?
I like her, she seems quite nice and a little naughty too
That colour is amazing; I wish we had smell-o-vision for cooking shows.
Mandala effect again anyone remember Jamie being a bloke ???
So vegetable stock then
Épic
Oh God you’re cute!
0:51 oh so you were being serious.
Slurp taste taste not too salty, juat a nice stOCK.
Just me? Maybe it's the isolation getting to me.
I just made it. Awsome, thank you
What do you do with the vegetables and stuff when you've made your chicken stock?
I love her accent
What a lovely video! That's exactly what I needed. Thanks.
What about rinsing before putting in the pan
Hello, I have a question. Simmering stock for 4hrs VS overnight, which one is "better", "healthier", "flavorful", is there a major difference? Any comments on the matter? 🙂
Well now I know how to make stock! To be fair tho' if you left the chicken on, took out the bones herbs and skins after cooking and a little less garlic, blitzed it, added a little cream, you'd have a nice soup!
Wonder if she knows her logo is very similar to the pornhub logo
Why we don't use salt in chicken stock
How does the chicken stock go with added butter or full cream or both?
Is it a problem if there’s still some meat left on the carcass?
Thank you X
I was not looking forward to this vid as i hate Jaimie Oliver. So i was pleasantly surprised to find him not in it.
Brilliant. When shall we see you on tv? You deserve a slot
I like how you stated at the end that I could use any vegetables. I admire how chefs consistently prevent food wastage. I would love to see a video on tips about how to reduce wastage, reuse scraps, and keep ingredients that might be reused or used down the road.
3 4 hours is not enough time to extract all the collagen from bones at least 18 hours
I believe the "H" in herbs is actually silent… In other words, "Herbs" should sound like "Erbs…"
Great recipe overall. I just disagree with anyone pushing 'Organic' versus 'other' chicken. They taste exactly the same. Save your money, folks.
A good tip regarding salt in stocks. Don't add salt until your stock has been reduced to your desired intensity, because the amount of salt will remain the same, while the amount of liquid decreases 🙂
Amazing, Jamie Oliver is a woman now, what a glorious transformation. Congratulations, Jamie Oliver. You're beautiful.
How did she not burn her tongue
Remove the music.
How to make beef stock? Or fish stock?
the onion skin makes the stock bitter
What u do after so much veg tables boil will use them or trow them
All skins look dirty .
Really helpful video tutorial! Thank you
can i use raw chicken? i have a ton of leftover chicken from making homemade nuggets, but didn't bother cooking the rest
or just buy knorr
how many days i can let in the freege my stock?
"I kinda need a nother pair of hands, can you help me." THATS WHAT SHE SAID!
I have a question about the stock.
Do you just throw away all the stuff that was inside the stock or can you eat it?
I also had a similar question about zesting lemons and oranges.
Can you still use the lemon/orange after you zest the skin or does it have to be thrown away?
Just fyi:
The longer the simmer, the more flavor you're going to get and the more "gelatin" you're going to extract from the bones. The gelatin gives stock a good, almost sticky "mouth feel" which is considered desirable. Past a certain point (around 4 hours of simmering) the gelatin that has formed will begin to break down though.
Depending on what you're using the stock for, more flavor isn't necessarily desirable (although it usually is), so 3-4 hours is traditional.
Which parts of the chicken you use doesn't really matter (there are a bunch of different theories on which part is best). But if you use raw parts you'll end up with a white stock (which is lighter). Roasted/baked parts will give you a darker brown stock.
A couple of food hacks: the more surface area exposed to the water, the more quickly flavor is infused. So if you cut up your chicken bones (or even run them through a food processor), this will lower your necessary simmer time.
Ah, but what about the gelatin? You can buy powdered unflavored gelatin in the Jell-O aisle at the grocery store (it's essentially the exact same thing with the same health benefits). Combine those two cheats and you can make a 4 hour stock in about 1 hour.
wow i have never heard of using the carcass of a chicken that was eaten.
where you looking in whole video? camera was on the other side :-
too much (((
once a week I buy 2 packs of chicken thighs and drumsticks for £4 I roast them and have enough meat for 3 meals for 4. I save my parsley stalks and carrot and onion and ends and less pretty peieces in a Tupperware in days before for my stockpot and make stock with the chicken juices and bones. So i have enough chicken for a stir fry, a casserole, soup, stew or hotpot using the stock and enough left for a curry or salads/sandwiches and it saves me so much time and money.
I'm doing mine in the slow cooker for 8hrs. But question: the onion and carrot etc, do they just get thrown away or can they still be used – diced up and thrown in a stew or something???
How long would this keep in the fridge?
Can someone tell if the more u cut the vegetables.. The more the flavour u get.. Is that right?