Chicken Stock from Scratch
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- Опубликовано: 24 авг 2024
- #Shorts #ChickenStock
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▶️ • Chicken Stock from Scr...
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i can’t tell if she’s flirting with me or not
Me too!!
😄
Just beautiful
🤣🤣🤣
Lol
You should definitely use the leaves from the celery in a stock, they are way more flavorful than the stalk
Agreed
I see my future mother in law in her...good food,..god plz make me fortunate enough
It’s not even stock, it’s broth. There was too much meat on the bones and it was too dark to be bone stock.
@@carsonrobey9691 she didn't make a bone broth/stock. She made a chicken stock.
Yup I don't waste much food . I use everypart for something 😁
I just love the way you straightforwardly demonstrate your recipes and also don't play any lame ass music in the background! Thank you! 😊
There's a much more affordable & conscientious way to do this. Keep a gallon bag in your freezer and everytime you have scraps from cutting veg for other recipes (celery, carrots, onion, garlic, etc), throw it in the bag. Then throw all the veg scraps in with your chicken bones. Far better for the wallet and avoids waste.
Wow cool
I was stuck on how much meat was left on the “carcass”.
She isn’t telling anyone to go and buy a chicken just to make this, she’s telling you what to add to make a stock and not waste a chicken carcass.
i feel bad for Sandy Stock ... no one wants her
😂
😅
Beat me to it! 😂
I screamed
To be honest, when I make soup with fresh ingredients, I don't give a fuck, I don't want to deal with washing it that hard, and soil doesn't kill you.
One suggestion: let the stock cool down b4 going in the fridge and only fill the freezer container abt 2/3 without the lid on. The liquid will expand. Once fully frozen, put a lid on.
I'd also add not to season with salt until you're making whatever secondary dish you need stock for. Because if it needs to reduce in volume it's going to concentrate the salt flavor and that will become an overpowered dominant flavor.
@@chefedegaru correct my Culinary teacher would scream at the salt added 😂🤣 to the entire stock
@@kezsy.w835 Cooking for the most part is the science but it’s very open to your own taste and interpretation so I assume that she’s very careful with seasoning if she knows she’s going to use a pre-seasoned broth
I never store stock in the freezer. Put into a mason jars piping hot, seal tight. Keeps in the fridge up to 4 months, but honestly it never lasts that long. Plus it frees up space in my itty bitty freezer. Smells just as mouthwatering as the day I put it in there. I do this with beans too, they smell like fresh cooked beans when you open the jar.
@@anar3602 Thanks for the tip. I will try this.
I usually watch cooking videos in double speed because I can’t take all the chit chat! Not your! They are informative and to the point! Thanks!
I just made Turkey stock one day and then a creamy Turkey rice with lemon soup the next. To DIE for. Along with some homemade rolls.
Made enough for us and my daughters fam. Everyone loved.
Thanks for your tips!
This woman makes me feel things ❤
yes she is my other mum
@@songoku4552 you mean mommy
@@user-et9mc6gv3y yes i have 2 lol
Simmer down!
Yup she's beautiful
That’s such a good idea! Homemade chicken stock is the only way to go. I also keep fennel stalks in the freezer - when I make stock they go in too. Makes amazing chicken stock
We do the same. My favorite is turkey stock from the Thanksgiving bird.
And we get to make that next week. I make turkey stock every year.
Have you ever tried ham stock from a ham bone, killer flavor!!
I made just the breast this year but I bought some turkey wings and made a delicious stock.
I use the inner stalks and leaves for soups, tuna, salad and such... never throw those greens, ya paid for is so use it.
I love how serious she sounds when she says "we don't want sandy stock" 🤣
The stock is beautiful. Mamma is going to be getting an instant pot. With all the cooking I'm having to do for my family I could really use this.
I would love a purple InstantPot! 💜 I also need you to be my long lost Aunt, please!
Why do I love watching her so much?!
When I make my stock, I like to add gizzards, necks, hearts, kidneys, once the stock is done I use the meat and veg for the stuffing mix.
I wondered if u could do something with the veg I would just eat it on a plate but NICE idea
Yo i always wondered what someone does with all the veggies. I couldn't just triw it away thats wasting them kinda
If it’s in the bird it’s stuffing if it’s a side dish it’s called dressing.
I use the gizzards & neck for stuffing and the rest for stock/bone broth. It’s how my mum taught me. Do you know my mum? 😊
🤔 No, I don't think so. It's just what I learned from watching my Great Grandmother, Grandmother and Mother. With a few added seasonings to make it my own recipe.
Id love to see a short on these magical kitchen drawers that keep celery fresh and provide quick flour access!
She actually has a kitchen tour video on her channel, it’s pretty cool ngl
It's called a fridge
Lol!
@@bjornyesterday2562 Love your name tag!!
@@mrs.hatfield1451 thanks!
When it comes to celery the leaves I always end up giving them to my bunnies yin and yang because they love them so much
Please tell me one bunny is white with a little black and the other is black with a little white!!!!!!
My bunnies (Binks and Buster) love celery leaves too! I eat celery every day specifically for the leaves 😆
Good Mommy
There’s a man in this world that comes home to those meals and that woman. Blessed beyond measures
I was waiting for this! I knew when you did the beef stock video there will be chicken stock video 😍 it’s perfect! I wanna try this. So next is…a vegetable stock? 😁💕 🥕 🧅
Or maybe a fumee?
I think I performed with a Sandy Stock at the Copa in 63’
I always make my own stock from carcasses....mostly because I'm deathly allergic to celery. ^^; Only way to guarantee that I know what's in it!!! Plus, you'll never have as tasty bone broth as the one you make yourself!
I never knew you could be allergic to celery….. wow you must have to be very careful when you eat out
@@neenalouise2633 yep.
I love this lady‼️ Her content and editing is top notch 👍
We've been doing this as long as I can remember. No wasting ANYTHING here!
What do you do with all the vegetables after the stock is me
@@Hollowpointacres compost, feed to the chickens or the pigs.
I can't stop watching your videos! Absolutely love your personality 🖤
The way you know it's good stock is when it's cooled completely. If it's a jelly consistency you nailed it!
They are usually always like that home made.
@Dana Caro-herman I've fucked mine up before cause I dont have a big stock pot so I have to add water occasionally while it's simmering. If I do that and don't let it sit long enough it's not totally jelly
I love the way she tosses everything around! Rawr!
I get peeling the onion to wash it, but put the peel in there. Good flavor
And color
"Because you're fancy". 🥰
I do this!! I just use what ever I have left from my garden or whichever vegetables are about to go bad in my house
Same
She's so awesome what a vibrant personality!
I really enjoy watch you preparation ☺️ 😌 🙂 😊.
Love watching and learning with you . You do a great job 👍.
Well now...Shereen you did it once again! Just keep bringing it!!
I made stock over the weekend, but cooked it on low in the crock pot for 16 hrs. Liquid gold!!!
Love her style. Great help tips so pay attention
Love this lady!!!!! And with all respect your are so beautiful with an amazing charisma
Frfr
🙈
Love her too- when I first seen her videos I was like why she actin like this….. but now I’m used to her videos and it would be weirder if she didn’t talk like this…. She grew on me I guess 🤷🏽♀️
Lady, you have confidence and spunk! 🥰
Say 🧅onion right, lol!! 🤣🤣 kills me everytime!! But love to watch you
My heart dropped when she strained it, I thought she poured it in the sink.
your Instant pot is beautiful, I love the purple color!☝🏻👌🏻
You know... You are addictive... With all due respect... I'm loving it.
Ms. Shereen Thank you for helping to make great cooks all around the world 😊
i luv your denim apron cooking in style okayyy 😍😂
wow love this recipe! A pressure cooker seems like a great idea might need to get one!
Hello get one...worth the investment
I love too see her shorts!!!👌🏾👍🏾🙌🏾🤓❤
I love you. You're sweet, fast and in a hurry. Plain and simple. Love your conversation and direction.
cringe
Hi love your short videos, can you do an kitchen tour please. 😍
Shereen, girl, you are so doggone entertaining!! 🥰
This is almost EXACTLY how I've always made my bone broth. I do use the tops to the celery and extra onion with garlic cloves. It's so tasty and easy to make and can freeze for the easiest tastiest go to recipes.
You're so pretty and this recipe looks great!😍😍
Where does one find a woman that can cook anywhere near this good exactly?
🤗🙋👈
Join a cooking class? 😏
You post the best homemade recipes and meals. I enjoy your post.👍👍😋
THIS WOMEN IS GORGEOUSLY BEAUTIFUL & DANGEROUS !!! IM IN FOR A HEART ATTACK.
My heart is melting
Imagine her younger time working in hot kitchen
Chef Shereen is wildly attractive 😍
Ikr
I enjoy you so very much! I can’t get over how you even make a chicken carcass. Look like fun. God bless you.
We for real do this every time we have chicken, my household at least
You're awesome..and entertaining
Ohhh Shereeennnn… THIS IS PROPER NOURISHMENT 😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍that’s all that the world needs :) you are an Angel!!!
Simply my dear. Thank you. You're the best. Your food is so friggin' good mama. :)
I love the way she whispers “carcass”!😆
Save the bones and roast them first - vastly improves the flavor
Roast or crush the bones
Can u do a veggie stock
Exact same without the chicken carcass
I can't believe you really asked for that 🤣🤣🤣
@@gdntx92 I meant the cube version
@@gdntx92 😂
@@gdntx92 🤣😂🤣🤣😂😂🤣
I adore your personality!!
She's So Cute and Sassy I Love it!
I love how you speak to the camera, your tips are great! Thank you!
Seriously I’m falling in love with her!! ❤️❤️
Love her presentation, and it's short
I need a smoke after watching her
Get in line pal....
My mama taught me this many years ago. One innovation that neither my mother nor you mentioned is to use a smoked bird. Results in a fantastic tasting soup.
You make that sound so easy, but that nutritious, flavorful stock is a great base to soup, rice, beans ect...excellent.
I luv your sensible and awesome recipes!!! Old school my grrl, I love old school. It's all about the flavour!😄👌
I've never thought the word onion can sound so SEXAY
she said it the french way haha
😂😂
It's because she uses french accent
I love her recipes but also love watching her....
The best when you are sick!
I love how she says' onyowwwwwwn' cos it sounded like our village
These shorts make cooking look all fun and no work. Nice viewing.
I love to here you make food.. your the best
Yes gurl. Liking this. You would be a great actress. Frfr.
Ugh, I’m just gonna stay with my knorr stock cubes.
*Crosses are sun worship idols that predate Messiah...see crux or ankh. Messiah WAS NEVER nailed to a cross! That's right! He WAS NOT CRUCIFIED! The Greek word is STAVROS which means "impaled in a stake for capital punishment". We were warned to not worship idols.... that's the obvi command. If you weren't smart enough to pick that up, the wicked translators mistranslated the word IMPALED for crucify so that you'd blindly wear and pray to a sun symbol... the cross. You can easily verify this error by using a concordance like Strong's concordance or go to bible hub and click on crucify and it'll tell you STAVRO "IMPALED ON A STAKE." So burn those crosses... stop bowing to them.... stop praying to them.... stop wearing the devil's cross! HalleluYahuah!*
Are you Jehovah witness?
I LOVE WATCHING THIS WOMAN COOK!
You are such a great cook
!!!
Season in layers, is the most missed point when it comes to cooking. Yes people, season in layers.
I am confused what does season in layers mean?🤔
@@manyakhanna6706 when you cook things, you season as you go. Not only in the end or the beginning.
MY GOODNESS DOES SHE BEAT HER FOOD TO TASTE!
Put the skins in the leaves in stocks were made from all scraps. You can run the stock through a strainer then add a raft to clarify and get all that flavor and no sand.....
Great looking stock! Also…love the purple IP!❤
Much love from Guam 🇬🇺 ❤
You look like my aunt and it makes me miss goin over to family get togethers to have food with everyone. :> very nice nostalgia
Holy shoot I have never seen a purple instant pot it is beautiful
Thank you for pronouncing "Onion" like the famous Justin Wilson.. You are awesome !!
YES! My entire family & I do, as well!!! I miss that guy! 🤍
Telling her cooking tips ...she is great cook
Is it jusf me or her facial expressions are just very satisfying to watch, especially her intros
I like the way she demonstrates. She is an awesome cook
I love making my own, it’s way better than store bought!
I love this recipe!!
I was always told by my grand mother to never add salt to my stocks until you are using it cause you never know if you are adding something with more salt. Either way, this looks fantastic. Love the editing!
This is exactly what I was looking for thank you
I love your style ❤️❤️❤️!!👍🏻👍🏻
I'm team use whatever veg leftovers you have in the freezer. I've made awesome stock with a chicken carcass, some onion skin, and green bean ends
You're so beautifully crazy when it comes to being yourself. Respect and love! Glad I'm subscribed.