The Best Way To Make Chicken Stock | Epicurious 101
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You might think only of soup when it comes to using chicken stock – but there’s so much more. From stews and curries to risottos …
How long is it still ok to use bones from leftover chicken?
I love making stock on Thanksgiving and using it to make gravy. I use the turkey neck and "butt". It's so flavorful
Some excellent tips. Thanks so much!
I put everything in a pressure cooker. Much faster and tons more collagen.
I thought this was the stock market for chickens frick
Two things I've learned from making stock on a large scale: you won't need to skim scum off if you blanch or roast (roasting is much better in my opinion for flavour reasons) the bones ahead. Second, this whole process is much easier when using a slow cooker/crock pot. Set it and forget it, and let it go for a whole day if you want.
She has a kitchen battle scar – an oven burn line across the top of her arm
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I love how the pro chefs never waste a single bit of food
adrienne is beautiful
Adrienne is amazing! I will never get tired of learning from her. ๐ฅฐ
Off topic, but I thought of a great suggestion; Art Experts guess Expensive Vs Cheap Art!
I use a large stainless steel lined Sous Vide Supreme, fill it to the brim, set the temp to 194ยฐ, and let it slowly cook for 24-36 hours. I use chicken feet/paws (about 5 pounds) plus all the veg. The result is gorgeous chicken 'jello'! TONS of collagen that makes it thick and rich!
Ok now I need recipes that need stock cause I got gallons of the stuff now
I put 1-2 tbsp of vinegar to the stock after skimming so the bones release even more of their goodness… ๐๐๐ป
Metric measurements:
Chicken: ~1.4kg
Water: ~7.5 liters
Delicious ๐ Greetings from Scotland ๐ Have a great day everyone ๐ป
Does roasting/cooking the bones before create more flavour
Do a pro vs pro chef challenge
She's so sexy
Okay, why is this the first time I've seen that tip?! Offset the pan! It's so obvious now that you know
Thank you. Simple good explanation and well presented. . I am curious about pressure cookers. I make stock in an electric and find it very set and forget
I understand she's being professional and making another food for other people. Im making this for myself. Im cooking all this in a slow cooker for 24 hours until the bones are brittle. When I cool this, it should jiggle like gelatin. If it doesn't, I reduce it in a pot by about half. When frozen, it should bulge up as the ice crystals expand inside the gelatin.
Throw in a strip of raw bacon. YUM!
6:52 Like the big chicken who keeps fighting with Peter Griffin?
Only watched becuse the host is amazing
I've made a lot of chicken stock but I always like to see how other people do it. You can always learn something new.
IMO skimming off the fat is taking out too much of the good stuff.
Decades ago I was taught to brown the bones first, is that wrong now?
I make mine about the same, but I add a few whole peppercorns and some garlic. I've seen people add ginger & bay leaves as well.
I prefer to roast the veggies it gives a lot of flavor