Quick note for the brown stock guys: I mentioned peeling the onions, don't peel them, because I didn't, and I never do. I don't know why I said that. Anyway, love you all.
@@Chemeleon15 I actually replied to another person who pointed this out. I'm a fan of that and agree that roasting your mirepoix is definitely nice! I personally prefer the fresh vegetable flavor to compliment the roastiness of the bones, as to highlight the roasted chicken flavor, and not overpower it with the caramelized flavor of the veg. This of course is personal preference. Thank you for noting! :)
If you are a college student and eat rotisserie chicken because its cheap and you can't cook. Use the bones and leftovers for chicken stock so you can have gourmet instant ramen. bone apple teeth.
@@suren123a he literally said he eats it cuz it's cheap. I don't think he can afford free range heavily meditated happy joy chickens.. Sometimes the deeply depressed cage chickens taste just good enough...
@@suren123a look captain obvious, everybody knows that organic stuff is more healthy and better for you and for the animals, the enviroment and effing everything. There's no need to tell people that, and there's no reason to call me a fool.
@@suren123a With organic I was reffering to the "high quality meat" as you called the chicken we are actually talking about, and not how it's used commercially to fool consumers. So tell me again that keeping chicken free range, and feed them what a meadow has to give them is not obviously better than a drugged cage chicken..
Two tips, 1. Always remove the wishbone before trying to take the breast off, you'll get a better yield, and its quite a bit easier actually. 2. For faster, better, clearer, cleaner tasting stock... make it in the pressure cooker. One hour in the pressure cooker extracts more gelatin, than you can get cooking a stock for 24 hours on the stove top. Added bonus it produces almost consome clear stock.
I am a huge fan of my Instant Pot, however, I have had much better results with the old fashion way then a pressure cooker for stock. If you look online there are lots of side by side tests and most get more gelatin with the old fashion way as it evaporates more water. I have had good results with the PC, but not quite *as* good. I think the natural release is part of making it better. Agree with tip #1.
Adam Dagna the reason people use pressure cookers is to get higher temperatures, as he mentioned in the video, rapidly boiling it will result in a cloudy stock. So using a pressure cooker defies the purpose.
@@JT-ic9mp no it doesn't it comes out more clear than a perfectly babysat traditional stock, with better gelatin extraction. I don't make traditional stovetop stock anymore since discovering the pressure cooker
Joshua, love your simplistic explanations and awesome "knife" skills/technics! You are so right, making your own "stock", be it chicken, beef, lamb....whatever, just kicks it up a notch....and I am no EMERIL! BAM! Sorry, I could not let that one slip by. Always enjoy your videos! You are the best.
I absolutely love getting a rotisserie chicken and saving the bones and scraps. Usually I'll whack off the main portions- the legs, thighs, and breasts- and serve those for dinner, then strip the carcass and wings of whatever bits of meat are left. Bones go in one bag, meat in another, all in the freezer. Usually two rotisserie chickens will yield enough bones and scraps to make a decent pot of soup, depending on if I deboned the thighs before serving them or not.
Despite how much we enjoy breaking Marco's balls about the Knorr stock cubes they really are a good substitute for going through the effort to make stock like in this video. I use em then take the time saved to spend on making a meal. Props to those who do go and make stocks at home though!
This is almost exactly how I make stock, adding peppercorns and fresh thyme. I freeze chicken and turkey carcasses/necks/backs/wings in a heavy duty bag then after Thanksgiving make a massive pot of stock. I roast the bones and onions until brown, simmer covered for about 4 hrs, strain, simmer uncovered to reduce by about 1/3, chill ,and defat before ladling into various size containers to freeze. It takes all day but the stock can last an entire year and it is liquid gold!
You ate 100% right.the way I like to do it,is to make 30 liters at the time,than put them in 1 liters jars ,and pressure can them.yiu can store them after in your pantry,no fridge needed! Than use it as needed.
i might be crazy but, is it ok to put the bones and the mirepoix on a cheesecloth to make scraping the foamy stuff easier and also easier to strain those?
You can go that, but it is not that hard to strain. I don't bother with the cheese cloth at all hot when I am making soup. Who cares if your stock has little pieces of chicken in it. It is soup, I will be adding all kinds ds of things. Unless you only have 1 large container to put it in kind d of extra steps that are not necessary.
Pro tip: Make large batch in your largest pot. Pour stock into second largest pot and reuse all the fodder to make more stock. There's your heavy and light stocks, mix together for a medium stock. You can even do it again for a super light broth but it's a little too light for me
I usually get a bare bones stock when I prepare chicken for making chicken salad. Not cooked nearly as long and sans mirepoix but it takes on enough of that light chicken flavor to be an incredibly nice addition to things like soup or rice. I don't often have enough bones on hand to do a stock from that, but getting the whole chicken is something I should do more often anyway and making some brown stock from the left overs is a good extra incentive.
I prefer to add the mirepoix/ veg / aromatics during the last hour. this is because when you make veg stock, once it is at a simmer, you only cook it for 45 minutes to an hour and gives you more room for skimming. Theoretically, they should have imparted all their flavor by then.
Love it! Quick question though, I do see he said a peeled Spanish onion, but when he put it in the stock you can see the onions aren't peeled (you can see the orange brown skin), should I keep them? As I know they usually add flavor
I have a question... what do you do with the veggies you boiled. Do you reuse it a different way? I ask because I usually boil the bones with plenty of meat still attached. My go-to is onions and garlic, and when it's done, I separate them, remove the chicken from the bones but I usually save the onions, pull the garlic from the peel (comes out mushy), and after scraping any extra fat that sits on the top, I add it all back, along with fresh veggies. My intention with broth is usually for soup. Sometimes I feel like I'm doing it wrong.
Remember when Josh was about the food and not the memes? I mean I see why he chose to meme. He was kind of trying to be like babish. Yeah that wasn't going to work. So now we have the current Josh where it's mainly menes.
I buy whole chicken wings and break them down myself saving the tips in a container in the freezer along with onion ends, carrots ends etc then when I have enough of the tips saved I make stock with them.
Yo, so can I do this checken stock in an instant pot like the pork broth from your ramen video to make it more creamy or would chicken not work for that
For me, the whole point of homemade stock is using leftovers. The ends of carrots and celery, the skins from onions and garlic, the stems of mushrooms, the bones from a previously cooked chicken. I know it isn't gourmet but I feel good about reducing food waste. It comes out a little different every time but it tastes good.
Yeah this is the one thing that put me off making stock was seeing all the veggies people use and then bin, using leftovers makes so much more sense but you're never going to have an exact recipe that way which might make it more interesting as you described. But also I have to note why on earth would anyone ever remove the stems from mushrooms?
@@carlosvazquezreyes4970 This is the worst comment i've ever read on youtube. What a stupid fucking thing to say. I'm literally a freegan and I think this comment is fucking crazy. Stock and broth is an actual thing, not something you do just because. You love plenty of food that is based around a delicious stock.
@@notsofrilly Absolutely, dutch ovens with white interiors are easy to stain with use. But as you said is a sign you are actually cooking and not displaying.
I have had the same Dutch oven for over 10 years and the inside is as the day it was purchased. Every 6 months I give it a deep clean with some gentle abrasives and soft scourers. I will never throw it away and I hope it will outlive me.
I have never owned a better cooking pot than the porcelain clad cast iron dutch oven. Took this Cajun 63 years to learn that, and I've used many stainless (GRRRR), magnalite, and of course black iron pots in my nearly 50 years of cooking....I will NEVER use any other kind of pot to cook in.
I can share some old woman’s ideas to add to your excellent video. You can use the same amount of ingredients, a MUCH larger pot, and fill it to the top with water. Simmer for 3 days on the back of the stove. Each day I go to the pot, take out a mug of stock to enjoy in the morning, I replace what I just drank with the same amount of water. I do the same at night, drink a cup of stock, add a cup of water. At the end of the third day I pull out a thigh bone. If it crumbles Between my fingers when I squeeze it..the stock is done. Four times the stock, all of the collagen😎. And the stock is rich and wonderful. One more tip. Squeeze a bit of lemon or dash of vinegar into the stock pot, the acidity helps leach the good collagen and minerals out of the bones. This usually gives me 10 quarts of stock from one chicken. I like your channel and will subscribe now!
I saw on another video you can add 1/4 cup of Apple cider vinegar & they said you could use lemon juice & I don’t remember the measurement on that. Sorry! I’m learning how to can with my new all American 921
Probably not a high/rapid boil type of heat.. lol it is a burner that’s the job it was designed for . No different than flattop grill/gas stoves pilot flames always being on
To the well-loved pot haters: 1) that is a quality pot. Only a lunatic would discard it for the marks of loving use it bears; 2) one of the basic foundations of a great kitchen is a frugal chef. 🤗
Geeze who is hating.. quality enamel cast iron pot will last a lifetime.. sorry simple tools enamel cast iron heck even some of the granitewear pots last a really really long time.. worth picking up and keeping..
and let's be real everyone who loves to cook has some favorites, i've got one wooden spoon i use almost all the time especially when im making pasta sauce, a favorite knife, a favorite board... it happens.
I just tried it, turns out i didn't have any idea what "low simmer" means and turned out boiling them for 2 hours lol. Now my stock is as cloudy as british weather.
If anyone reading has a stove like mine, it burns too hot even on the lowest setting to actually simmer something. It eventually comes to a boil. Stack a couple burner grates on top of each other to keep your pot away from the flame
If this happens you can add anything with alot of eggwhite, i always use just eggwhite, the eggwhite will rise up again with the eggwhite wich is the cloudyness in your stock, just remove the debri and your stock will become see through again
Why don't they let us just dissect chickens in science class? Doesn't seem disgusting at all, just like we're preparing some food. When we do a rat something just doesn't seem right
Quick tip to reduce waste and lower cost - if you save onion and pepper scraps, garlic nubbies, herb stems, tomato buttons and ends, celery ends, etc...toss them in a gallon freezer bag, and when it's full, it's time to make stock. Also shop your local market "scratch and dent/quick sale" produce, and you may find tomatillos, bell peppers, or even hot chiles for next to nothing. Jalapenos and serranos will bind the capsaicin to the fat that floats up, and not make your stock spicy. I also like to rest my stock for 2-3 days in the fridge before I process it. We also live in Amish country, and they sell chickens for stock (they are too lean and tough to eat).
Redneck Atheist, glad to hear that there are others who save their veggie scraps in the freezer until needed for stock. Kids think I'm a little off for doing this, but they call to see if I have any stock for soups/recipes.
@@compiticny1445 Unfortunately my freezer in Germany is too small, but when I was in Canada and the USA l did this all the time. Just make there is no mold on the vegetables.
This chicken looks nice and plump. Here in Germany I always buy old and out of duty laying hens (organic and animal friendly) for chicken stock. They are sold as so called "soup or stock chicken" together with some chicken necks and backbones. Not much meat on those. The old birds give the strongest Umami.
Using older birds will provide more flavor, but their collagen content is lower so your stock will not have the body it would using younger birds. You can use a combination of older/younger carcasses to find a happy medium.
Hey Joshua, I’ve been cooking professionally for almost 12 years now. Was just going to add (we do this at my restaurant) we roast our bones on sheet trays with no tin foil, then deglaze the pan with typically Madeira or Marsala and scrape the fond up, thus adding it into our stocks, which we let’s simmer overnight at 175-185 degrees. The smell opening up in the morning is unreal. Anyways thanks, really been enjoying the videos. I see myself in your cooking style ha. Cheers.
As long as your stove, and kitchen in general stays very clean and the burner flame is on lowest setting, you’re alright letting it go overnight. If you keep your stove a mess, sure, it’s a fire hazard.
Just a tip. Make sure to peel/clean your carrots. The dirty carrots will leave your stock with a really strong earthy mud taste because of the long cook time.
Once you've made your own stock, two things will happen; 1) you'll never see store bought stock as 'chicken stock' again and 2) your home cooking will be elevated to a whole new level. Thanks for the vid. I picked up a couple of new things which is always good. Old dogs and new tricks kinda thing.
GODS YES! I was talking about this with a coworker today. I literally cannot tolerate store-bought stock anymore because it's too salty and so bland it makes me shiver. I prefer to spend 4 hours to have a whole huge pot for myself to freeze!
Please consider to put the vegetables you’re going to use for the stock on the tray with the chicken as it goes into the oven. Then boil and simmer with the roasted vegetables alongside the chicken; it’s a lot more flavorful this way and It costs nothing since the oven is already going to roast the chicken anyway. For best results, put the vegetables by themselves in a tray just under the broiler. Give them a good run there, if something burns It’s fine, It’s all flavor. Your videos are cool, you keep them coming
I'm totally all for this idea! I actually prefer the fresh vegetable taste in this stock. I like to allow the roasty flavor of the bones to shine and then the light fresh vegetable flavor to just be a background note. But if someone wants some more forward and caramelized flavor to come through, then I would say that's a great idea! To each their own (stock.) :D
@@CrispinFreemont Unfortunately, it's hard to find a good pair of bone-breaker kitchen shears here in the States (and not everybody has the strength to do it). ...Both times I've had housemates so far, when they moved out, they took the good ones. >.< Still so mad about that...!
Have been making my own Chick Stock for 40 or so years. Yeah . .I'm that old. Your process and techniques are classic. One quibble: I've found that 1.5 to 2 hours of gentle simmering is enough. Beyond that, the taste/clarity returns, for me at least, aren't much noticed. I strain twice: once with a coarse strainer and then again with a fancy Chinoise. As you said, keep the heat low . . just a gentle simmer with a few bubbles rising. A more aggressive simmer causes the protein to break down and so muddy the stock, that no amount of straining will yield a clear product. Keep up the outstanding work. You are doing God's work. Him? . . I've heard he became a passionate home cook after the lousy supper they served him on Friday.
I think the main difference in time is how long it can take for all the connective tissue to dissolve, which makes stock have that wonderful mouth-coating quality and makes the stock solidify in the fridge. For chicken I wouldn’t want to do much less than 3 hours for this. I usually use turkey wings bc cheaper and that can take 4.
@@josephmarciano4761 That four hour stretch with enough feet/wings in there is what makes the magical phenomenon of stock being solid when chilled. I never get tired of making my stock wiggle.
I'm a grandma now, but when I was a young wife and momma we didn't have very much money. I made both the light stock and dark stock. When you have cheap meats and not a lot of food, stocks takes your to another level. Being from the south, I grew up with the greatest cooks, my momma, grandma and my aunt. With groceries getting more expensive, people need to learn to cook like this, " old ways". You are such a wonderful person and chef. Thank you for teaching us great recipes.
Yep I got mine form my mother is its probably older then me. I think she got it from my father's father even. Its a wee bit old and still used constantly. Its my favorite pot by far.
For those who want to get more flavor out of their chicken meat/bones just add about a tablespoon of vinegar. Also, breaking the bones allows for you to take more of the flavor from the marrow. Peeling the carrots will also allow for not only more flavor to be added to the stock, but will also help to give your stock a nice golden color.
I bought a whole chicken with the intention of learning to break it down and making stock with the carcass and using the meat for my weeknight meals. I thought would have to go find a video on how to break down a chicken but you included it in this! Thankyou for that!!! It was actually PERFECT and VERY helpful.
I’ve found that the longer cooking times for a brown stock make a great and fuller soup, but are not as good for using in rice and other recipes which involve absorption of the stock. The longer the cooking times, the more gelatin is absorbed by the water, and long-cooked stocks will turn into a gel when cooled down. The gelatin makes an incredibly smooth and full soup, but makes it a little hard for rice and other ingredients to absorb it without significantly altering the texture.
Protip: Reduce your brown stock by half, and then reduce it in half again. Bam! That gelatin becomes demi-glace; basically a concentrated puck of meat flavor.
This is something I learned from my dutch grandmother. There was ALWAYS a pot of soup on the stove, usally chicken of some kind. I will let everyone in on a secret. I have a store near by the regularly puts chicken breast on sale for 0.98 cents a pound. I go buy as much as I can get, cut all the meat off the bones. That leaves me with a huge pile of boneless/ skinless chicken breast for 0.98 cents a pound, PLUS a good size pile of bones that I turn into a "free" pot of chicken soup, but not only that I take the skins, air fry them until crunchy and OMG they are so good! I will also use them for dog treats. I put the boneless/skinless chicken breast into Food saver bags, sucker seal them and load up my freezer! It is a win win win! Thanks for the tips, I knew all of them , but I did not know about the lighter vs darker stock.
@xebache777 I believe that is Jewish correct? I know a little about Shmaltz but not enough to say for sure what it is exactly, remember I grew up with Dutch parents/ grandparents. I would love to learn. Different cultures, different recipes, different ways to get every dime out of one's food budget. I think a lot of people today have forgotten how to do that.
@Cersei Lannister are you from India? Or somewhere else?If you are I understand your confusion. If your from the USA then you understand exactly what I was saying... Get a life.
@xebache777 funny how as kids we are dead set against something that as adults we wish we had not passed up so many opportunities to have that thing. Now it is part of our lives and we can't imagine life without it!
I discovered your channel at 25 k. I'm so happy for you to be so close to 100k!. Love the YT content and the IG stories and post. Sous Vide for life!!!
This is one of those little processes that makes restaurant food taste so much better. (that and they use higher quality ingredients all around and much more salt and butter). I used to visit my chef friend in his kitchens, and there was ALWAYS a massive stock pot gurgling on the stovetop. I asked him one time, "What goes in there?" He answered, "Everything." I asked "how long do you cook it?" He answered, "Forever." lol
I recently learned to save your veggie scraps over time, keep a baggis or container in your freezer and add your leftover ends and bits from veggies you eat throughout the week/month and after a few meals you should have enough veggies to add to your bone broth or make veggies broth! Such a cool tip!
When I make a brown stock I always deglaze my roasting pan with water and use the deglazing liquid as part of the water for the stock. Making and using stock is one of the quickest and easiest ways to up the taste and quality of your food! Thanks for a great video on the subject!
A more rich stock must be simmered for an extended period of time, 8-12 hrs, in a crockpot, with a tablespoon of applecider vinegar. It draws out the collagen in the bones and gives stock a better mouth feel.
Yep! After extensive reading and watching RUclips videos about making "bone", "stock", "broth" (variations, different meanings, same meanings) for about a decade, I've found no one can agree on terminology or technique. I'm sure some of it depends on the final purpose. But yeah, I think to get that golden goodnes of collagen and gelatin the bones should be crumbly or easy to break at the end of the slow low simmer. 8 to 12 hours (for chicken) or 3 to 4 in pressure cooker.
you're only throwing away the early extraction (which is usually metallic or funky depending on the bird), which will get dulled over the 3 hours of cooking anyway (the longer you boil something flavorful the more flavor it will lose). Also, the soup will be clearer if you blanch the bones I usually don't blanch the bones because of laziness, and my cooking time is longer so the early flavors will be almost totally gone, but if i wanted a cleaner result, I would
@@LikeAttractsLike it's literally not, a chicken is mostly extracted after 8 hours throwing away the funk from the first few minutes is not gonna be significant. if you don't believe me just make an experiment. make chicken stock from blanched and unblanched chicken. you don't even have to go for 8 hours, even something like 3 or 4 like stated in the video should be enough to convince you that throwing away the blanching liquid gives you a very slightly cleaner but still as rich broth
I've been making my own chicken stock for about 10 years now, and although it always comes out great, I learned some new tricks from this video. Thinking about trying out a seafood stock next because I live on the southern east coast and I go through a lot of shrimp/clams/oysters/etc
We save all the peelings from onions carrots and bits from celery normally thrown away. Save all cooked foul bones or any bones in bags in your freezer all of it makes great stock!!! We often make stock dark as midnight from thanksgiving scraps and then use that to brine our turkey the next year. 🤙🏼🤙🏼🤙🏼
The best stock I've ever made was completely on accident. I was cooking a whole chicken in an instant pot with a bunch of vegies and aromatics with a single orange inside the chicken. Only a tiny bit of water at the bottom. I open up the pot and all the juices from the fruit, vegies, and chicken had somehow given me WAAYYYYYY more fluid than I started with and it was AMAZING.
the dark meat and bones releasing juices... happened to me before when I try to cook chickens for bbq in order to avoid undercooked chicken I cook em in a pot with curry mixed, lemon and just a glass of water... we ended up eating chicken curry soup.
Quick note for the brown stock guys: I mentioned peeling the onions, don't peel them, because I didn't, and I never do. I don't know why I said that. Anyway, love you all.
Joshua Weissman
For better brown stock you should also roast your MirePoix. It adds color and a depth of flavor.
@@Chemeleon15 I actually replied to another person who pointed this out. I'm a fan of that and agree that roasting your mirepoix is definitely nice! I personally prefer the fresh vegetable flavor to compliment the roastiness of the bones, as to highlight the roasted chicken flavor, and not overpower it with the caramelized flavor of the veg. This of course is personal preference. Thank you for noting! :)
Do japanese jiggly cheesecake recipe please!!
@@JoshuaWeissman If one uses bones from already cooked chicken, does one still have to roast them?
Can I use the bones from a rotisserie chicken??
If you are a college student and eat rotisserie chicken because its cheap and you can't cook. Use the bones and leftovers for chicken stock so you can have gourmet instant ramen. bone apple teeth.
Ah, a fellow WWYPTOTI fan, I see!
mmmm. buns asshole teets!
@@suren123a he literally said he eats it cuz it's cheap. I don't think he can afford free range heavily meditated happy joy chickens.. Sometimes the deeply depressed cage chickens taste just good enough...
@@suren123a look captain obvious, everybody knows that organic stuff is more healthy and better for you and for the animals, the enviroment and effing everything. There's no need to tell people that, and there's no reason to call me a fool.
@@suren123a With organic I was reffering to the "high quality meat" as you called the chicken we are actually talking about, and not how it's used commercially to fool consumers. So tell me again that keeping chicken free range, and feed them what a meadow has to give them is not obviously better than a drugged cage chicken..
Two tips, 1. Always remove the wishbone before trying to take the breast off, you'll get a better yield, and its quite a bit easier actually. 2. For faster, better, clearer, cleaner tasting stock... make it in the pressure cooker. One hour in the pressure cooker extracts more gelatin, than you can get cooking a stock for 24 hours on the stove top. Added bonus it produces almost consome clear stock.
Same amount of water?
I am a huge fan of my Instant Pot, however, I have had much better results with the old fashion way then a pressure cooker for stock. If you look online there are lots of side by side tests and most get more gelatin with the old fashion way as it evaporates more water. I have had good results with the PC, but not quite *as* good. I think the natural release is part of making it better. Agree with tip #1.
Adam Dagna the reason people use pressure cookers is to get higher temperatures, as he mentioned in the video, rapidly boiling it will result in a cloudy stock. So using a pressure cooker defies the purpose.
Doesn't the pressure cooker emulsify the impurities? That would result in a less clear stock.
@@JT-ic9mp no it doesn't it comes out more clear than a perfectly babysat traditional stock, with better gelatin extraction. I don't make traditional stovetop stock anymore since discovering the pressure cooker
I made this 2 days ago, and made a stirfry with the stock, felt like a stirfry out of a restaurant.
Thank you so much for this recipe!
“Don’t be afraid to massage, because they’ve had a long day” 🤣🤣😂🤣
The mark of a true gentleman!
That's as long as the day gets💀
Joshua, love your simplistic explanations and awesome "knife" skills/technics! You are so right, making your own "stock", be it chicken, beef, lamb....whatever, just kicks it up a notch....and I am no EMERIL! BAM! Sorry, I could not let that one slip by. Always enjoy your videos! You are the best.
Hey Joshua, you are awesome. I just made some recipes of yours and bought myself a huge red cast iron pot as an achievement reward.
I absolutely love getting a rotisserie chicken and saving the bones and scraps. Usually I'll whack off the main portions- the legs, thighs, and breasts- and serve those for dinner, then strip the carcass and wings of whatever bits of meat are left. Bones go in one bag, meat in another, all in the freezer. Usually two rotisserie chickens will yield enough bones and scraps to make a decent pot of soup, depending on if I deboned the thighs before serving them or not.
Despite how much we enjoy breaking Marco's balls about the Knorr stock cubes they really are a good substitute for going through the effort to make stock like in this video. I use em then take the time saved to spend on making a meal. Props to those who do go and make stocks at home though!
i use the bullion cubea and better than boulion too. But when i have a sick child the real thing is much better
Thank you. No more store stock, or hamburger buns. You…my friend, you are amazing!!!!!!
I buy rotisserie chickens from the grocery store and debone them and use that for my stock usually, thank you for this video of the basics.
Dude, I have never made soup before. My wife got sick and asked for soup and I went straight to you. BEST CHICKEN NOODLE SOUP EVER!
This is almost exactly how I make stock, adding peppercorns and fresh thyme. I freeze chicken and turkey carcasses/necks/backs/wings in a heavy duty bag then after Thanksgiving make a massive pot of stock. I roast the bones and onions until brown, simmer covered for about 4 hrs, strain, simmer uncovered to reduce by about 1/3, chill ,and defat before ladling into various size containers to freeze. It takes all day but the stock can last an entire year and it is liquid gold!
4:30 "give them a little massage.... they had a long day...."
laughing out loud !!! very loud !!!
Josh: you must be loving yet firm with your bird
Brits: 😂😂😂😂😂😂
I, personally, like the pot.
I think it looks good.
Keep it.
You ate 100% right.the way I like to do it,is to make 30 liters at the time,than put them in 1 liters jars ,and pressure can them.yiu can store them after in your pantry,no fridge needed! Than use it as needed.
i might be crazy but, is it ok to put the bones and the mirepoix on a cheesecloth to make scraping the foamy stuff easier and also easier to strain those?
yes
You can go that, but it is not that hard to strain. I don't bother with the cheese cloth at all hot when I am making soup. Who cares if your stock has little pieces of chicken in it. It is soup, I will be adding all kinds ds of things. Unless you only have 1 large container to put it in kind d of extra steps that are not necessary.
Great video, Josh! Thank you!
Pro tip: Make large batch in your largest pot. Pour stock into second largest pot and reuse all the fodder to make more stock. There's your heavy and light stocks, mix together for a medium stock. You can even do it again for a super light broth but it's a little too light for me
I usually get a bare bones stock when I prepare chicken for making chicken salad. Not cooked nearly as long and sans mirepoix but it takes on enough of that light chicken flavor to be an incredibly nice addition to things like soup or rice. I don't often have enough bones on hand to do a stock from that, but getting the whole chicken is something I should do more often anyway and making some brown stock from the left overs is a good extra incentive.
I prefer to add the mirepoix/ veg / aromatics during the last hour. this is because when you make veg stock, once it is at a simmer, you only cook it for 45 minutes to an hour and gives you more room for skimming. Theoretically, they should have imparted all their flavor by then.
Can you touch on making stock from an already cooked carcass vs a fresh chicken?
the old pot is the best post
quick tip, for those whose chicken still got blood & smells like chicken armpits, add a little bit of ginger to neutralize the smell
Good video. I note understand chicken stock.
Your pot is great! A gentle scrub with a Brillo sponge 🧽 will make like new!
Love it! Quick question though, I do see he said a peeled Spanish onion, but when he put it in the stock you can see the onions aren't peeled (you can see the orange brown skin), should I keep them? As I know they usually add flavor
I have a question... what do you do with the veggies you boiled. Do you reuse it a different way?
I ask because I usually boil the bones with plenty of meat still attached. My go-to is onions and garlic, and when it's done, I separate them, remove the chicken from the bones but I usually save the onions, pull the garlic from the peel (comes out mushy), and after scraping any extra fat that sits on the top, I add it all back, along with fresh veggies. My intention with broth is usually for soup. Sometimes I feel like I'm doing it wrong.
Wow nice lens! Didn't even notice the focus breathing at first.
Can you do a video on how to make beef broth?
Thank you!
looking to learn how to stock. learns Chcky Surgery technique too xD
Thanks Mike Patton
I think if we teach our kids to make stock, some sauces and chop an onion quickly, the rest they'll look into themselves.
That's my hope anyway!
Thank you so much
Never knew about the brown recipe
How do you store this? Just in the mason jars in a pantry? No need to freeze? (I don't have a lot of freezer space)
And how long can it last?
Dont store it in the cabinet, jars in the fridge or freezer, in the cabinet the stock will spoil much faster
"loving, yet firm with your bird" words of wisdom!
Remember when Josh was about the food and not the memes?
I mean I see why he chose to meme. He was kind of trying to be like babish. Yeah that wasn't going to work. So now we have the current Josh where it's mainly menes.
you should make a fish stock video!
I buy whole chicken wings and break them down myself saving the tips in a container in the freezer along with onion ends, carrots ends etc then when I have enough of the tips saved I make stock with them.
How exactly is the bone marrow aka the best stuff ever supposed to come out if you dont break the bones?
I like to put my left over veggies in the freezer and pull it out when I have some chicken bones.
Are you allowed to leave some chicken meat on the bones for making stock, or will that negatively impact the stock?
To be fair it's cheaper for me to just buy the stick at the store. But I'm making it cause it's better than store bought.
What do u use the white stock for normally? I’m tryna figure out if it is worth making it additionally?
What specific uses is the white stock for? I made it but I just realized he didn't list any. Can't find any good recipes online either
I’ve been making a bite stock for years and I prefer a brown stock.
What if you use the bones of cooked chicken. Do you have to roast them again? I assume no
So in my city they dont sell celery, what can i use to as subsitude?
Yo, so can I do this checken stock in an instant pot like the pork broth from your ramen video to make it more creamy or would chicken not work for that
How much stock does this yield though? Like the cost of getting chicken vs the 32 oz container at the store.
I miss these older videos. No weird singing, face and voice distortions, elitist attitude toward lesser quality food.
Agree. And it’s much worse now
@@luxgue8983 his newer content is basically a buzzfeed list. Josh is out of ideas but doesn't want the party to end.
For me, the whole point of homemade stock is using leftovers. The ends of carrots and celery, the skins from onions and garlic, the stems of mushrooms, the bones from a previously cooked chicken. I know it isn't gourmet but I feel good about reducing food waste. It comes out a little different every time but it tastes good.
That’s the “correct” way to do it. Eliminate food waste and turn “waste” into something useful for another round
I wish someone would do an entire series on how to cook cheaply and use waste.
Yeah this is the one thing that put me off making stock was seeing all the veggies people use and then bin, using leftovers makes so much more sense but you're never going to have an exact recipe that way which might make it more interesting as you described. But also I have to note why on earth would anyone ever remove the stems from mushrooms?
@@pododododoehoh3550 some types of mushrooms have stems that are too tough to eat. Shiitakes, for example.
@@carlosvazquezreyes4970 This is the worst comment i've ever read on youtube. What a stupid fucking thing to say.
I'm literally a freegan and I think this comment is fucking crazy.
Stock and broth is an actual thing, not something you do just because. You love plenty of food that is based around a delicious stock.
You keep that pot. If you like it and you’re comfortable using it, then that gives it life.
The fact that your pot is beat up shows that you use it. I'm tired of cooking shows where all the appliances are brand new.
@@notsofrilly Absolutely, dutch ovens with white interiors are easy to stain with use. But as you said is a sign you are actually cooking and not displaying.
I have had the same Dutch oven for over 10 years and the inside is as the day it was purchased. Every 6 months I give it a deep clean with some gentle abrasives and soft scourers. I will never throw it away and I hope it will outlive me.
I have never owned a better cooking pot than the porcelain clad cast iron dutch oven. Took this Cajun 63 years to learn that, and I've used many stainless (GRRRR), magnalite, and of course black iron pots in my nearly 50 years of cooking....I will NEVER use any other kind of pot to cook in.
@@Dinckelburg If you don't mind sharing, what cleaner do you use? I would love to have on hand a good cookware cleaning solution.
Not a single person in the comments call you out on flipping the bird at us...I guess they're too chicken
Moon Medusa nice
Underated comment
No harm no fowl
noice
im weak
I really like that old pot, it has so much character.
Think it's just a ceramic lodge
It's a beauty.
I can share some old woman’s ideas to add to your excellent video. You can use the same amount of ingredients, a MUCH larger pot, and fill it to the top with water. Simmer for 3 days on the back of the stove. Each day I go to the pot, take out a mug of stock to enjoy in the morning, I replace what I just drank with the same amount of water. I do the same at night, drink a cup of stock, add a cup of water. At the end of the third day I pull out a thigh bone. If it crumbles Between my fingers when I squeeze it..the stock is done. Four times the stock, all of the collagen😎. And the stock is rich and wonderful. One more tip. Squeeze a bit of lemon or dash of vinegar into the stock pot, the acidity helps leach the good collagen and minerals out of the bones. This usually gives me 10 quarts of stock from one chicken.
I like your channel and will subscribe now!
I saw on another video you can add 1/4 cup of Apple cider vinegar & they said you could use lemon juice & I don’t remember the measurement on that. Sorry! I’m learning how to can with my new all American 921
3 days of the burner being on??
Probably not a high/rapid boil type of heat.. lol it is a burner that’s the job it was designed for . No different than flattop grill/gas stoves pilot flames always being on
To the well-loved pot haters: 1) that is a quality pot. Only a lunatic would discard it for the marks of loving use it bears; 2) one of the basic foundations of a great kitchen is a frugal chef. 🤗
Geeze who is hating.. quality enamel cast iron pot will last a lifetime.. sorry simple tools enamel cast iron heck even some of the granitewear pots last a really really long time.. worth picking up and keeping..
I have the same pot, that and some old cool aged coloured copper pans. I will never need another pan again. Old is best
and let's be real everyone who loves to cook has some favorites, i've got one wooden spoon i use almost all the time especially when im making pasta sauce, a favorite knife, a favorite board... it happens.
I just tried it, turns out i didn't have any idea what "low simmer" means and turned out boiling them for 2 hours lol. Now my stock is as cloudy as british weather.
Did you strain through a flour sack towel and strainer. It can help a lot.
Bro Idk what I did wrong I just did this whole thing but it evaporated entirely😂😂
If anyone reading has a stove like mine, it burns too hot even on the lowest setting to actually simmer something. It eventually comes to a boil. Stack a couple burner grates on top of each other to keep your pot away from the flame
@@iankorapatti7972 put a lid on it? Most likely u gotta put the heat lower as well
If this happens you can add anything with alot of eggwhite, i always use just eggwhite, the eggwhite will rise up again with the eggwhite wich is the cloudyness in your stock, just remove the debri and your stock will become see through again
Why don't they let us just dissect chickens in science class? Doesn't seem disgusting at all, just like we're preparing some food. When we do a rat something just doesn't seem right
Because once you see the guts come out of a chicken you might not ever want to eat it again
@@jb42jbSoft, it's the circle of the life.
Quick tip to reduce waste and lower cost - if you save onion and pepper scraps, garlic nubbies, herb stems, tomato buttons and ends, celery ends, etc...toss them in a gallon freezer bag, and when it's full, it's time to make stock. Also shop your local market "scratch and dent/quick sale" produce, and you may find tomatillos, bell peppers, or even hot chiles for next to nothing. Jalapenos and serranos will bind the capsaicin to the fat that floats up, and not make your stock spicy. I also like to rest my stock for 2-3 days in the fridge before I process it. We also live in Amish country, and they sell chickens for stock (they are too lean and tough to eat).
Redneck Atheist, glad to hear that there are others who save their veggie scraps in the freezer until needed for stock. Kids think I'm a little off for doing this, but they call to see if I have any stock for soups/recipes.
@@compiticny1445 Unfortunately my freezer in Germany is too small, but when I was in Canada and the USA l did this all the time. Just make there is no mold on the vegetables.
I do this, too. My kids call it trash soup. Try making egg drop soup with it, great stuff.
Just moved into my own house from home and I did this trick and it saves me even more money ! Thank you
Hey bud culinary student here, just wondering what the effects of chilli are in a white chicken stock, will it help make my stock clearer?
This chicken looks nice and plump. Here in Germany I always buy old and out of duty laying hens (organic and animal friendly) for chicken stock. They are sold as so called "soup or stock chicken" together with some chicken necks and backbones. Not much meat on those. The old birds give the strongest Umami.
Using older birds will provide more flavor, but their collagen content is lower so your stock will not have the body it would using younger birds. You can use a combination of older/younger carcasses to find a happy medium.
In England we call laying hens who are past their laying years 'old boilers' because they will end up used for stock.
Here in America, I have seen them called “stewing hens,” and they are quite large.
In the U.S. they put saline solution in the chicken to pump it up
Where do you get those?
Hey Joshua, I’ve been cooking professionally for almost 12 years now. Was just going to add (we do this at my restaurant) we roast our bones on sheet trays with no tin foil, then deglaze the pan with typically Madeira or Marsala and scrape the fond up, thus adding it into our stocks, which we let’s simmer overnight at 175-185 degrees. The smell opening up in the morning is unreal.
Anyways thanks, really been enjoying the videos. I see myself in your cooking style ha. Cheers.
@Matthew K yes, if you were a dumbass in your home kitchen leaving an oven unattended for more than 6 hours, this would be a fire hazard
@Matthew K there are many cultures where simmering food overnight is very common and an integral part of their cuisine.
As long as your stove, and kitchen in general stays very clean and the burner flame is on lowest setting, you’re alright letting it go overnight. If you keep your stove a mess, sure, it’s a fire hazard.
@spiderman no way home< yes i agree chicken
That’s what insurance is for!
Just a tip. Make sure to peel/clean your carrots. The dirty carrots will leave your stock with a really strong earthy mud taste because of the long cook time.
… clean but don’t peel …
Nope. No need to peel.
@@BillOweninOttawa peel, clean, whatever gets the dirt off for you lol
Once you've made your own stock, two things will happen; 1) you'll never see store bought stock as 'chicken stock' again and 2) your home cooking will be elevated to a whole new level.
Thanks for the vid. I picked up a couple of new things which is always good. Old dogs and new tricks kinda thing.
GODS YES! I was talking about this with a coworker today. I literally cannot tolerate store-bought stock anymore because it's too salty and so bland it makes me shiver. I prefer to spend 4 hours to have a whole huge pot for myself to freeze!
Please consider to put the vegetables you’re going to use for the stock on the tray with the chicken as it goes into the oven. Then boil and simmer with the roasted vegetables alongside the chicken; it’s a lot more flavorful this way and It costs nothing since the oven is already going to roast the chicken anyway. For best results, put the vegetables by themselves in a tray just under the broiler. Give them a good run there, if something burns It’s fine, It’s all flavor. Your videos are cool, you keep them coming
I'm totally all for this idea! I actually prefer the fresh vegetable taste in this stock. I like to allow the roasty flavor of the bones to shine and then the light fresh vegetable flavor to just be a background note. But if someone wants some more forward and caramelized flavor to come through, then I would say that's a great idea! To each their own (stock.) :D
Great idea. I wonder why cooks don't advise to break the bones with pliers so all the marrow drains. Or use a pressure pot to speed the whole thing.
Agreed. Nice if you can get some Maillard rx going on with the carrots and onions
@@CrispinFreemont Stock or broth from the pressure pot gets cloudy.
@@CrispinFreemont Unfortunately, it's hard to find a good pair of bone-breaker kitchen shears here in the States (and not everybody has the strength to do it). ...Both times I've had housemates so far, when they moved out, they took the good ones. >.< Still so mad about that...!
New subscriber here! You had me at ," It's an old pot. I like it, I don't want to throw it away."
Have been making my own Chick Stock for 40 or so years. Yeah . .I'm that old. Your process and techniques are classic. One quibble: I've found that 1.5 to 2 hours of gentle simmering is enough. Beyond that, the taste/clarity returns, for me at least, aren't much noticed. I strain twice: once with a coarse strainer and then again with a fancy Chinoise. As you said, keep the heat low . . just a gentle simmer with a few bubbles rising. A more aggressive simmer causes the protein to break down and so muddy the stock, that no amount of straining will yield a clear product. Keep up the outstanding work. You are doing God's work. Him? . . I've heard he became a passionate home cook after the lousy supper they served him on Friday.
Nobody is going to make fun of your age here. We appreciate your expertise and knowledge. Thank you so much. 🙏🙏🙏🙏🙏
I think the main difference in time is how long it can take for all the connective tissue to dissolve, which makes stock have that wonderful mouth-coating quality and makes the stock solidify in the fridge. For chicken I wouldn’t want to do much less than 3 hours for this. I usually use turkey wings bc cheaper and that can take 4.
I'm no supertaster, but the difference between 1½-2hrs and around 4 is HUUUUGE.
@@longnailsareok Excellent and economical advice. I also use Turkey wings plus some chicken feet.
@@josephmarciano4761 That four hour stretch with enough feet/wings in there is what makes the magical phenomenon of stock being solid when chilled. I never get tired of making my stock wiggle.
For anyone who wants to know a mirepoix is officially 2 parts onions to 1 part carrots and 1 part celery
William Batty leeks are always a good adition to a mirepoix
@Arms 24 I am allergic to carrots so I am really happy to learn alternatives.
@@bostinelosd thanks!
Lol 2:1:1 is a CIA ratio
@Didooo o soup, risotto, veloute there's loads of applications.
Pro tip: Add mirepoix only after skimming the stock. Makes life easier.
@Protocols of Zion So that you don’t skim the actual mirepoix. Especially peppers.
@Protocols of Zion yep
I hear what you’re saying. But all I see is “make consommé”
I'm a grandma now, but when I was a young wife and momma we didn't have very much money. I made both the light stock and dark stock. When you have cheap meats and not a lot of food, stocks takes your to another level.
Being from the south, I grew up with the greatest cooks, my momma, grandma and my aunt. With groceries getting more expensive, people need to learn to cook like this, " old ways". You are such a wonderful person and chef. Thank you for teaching us great recipes.
The song of my fire alarms people😂😂😂😂😂
I had to come back and say that because of this video, I made about 20 cups of stock this week and my freezer is stocked with stock. I'm so happy!
Is it good
@@jkoppa8298 SO GOOD
Send me some
how do you store it in the freezer? plastic containers?
Orioles I froze it in 1 cup measurements at first, now I pressure can it
I love that your pot is well used and well loved ♥️ People have forgotten that quality cookware can last a lifetime or two🤦🏾♀️
Yep I got mine form my mother is its probably older then me. I think she got it from my father's father even. Its a wee bit old and still used constantly. Its my favorite pot by far.
my mum has them since i was born and i'm 33 now
I agree. We call that "SEASONED"!
For those who want to get more flavor out of their chicken meat/bones just add about a tablespoon of vinegar. Also, breaking the bones allows for you to take more of the flavor from the marrow. Peeling the carrots will also allow for not only more flavor to be added to the stock, but will also help to give your stock a nice golden color.
Word. Appreciate it
I bought a whole chicken with the intention of learning to break it down and making stock with the carcass and using the meat for my weeknight meals. I thought would have to go find a video on how to break down a chicken but you included it in this! Thankyou for that!!! It was actually PERFECT and VERY helpful.
You’re welcome sir
I’ve found that the longer cooking times for a brown stock make a great and fuller soup, but are not as good for using in rice and other recipes which involve absorption of the stock. The longer the cooking times, the more gelatin is absorbed by the water, and long-cooked stocks will turn into a gel when cooled down. The gelatin makes an incredibly smooth and full soup, but makes it a little hard for rice and other ingredients to absorb it without significantly altering the texture.
Thank you for the information.
Protip:
Reduce your brown stock by half, and then reduce it in half again.
Bam! That gelatin becomes demi-glace; basically a concentrated puck of meat flavor.
longer cooking time (achieving that gelatin) makes it more nutritious! full of collagen
In an Alternate Universe a chicken is teaching chicken how to debone Humans.
This is something I learned from my dutch grandmother. There was ALWAYS a pot of soup on the stove, usally chicken of some kind. I will let everyone in on a secret. I have a store near by the regularly puts chicken breast on sale for 0.98 cents a pound. I go buy as much as I can get, cut all the meat off the bones. That leaves me with a huge pile of boneless/ skinless chicken breast for 0.98 cents a pound, PLUS a good size pile of bones that I turn into a "free" pot of chicken soup, but not only that I take the skins, air fry them until crunchy and OMG they are so good! I will also use them for dog treats. I put the boneless/skinless chicken breast into Food saver bags, sucker seal them and load up my freezer! It is a win win win! Thanks for the tips, I knew all of them , but I did not know about the lighter vs darker stock.
@xebache777 I believe that is Jewish correct? I know a little about Shmaltz but not enough to say for sure what it is exactly, remember I grew up with Dutch parents/ grandparents. I would love to learn. Different cultures, different recipes, different ways to get every dime out of one's food budget. I think a lot of people today have forgotten how to do that.
@Cersei Lannister are you from India? Or somewhere else?If you are I understand your confusion. If your from the USA then you understand exactly what I was saying... Get a life.
@xebache777 funny how as kids we are dead set against something that as adults we wish we had not passed up so many opportunities to have that thing. Now it is part of our lives and we can't imagine life without it!
I use a shower cap on my smoke alarms when we’re cooking... otherwise it goes off constantly
My apartment has incredibly sensitive alarms. Can't roast nuts without them all going off. I love you for this THANK YOU
Going to have to try this, my smoke alarm goes off when I bake meats lol
@@OldManJenkins69 why tf are you baking meat?
@jerry93y I know but there's a thing called pans...
@@nothing.1240 Whole turkey, chicken, ham, there are plenty of meats that are baked. You are obviously not a cook.
I discovered your channel at 25 k. I'm so happy for you to be so close to 100k!. Love the YT content and the IG stories and post. Sous Vide for life!!!
over 2 million !! now
Over 6 million now! (Hi person in the future commenting "over 10 million now!")
This is one of those little processes that makes restaurant food taste so much better. (that and they use higher quality ingredients all around and much more salt and butter). I used to visit my chef friend in his kitchens, and there was ALWAYS a massive stock pot gurgling on the stovetop. I asked him one time, "What goes in there?" He answered, "Everything." I asked "how long do you cook it?" He answered, "Forever." lol
I Noticed a Hidden secret in your video that you didn't mention. You left the Onion Skins on and that will add color to your stock.
"Ultimate guide to make amazing chicken stock"
*Marco Pierre White and Knorr want to know your location*
MPW: There is no recipe, its up to you, its your choice. Use Knorr stock pot on your chicken stock
@@rdu239 and put a *bit* of olive oil
@@rdu239 hahaha! MPW: using Knorr stock pot will give it that real sense of occasion
Haha
Maggi as well
I recently learned to save your veggie scraps over time, keep a baggis or container in your freezer and add your leftover ends and bits from veggies you eat throughout the week/month and after a few meals you should have enough veggies to add to your bone broth or make veggies broth! Such a cool tip!
I have a convection microwave can I make this?
Should I tell my friends that I use leftover eaten bones in my chicken stock?
When I make a brown stock I always deglaze my roasting pan with water and use the deglazing liquid as part of the water for the stock. Making and using stock is one of the quickest and easiest ways to up the taste and quality of your food! Thanks for a great video on the subject!
No one ever taught me to cook, so such a comprehensive video is gold to me. Thank you so much. Awesome and thorough video.
same here
Keep learning, one day you can teach the ones you love and start a great tradition of good food in your home.
A more rich stock must be simmered for an extended period of time, 8-12 hrs, in a crockpot, with a tablespoon of applecider vinegar. It draws out the collagen in the bones and gives stock a better mouth feel.
Yep! After extensive reading and watching RUclips videos about making "bone", "stock", "broth" (variations, different meanings, same meanings) for about a decade, I've found no one can agree on terminology or technique. I'm sure some of it depends on the final purpose.
But yeah, I think to get that golden goodnes of collagen and gelatin the bones should be crumbly or easy to break at the end of the slow low simmer.
8 to 12 hours (for chicken) or 3 to 4 in pressure cooker.
I’m from Romania and for us, throwing away the first water after boiling the raw chicken is a totally NO GO😆😆 you’re basically throwing away the soup!
"CE FACI MA ACOLO?! Ai aruncat toata supa?! Esti nebun? Las ca vin cu cureaua!"
💯!!!! What a shame all that stock was wasted for “clear” stock .
you're only throwing away the early extraction (which is usually metallic or funky depending on the bird), which will get dulled over the 3 hours of cooking anyway (the longer you boil something flavorful the more flavor it will lose). Also, the soup will be clearer if you blanch the bones
I usually don't blanch the bones because of laziness, and my cooking time is longer so the early flavors will be almost totally gone, but if i wanted a cleaner result, I would
@@LikeAttractsLike it's literally not, a chicken is mostly extracted after 8 hours
throwing away the funk from the first few minutes is not gonna be significant.
if you don't believe me just make an experiment. make chicken stock from blanched and unblanched chicken. you don't even have to go for 8 hours, even something like 3 or 4 like stated in the video should be enough to convince you that throwing away the blanching liquid gives you a very slightly cleaner but still as rich broth
Using an egg white clarifies broth.
Hey joshua i m glad you still keep your pot it look's so cool and kinda rustic man
I've been making my own chicken stock for about 10 years now, and although it always comes out great, I learned some new tricks from this video. Thinking about trying out a seafood stock next because I live on the southern east coast and I go through a lot of shrimp/clams/oysters/etc
Ooh how did it go ? Did you make it ?
Ĺucku
For 10 years !!! Its probably gone mouldy after all that time.
We save all the peelings from onions carrots and bits from celery normally thrown away. Save all cooked foul bones or any bones in bags in your freezer all of it makes great stock!!! We often make stock dark as midnight from thanksgiving scraps and then use that to brine our turkey the next year. 🤙🏼🤙🏼🤙🏼
Maximus Primus cool!! I was wondering if you could freeze bones and keep them until you have accumulated enough to make stock. Thanks for the info!
that's hard core!
I love that pot. My mom used to have a brown one like that. I miss that pot. It was my favorite pot to cook with.
Dear Joshua,
You, sir, are a freaking star, man.
The best stock I've ever made was completely on accident. I was cooking a whole chicken in an instant pot with a bunch of vegies and aromatics with a single orange inside the chicken. Only a tiny bit of water at the bottom. I open up the pot and all the juices from the fruit, vegies, and chicken had somehow given me WAAYYYYYY more fluid than I started with and it was AMAZING.
the dark meat and bones releasing juices... happened to me before when I try to cook chickens for bbq in order to avoid undercooked chicken I cook em in a pot with curry mixed, lemon and just a glass of water... we ended up eating chicken curry soup.
I was wondering if an instant pot would render the same results. I hate cooking so, anything easier is awesome! lol
I bet that would have made some awesome soup or gravy. I always love to include orange slices when roasting a chicken.
@@audrey9561 It did. I split it up into a few different things but a majority went into a soup. I think the last of it was used for stuffing.
Nice!! I need to try that.
"Insanely hands off to make"
I hover over my soup like a new mother, huffing in that amazing smell of herbs and chicken like it's my last breath! 🤣