Basic Chicken Stock⎢Martha Stewart
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- เผยแพร่เมื่อ 26 ก.ย. 2024
- Martha cooks a basic chicken stock with carrots, celery, and onions, and shares her expert tips for making stocks.
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SO WELL SPOKEN! Articulates Everything!
Martha Stewart knows her STUFF!!!
i usually put the label on the container, not the cover which can end up on the wrong container,
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.
I Genuinely Love This Woman❤
& I Hope She Knows How Special She Is To Us All.
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
Mirepoix, first time I've ever heard that term and I love it
Thanks for the insider tip on stock! Kidding, just couldn't resist. Love Martha!
scrappinrabbit i
scrappinrabbit LOL, I was thinking the same thing! 😂
I love her and long live the Queen! Queen of good food !
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.
Chicken stock is like a medicine very important for healthy body.Thanks Martha
Seems like you could make something out of the left over meat and veggies...any recommendations?
Martha is the best I love her techniques , sending love from Brasil 🇧🇷
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.
I simply love Martha Stewart. She is perfect.
Very professional presentation. Useful tips and information that you may not have thought of by yourselves during cooking.
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.
Your way of making chicken stock was so easy to follow, God bless you!🤗🤩🎶
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 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.
Thank you, 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.
😂
What do you do with the cooked chicken and vegetables?
This lady needs a cooking show!
My mother always added a splash of cider vinegar which leaches the bones.
Love chicken stock. Heat it up when I'm sick
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.
It looks like this is filmed in heaven
I'm a fairly good cook and I've learned a lot from her. She is absolutely wonderful! I love Martha!!!!!!!
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 just love Martha
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!
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.
She would be a great narrator for a guided meditation. She sounds calm and soothing.
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.
Probably one of the most thorough and best explanations about stock making ever. Thanks! 👍
I always bring the water to a boil and then add the chicken and veggies, this method voids the"scum" from forming.
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!!!!
Do you discard the chicken after the stock is finished?
Best chef ever! I learn so much from Martha Stewart!
Thank You Martha Stewart. Have a wonderful day 🦋
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
I could watch this all day on a loop
Thank you 😊 Dear Martha for all of your Cooking 🍳 Tips you are so Gracious 🇺🇸❤️🙏🏽😇
Chicken Stock is so healthy and Good for you !! 👍💪👏💖
This woman's incredibly boring!
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.
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
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.
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 :))
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 ..💓
What do you do with the veggies later when everything is cooked?
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.
Thats awesome. I loved every minutes of the video! Thanks a lot!
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
Thank you for sharing. She is one the best. Love her manners
Thank you
That looks good, I must make a pot in my pressure cooker. great helpful video thank you so much
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
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 really love your personality
You explain things so well
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🤷🏻♀️
Martha, your recipes are amazing!
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. 🕊
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.
Never discard the schmaltz. It makes for great matzo balls!!
Oh, I just love Martha!
could u dice up the veggies. i hate using huge wedges. dicing em helps get morr flavor from the vegetable.
+StaticHeartx I think they cook too fast if they are chopped up small
***** urg.
Of course you can. It's just more work chopping things up. In three hours of cooking all the flavor will have come out of the veg. If you cut too small though the veg may disintegrate and make your stock cloudy. It depends what you are using the stock for but for most things that won't matter. I always cut up to about 1 inch pieces.
nitelite78 id just strain out the veggies. Its just a deal breaker to use large chunks for me lol
StaticHeartx The way she stained was unnecessary too in my opinion. Just pour it through a colander. Some sediment will come through but it will sink to the very bottom as the stock cools.
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.
You remind me of Barefoot Contessa. So calm in your voice. Loved your recipe. Many thanks!
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 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!!!
thanks chef oliver from jamaica
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
Great video some say don't peel the onions, I noticed you did and it looked very nice stock the best
Great tutorial, thanks Martha
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?!
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
the collagen makes it "gel"/"jelly" like. that is what makes it delish :)
This is great Martha! Thank You! 🙏
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.
This chicken stock is good! Easy to make
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.
Love the way Martha describes what she’s making... I learn from it too...
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.
Maam, what is your opinion on putting salt and apple cider vinegar to make broth as recommended by other chefs???
hi! its my first time watching your video and i swear, you teach better than my teacher does, since i'm a grade 11 culinary student, its kinda my first time to make a stock and our exam will be in few days time, so i was wondering if you can suggest a recipe that's using stock, thanks and i already love you
Reborn Sinclair 🕊lovely comment❣️
Made this.Hope it tastes as good as it smells. Thanks!
Great presentation Martha, thanks
You're welcome honey.
Thank you for the tutorial, so healthy i must try
What do you do with the left overs?
Martha could you please update this recipe for instapots and/or slow cookers?
Thanks for the additional information great video 😍😎
Beautiful
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.
Thank you very much for this video. I would only like to know what do you do with the chicken and vegetables at the end? Can we use them? Or we have to throw them away (don't like to waste food)?
Make chicken salad! Chop the chicken meat and mix with mayonnaise, black pepper, dill weed and celery salt. Leftover chicken is also great in pot pie.
Alex make Chicken Noodle Soup. The chicken, onion, carrot, & celery diced makes a wonderful soup! Add a few herbs and your good to go.
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?
Nice you wash and clean the chiken,& other ingredients properly.cut it nicely.,that i see hardly in other videos. Thanks.
Isn't stock then just soup without vegetable pulp and bits. I was thinking of making a clear chicken soup by basically bringing chicken ( not scraps but proper pieces ) to boil adding the veggies, simmering in pressure cooker for half hour, then ladeling out the liquid, adding butter to it and the stock chicken , and having it as soup sans the disintegrated veggies. Would it work?
Thank you.....this is the way my grandmother would make stock...buying ready made stock in stores are not worth it.
I enjoyed this clip & really thought the square ladle was great. But I cant find one on line, in Amazon or ebay. Any pointers?
Love it! Thank you!