Nice way of presenting, Martha's videos are aways so relaxing. Good for calming down before going to bed. ^^ As a stock enthusiast, I have a few comments: - the grey foam, which is taken away in the beginning of the cooking process, is rather proteins than fat; anyway, it is highly recommended to take this away, because otherwise the stock won't be as clear in the end - removing the yellow fat is a matter of taste, my granny always made quite fat soups and I really liked it. But it's totally OK to remove the fat and get a healthier stock. But really keep the fat for other dishes, e.g. use for frying or baking - in Germany we would rather use celery roots than stalk celery, but the taste is just a little different. I would say celery roots are a bit more "rough", but really appreciated for all kind of stocks - one could also add parsley root and the white parts of leek, too - those enhance any stock flavours really well - considering the onion, it might be a good idea not to peel it and just cut it in half perpendicular to the rings, roast the onion on the cutting surface before putting into the stock. This will give some extra flavour and colour - last but not least: I would never ever throw the cooked chicken pieces away. Even if it is a messy work, I'd always try to take as much meat as possible off the bones and use the meat for another dish, e.g. chicken fricassee, chicken salad, or in a lovely chicken soup with noodles, dumplings and vegetables.
Thank you Martha. I have been making stock in my pressure cooker for years like this but it was always cloudy.. i now realise that’s it’s because I didn’t skim the scum off the top at the start. Now I follow this tutorial and it’s crystal clear. Thanks from London.
I believe removing the additional fat and the stuffs like skin, blood, internal organs, the stock becomes more healthier to use. Wow, I did not realized that the stock can be refrigerated.
Which she did exactly that, she said she removes as much fat as possible. Think smarter not harder. Just more work later. And hardly Wants a boiling pot of fat to eat? Goodness comes from the inside, always!!! The bones!!! Not fat!!!!
I like the pressure cooker method in a pinch. I usually preheat the cooker and lightly brown the chicken. Then scrape the bits, add H2O, put the lid on and let the pressure do its thing. It makes a complex flavor that you just don't get with boiled raw chicken.
To make this less messy. Have your canning jars prepared. No need to remove fat. Strain stock into canning jars. As the stock cools, it will form a fat cap. Before use, if you don't want the fat. Take the fat cap off. You'll have pure delicious broth. You Can also set the whole pot in the refrigerator. Next day remove the whole fat cap off if you so desire.
I actually did not know what made stocks more special than other types of ingredients until Martha Stewart says it has to be gelatinous. I'm making my own stock from now on.
Mrs. Stewart, you are an amazing gal! You have inspired so many women to do these things for their families. Our civilization would have fallen apart so much sooner than it has without you! The intact family unit is the backbone of any society.
What I like to do after I make stock is once it's cooled I put in ice cube trays and freeze it. The fill up a container and use as little as I might need.
Make sure to wash your hands when handling chicken. I also add the tops of fennel bulb that I would through away as well as leak greens that I would discard. I also use a pressure cooker. I love it!!!
That’s called a dark (rather than a blond) stock. The stock tastes less chicken-like, and almost like a beef stock. I do this all the time with the carcass and bones (yes, off everyone’s plate at the end of a meal) after a chicken dinner.
Problem with that is those roasted chikens are often marinated and heavily salted. Unless you are roasting your own chiken, I stick with her simpler recipe.
It's been 20 years since I made my last consommé in culinary school. Thanks for the quick refresher. This is a super easy video for pros and "civilians " alike!
What I appreciate are the explanations of why/what for! What I don’t care for are the ahs uhs, umhs that are used prolifically which you don’t use “prolifically”! 😅
I truly love and enjoy watching this woman. I love Martha Stewart. She is amazing in all she does, her recipes are great especially when she shares with us viewers that they are from her family line. I love the series where she includes her Mum. I believe Martha looks just like her Mum. 🤗❤ God bless you, Martha. A true fan from Ottawa Canada. Xoxoxo
I use chicken bones left over from roast chicken. Sometimes I add some extra parts like wings, and always get great stock. But never use 5 lbs of wings! Crazy extravagant! Not as bad as the Barefoot Contessa, who uses 3 whole chickens, but still....
I've been using the carcasses of rotisserie chicken to make stock but I'm definitely going to try it with raw chicken pieces like this going forward. I wish she would have said if she saves any of the meat from the stock for other uses or if she discards it all along with the bones and veggies and such.
You can , but remove the chicken and pick the meat off after 1hr. Then put the bones back in and continue simmering for a few more hours. Otherwise the chix will be mush.
Its true. I cover it with Saran Wrap letting the Saran Wrap touching the soup inside the pot. When its been refrigerated you can lift most of the hard fat out sticking to the wrap.
suggest putting the label on the container, not the cover---covers can be mixed up at some point. (this also applies to boxes and other covered storage container.
I would meticulously debone the cooked chicken and pick out the vegetables and incorporate them into some other dish. I'm going to do this with two or three roasting chickens. I can cut them up and use the small parts for stock. Prep and freeze the breasts and legs for cooking main dishes. Thanks again Martha!!!
Video is great. I also like to brown the chick bones and some of veggies on bottom of empty stockpot first. I like the rich flavor that that imparts. Then I cook/simmer on to of stove....and also I do Martha’s suggestions. I save the fat also in small freezer bags, or freeze final broth in ice cubes!! Thanks Martha!!! Ahna USA
Particular pressure cooker is Fissler Blue-Point (i have it so i know...) All pressure cookers come with a booklet containing time needed for every possible material. It really saves time when cooking everyday for the family...
Easy and fast moving recipe. Answers the WHY to questions we may have . Thanks for getting on with the HOW to make a good broth ..quick and precise ..💓
When you release the steam, the liquid inside the pressure cooker actually boils so basically, all of the scums that have risen are getting back into the stock. You might wanna wait until the pressure drops and until the temperature is at least below the boiling point to avoid incorporation all that scum back into the stock.
Greetings from southcentral Texas USA 🇺🇸: incredible: Media Technical Support People and Staff @ Martha Stewart, thank you; again, Media Technical Support People and Staff @ Martha Stewart
The way I do it is to stop the cooking before I add the vegetables , about 3 hours, and chill the pot. Then, I remove the solid fat; return to the fire and when it boil again add the vegetables cover and slow boil for 5 hours. Add salt and pepper to taste and enjoy.
It's easier to remove the fat AFTER freezing the completed broth in a jar. The fat floats to the top and solidifies. It literally comes off the broth as a single frozen disc.
+goshadowkenny leave the fat in the broth and you will have a much healthier broth in the end. Low fat has been admitted to be the biggest failed experiment in human food history. Leave the fat and you will not eat as much. Fat fills you up, satisfies you and carries you through to the next meal without snacks. AND it does not cause you to be fat or cause heart attacks. Both have been proven wrong.
Jay M, it doesn't Just like eating muscle doesn't make you muscular or how eating vegetables doesn't make you form a cell wall. Your body breaks things down and re-purposes the building block. It doesn't just stay how it was. Fat accumulation is mostly brought on by sugar, especially fructose. Fat doesn't trigger the SREBP1/SREBF1 (same thing, different name) production needed to begin (de novo) lipogenesis.
Thank you very much Martha...I love how clean and pure it looks!..I have been watching you for a very long time and never forgot the chicken challenge you and a friend did ( One of you used seasoning and one salt and pepper for fried chicken ) and I was amazed at how great it tasted using just salt/pepper..How Kool was that! #thanksamillion :))
when I make chicken stock I roast my chicken have it for dinner and lunch the next day then but the bones into my stock pot add vegetables and let it simmer for 4 hours makes the best stock .
Take the meat off the bones and use the "non served" bones to prevent spit stock. OR make the stock this way and eat chicken stew and you'll get stock a well.
Thank you so very much. I do appreciate your voice and clear information ❣️I live in Hawai’i, a melting pot of fabulous foods, but I didn’t understand making “ broth” until this video. 🌺 again Mahalo Martha. 🕊
This is a good recipe but an easier way than trimming all the fat ahead of time and scimming all the fat while its cooking is just refrigerate the stock after your done cooking it and then the fat will solidify on top of the stock and you can use the schmalz for cooking or discard it.
I skim the foam and leave the fat on top. On a simmer the fat helps prevent the stock from reducing. I don't remove the fat off until I am ready to use it. The layer of seams to preserve the stock longer. If there is a reason not to do this please let me know.
This is exactly how I make my stock, although I do add fresh parsley if I have it. I use three-four chicken backs with the veggies and let it all simmer for up to twelve hours. After the stock is done, the chicken bones are cooked enough that a dog can easily eat them without them splintering. My chihuahua ate them for years and lived to be eighteen with all her teeth. My cat will not eat any of the stock chicken or veggies. Too bland for her royal pickiness, I guess. 😄. Stock is very easy and affordable to make. I always try to have some in the freezer. Great stuff. Bon appetite!
You can eat the meat that you use for a chicken stock. It may not be quite as flavorful as meat that wasn't used for stock but it's still edible, flavorful and nutritious!
Nothing, despite what she says, far better to use pure bones / carcusses as these are usually chucked anyway. For veg, i keep my trimmings through the week e.g. carrot tops. I always use a fresh onion but that is pennies. Herb wise, bay is free if you have a tree, use parsley stalks only if you don't have it in abundance. You can also use a pinch of dried thyme if you dont have it fresh. Always add fresh garlic cloves crushed.
I also put in a piece of parsnip, later parsley and a piece of red pepper, pepper corns, salt, maybe a bay leaf. I always put my stock in the fridge then I remove my chicken fat. My soup is never that jelly like. I guess hers was more fattening.
If you use roasted chicken carcass (not raw-just all the bones and bits after a family meal) and an instant pot, you will a dark stock so rich it rivals beef stock. Also, it’s worth mentioning that you can boil it down to reduce it. Makes it far easier to store in the freezer for weeks. Finally, 3 days in the fridge is a bit short. It can last a week. Just bring it to a boil for a few minutes before proceeding, to sterilize it, just to be sure.
Ok. I stumbled upon what I call Kentucky fried chicken soup. Merely by saving the bones of KFC chicken after eating. Used those bones as the main stock ingredient and the flavor of the one and only KFC chicken was released into my soup. Out of this world flavor!
Nice way of presenting, Martha's videos are aways so relaxing. Good for calming down before going to bed. ^^
As a stock enthusiast, I have a few comments:
- the grey foam, which is taken away in the beginning of the cooking process, is rather proteins than fat; anyway, it is highly recommended to take this away, because otherwise the stock won't be as clear in the end
- removing the yellow fat is a matter of taste, my granny always made quite fat soups and I really liked it. But it's totally OK to remove the fat and get a healthier stock. But really keep the fat for other dishes, e.g. use for frying or baking
- in Germany we would rather use celery roots than stalk celery, but the taste is just a little different. I would say celery roots are a bit more "rough", but really appreciated for all kind of stocks
- one could also add parsley root and the white parts of leek, too - those enhance any stock flavours really well
- considering the onion, it might be a good idea not to peel it and just cut it in half perpendicular to the rings, roast the onion on the cutting surface before putting into the stock. This will give some extra flavour and colour
- last but not least: I would never ever throw the cooked chicken pieces away. Even if it is a messy work, I'd always try to take as much meat as possible off the bones and use the meat for another dish, e.g. chicken fricassee, chicken salad, or in a lovely chicken soup with noodles, dumplings and vegetables.
SO WELL SPOKEN! Articulates Everything!
Martha Stewart knows her STUFF!!!
Martha I like how you speak calmly and slowly
Elizabeth Villalobos me too so peaceful
Elizabeth Villalobos u mean like emril lol
I think it's because she is stoned lol
Me too.
When im stressed i listen to martha
Martha is a true professional. Cooking and baking can be very therapeutic for stress. You must have time and patience in the kitchen!
I Genuinely Love This Woman❤
& I Hope She Knows How Special She Is To Us All.
Don't discard the chicken fat (schmaltz)! You can use it in place of butter, oil, lard or shortening in almost any recipe.
*Schmalz
Matzoh balls are better with schmaltz.
Great to help you out when cooking roast potatoes, add on.
And Matzoh balls!!!
Touché - and I use it for roasting chicken as well. The chicken tastes amazing
i usually put the label on the container, not the cover which can end up on the wrong container,
Chicken stock is like a medicine very important for healthy body.Thanks Martha
Thank you Martha. I have been making stock in my pressure cooker for years like this but it was always cloudy.. i now realise that’s it’s because I didn’t skim the scum off the top at the start. Now I follow this tutorial and it’s crystal clear.
Thanks from London.
It looks like this is filmed in heaven
no need to remove fat at all times, just finish cooking, drain, cool, refrigerate and then remove the fat when it is solid. easy.
Does the stock need to be covered at all?
She mentioned that impurities dissolve into the soup/stock, thus the need to remove the fat early on.
I believe removing the additional fat and the stuffs like skin, blood, internal organs, the stock becomes more healthier to use. Wow, I did not realized that the stock can be refrigerated.
And don’t discard the schmaltz, it’s a great cooking fat for onions etc
Which she did exactly that, she said she removes as much fat as possible. Think smarter not harder. Just more work later. And hardly Wants a boiling pot of fat to eat? Goodness comes from the inside, always!!! The bones!!! Not fat!!!!
I like the pressure cooker method in a pinch. I usually preheat the cooker and lightly brown the chicken. Then scrape the bits, add H2O, put the lid on and let the pressure do its thing. It makes a complex flavor that you just don't get with boiled raw chicken.
To make this less messy. Have your canning jars prepared. No need to remove fat. Strain stock into canning jars. As the stock cools, it will form a fat cap. Before use, if you don't want the fat. Take the fat cap off. You'll have pure delicious broth. You Can also set the whole pot in the refrigerator. Next day remove the whole fat cap off if you so desire.
I actually did not know what made stocks more special than other types of ingredients until Martha Stewart says it has to be gelatinous.
I'm making my own stock from now on.
Mrs. Stewart, you are an amazing gal! You have inspired so many women to do these things for their families. Our civilization would have fallen apart so much sooner than it has without you! The intact family unit is the backbone of any society.
+1fanger Are you nuts?
I like her too, I like to learn new things.
This was very informative. It’s a simple process, but other videos and recipes seem to skip some of this info.
Glad it was helpful!
Martha Stwart's teaching skills bring us to excellence in our home kitchens.
I simply love Martha Stewart. She is perfect.
Probably one of the most thorough and best explanations about stock making ever. Thanks! 👍
I love her and long live the Queen! Queen of good food !
I'm a fairly good cook and I've learned a lot from her. She is absolutely wonderful! I love Martha!!!!!!!
This is why I love Martha so much. She knows everything, and she hares it willingly. She isnt afraid of hard work either! Thanks Martha.
She knows a lot about stocks, I heard.
Heh. I see what you did there.
Nice.
this made me laugh!
You must have the inside on behind the scenes
That’s a stock joke.
😂
Very professional presentation. Useful tips and information that you may not have thought of by yourselves during cooking.
I always bring the water to a boil and then add the chicken and veggies, this method voids the"scum" from forming.
Your way of making chicken stock was so easy to follow, God bless you!🤗🤩🎶
What I like to do after I make stock is once it's cooled I put in ice cube trays and freeze it. The fill up a container and use as little as I might need.
porkinwitz What a cute idea!
Do that with Semi-glace :D
This lady needs a cooking show!
Martha is the best I love her techniques , sending love from Brasil 🇧🇷
Make sure to wash your hands when handling chicken. I also add the tops of fennel bulb that I would through away as well as leak greens that I would discard. I also use a pressure cooker. I love it!!!
I prefer my chicken bones to be roasted, so I tend to use a carcass from a cooked, roasted chicken. Adds much more flavor!
Thanks for your advice
@@jacquelinewilson2279 So, you roast the bones and the vegetables all together in the oven?
@@smalltowngirlbigcityheart3724 Yes!
That’s called a dark (rather than a blond) stock. The stock tastes less chicken-like, and almost like a beef stock.
I do this all the time with the carcass and bones (yes, off everyone’s plate at the end of a meal) after a chicken dinner.
Problem with that is those roasted chikens are often marinated and heavily salted. Unless you are roasting your own chiken, I stick with her simpler recipe.
It's been 20 years since I made my last consommé in culinary school. Thanks for the quick refresher. This is a super easy video for pros and "civilians " alike!
What I appreciate are the explanations of why/what for! What I don’t care for are the ahs uhs, umhs that are used prolifically which you don’t use “prolifically”! 😅
Love chicken stock. Heat it up when I'm sick
I truly love and enjoy watching this woman. I love Martha Stewart. She is amazing in all she does, her recipes are great especially when she shares with us viewers that they are from her family line. I love the series where she includes her Mum. I believe Martha looks just like her Mum. 🤗❤ God bless you, Martha. A true fan from Ottawa Canada. Xoxoxo
Have u watched INA GARTEN theyre both amazing soft spoke well renowned women
I use chicken bones left over from roast chicken. Sometimes I add some extra parts like wings, and always get great stock. But never use 5 lbs of wings! Crazy extravagant! Not as bad as the Barefoot Contessa, who uses 3 whole chickens, but still....
Mirepoix, first time I've ever heard that term and I love it
I've been using the carcasses of rotisserie chicken to make stock but I'm definitely going to try it with raw chicken pieces like this going forward. I wish she would have said if she saves any of the meat from the stock for other uses or if she discards it all along with the bones and veggies and such.
You can definitely still use the meat especially for homemade chicken noodle soup 😋
You can , but remove the chicken and pick the meat off after 1hr. Then put the bones back in and continue simmering for a few more hours. Otherwise the chix will be mush.
My mother always added a splash of cider vinegar which leaches the bones.
Its true. I cover it with Saran Wrap letting the Saran Wrap touching the soup inside the pot. When its been refrigerated you can lift most of the hard fat out sticking to the wrap.
Thanks for the insider tip on stock! Kidding, just couldn't resist. Love Martha!
scrappinrabbit i
scrappinrabbit LOL, I was thinking the same thing! 😂
She would be a great narrator for a guided meditation. She sounds calm and soothing.
I could watch this all day on a loop
suggest putting the label on the container, not the cover---covers can be mixed up at some point. (this also applies to boxes and other covered storage container.
Why does she only have 600K subscribers!? This woman is the best
I would meticulously debone the cooked chicken and pick out the vegetables and incorporate them into some other dish.
I'm going to do this with two or three roasting chickens. I can cut them up and use the small parts for stock. Prep and freeze the breasts and legs for cooking main dishes. Thanks again Martha!!!
Thank you 😊 Dear Martha for all of your Cooking 🍳 Tips you are so Gracious 🇺🇸❤️🙏🏽😇
Best chef ever! I learn so much from Martha Stewart!
I bet Martha is the fiercest lay.
Love you Mrs Stewart
What do you do with the cooked chicken and vegetables?
Video is great. I also like to brown the chick bones and some of veggies on bottom of empty stockpot first. I like the rich flavor that that imparts. Then I cook/simmer on to of stove....and also I do Martha’s suggestions. I save the fat also in small freezer bags, or freeze final broth in ice cubes!! Thanks Martha!!! Ahna USA
Thank you, Martha.
Chicken feet make the best chicken stock, rich in collagen too.
That's also a great way to use everything of the animal, that would otherwise not be eaten by most people and thus be thrown away
Cewek Boston I made them once but it’s so smelly I wonder why🤷🏻♀️
Particular pressure cooker is Fissler Blue-Point (i have it so i know...) All pressure cookers come with a booklet containing time needed for every possible material. It really saves time when cooking everyday for the family...
Thank You Martha Stewart. Have a wonderful day 🦋
Easy and fast moving recipe. Answers the WHY to questions we may have . Thanks for getting on with the HOW to make a good broth ..quick and precise ..💓
When you release the steam, the liquid inside the pressure cooker actually boils so basically, all of the scums that have risen are getting back into the stock.
You might wanna wait until the pressure drops and until the temperature is at least below the boiling point to avoid incorporation all that scum back into the stock.
Seems like you could make something out of the left over meat and veggies...any recommendations?
Greetings from southcentral Texas USA 🇺🇸: incredible: Media Technical Support People and Staff @ Martha Stewart, thank you; again, Media Technical Support People and Staff @ Martha Stewart
Thank You
The way I do it is to stop the cooking before I add the vegetables , about 3 hours, and chill the pot. Then, I remove the solid fat; return to the fire and when it boil again add the vegetables cover and slow boil for 5 hours. Add salt and pepper to taste and enjoy.
You remind me of Barefoot Contessa. So calm in your voice. Loved your recipe. Many thanks!
It's easier to remove the fat AFTER freezing the completed broth in a jar.
The fat floats to the top and solidifies. It literally comes off the broth as a single frozen disc.
+goshadowkenny leave the fat in the broth and you will have a much healthier broth in the end. Low fat has been admitted to be the biggest failed experiment in human food history. Leave the fat and you will not eat as much. Fat fills you up, satisfies you and carries you through to the next meal without snacks. AND it does not cause you to be fat or cause heart attacks. Both have been proven wrong.
Yeah, fat doesn't cause you to be fat. Mmhmm.
Sigh.
I'm neither agreeing with nor debating that. Just pointing out an easier way to remove fat if that's what the cook wants to do.
Jay M, it doesn't
Just like eating muscle doesn't make you muscular or how eating vegetables doesn't make you form a cell wall. Your body breaks things down and re-purposes the building block. It doesn't just stay how it was.
Fat accumulation is mostly brought on by sugar, especially fructose. Fat doesn't trigger the SREBP1/SREBF1 (same thing, different name) production needed to begin (de novo) lipogenesis.
@@OatmealTheCrazy stfu brony
Great video some say don't peel the onions, I noticed you did and it looked very nice stock the best
Thank you very much Martha...I love how clean and pure it looks!..I have been watching you for a very long time and never forgot the chicken challenge you and a friend did ( One of you used seasoning and one salt and pepper for fried chicken ) and I was amazed at how great it tasted using just salt/pepper..How Kool was that! #thanksamillion :))
when I make chicken stock I roast my chicken have it for dinner and lunch the next day then but the bones into my stock pot add vegetables and let it simmer for 4 hours makes the best stock .
Do you get the gel with your method. I think roasted bones would add flavor.
Wesley Moore then your saliva will be in that stock?
+jenny liew it get's boiled anyway, no big deal.
Wesley Moore Agreed
Take the meat off the bones and use the "non served" bones to prevent spit stock. OR make the stock this way and eat chicken stew and you'll get stock a well.
Thank you so very much. I do appreciate your voice and clear information ❣️I live in Hawai’i, a melting pot of fabulous foods, but I didn’t understand making “ broth” until this video. 🌺 again Mahalo Martha. 🕊
Martha Stewart was the epitome of a charming appearance during her Wall-Mart days. A charm which is these days too rare to find.
let's not forget the years that she was a clothing model
Chicken Stock is so healthy and Good for you !! 👍💪👏💖
This woman's incredibly boring!
This is a good recipe but an easier way than trimming all the fat ahead of time and scimming all the fat while its cooking is just refrigerate the stock after your done cooking it and then the fat will solidify on top of the stock and you can use the schmalz for cooking or discard it.
Would it improve the flavor of the stock if you brown the chicken a little bit first?
I just love Martha
Thank you for sharing. She is one the best. Love her manners
Martha could you please update this recipe for instapots and/or slow cookers?
That looks good, I must make a pot in my pressure cooker. great helpful video thank you so much
Every time I watch her videos, her measuring cups just get bigger and bigger. I swear she could fill an in ground pool with those.
XDDD
Of course. She's going to be making stock out of what goes into it...
hahahahahahahahahahahahahahahaha Oh goodness i needed that good laugh. Her measuring cups are huge...
LOL hahahahaha
I skim the foam and leave the fat on top. On a simmer the fat helps prevent the stock from reducing. I don't remove the fat off until I am ready to use it. The layer of seams to preserve the stock longer. If there is a reason not to do this please let me know.
Martha you are a great teacher..Thank You.
Thank you.....this is the way my grandmother would make stock...buying ready made stock in stores are not worth it.
I've always found pressure cookers perplexing in their power but I can't wait to make stock with one.
Do you discard the chicken after the stock is finished?
the collagen makes it "gel"/"jelly" like. that is what makes it delish :)
This is exactly how I make my stock, although I do add fresh parsley if I have it. I use three-four chicken backs with the veggies and let it all simmer for up to twelve hours. After the stock is done, the chicken bones are cooked enough that a dog can easily eat them without them splintering. My chihuahua ate them for years and lived to be eighteen with all her teeth. My cat will not eat any of the stock chicken or veggies. Too bland for her royal pickiness, I guess. 😄. Stock is very easy and affordable to make. I always try to have some in the freezer. Great stuff. Bon appetite!
do you have any liquid left after 12h of simmering?
@@almy75 You keep adding cold water during those 12 hours to keep the water level up.
@@windermere2330 ....thanks
This is really an aromatic stock.
Hello Martha, at one point you specified when you were not adding the salt but you never said when would it be the right time? Thanks.
I enjoyed this clip & really thought the square ladle was great. But I cant find one on line, in Amazon or ebay. Any pointers?
Made this.Hope it tastes as good as it smells. Thanks!
Nice you wash and clean the chiken,& other ingredients properly.cut it nicely.,that i see hardly in other videos. Thanks.
This looks delicious! After the stock is made do we keep the meat or disregard?
You can eat the meat that you use for a chicken stock. It may not be quite as flavorful as meat that wasn't used for stock but it's still edible, flavorful and nutritious!
@@MarthaStewart omg you reply?!
Never discard the schmaltz. It makes for great matzo balls!!
Thank you Martha!!
Nothing, despite what she says, far better to use pure bones / carcusses as these are usually chucked anyway. For veg, i keep my trimmings through the week e.g. carrot tops. I always use a fresh onion but that is pennies. Herb wise, bay is free if you have a tree, use parsley stalks only if you don't have it in abundance. You can also use a pinch of dried thyme if you dont have it fresh. Always add fresh garlic cloves crushed.
Martha, your recipes are amazing!
I also put in a piece of parsnip, later parsley and a piece of red pepper, pepper corns, salt, maybe a bay leaf. I always put my stock in the fridge then I remove my chicken fat. My soup is never that jelly like. I guess hers was more fattening.
The jelly like texture is from the bones, so her using lots of bony pieces of chicken (wings and back) create a more gelatinous body. :)
I loved how you added modifications for the pressure cooker. Do you have any tips with an INSTA POT?
They are the same! Just a new name for an electric version!
It’s pot has a pressure cooker built in I think
Insta Pot above.
Very helpful tips. It's surprising how many people are completely unaware of how to make a decent stock.
i did everything and put in fridge overnight but it did not become jel next day. did I do something wrong?
If you use roasted chicken carcass (not raw-just all the bones and bits after a family meal) and an instant pot, you will a dark stock so rich it rivals beef stock.
Also, it’s worth mentioning that you can boil it down to reduce it. Makes it far easier to store in the freezer for weeks.
Finally, 3 days in the fridge is a bit short. It can last a week. Just bring it to a boil for a few minutes before proceeding, to sterilize it, just to be sure.
Ok. I stumbled upon what I call Kentucky fried chicken soup. Merely by saving the bones of KFC chicken after eating. Used those bones as the main stock ingredient and the flavor of the one and only KFC chicken was released into my soup. Out of this world flavor!
Just use a left over roast chicken carcass.
What do you do with the veggies later when everything is cooked?
This chicken stock is good! Easy to make
I really hope that the wings and legs weren't wasted. There's perfectly good meat on those pieces.
Nah it's dry and tastless
Add the meat to rice made with 50/50 stock and water plus salt. What's left is NOT tasteless. I prefer not to eat the skin
That's exactly what i was thinking. What a waste of good chicken wings!!
chicken wings and breasts are white meat isnt it? and thighs and legs are dark, right?
thanks chef oliver from jamaica