I wanna be real for a sec. Kenji, ever since you started posting more regularly my cooking game has increased like 10 fold. I just wanna thank you for the gift you've given all of us for completely free. also as a trans female, I appreciate you including non-binary people in your outro. hope you're settling in well
I go by the “Gallon Freezer Bag” method: carcasses from roasted chicken as well as onion, celery, etc scraps go to a gallon bag in my freezer, and when that bag is full, I throw it all in the stock pot and make stock in addition to whatever scraps I have lying around. Generally fits about 2 carcasses and various scraps.
In college, I used to reduce stock using my basic non-fuzzy logic rice cooker with the lid off and a fan (to help with evaporation and cooling so it doesn't boil). When it's basically pure gelatin, it'll turn off on its own so it won't burn, but then you gotta add some water back in. (I did something similar for clarifying butter).
The true modern college experience is alternating between stress eating junk while cramming for exams and then stress cooking all day after failing said exams.
A good trick that I learned while making stock is to take a steamer basket and invert it on top of the veggies/bones to keep them submerged. Makes skimming the scum much easier too!
Kenji, the way you were dipping into the demiglace I thought there wouldn't be enough to make it to the fridge. I do save my carcasses in the freezer (from 1 chicken a week), make stock every 2 months, and make demiglace about 4 times a year. This tutorial has given me a lot of background info on how to make it better. Thanks!
If you want tons of gelatin and connective tissue, you can always use chicken feet for your stock (though they've gotten kinda expensive in recent years). Also, even for western cuisine applications, I highly recommend a pinch of Sichuan peppercorn in a chicken stock, it adds a really interesting depth of flavor on top of the traditional seasonings.
So glad to have you back, I hope your well Kenji. Can I just say your roast potatoes made my family's Christmas!! Give an extra treat to Shabu for me, watching those little legs go in anticipation is a delight in dark times xx
The hand-over-camera transitions are actually *really* seamless upon close inspection, can't tell where the cut is even at x0.25. And man, you really aren't shy about skimming, I treat homemade stock like liquid gold, even a drop wasted is too much for me.
Not a weird episode! I have been enlightened. I've read a little about this, but watching an expert do it- it makes all the difference. When I watch your stuff (and read it)- by the end- I really feel like I understand. Like you, I don't really use recipes; I look at them to see how it works. But you help me skip looking at 6, or a dozen, cover the pitfalls, and the key points, and I get to see the whole process (condensed so it's watchable). You are a really good teacher, Kenji, and get great results without the pressure of a perfectionist. I always try to share your stuff with my wife. These videos, for me, are the difference between knowledge and understanding.
Truly amazing. I've made plenty of chicken stock but never have I reduced any to this level. Incredible how little is left! I shall add this to my list of Kenji's recipes to try.
You could use a little strainer instead of a laddle to clear the stock - you wouldn't loose as much liquid, I guess. Also - adding spices after it comes to a boil will make it easier to skim that first batch of scum. In Poland we usually use celery roots and add all spice 🙂 Good to see you again!
I used to work in a gastro pub and the head chef screamed at a KP (kitchen porter) for allowing the stock to burn. I love your teamwork approach. That's good management. 😍
The story about setting the strainer over the sink hits home. I have almost done it once, luckily I had actually gotten out the pot I was going to reduce in so it reminded me as I was moving the stock pot.
KENJI I got The Food Lab when it came out! My tomato sauce, vinaigrette, and veggie broth thank you oh so very much!! Now that I have a deeper understanding of the why and how, I love making my own recipes! I am even starting my own business selling dried pepper sauce! THANK YOU for being a constant inspiration!
Hey Kenji HUGE fan, excited for the new kitchen story arch and the additional LORE to come. I recomend your channel to many people as it's helped me learn so much. Usually when describing your channel I tell people the reason you are different from other channels, is I can be watching a video on something as basic as a salad dressing and learn some interesting facts about how the chemicals in the ingredients interact and imulsify, which I can then take into dozens of other recipes. This is why you are the absolute goat and in a small amount of time watching, someone can soak up so much fundamental cooking knowlege which is super important as opposed to just following a recipe. Thanks for everything you do.
You are an angel with your animals. Also, sometimes, I secretly wish you would trip and drop something you’ve worked on for hours, just for a laugh, but not really!! You are AS inspirational as Jacques, keep it up.
Welcome to Seattle Kenji! I have some roasted pepper intel for you, since I know that roasted hatch chilis are important to you. From August-early November, you can head to the Tonnemaker farm stand in Woodinville and they'll roast hatch (or dozens of other varieties) peppers in their drum roaster for you. Sometimes they'll have the drum roaster at the farmers markets around the city, but it's easiest to head up to their farm. I get a freezer full in the fall. It's been a lifesaver for me as a transplant to the PNW. Thanks for all the free content -- I'm excited to see more videos on the way!
😂😂😂😂I literally have 2 Turkey carcasses, 4 chicken carcasses and a bag of chicken thigh scraps in my freezer because one chef one time (not you) suggested doing that. I never seem to get around to marking the stock though. You’re disclaimer made me laugh pretty hard when it popped up.
Interesting. I had always wondered about cooked vs fresh bones. And I have totally had the experience of making stock and it smelling great but being almost flavorless in tasting. Nice to have an idea why now. Happy you found the time to do a video, Kenji. Any more you find time to make I'll find time to watch. Actually made me smile out loud seeing Shabu and Jamon at the end. Favorite line: "My bay leaves are in transit." Good stuff.
I've found it's easier to add only the bones/carcass for the first 30-60min or so, and skim that off before it comes to a boil. (When there are no vegetables floating around, it seems much easier to skim, since the scum can't cling to anything. It also seems most of the scum comes out in that first process anyway). I'm surprised Kenji added the veg at the same time, but I guess that's how restaurants do it. Anyway, for ease of skimming I always give the bones a head start, skim, then add veg and other scraps. (I also use a cheap mesh/chinois ladle for skimming, which helps keep more of the stock from being wasted) Maybe no one will read this comment though. :-/
Great vid! I like to do this and then add the demi-glace to ice cube trays and keep it in the freezer. Essentially then you have pure chicken stock cubes. Just add water to them to dilute them back for soups or if you want a very quick, luxurious sauce just drop them in a pan, gently defrost and whisk in some (a lot) butter! I actually made a vid on it :) One other good method I learned was to not add the veg until the liquid has come to a simmer and you have skimmed off any scum. It's much easier to skim without all the veg in the pan.
Thank you for teaching this. I appreciate you and your videos. Awesome cooking information, awesome video footage, awesome commentary too!! Love your personality and down to earth demeanor you remind me of my own sons communication skills. Down to the last detail… I love it! Have a great day Kenji!!
Kenji, this is great. I buy whole chickens and break them down into leg/thigh and breast and then vacuum seal the pieces, and throw the carcass in a bag to freeze for stock. I am not as dedicated to this practice as I should be, but it helps me to chunk out my effort to do 2 or 3 chickens at a time, and then it's not so bad. I feel better using the whole bird that way.
I just recently tried making a full blown demi glace (except the stock was from a mish-mash of animals) and it blew my mind. I keep homemade concentrated stock in my freezer so it didn't even take very long but I honestly was not expecting it to be that good. Totally changed my mind on pork chops (along with your "permission" to not cook them to 165º)
Thanks for making this Kenji. What a wonderful addition to your book. (For anyone who likes the videos but doesn't have his book "The Food Lab"-go buy it. The videos give more sound and color while the book is a great reference source and easier to look up key elements than to find them in a video). Love your temporary kitchen and that you're willing to video in it. My grandmother made a million great meals on a stove that size. PS I'm not an influencer or a shill for his book. This is my first, and probably last, RUclips comment.
I was thinking I would binge on "Blacklist" for a few hours when I got home from work....somehow I've binged away my time watching Kenji and thoroughly starving atm.
6:23 I work in an 150 year old Grand Hotel, we have 3 restaurants in total and the chefs always compete with the clearness of their stocks. Also the phrase you hear most as an apprentice is "How do you want to do X if you can't even make a clear stock"
Welcome to the PNW! I moved from Seattle (west seattle actually) to the UK about 10 years ago. I still miss it sometimes :) If you've not done it yet, you have to hit the Uwajimaya and of course Pike Place Market.
I've found a large nut milk bag works really well to strain the stock after the initial dump of bones and veggies. It stands up well to heat and also strains out fat as well. I haven't tried on thick demi-glace yet but I will after this video!
I have been watching your RUclips everyday time I get a chance. Your videos are the best, with all your detailed explanations. I really enjoy your talking. Thank you.
I just made some stock in my pressure cooker and it tasted better before I reduced it. I remembered you saying something about low temps and flying aromatics. I just rewatched the vid to confirm. I can't believe how drastic the difference was, I was simmering on medium-high. This a game changer, thanks!
Great video's Kenji, and I like that you also support good causes. I have two related questions/requests for a future video. 1. How can I know how long foods will be able to keep in the fridge or freezer before they aren't safe to eat anymore? What are ingredients to watch out for and what is the best way to reheat them? 2. In general, say I were to plan a dinner party and aim to make as much as possible in advance. How do I approach my recipe's, how do I know what parts of the dish I can make ahead or the whole dish? For example; I made shepperd's pie the other day, should I for example put the dish in the fridge after I Put the potato puree on top, or bake it almost completely in the oven, then in the fridge, to rebake in the oven the next day?
that’s exactly how we make our chicken soup! we add swede parsnips and parsley, scum the soup throughout the cooking process, and then flavour with vegeta at the end
I used to use a deep spoon or ladle but a hot pot fine mesh skimmer removes all the foam but lets the liquid back in, it works great for getting starch off boiling potatoes so they don't cook over, getting the foam off bones if you pre boil, and just fishing stuff out when it's time is done. Plus they are really cheap unless you get one at William Sonoma, I think they have one for like fifty bucks... LoL
Good tip: Roast the chicken bones and veggies until golden brown and then proceed with the mentioned stock steps. The flavor is much more rich and pronounced.
I usually resorted to pre boing the chicken parts for two or three minutes then rinse very well and scrub the pieces by hand, rinse again. Then I start the recipe over with fresh water and the veggies etc etc. Maybe I lose some flavor but it tastes very clean for sure. Not much scum rises at all.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
That's some good stock footage.
This comment.
@@JKenjiLopezAlt that comment
This comment
Just waiting for Avatar Shabu to return...
See what ya did there.
When the world needed him the most, he returned.
Who is this guy, superman?
@@supercooled 🦸
Everything changed when quarantine came. Only J. Kenji Lopez-Alt, master of late night dishes, could stop the boredom.
The last food bender
You Just wrote what His Community think's
I wanna be real for a sec. Kenji, ever since you started posting more regularly my cooking game has increased like 10 fold. I just wanna thank you for the gift you've given all of us for completely free. also as a trans female, I appreciate you including non-binary people in your outro. hope you're settling in well
Thanks, this means a lot to me!
Is there a certain type of pan that works best in the pizza oven. I am scared it’s going to warp everything when it gets so hot
You´re a man.
@@BlaBla-li4mo happy pride :)
@@peach-tea HAPPY PRIDE!!
LEGEND SAYS HE IS BACK
LETS GOOOO
i'm confused on how he can be in seattle if wursthall is in cali lol.. did he part ways?!
"People keep asking if I'm back... Yeah, I'm thinking I'm back" - John Wick.
And Kenji, in my dreams.
I go by the “Gallon Freezer Bag” method: carcasses from roasted chicken as well as onion, celery, etc scraps go to a gallon bag in my freezer, and when that bag is full, I throw it all in the stock pot and make stock in addition to whatever scraps I have lying around. Generally fits about 2 carcasses and various scraps.
@Danielle Anderson that does sound like a problem. I would recommend pushing the air out just in case
@Danielle Anderson freezer burn doesn't really matter for this kind of application. it affects the texture of the meat but you're not gonna eat it.
Me too!!
Me too! I've started freezing everything for stock, onion skins, mushroom stems, the stalks of kale ect ect
@Danielle Anderson I think in this case, the goal is to break down all of the material anyways, so it should be fine.
In college, I used to reduce stock using my basic non-fuzzy logic rice cooker with the lid off and a fan (to help with evaporation and cooling so it doesn't boil). When it's basically pure gelatin, it'll turn off on its own so it won't burn, but then you gotta add some water back in. (I did something similar for clarifying butter).
This is kinda genius.
Most people in college wouldn't bother cooking in the first place, and then there's you making home-made stock
The true modern college experience is alternating between stress eating junk while cramming for exams and then stress cooking all day after failing said exams.
wait now i wanna try this
@@jsobrino I bought these really cool hand-blown beer glasses in college. Sigh. But that's not true, I also learned how to make Chole and aloo gobee.
Holy moly! Two in a day? He’s baaaack!
A good trick that I learned while making stock is to take a steamer basket and invert it on top of the veggies/bones to keep them submerged. Makes skimming the scum much easier too!
Try a tea ball or a soup bag!
I'm going to have to try that.
Genius move tbh.
Kenji, the way you were dipping into the demiglace I thought there wouldn't be enough to make it to the fridge. I do save my carcasses in the freezer (from 1 chicken a week), make stock every 2 months, and make demiglace about 4 times a year. This tutorial has given me a lot of background info on how to make it better. Thanks!
If you want tons of gelatin and connective tissue, you can always use chicken feet for your stock (though they've gotten kinda expensive in recent years). Also, even for western cuisine applications, I highly recommend a pinch of Sichuan peppercorn in a chicken stock, it adds a really interesting depth of flavor on top of the traditional seasonings.
the man's a star - no sponsors, no stupid advertisements, simple kitchen tools. I want to be on team Kenji!
Love how he called himself out about the freezing carcasses
Kenji: "I'm going to save this for later."
Also Kenji: *keeps sampling*
He's back! All of us will have great videos and food again. Yay! Thanks K
When the world needed him most he moved. Now after what seemed like 100 years. HEEEE IIISSSS BAAAAACK!
So glad to have you back, I hope your well Kenji. Can I just say your roast potatoes made my family's Christmas!! Give an extra treat to Shabu for me, watching those little legs go in anticipation is a delight in dark times xx
Your reasoning for skimming at the beginning was spot on and that is something that I would have never thought about 🤙🏼
By far my favorite chef on RUclips. Thanks for everything Kenji!
The hand-over-camera transitions are actually *really* seamless upon close inspection, can't tell where the cut is even at x0.25. And man, you really aren't shy about skimming, I treat homemade stock like liquid gold, even a drop wasted is too much for me.
Spends many hours reducing a stock down to a beautiful yet tiny amount of demi-glace..... still give some to the pups. Wholesome.
OMG. full kenji vids ? god has rewarded me.
Not a weird episode! I have been enlightened. I've read a little about this, but watching an expert do it- it makes all the difference. When I watch your stuff (and read it)- by the end- I really feel like I understand. Like you, I don't really use recipes; I look at them to see how it works. But you help me skip looking at 6, or a dozen, cover the pitfalls, and the key points, and I get to see the whole process (condensed so it's watchable). You are a really good teacher, Kenji, and get great results without the pressure of a perfectionist. I always try to share your stuff with my wife. These videos, for me, are the difference between knowledge and understanding.
Kenji and Alton both returning, this is a good day.
Truly amazing. I've made plenty of chicken stock but never have I reduced any to this level. Incredible how little is left! I shall add this to my list of Kenji's recipes to try.
You could use a little strainer instead of a laddle to clear the stock - you wouldn't loose as much liquid, I guess. Also - adding spices after it comes to a boil will make it easier to skim that first batch of scum.
In Poland we usually use celery roots and add all spice 🙂
Good to see you again!
I forgot how much I loved your videos Kenji. Welcome back Chef!
I've heard that the best way to make a veal stock is to cook the veal twice. The secret to more flavorful stock is re-vealed!
I used to work in a gastro pub and the head chef screamed at a KP (kitchen porter) for allowing the stock to burn. I love your teamwork approach. That's good management. 😍
The story about setting the strainer over the sink hits home.
I have almost done it once, luckily I had actually gotten out the pot I was going to reduce in so it reminded me as I was moving the stock pot.
KENJI I got The Food Lab when it came out! My tomato sauce, vinaigrette, and veggie broth thank you oh so very much!! Now that I have a deeper understanding of the why and how, I love making my own recipes! I am even starting my own business selling dried pepper sauce! THANK YOU for being a constant inspiration!
Hey Kenji HUGE fan, excited for the new kitchen story arch and the additional LORE to come. I recomend your channel to many people as it's helped me learn so much. Usually when describing your channel I tell people the reason you are different from other channels, is I can be watching a video on something as basic as a salad dressing and learn some interesting facts about how the chemicals in the ingredients interact and imulsify, which I can then take into dozens of other recipes. This is why you are the absolute goat and in a small amount of time watching, someone can soak up so much fundamental cooking knowlege which is super important as opposed to just following a recipe. Thanks for everything you do.
You are an angel with your animals. Also, sometimes, I secretly wish you would trip and drop something you’ve worked on for hours, just for a laugh, but not really!! You are AS inspirational as Jacques, keep it up.
Welcome to Seattle Kenji! I have some roasted pepper intel for you, since I know that roasted hatch chilis are important to you. From August-early November, you can head to the Tonnemaker farm stand in Woodinville and they'll roast hatch (or dozens of other varieties) peppers in their drum roaster for you. Sometimes they'll have the drum roaster at the farmers markets around the city, but it's easiest to head up to their farm. I get a freezer full in the fall. It's been a lifesaver for me as a transplant to the PNW.
Thanks for all the free content -- I'm excited to see more videos on the way!
He's back! We missed you! Been spoiled by your frequent uploads during lockdown.
Guess who‘s back, back again
Kenji‘s back, tell a friend
Guess who‘s back, guess who‘s back
peep !
😂😂😂😂I literally have 2 Turkey carcasses, 4 chicken carcasses and a bag of chicken thigh scraps in my freezer because one chef one time (not you) suggested doing that. I never seem to get around to marking the stock though. You’re disclaimer made me laugh pretty hard when it popped up.
I’ve missed you. Your content got me through some rough times
I have been looking for new, modern instructions and conversation for making demi-glace. Thank you for this.
Interesting. I had always wondered about cooked vs fresh bones. And I have totally had the experience of making stock and it smelling great but being almost flavorless in tasting. Nice to have an idea why now.
Happy you found the time to do a video, Kenji. Any more you find time to make I'll find time to watch.
Actually made me smile out loud seeing Shabu and Jamon at the end.
Favorite line: "My bay leaves are in transit."
Good stuff.
Glad your videos are coming again. They help a lot during these depressing times. No pressure though :)
return of the king
I've found it's easier to add only the bones/carcass for the first 30-60min or so, and skim that off before it comes to a boil. (When there are no vegetables floating around, it seems much easier to skim, since the scum can't cling to anything. It also seems most of the scum comes out in that first process anyway). I'm surprised Kenji added the veg at the same time, but I guess that's how restaurants do it. Anyway, for ease of skimming I always give the bones a head start, skim, then add veg and other scraps. (I also use a cheap mesh/chinois ladle for skimming, which helps keep more of the stock from being wasted) Maybe no one will read this comment though. :-/
Thank you for this comment!
I'm surprised he keeps the ladle in the scum for 2/3 of the video
Thank you for this comment!
Thank you for this comment! You gave some very useful tips.
I discard the first boil water. I find the stock cleaner
Great vid! I like to do this and then add the demi-glace to ice cube trays and keep it in the freezer. Essentially then you have pure chicken stock cubes. Just add water to them to dilute them back for soups or if you want a very quick, luxurious sauce just drop them in a pan, gently defrost and whisk in some (a lot) butter! I actually made a vid on it :)
One other good method I learned was to not add the veg until the liquid has come to a simmer and you have skimmed off any scum. It's much easier to skim without all the veg in the pan.
also, making a brown stock by roasting the bones and veggies first makes for even more flavour!
Thank you for teaching this. I appreciate you and your videos. Awesome cooking information, awesome video footage, awesome commentary too!! Love your personality and down to earth demeanor you remind me of my own sons communication skills. Down to the last detail… I love it! Have a great day Kenji!!
The Return of the King.
Kenji's a great teacher.
This is the homecooking channel we deserve.
The king has returned!
Kenji, this is great. I buy whole chickens and break them down into leg/thigh and breast and then vacuum seal the pieces, and throw the carcass in a bag to freeze for stock. I am not as dedicated to this practice as I should be, but it helps me to chunk out my effort to do 2 or 3 chickens at a time, and then it's not so bad. I feel better using the whole bird that way.
Really glad to see you back, Kenji. 🙂
I just recently tried making a full blown demi glace (except the stock was from a mish-mash of animals) and it blew my mind. I keep homemade concentrated stock in my freezer so it didn't even take very long but I honestly was not expecting it to be that good.
Totally changed my mind on pork chops (along with your "permission" to not cook them to 165º)
Thanks for making this Kenji. What a wonderful addition to your book. (For anyone who likes the videos but doesn't have his book "The Food Lab"-go buy it. The videos give more sound and color while the book is a great reference source and easier to look up key elements than to find them in a video). Love your temporary kitchen and that you're willing to video in it. My grandmother made a million great meals on a stove that size. PS I'm not an influencer or a shill for his book. This is my first, and probably last, RUclips comment.
I was thinking I would binge on "Blacklist" for a few hours when I got home from work....somehow I've binged away my time watching Kenji and thoroughly starving atm.
Missing the vids! Glad to see you're still uploading. I just bought Food Lab a few weeks ago because of all your great insights.
6:23 I work in an 150 year old Grand Hotel, we have 3 restaurants in total and the chefs always compete with the clearness of their stocks. Also the phrase you hear most as an apprentice is "How do you want to do X if you can't even make a clear stock"
Finally lockdown isn’t as bad when Kenji uploads regularly!
Welcome to the PNW! I moved from Seattle (west seattle actually) to the UK about 10 years ago. I still miss it sometimes :) If you've not done it yet, you have to hit the Uwajimaya and of course Pike Place Market.
Missed these videos a lot, I've learned a lot from you. I hope you're doing well Kenji. ¡Saludos desde Argentina, Kenji!
I've found a large nut milk bag works really well to strain the stock after the initial dump of bones and veggies. It stands up well to heat and also strains out fat as well. I haven't tried on thick demi-glace yet but I will after this video!
Yay!!! Can't wait to watch this and welcome back man !
I have been watching your RUclips everyday time I get a chance.
Your videos are the best, with all your detailed explanations.
I really enjoy your talking.
Thank you.
Those absolutely perfect cuts. Amazing stuff.
Thanks for the great visuals, I appreciate your work!
Very glad this show is back
Came back to this and pre-made my jus for christmas lunch tomorrow.
I just made some stock in my pressure cooker and it tasted better before I reduced it. I remembered you saying something about low temps and flying aromatics. I just rewatched the vid to confirm. I can't believe how drastic the difference was, I was simmering on medium-high. This a game changer, thanks!
Welcome back to our favorite chef Kenjamin
Great video's Kenji, and I like that you also support good causes. I have two related questions/requests for a future video.
1. How can I know how long foods will be able to keep in the fridge or freezer before they aren't safe to eat anymore? What are ingredients to watch out for and what is the best way to reheat them?
2. In general, say I were to plan a dinner party and aim to make as much as possible in advance. How do I approach my recipe's, how do I know what parts of the dish I can make ahead or the whole dish? For example; I made shepperd's pie the other day, should I for example put the dish in the fridge after I Put the potato puree on top, or bake it almost completely in the oven, then in the fridge, to rebake in the oven the next day?
RETURN OF THE KING
Return of the King
He’s back period
2 videos in one day?????? A blessing!
that’s exactly how we make our chicken soup! we add swede parsnips and parsley, scum the soup throughout the cooking process, and then flavour with vegeta at the end
Best one Ive seen so far.
That's a good discussion of why to skim and how to skim.
Good to have you back my man
He's back!!!
Kenji you need a soup skimmer, they are very effective. For clearer stock you could have also soaked and/or parboiled the chicken.
A soup skimmer doesn’t take off fat. I’m good with the ladle.
Really really looking forward to that new kitchen. I'm sure we'll all be jealous.
THE RETURN OF THE KING!
Thank you so much!!! I’m geeking out over this and can’t wait to make this!
i woke up to this video after going to sleep to your eggs and truffle and i thought i was seeing things thank you kenji for the hard work for us
HE IS BACK!! THIS MADE MY DAY
OMG this is a bright spot! Happy New Year Kenji!
YES PAPA IS BACK!
He's back baby! I'm glad you're doing alright Kenji! Stay safe out there.
I used to use a deep spoon or ladle but a hot pot fine mesh skimmer removes all the foam but lets the liquid back in, it works great for getting starch off boiling potatoes so they don't cook over, getting the foam off bones if you pre boil, and just fishing stuff out when it's time is done.
Plus they are really cheap unless you get one at William Sonoma, I think they have one for like fifty bucks... LoL
Welcome back, man! You've been sorly missed...
Whoo! Kenji is back! Missed you, sir!
Glad you’re back 👍🏻👍🏻
Good tip: Roast the chicken bones and veggies until golden brown and then proceed with the mentioned stock steps. The flavor is much more rich and pronounced.
Glad to see you again
Love the "inside info" about working in a kitchen!
he’s back BABYYYYYYYY
Heard your name a few times on Babish. Binged your vids the past few days, gonna buy your lab book. Thanks for the great content.
I'm reaaaaaaly glad that you're back man
The king is back
I usually resorted to pre boing the chicken parts for two or three minutes then rinse very well and scrub the pieces by hand, rinse again. Then I start the recipe over with fresh water and the veggies etc etc. Maybe I lose some flavor but it tastes very clean for sure. Not much scum rises at all.
DANKE KENJI- DU bist der Beste :)
my MAN is a true LEGEND