Food Wishes Recipes – Chicken Stock Recipe – How to Make Chicken Stock – Easy Homemade Chicken Stock
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Learn how to make an Easy Homemade Chicken Stock Recipe! Visit http://foodwishes.com to get more info, and watch over 400 free video recipes. I hope you …
Check out the recipe: https://www.allrecipes.com/Recipe/221265/Chef-Johns-Homemade-Chicken-Stock/
Am I the superintendent, of my stock simmering penchant?
I made my 8 hr "Food Wishes" Easy Homemade Chicken Stock today. I had organic thighs and fresh carrots from the garden. I pretty much followed your directions exactly. My stock is in the fridge, 2 jars. Tomorrow chicken soup for dinner. One problem. I kept putting small ladles of stock into a glass and drinking it. I went back about 5 times. No fresh thyme but I did have garden fresh oregano. I also added the juice of 1 lemon at the very end. If you try my fresh lemon juice secret to your broth, please steal the idea and make it yours. It's amazing.
Chef John, can I can the jars??
How long will this chicken broth be stored at room temperature?
My chicken stock sets like Jello.
Not complaining, just saying.
Your videos are THE best!!
Ennnjjjoyyyy! ☺️
Was wondering why my stick always came out murky no matter how much I strained it I boil it 😭😭😭 now I kno for next time major keys 🔥🔥🔥
What do you think about using the carcass of a rotisserie chicken…
What is the difference between Chicken Stock and Chicken Broth?
To get rid of the impurities, bring the bones to a boil but not a rolling boil. Drain the meat and give it a rinse wash out the pot and add fresh water and complete the process.
Take the veg out after 2 hours max. The flavours gone by then. Replace with new veg if you need to. Also roast the carcasses before. Intensifies the flavour.
Chef john could you use a whole chicken cut up or would it be over cooked if I wanted to used the meat in a dish?
can you do the simmering of the stock in the oven instead of the stovetop?
one may accidentally over salt as it condenses
I've watched many of your videos. This is from 2010, you're speaking normally! What happened over the years? Why did you all of a sudden speak with a weird "lilt" to your voice which made it hard to listen to?
Future Chef John would have made a my neck, my back reference!
Couldn´t you fill it into the jars while its piping hot and store it for months?
Does anyone ever make a "kitchen sink" stock with beef, poultry, pork and veggies? It seems like it would be good to fortify soups and chili, at least in some cases.
What do you do with cooked chicken after stock is made, in case using thigh or breast? Thanks!
If Alton was President of cooking tech. You would be his VP or Russia. Just as good but still paying your dues.
This was exactly what I was looking for. Thanks Chef John.
Thanks Chef John!
Just the wife and me in lockdown. Yesterday roasted a large chicken for dinner. Today doing the carcass for stock to make chicken and veg. soup. Tonight, chicken fry up using left overs and Tuesday hopefully a chicken and rice dish to finish off the last of the chicken. Aim is 12 meals from one roast chicken. Amazing what you, and Chef John can do with a chicken.
I really like Mr. Food Wishes videos, I find them very edifying and he has a very pleasant voice. No, this does not mean I'm gay! After a lifetime of hetero relationships with women I sometimes wish I was. At least I would be dealing with a partner from the same planet. Oops, I digressed. Damn this coronavirus hoax, two weeks in the same house with my wife has taken a severe toll on my mental health. What was I going to comment on in the first damned place?Oh yes, now I remember. At 3:10 Mr. Wishes refers to boiling in impurities from the veggies and emulsifying the fat into the broth. Silly skeptic that I am I have to ask, can the vegetable compounds really be considered impurities and is emulsifying the fat into the stock really a bad thing? Is it simply a matter of aesthetics or could doing so cause harm?
I heard somewhere that the scum that you skim off the top is basically just broken down protein particles, and while they don't adversely affect the flavor of the stock, they will make it cloudy and less visually appealing.
Why don't you roast before hand?
I’m very depressed how mine turned out. Tasted more like carrots and celery than chicken.
great recipe. is this same
as the soup?
My cat died., would these bones work to make stock ?
After all, you are the Mr. Spock, of how you make your homemade chicken stock.
it would have saved me so much grief if i could have learned this from you, back when i first wanted to make broth. you are a breath of freash air
can you can the stock? ty
I love this video. I made chicken stock a month ago and used it in my homemade tomato sauce and it came out amazing.
Thank you for the edumacation.
Also, I like the way you talk in this video much better than your recent videos. You sound like a normal person here.
Some freeks of nature 😂
Word to the wise, learn to Can and Can your chicken stock, beef stock, seafood stock, in the pantry for a very long time, ready to go.
So funny, ask Alton Brown. Cracked me up.
I simmered mine for about an hour and a half. tastes bland and is cloudy despite that I skimmed off the scum
I suppose u wont answer me, can the chicken bones be roasted first ?
So …………… , how would one make chicken soup from this Stock ?????.
Seriously curious 👨🍳
Tiny Bubbles , In he Stock. Make me happy, my soup will rock.
i would add parsley. any reason why chef john didnt? Just askin'. LOVE YOUR CHANNEL x