Simple Tips for Stocks & Broths – Kitchen Conundrums with Thomas Joseph
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Broths and stocks make the most comforting soups, sauces, and hearty stews in the cooler months of the year. But it can get confusing when it comes to knowing …
You’re the best! Simple and plain
This is way to complex.. Tomato paste??
I disagree entirely. You want to boil your stock because if you dont, you don't get that bone marrow and the bones may not be cooked enough assuming you are cooking raw. You want to skim impurities and fat but he didnt have any. You don't want to cook legs of chicken, pointless. You want wings, back, neck, tail, and organs. Organ meat is a preference but I like it.
Why r u talking like a girl? 🤣🤣🤣
I bet that smells amazing!
U add tomato dude, of course the color will difference
Once finished making stock that liquid soup storation expiry date?
Making the stock takes longer than the dish itself 🤣
One thing i dont understand, why use oil if the chicken skin produce so much oil ? To me it feel like consuming 2 liters of oil.
I'll stick to those canned stocks just to save time
Thanks
you just leveled up the whole broth/stock game! amazing color, bet it’s delicious
Very will explained, now I know the difference between broth and stock
Luvd the recipe and how informative it was…gourmet restaurant vibes😌
The fact that the tomato paste first appeared to me as toothpaste😅srry chef but yeah,I'm drooling over the chicken somehow😍
if you use uncooked chicken, you end up with a stock and cooked chicken meat which is great for making a pie, a soup, handy for tacos, chicken salad, etc. You dont have to use them together. If you have cooked bones already you can just roast the vegetables and stick the bones in there for the last 5-10 mins if you want to do this recipie. If you're worried about over cooking the chicken making tacos, make some rice and mix the chicken in after its cooked with the lid on for about 5 mins, it will come out perfect
I have made my own stocks for years. I have a freezer just for stock. Recently while visiting my mother I tasted her Swanson Chicken Stock. Boy was that disgusting. I cook my stocks much longer, until the bones dissolve, and everything turns to mush. I start with a roasted carcass that was cooked on hard wood coals, so this gives a smoked poultry stock. The color ends up much darker. Today I’m going to slow roast some pork bones on my Green Egg so I have pork stock for making beans & rice on Monday. I cant seem to keep enough pork stock in the house.
Fantastic! Can you also do a video on vegetable and chicken broth?
So if I’m just boiling my left over chicken (basically all of it bar the breasts lol) then what am I making? I want to use it to make future chicken gravy…
Thank you so much I definitely am going to try this.
Waste🤣
no! prefer Gordon Ramsay so…see you for ever
After you made your stock what do you do with all vegetables and chicken meat? You discard them?
Top secret, use a pressure cooker..