Love this and my grandma taught me the basic same recipe years and years ago. The only thing we didn’t do then was freeze it. Freezing is a game changer. I freeze in mason jars and ziploc bags. Just make sure to leave more space in jars for expansion or your jars will break once frozen.
You freeze stuff in glass jars? That is not a very wise thing to do being that freezing things expand and glass dose not. If a jar hasent broke yet that dosent mean that your doing something right, it just means your luck has continued to hold. Glass should NEVER be used to freeze stuff in, find literally 1 thing on the market today that is stored in glass and frozen. That should be a clue.
I learned about you from your short videos. I really enjoyed them, but thought I had to just wait until you popped up here & there in a “short”! I finally noticed at the bottom, where it said, “Cooking With Shereen”! Oh my, what a treat! Now I can binge-watch, & I don’t even have to take notes! I can just buy your book!
I roasted a chicken tonight using your method and OMG so good!!! Came here to see how to make stock with the carcass as you suggested. I think the InstantPot is the way to go. Thank you! Watching your TikToks and videos on YT makes me want to try things I haven't done before.
I’m obsessed with chicken broth/stock. The way we make it in Poland (and chicken soup on Sundays is our tradition) is similar to your chicken broth but we use selery root (celeriac?) and parsley root (I don’t think it’s the same as parsnip, i live in London and here parsnip smells nothing like the parsley root we use back home), carrots and some people add garlic (not me), leek, piece of green cabbage. We also burn the onion on a gas stove first to give the soup better taste and colour.
Shereen I now know what I'm doing wrong with my stock in my instant pot. I haven't been leaving it in there long enough. I've been doing 60 min. 90 min. Who knew! Yours was absolutely BEAUTIFUL! I enjoy your videos. Your a VERY good cook! Thank you and God Bless. 😊💕
Hello MamaBears! Welcome and thank you for the compliments! My friend Stacie from Stacies Country Cooking speaks fondly of you. Yes, 90 minutes works like a charm. My carcass was previously roasted which gives a deeper flavor. If you'd like to make bone broth, just take it further, say 3 - 4 hours. So nice to meet you! Look forward to cooking with you.
I found this process sooo satisfying! Accidental ASMR maybe? 😌 I really appreciate how you respectfully explained the difference between the two. I almost thought stock should always be the best option, but mentioning how the broth is light and delicate while the stock is richer and has more depth makes total sense depending on the dish you’re preparing. 🤔 Well I am excited to now apply this knowledge from Shereen’s cooking university. 😉🎓✨
Great video. They both looked great to me and I’m sure they do taste much better than store bought. You have a beautiful kitchen. Thanks for sharing. Hope you have a great weekend ☺️💕
It's awesome that you pour the broth through the strainer instead of just skimming foam from the top, the strainer with cheese cloth does a better job of creating a good, clean broth. Good work, Shereen.
You know your beauty makes it so much easier to watch your show. Not that you’re not a great cook anyway but your beauty and personality makes your show that much better.
Mrs. Shereen, great recipe for stock which is much more tastier than broth. A couple of tips if you are interested, there is a product called" better than boullion" in your grocer which is concentrated chix stock( they have many flavors) & not broth, is great in a pinch, comes as a paste in a jar. Also, from my grandma, we would let stock cool & poor into plastic ice cube trays to freeze & you can use the amount you want, works great. Also, pastagrannies recipe was great today, i told Mrs. Vicky i hoped you would recruit subs/viewers as they deserve that, God Bless.
@@CookingwithShereen Mrs. Shereen, you are most welcome, sometimes it is hard to find the plastic ice cube trays, sometimes the dollar store is best to find or better quality is tupperware to buy on line. I like the ice cube trays because they are easy to portion out because you might only need a small amount, or more are available for a larger amount if needed. My grandma was a great cook & smart with cooking tips.
I always have great ambitions to make my own chicken broth and then I get lazy... I’m going to have to try this the next time I make chicken noodle soup!! When you make beef broth do you just use soup bones?? Great video thanks for the tips!
MaverickRx Hello! So glad you stopped by. Thank you! For beef stock, you can use roasted bones. So if you have any left over from roasting beef, just freeze until you’re ready. Or you can buy some bones and roast them. The flavor is better. A pressure cooker makes it a one and dump and gets it down fast. That’s why I can do it all the time. If you make it, would love to hear how you like it. Please let me know:)
Your videos are great. Nicely done. This video is perfect for me right now. I just received a vegetable soup mix for Christmas that I plan on using chicken broth to make.
I love making my own chicken stock. I do it all the time. Thanks for sharing. I really enjoyed this video. New friend here showing you some love & rang the bell.
Mrs. Shereen, btw they make a very handy gravy pourer where the spout is at the bottom so the gravy oil sits on top if you do not want it or want to separate as evenly as possible( you are more versed than me in food utensils so you probably already know that) . Also check out my last post on your last video, i think you will like it. God Bless you & yours
Hi Steve! Yes, I actually have that. It's by OXO. For some reason, it doesn't work well for me. I'll have to try it out again, maybe I'm doing something wrong. Thanks for reminding me that I have it. lol. Oh wait, my last post? I'll check it out.
@@CookingwithShereen Mrs. Shereen, i let my gravy sit in the gravy pourer for at least 30 minutes at room temp to let the oil/fat rise to the top, i found if i poured it to early the oil/fat was still mixed in with the gravy. Your gravy pourer does have the spout near the bottom doesn't it ?, because some are made with the spout halfway up the cup & those do not work well at all.
@@CookingwithShereen it could very well be Mrs. Shereen, takes a little while from the oil to separate from the stock & float to the top, same as oil & vinegar salad dressing, have to shake it well as all the oil is on top.
You know, I know most everybody uses the mirepoix when making chicken stock, but I have to say, I started using the holy Trinity (onion, celery, bell pepper) And I've never looked back. There's just something about that bell pepper that gives it a little extra something something.
Can you explain the bowl/strainer/bone broth miss? Am i supposed to leave the strainer in the bowl? Ive been making stock using your recipe and my family looooooves it! My kid even told my mom that my soup is better than hers ;)
@@CookingwithShereen i totally thought i was missing something because your video had a bowl. Haha! I didnt realize you were talking about a different time you lost your broth. Im such a dummy. Sorry! You’re so patient. Haha!
You can put the onions peels in the stock pot, it gives a rich color to the broth.
Love this and my grandma taught me the basic same recipe years and years ago. The only thing we didn’t do then was freeze it. Freezing is a game changer. I freeze in mason jars and ziploc bags. Just make sure to leave more space in jars for expansion or your jars will break once frozen.
You freeze stuff in glass jars? That is not a very wise thing to do being that freezing things expand and glass dose not. If a jar hasent broke yet that dosent mean that your doing something right, it just means your luck has continued to hold. Glass should NEVER be used to freeze stuff in, find literally 1 thing on the market today that is stored in glass and frozen. That should be a clue.
Been making my chicken and beef stock in my Insta pot for about 3 years now. Nothing betta. :)
I learned about you from your short videos. I really enjoyed them, but thought I had to just wait until you popped up here & there in a “short”!
I finally noticed at the bottom, where it said, “Cooking With Shereen”! Oh my, what a treat! Now I can binge-watch, & I don’t even have to take notes! I can just buy your book!
I roasted a chicken tonight using your method and OMG so good!!! Came here to see how to make stock with the carcass as you suggested. I think the InstantPot is the way to go. Thank you! Watching your TikToks and videos on YT makes me want to try things I haven't done before.
I’m obsessed with chicken broth/stock. The way we make it in Poland (and chicken soup on Sundays is our tradition) is similar to your chicken broth but we use selery root (celeriac?) and parsley root (I don’t think it’s the same as parsnip, i live in London and here parsnip smells nothing like the parsley root we use back home), carrots and some people add garlic (not me), leek, piece of green cabbage. We also burn the onion on a gas stove first to give the soup better taste and colour.
Fantastic, delicious and super easy! Tried this recipe for a second time and I swear it keeps getting better and better
Hello Tea! thank you so much! I'm thrilled you're enjoying it. I made Chicken Tuscan soup with my stock yesterday, was so good!
Oh, Ms. Shereen, Save that chicken fat! It's liquid gold!😊
You are so awesome!!!!🥰 First of all thank you so much teaching the difference between "stock" and "broth"!!!!!
Mary-Jean Slaughter thank you Mary-Jean! And thanks for watching!
Shereen I now know what I'm doing wrong with my stock in my instant pot. I haven't been leaving it in there long enough. I've been doing 60 min. 90 min. Who knew! Yours was absolutely BEAUTIFUL! I enjoy your videos. Your a VERY good cook! Thank you and God Bless. 😊💕
Hello MamaBears! Welcome and thank you for the compliments! My friend Stacie from Stacies Country Cooking speaks fondly of you. Yes, 90 minutes works like a charm. My carcass was previously roasted which gives a deeper flavor. If you'd like to make bone broth, just take it further, say 3 - 4 hours. So nice to meet you! Look forward to cooking with you.
I do 12 hrs! 24 was too much and broke down all the collagen. Slow cooker on low is 💯
So great dear friend..... beautiful kitchen and beautiful chef over there
I found this process sooo satisfying! Accidental ASMR maybe? 😌 I really appreciate how you respectfully explained the difference between the two. I almost thought stock should always be the best option, but mentioning how the broth is light and delicate while the stock is richer and has more depth makes total sense depending on the dish you’re preparing. 🤔 Well I am excited to now apply this knowledge from Shereen’s cooking university. 😉🎓✨
Seriously, you're the cutest EVER! Thank you Theresa! If we lived close to one another, I know we would be besties 💕
COOKING WITH SHEREEN You’ve got that right! BFF! 😉✨
Great video. They both looked great to me and I’m sure they do taste much better than store bought. You have a beautiful kitchen. Thanks for sharing. Hope you have a great weekend ☺️💕
thank you Stacie! You're such a doll! Enjoy your weekend!
It's awesome that you pour the broth through the strainer instead of just skimming foam from the top, the strainer with cheese cloth does a better job of creating a good, clean broth. Good work, Shereen.
Thanks Eric. I agree. You could also pass it a second time through a fine mesh strainer, lined with cheesecloth.
I even love the music to go with your delicious cooking!!!
I like No Salt or Low sodium stock. I think people Salt too much. This is just me. Looks Great. I have made my stock both ways.
You know your beauty makes it so much easier to watch your show. Not that you’re not a great cook anyway but your beauty and personality makes your show that much better.
Your video was very helpful in learning to make chicken stock 👍
Love your clear and precise instructions. Your recipes are great and you're cute too!
I thoroughly enjoy your videos thank you so much
Definitely will try. Looks great
Love; beautiful very nice
Mrs. Shereen, great recipe for stock which is much more tastier than broth. A couple of tips if you are interested, there is a product called" better than boullion" in your grocer which is concentrated chix stock( they have many flavors) & not broth, is great in a pinch, comes as a paste in a jar. Also, from my grandma, we would let stock cool & poor into plastic ice cube trays to freeze & you can use the amount you want, works great. Also, pastagrannies recipe was great today, i told Mrs. Vicky i hoped you would recruit subs/viewers as they deserve that, God Bless.
I love Pastagrannies. Can't wait to watch it. Ice cubes trays is a great idea! Thanks for sharing Steve!
@@CookingwithShereen Mrs. Shereen, you are most welcome, sometimes it is hard to find the plastic ice cube trays, sometimes the dollar store is best to find or better quality is tupperware to buy on line. I like the ice cube trays because they are easy to portion out because you might only need a small amount, or more are available for a larger amount if needed. My grandma was a great cook & smart with cooking tips.
So full of knowledge and information...👍👍
Shreya's Recipe you’re so sweet! Thank you!
@@CookingwithShereen ur most wlcm dear Shereen 😊
Another reason why I need an Instant Pot!
Blessings in Christ Jesus & thank you !!
I normally only wash and slice all my veggies and spices are left loose as I drain all the pot through a colander when finished
I always have great ambitions to make my own chicken broth and then I get lazy... I’m going to have to try this the next time I make chicken noodle soup!! When you make beef broth do you just use soup bones?? Great video thanks for the tips!
MaverickRx Hello! So glad you stopped by. Thank you! For beef stock, you can use roasted bones. So if you have any left over from roasting beef, just freeze until you’re ready. Or you can buy some bones and roast them. The flavor is better. A pressure cooker makes it a one and dump and gets it down fast. That’s why I can do it all the time. If you make it, would love to hear how you like it. Please let me know:)
Your videos are great. Nicely done. This video is perfect for me right now. I just received a vegetable soup mix for Christmas that I plan on using chicken broth to make.
Awesome! Would love to hear how it turns out.
Brilliant Chicken Stock Recipe!!!
Ellen's Homemade Delights thankks Ellen! Have a wonderful day!
So the diff is the Broth is simmered with the bones?
Could I add some cabbage to the stock or broth?
You’re going to have your own channel.
I love making my own chicken stock. I do it all the time. Thanks for sharing. I really enjoyed this video. New friend here showing you some love & rang the bell.
Keto Kitchen by Lisa thank you so much. Look forward to cooking with you.
I wouldn't salt stock. It's a component for cooking with - not a soup. Salt the meal you're using it in and not the stock.
Mrs. Shereen, btw they make a very handy gravy pourer where the spout is at the bottom so the gravy oil sits on top if you do not want it or want to separate as evenly as possible( you are more versed than me in food utensils so you probably already know that) . Also check out my last post on your last video, i think you will like it. God Bless you & yours
Hi Steve! Yes, I actually have that. It's by OXO. For some reason, it doesn't work well for me. I'll have to try it out again, maybe I'm doing something wrong. Thanks for reminding me that I have it. lol. Oh wait, my last post? I'll check it out.
@@CookingwithShereen Mrs. Shereen, i let my gravy sit in the gravy pourer for at least 30 minutes at room temp to let the oil/fat rise to the top, i found if i poured it to early the oil/fat was still mixed in with the gravy. Your gravy pourer does have the spout near the bottom doesn't it ?, because some are made with the spout halfway up the cup & those do not work well at all.
@@stevelogan5475 I think my problem was, I didn't wait long enough. Thanks Steve!
@@CookingwithShereen it could very well be Mrs. Shereen, takes a little while from the oil to separate from the stock & float to the top, same as oil & vinegar salad dressing, have to shake it well as all the oil is on top.
Thanks Lady
Thank you. 💕🌸
👍👍
👌🏾👌🏾👌🏾👌🏾
Are you throwing away the veggies or are you using those into your soup ?
😎 its lit
Nice recipe
20...LK
Im new friend
Awesome Work ❤️❤️
Your kitchen is badass 😙
Bahama Jim thankkk youuu Jim😊
Hi Shereen: Do you ever put cloves in the onion when you put in stock? Does it take away from the flavor or add? Jim
You know, I know most everybody uses the mirepoix when making chicken stock, but I have to say, I started using the holy Trinity (onion, celery, bell pepper) And I've never looked back. There's just something about that bell pepper that gives it a little extra something something.
What pressure cooker brand you use
Can u do a kitchen tour one day?
it's in the works :)
I have 2 pressure cookers. They make the best stock. my husband breaks the bones for the marrow flavor
Can you explain the bowl/strainer/bone broth miss? Am i supposed to leave the strainer in the bowl? Ive been making stock using your recipe and my family looooooves it! My kid even told my mom that my soup is better than hers ;)
Yes. Leave strainer in the bowl to catch the broth as you strain. Awe, so sweet, lol. Great Job momma
@@CookingwithShereen i totally thought i was missing something because your video had a bowl. Haha! I didnt realize you were talking about a different time you lost your broth. Im such a dummy. Sorry! You’re so patient. Haha!
19👍👍👍👍👍👍 New Subscriber ❤️💐💯 Greeting from Egypt 🌹❤️❤️😋 yummy
طبـخة ونـــص thank you for subscribing! Welcome!
Pressure cooker Vs stock pot? Who won??
Why do Americans waste so much food? Even when they are making stock, they waste huge pieces of onion.
Your drinking it as a soup
because it's that good
Noooo, there is flavor in that fat that sits on the top. I always keep that, a little chicken fat is good for you 🥲 !
That's devastating you lost your bone broth after all that work. I'd have been totally frazzled after that. Jeez... Great video though.
You change so much. Is anything wrong?
Thanks for watching! Check out my Homemade Greek Avgolemono Soup - my CYPRIOT FAMILY's RECIPE: ruclips.net/video/bROXrYxsDOo/видео.html
Terrified of pressure cookers never use them.