Classic Chicken Broth/Stock | Chef Jean-Pierre
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- Опубликовано: 8 фев 2025
- Hello There Friends! Today, I'm bringing you the long awaited chicken stock recipe. This is an essential in every kitchen. Used in so many dishes, make this stock and freeze it for 17 Years! Super easy recipe will show you how to make stock and save at least $10 with two FREE boneless and skinless chicken breast! I hope you enjoy making it as much as I did for you guys.
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✴️CHICKEN RECIPES: • CHICKEN RECIPES
✴️PORK RECIPES: • Pork Recipes | Chef Je...
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Развлечения
If more TEACHERS were like this? We'd all be BRILLIANT. He's a magnificent teacher. I just love watching him.
🙏🙏🙏😊👍❤️
❤
💯
100%!!!
This comment to so absolutely true.
OMG, whenever I need a lift, I just go to watch my friend Jean-Pierre. He's such an amazing bloke.
I just can't stop watching his videos, he makes me happy🥰
(: It's True ... ☺
"Dont worry it's not gonna hurt him - he's already dead" - made me laugh out loud.
Love his positivity in these crazy times.
It's the bloop bloop bloop ;) I feel ya!
@@billmackinaw9254 yes!😅 and hand jesturs that go along with the bloop bloop bloop🥰
As a a French I can tell you that this man and is way of cooking are traditional frenchness in a nutshell. Put a lot of that a little of this and go mad on butter alcohol and sugar and loads of jokes between all of that 🇫🇷
this is my country how I like it : authentic, warm-hearted and friendly oh and I almost forgot, ALWAYS slightly grumpy about a few things
Haha
The way he was playing with that chicken before and while butchering it made me laugh uncontrollably. When he said "Don't rorry about hurting him, he's already dead..." I almost choked on my own tongue.
1:56
This man... Is something else. I'm in tears.
I literally had to replay that part I'm cracking up way too much XD
Me too😅😂😅❤. Very amazing Chef❤.
I don’t think I ever watched a cooking tutorial and smiled the ENTIRE way through like I just did watching this guy haha.
It's so hard not to smile during his presentations. I think it was the tomato soup where he said if you don't like this then go next door
this guy is one same level as chef john from foodwishes channel
This man is a treasure. Protect him at all costs.
🙏🙏🙏👍😊
I asked a waiter in a restaurant " what's the chicken like? " he replied " The chicken don't like anything, it's dead!" Good to see chef Jean- Pierre making this stock and advising how to store it. Thank you chef!
hmmmmm…..i must go to france immediately!!
Oh my gosh, your editor is hilarious! Love the zoom on the “bloop bloop bloop”😂
The best chef on youtube!
Thank you 🙏
This man is my power animal.
Let's make stock then
Spirit Animal*
@@venomf0 *Spirit Aminal
You have a proclivity towards him
@@richardcorsillo9819 thanks for the new word.
OMG that little chicken dance at 1:56 had me crying. I need a gif of that so badly for all occasions.
"Don't worry; it's not going to hurt him. He is already dead." I love Jean's personality. It's so much fun.
omg as he slaps and pulls on it hahah
“I’ve been doing this for 50 years. I haven’t killed anyone. At least I don’t think so!” 😂
He discounts all those diabetics and heart attacks because they liked his food too much. 😉
@@Visitkarte Objection! This is just coincidence. Correlation is not causation. So there is no proof! 👹
I have so much respect for you, chef.
You have humor, sensibility regarding sanitation and you make kickass food.
Keep them coming
Your vidoes are more than about cooking, chef.
A blend of french refinery, stubborness, italian flare and american spirit.😀
Brilliant!
Well said! 👍👏👏👏
Jean-Pierre, I tried this recipe with a whole chicken and I cannot believe how easy it was to separate the chicken!! I buy my produce from a local farmer, free reigned and no growth hormones' and antibiotics so I am paying a premium for the products. Just the two breasts alone, I saved $16.00 and I paid $19.00 for the whole chicken. Had plenty of bones for the stock and it turned out well. Thanks again!!! Great videos!
Just remember "free range" is a scam, and "cage free" is only that they still spend all day crammed togther in the barn. You want pastured chicken for eggs. I strongly advise anyone here to watch "Super Size Me 2: Holy Chicken!" for the truth about the chicken industry. You just have to have one end of the barn open with about 12 sq ft for all the chickens to share for it to be called "free range". Pasture chickens actually spend all day in the pasture and then go into their mobile barn at night. They rotate throughout the entire field, etc. It is how they did it a century ago.
@@toriless We buy from a local farmer and all their animals are free-range. You can see them as you are driving up their driveway. I do agree there are some that falsely advertise this, which is why I stay with local farms so I can see for myself.
"so simple a child could do it" immediately picks up a knife.
Ok I'm Subscribing.
Love it when you de-mystify some things people think are super hard but are actually easy.
OMG! Where has this guy been all my life!? Started watching one video, on my 5th. Just wish he would include the ingredient amount. Love him!
You've probably figured it out by now, but just in case- the recipe link is there- click the down arrow at the bottom right of the video
No worries. Part of the fun is winging it! Exactly measured ingredients don't really matter for stocks. Remember how Julie Child said to add a little wine and then poured half a bottle in the pot? (And she then poured the rest in her glass).
I have always enjoyed and learned from cooking shows. Justin Wilson and Alton Brown were very good but I have a new favorite! Jean-Pierre gives great information and instruction with lots of laugh out loud moments. Alton Brown gives more how and why information on the chemistry and physics of cooking but not everyone is a geek like me who enjoys that sort of thing. The only thing I would add to any video involving chicken is to explain the difference between a young fryer, maybe a few months old, and a stewing chicken which might be 2-3 years old. I’m 60 years old and remember my grandmother planning to make Chicken & Dumplings and saying she needed to get an “Old Hen”. That meant 2-3 year old egg layer who’s production had diminished. There is a BIG difference between the flavor of a Broiler-Fryer and a Stewing Chicken, the older bird’s meat is more flavorful than the younger and makes a much richer broth. When I need chicken broth I start with a good off the shelf broth covering a Stewing Hen in a pressure cooker or instant pot. Forty minutes of high pressure will give you a falling apart tender bird and an amazing broth. My Texas grandchildren request MY chicken and dumplings when visiting. Thank You Jean Pierre, you are the ONLY RUclips channel I am subscribed to. Please keep it up.
Thank you Doug! 😀
"Better Good, um hum". Alton was a little off for us. The Galloping Gourmet (Graham Kerr) had our attention for years but then came the Food Channel and our most favorite TV Chef of all, Emeril LaGasse ! He had the best cooking ideals, methods and fit a kitchen like a glove unlike many other big name TV chefs who followed. AND, the best is stock vs broth.
@@ChefJeanPierre Hey Chef, I made a 1/2 order of what you did and tasted great. This morning all the rice is mushy, how do I repair? my only guess is to put it on lower heat for awhile.
I use 36 minutes. It is math thing.
I gave you a like because you have an awesome name!
Ahhh yes, my Thursday morning ritual
Thursday late night for me :D
that's a great idea to make this a habit
Dear Jean-Pierre. I love your shows, and learn a lot. Me? A swedish man at about your age, really enjoys your french touched english, as well as your cooking hints.
A couple a tears ago. I mean years, I bought cheaply 3 heans (former egg producers), just for making a total honour of those animals lifes, and to fulfil my curiosity of making all from scratch.
They were cut up in peaces, and cooked, until the meat was done. I took care of the meats, and continued cooking the spares together with wegetables for several hours.
There were fatty oils, enough to fire an oil-lamp for some 17 years, or at least it was one litre.
The stock was wonderful, as well as the meat, what tasted a lot different, than meat from a broiler chicken. It was a lot richer in both taste and consistence.
Three hens, made a delicious ragu for six persons, and wonder soup for four persons.
Cheap, and super-tasty, but not without labour and a messy kitchen. Next time I will make candles of the fat also. :) Cooking is an art.
old style cooking is what i grew up with. then was educated by in college. it is the key to a fine dinning vs mc donalds. love your food and keep alive as long as possible
I always go to Chef Jean-Pierre when I need to understand something quickly. Before I attempt to cook something, I watch his video on that thing. He is the best at making cooking understandable! And let's face it, it's best to learn from a master chef! What a priviledge. --James C.
Chef Jean-Pierre is the best Chef to ever grace the world
I've always made stock but seeing this presentation put the fun back in our kitchen.
Since finding this channel a year ago my wife and I make sweet, sweet Bloop every week, taking our time to do _mis en place_ . We bring it just to the edge of a boil, then slow the flame to a simmer. Bloop, Bloop, Bloop.
The best things should not be rushed.
Watching him calms my heart and makes me happy.
My mom taught me that soapy hot bleach water trick many many years ago, she was just like the chef with using it and cleaning as you go, a great way to go in the kitchen.
The health department allows the use of bleach in restaurants, and in fact prefers it! No need to buy expensive disinfectant sprays.
You, sir, are a natural born teacher! You have charisma and knowledge and I wasn't even 1 minute into the video and I was already inspired. Liked and subscribed!
I stumbled on this channel a month or two ago and now I am totally addicted. Thursday is my new favorite day of the week! He is a fantastic teacher and his recipes are so simple a child could make them! To support him (and the channel), I'm going to buy some stuff I probably don't need from his web site! I'll just stick the stuff in the freezer and it should keep about about 17-years!!! Thank you so much for the lessons and the heart-felt humor Jean-Pierre.
My favorite new cooking channel. Also realized that one of my new favorite chefs is cray cray.
Very amusing, he´s as nice as good cook, love this guy!!!
Thanks!
Thank you 🙏 ❤️
Thank you chef ... watching your shows has brought back so many memories of my mother teaching me to cut up a chicken for Sunday dinner and my first lesson on making a roux ... I am proof positive that "a child can do it". Skills that truly last a lifetime. LOL
Nice to hear! 😁
@@ChefJeanPierre 8-)
I’ve always been intimidated on carving a chicken like this! Just made this morning (all the way in Aus). It’s amazing thank you CJP!!!! Also - ordered your book online and had it delivered to my relative in Florida to send to me in Australia. Received and it’s hand signed and perfect!!!!! I couldn’t contain my excitement. Thank you thank you thank you!
The last time somebody promised me he hadn't killed anybody, he was wrong. I still trust this chef.
Dear Jean Pierre , a big fan here ! Love watching your videos and finally decided to try one of your recipes - the chicken stock . Simple but a great start I believe and good for cooking other stuff . Thank you very much for your work ! P.S I am on the 3rd hour of bloop bloop bloop the stock and the whole house smells fantastic !
Chef, your recipes are great! However, to me, the beauty of this channel is not just that the food tastes great, you inspire me to try new things and to improve not only what is being cooked but how it is being cooked. You are a true teacher. Your sense of humour makes me feel welcome here, as though you are truly speaking to me. I have made stock before, but not as you just demonstrated. Rest assured, my next stock will be done according to your instructions.
So many cooking shows are about personalities, and putting on a show for the viewer. You, on the other hand, freely share knowledge in a genuine effort to educate and assist those of us who are learning. You invite us into your kitchen as friends. I like your approach. Thank you for being here. And by the way, your personality is so much better than those scripted cooks elsewhere!
Thank you for the kinds words they are greatly appreciated! It it is people like you that make it all worthwhile I am glad your cooking is improving and thank you for watching the channel😍
@@ChefJeanPierre Chef, last night I made your chicken stock, taking the whole chicken and cutting it as you showed. I was surprised by the aroma as it simmered, and the clarity of the broth. It was both an aromatic and visual improvement on my other efforts. Today I made soup and it was amazing.
I gave some stock to a friend who remarked on the colouring and aroma too. I am anxious to hear a report from her on the "finished product" of her stock.
After I carved up the chicken and put the cuts in the freezer, I have to say you were right, it was so easy....."follow the bone" you said, and I did. You have done all these things thousands of times but to someone learning it felt good to build that confidence for which I thank you.
As a single dad I have had to learn to cook quickly, and now your videos are taking me to even higher levels.....all without fear. My son helped me make the soup and he looked at me funny today when I said in a bad French accent "Measure carefully, eh!" At the end of it we have a pot of delicious soup, and a frozen chicken in the freezer after a day spent together in the kitchen. You have given me a wonderful gift beyond mere cooking! Thank you.
JEANN! You saved me tomorrow i have a test for cullinary I'm a sophomore in highschool and i have a benchmark test to see what ive learned and if I pass i get to go up in my class thank you so much
Love how he teaches. Seems like a very nice man.
Dear Chef, I made your chicken stock last night. It came out very good. I did slowly ' blup..blup...blup' not ' blup, blup, blup, blup. I put it in the refrigerator and cleaned up the fat and saved it for 17 years... .
Thank you very much for your educational sessions with fun, laughter and goood food...
A tip for anyone who is concerned about cooling a large pot of (whatever) so that it isn't on the counter for too long or doesn't get put in the refrigerator while too hot, this may be helpful: Take a couple of sturdy plastic bottles- such as a from a sport drink like Gatorade, or coke, whatever- fill with water and freeze them (I always keep a few in my freezer). When it's time to cool the stock put two of the frozen (sealed) bottles in a ziplock/food safe bag, Seal it Well, and set it in the pot that you are straining into (I do it when I strain the large solids). This will cool the stock quickly and is much easier than an ice bath that melts so fast. Just be sure the pot is large enough to hold the bottles plus your liquid/food. I also use this method when boiling seafood (using larger plastic liquor bottles or similar) to stop the cooking process as the shrimp, crawfish, etc soaks.
B ,.,bn
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Dddd c❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤😊
Da xdddvmnnbbb
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I have always been amazed at how many don't know how to make stocks, and save money while doing it.
I live in Thailand (retired US expat) where chicken breasts and legs are much less expensive than in the US so I generally buy them individually. I can also buy chicken bones, generally two at a time for less than the equivalent of $1.50. I add a few more spices to my stock but basically use the same recipe and technique. I wind up with about 6 quarts of stock after filtering.
I reheat the stock to a simmer for 10 to 15 minutes then put it in clean canning jars. I keep this stock for a week to 10 days in my refrigerator. What I can't use in that time frame I I hot pack can.
I actually use a variation of hot pack canning to preserve the stock. I put the canning jars of still hot stock, with the lids loose, into a stockpot and add water to at least half cover the jars. I bring the water to a boil then keep it simmering for 30 minutes or longer to make sure the stock in the jars is heated to nearly the boiling point. I turn off the heat, remove the jars from the water, and tighten the lids to seal them before letting them cool*. These jars of stock will then keep for months on a shelf, but of course they never last that long since the stock goes into many dishes such as soups, rice, chili con carne, and even into Thai or Chinese dishes.
*CAUTION: The lids on the canning jars must always indent when cooled or the lid didn't seal and the stock will spoil. It is best to use ring and flat lids so you can always use a new flat for safety.
I just love your humor and enthusiasm. Keep it up :)
Thank you, you're my favorite chef. I've learned many tips and techniques that has accelerated my cooking experiences. Cooking is fun and makes me happy, it makes people around you happy. A child can do it, God bless America.
I just finished making this and it looks and smells wonderful! I wasn't expecting it to yield 20 cups of stock, thank goodness I have a deep freezer!
I absolutely LOVE your videos!!
You help me cook, you make me laugh, you teach me things, you make me feel good, and you save me money!!
Another great recipe that everyone needs to know for the basics. That's what I really like about Chef Jean-Pierre, From the basics to high cuisine, He always explains and walks you though in an easy and straightforward manner, which like he is always saying a child could do it.
This is always wonderful. I use it all the time and whenever I make a fresh pot, my family knows that aglio e olio with grilled chicken breast is also on its way. Your fried chicken recipe follows up later in the week with the legs. 😊
Such an awesome channel, and it's quite addicting! I've never had the urge to fast-forward any of your videos, I just love listening to every word you say.
I am so glad to hear you are enjoying the channel!😊
I agree 100% i have his videos going constantly as i cook in my kitchen... I've learned so much. Thank you so much Chef....love your accent and sense of humor too 😘
Love this guy. I recently got a deal on chicken wings for $0.88 cents/lb. I save all the "fingers" and the bones after cooking the wings. I love homemade stock. I just wish I had a stove/freezer/counter big enough to make his volume of stock! My only disappointment is that my thyme didn't grow in enough volume this summer for it to last the winter.
Once again... this old dog learns a new trick. Thanks JP.
I finally started buying whole chickens. Make 2 dinners out of the meat and freeze carcus until I'm ready to make stock.
Weekends I make stock for beautiful future meals. I also make a lot of your meals. Chef JP you have really turned my good cooking into great cooking. My daughter refuses to go out to eat. She prefers my home cooking.
yes me i am one of those waited for this recipe... i count to do that exactly like you show!! thank you Chef you are amazing!!! ❤️❤️️❤️️
All we need is more videos with your humor, it makes our day.
Ah yes my Thursday afternoon routine ! Best video il see all day even week!
Chef, I made your chicken broth recipe today but I used turkey bones (it's Canadian Thanksgiving weekend). We had a 16 pound turkey and I stripped it completely, sauteed the bones in a stock pot, add all of your ingredients except parsley. I also added to smashed garlic cloves ,about 3 inches of ginger and store bought no-salt organic vegetable broth.I I could become a soup eater after having this. I will use this in making my turkey pot pie and will freeze the rest for those days when one of us is battling a cold and need something warm. Just an outstanding recipe and a result that exceeds anyone's expectations. Thank you so much for the education.
Very interesting! Giving some common sense methods that I was lacking. Of course when I'm cooking a chicken its usually for that evening. Going to have to try this.
God bless all here.
when im in the kitchen to save myself from having to sanitize all the time i just prepare fruit/veg first and meats and eggs later. all on the same chopping board and knife. :) top tip from a seasoned family cook
Look, look , look .... my favourite chef uploaded again !!!!
Before I look at the video I need to get my onyo ready , I bet is the first to go in the pot !!!! 😂😂😂 I love you chef !!!!
Chef the way you explain things you make me feel important you're the best of the best God bless you're the best of the best thank you for your wisdom knowledge and understanding
Thank you for the kind words, I am flattered! 🙏❤️
I love making stock in the morning and enjoying the aroma all day as it simmers. I agree about the leeks, too. They are the key to any great stock. Thanks for posting this video.
Thanks about the leeks comment. Good to know!
I love this guy. Great sense of humour. Makes learning fun. No 1 in my list of top chefs.
Doing the stock right now. I can't wait to make a nice mushroom risotto with it. I am trying to do the stock with my slow cooker. I will buy a big chaudron soon, specifically for it, after this video I am no longer buying industrial stock. You have the ability to make everything simple and effective. Thank you chef JP, you are really great!
Just reduce the recipe to fit your slow cooker. This can also be done in smaller quantities, yield about 7 1/2 to 8 cups in an instant pot.
My grandmother used to make her own chicken stock. Her soups were wonderful. Thank you for this video Chef. I am inspired.
I love youJean-Pierre!!!!
🙏❤️
We save the carcasses from every Costco and BJ's roasted chicken that we buy and we eat a lot of chicken. We render all that down into a rich, collagen filled base, We freeze it in ice cube trays and then we use it in everything, including making stock - Especially for our great soups. Stock is King!
Thanks for sharing your recipe with us Chef!
Made my own last night for the first time DELICIOUS! … stock without the “CWAP” they put in it from the store ! Thank you chef … ❤️❤️❤️
I like that there is no salt and fat plus the house smells wonderful while it is cooking.
I make all your stocks and pressure can them. It makes me smile because I have the best broth going! I also do your “quick ones” and pressure can those
Finesse, inspiration, humor, irreverence plus great information. A chef for these times!
❣️❣️❣️❣️ love you Chef. Easy to follow your instructions..
I'll be making this over the weekend. Thank you, Chef!
You are so right.... with the cost of the whole chicken we can make this powerful soup.... onion,garlic,celery,leeks,butternut squash,turnip..add some rice, or noodles, ....thanks so much , for you wonderful recipes, love from Peru
didn't notice it's thursday already amazing surprise thank you chef
I can't thankyou enough for all you do for us. Giving up your time and effort for your RUclips family and sharing your 50 years of experience. Your love of cooking and sharing your different recipe's in a easy and step by step Instructions. Bless you and your family and please keep safe. I have made several of your dishes for my wife and she wondered how my cooking has improved.
Chef Jean-Pierre, Thank you so much for your humor and for your instruction. I am learning how to make soup and this is a great start. Keep up the instructional videos. Love them!!
One of the best “youtubers” for cooking honestly
Just discovered your channel couple months ago (shame on me). Your knowledge, style and presentation skills are top notch. You are now at the top of my list!
Better late than never! 😀
@@ChefJeanPierre
(: lol ... ☺
You are priceless 😂. I'm a old great grandmother, I taught my three daughter😢s a😅nd son how to do this because we couldn't afford pre cut food. I enjoy your honesty and explaining how things REALLY are. You teach me some little tricks every b video, and make me smile. Thanks from my heart ❤
After years of watching Gordon Ramsey and even working on kitchen nightmares soooo glad I found another great chef that is soooo entertaining. Me and my wife are slowly making our way through all your videos keep making them chef there awesome.
Thank You for finally doing this video. You wouldn’t believe the junk receipts out there. I wish you would have finished the video with final cooking of the stock to putting it in the jars to freeze it. Is there a sealing wax used on the top before putting the lid on to freeze. It all may seem simple to but many of our mothers and grandmothers aren’t with us anymore for one reason or the Pandemic. Your new audience is young and did not learn these basics but we are going need them for the preservation of the food we store and eat later. I love ❤️ your show and your sense of humor. Keep bringing us your specialties. So many people are having to cook at home or now have the time to get into cooking. Thanks. 🙏🤗😍
Love you so much, the energy you bring is so encouraging.
Chef you're not only teaching us how to cook but also how to spend our money wisely. Thank you so much. Being wise is from our God , one of our God's given gift to us. I am learning much here ...
Chef,
I appreciate you sharing your knowledge; I made this chicken stock exactly in preparation for Thanksgiving and it came out wonderful and smells great. Thank you for the lessons; I am a forever supporter of your channel.
Thank you 🙏
I’ve watched this chef several times now and I just love the way he prepares and cooks his recipes. Tc from Nevada
OMG, this one is so funny. Love how you wiggle the chicken around. "Don't worry, you're not going to hurt him, he's already dead!" Lol. It's 4:30am and I'm folding laundry, trying not to laugh too loud so I don't wake up my husband. I love your videos so much. Shared your channel with one of my friends who doesn't feel confident in her cooking. Thank you for all you do!
Thank You Chef Jean, honestly every time i come to your channel 1- learn something new in cooking, 2- get lifted with the humor , even in a bad day !!!
Thank You Friend !!!
God Bless You :)
😁
"Freeze it for 17 years"
😂 🤣
Thank you, Chef, for sharing all your know how with us!
@Manchester United
Why not ?
I laugh out loud everytime he says "for 17 yrs" lol
Like a nice cup of tea, you can't go wrong watching Chef Jean-Pierre!!!
Is it Thursday? Yes it IS!! Love from Bangladesh
Thanks to this video, I save so much money on buying boneless and skinless chicken breasts by deboning chickens myself, plus I get the leg quarters (essentially for free!). Now, I have a stockpile of chicken carcasses to turn into stock LOL. Especially with the recent supply issues with chicken, this video is absolutely essential! Thank you, Chef!
Good job chef!! You're such an entertaining man.i really like the way you laughed,ur jokes etc..
I was going through all my fav’s to cook again recipes and I came across your classic chicken stock, I just want to thank you 🙏 Chef Jean-Pierre, you are a brilliant, informative chef that has upped my game 10 fold! This is my only favourite go to Chicken stock 🐓 you have kept the ingredients simple and it pays off because this is delicious with anything, a perfect base. I have learnt from you how to cut down a chicken and I have been doing it for the last 3 years. I actually enjoy doing this now as it is so easy to do and so economical, when I see free range chickens on sale I buy 5 of them, take them home, cut then up and vacuum seal to put into the freezer, the chicken is good for up to 1 year……hey chef maybe could even last 17 years!!!! Haha😂😂😂 thanks again. 😊
It's very true about a whole chicken...few buy them opting for "just the breast" or "just the thigh" in a small package sweet package that usually costs 10 times it would in a whole chicken. Another true in many kitchens, not many bother with or learn to carve up a chicken from whole let alone have a decent boning knife to do the job correctly. It boils down to the "home chef" just don't want to bother with the efforts and/or the correct tools to make the job more simple. .99 cents a pound for a whole chicken which means, .99 cents a pound for the breast, thigh and legs and then the remaining parts make your stock or even a chicken soup the day you carve up the chicken ! I know, some don't have the time nor the facilities to store bulk foods and refrigerate/freeze leftovers or prepared butchering so its not for everyone unless the desire is there.
Chef, as I was writing down the recipe, I completely stopped when you got to the bloop, bloop, bloop part. What a great description!!!! Then I just laughed and laughed. Great stuff.
I never imagined that deboning a chicken is that easy.
It is actually very easy, all you need is a sharp knife. I use my old Raplala Trout knife for this purpose. If you can fillet a fish, you can debone a chicken.
It is, I tried this in a commercial kitchen as a 14 year old and it is really simple.
@@kuroschhalmer279 Its true!!
Usually much easier than boning a chick.
This wasn't really a true deboning, all the bones were still on the meat but for stock purposes it's perfectly fine. Actual deboning is not so easy.
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I make chicken soup, I basically follow this recipe! Nothing like homemade chicken soup.
This may be the best RUclips discovery I have ever made. Fantastic channel that has me incredibly interested in cooking. I cannot wait to see what we are cooking next.