Chicken Stock from Scratch
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- เผยแพร่เมื่อ 10 ม.ค. 2022
- #Shorts #ChickenStock
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▶️ • Chicken Stock from Scr...
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i can’t tell if she’s flirting with me or not
Me too!!
😄
Just beautiful
🤣🤣🤣
Lol
You should definitely use the leaves from the celery in a stock, they are way more flavorful than the stalk
Agreed
I see my future mother in law in her...good food,..god plz make me fortunate enough
It’s not even stock, it’s broth. There was too much meat on the bones and it was too dark to be bone stock.
@@carsonrobey9691 she didn't make a bone broth/stock. She made a chicken stock.
Yup I don't waste much food . I use everypart for something 😁
I usually watch cooking videos in double speed because I can’t take all the chit chat! Not your! They are informative and to the point! Thanks!
I just love the way you straightforwardly demonstrate your recipes and also don't play any lame ass music in the background! Thank you! 😊
i feel bad for Sandy Stock ... no one wants her
😂
😅
Beat me to it! 😂
I screamed
To be honest, when I make soup with fresh ingredients, I don't give a fuck, I don't want to deal with washing it that hard, and soil doesn't kill you.
There's a much more affordable & conscientious way to do this. Keep a gallon bag in your freezer and everytime you have scraps from cutting veg for other recipes (celery, carrots, onion, garlic, etc), throw it in the bag. Then throw all the veg scraps in with your chicken bones. Far better for the wallet and avoids waste.
Wow cool
I was stuck on how much meat was left on the “carcass”.
I just made Turkey stock one day and then a creamy Turkey rice with lemon soup the next. To DIE for. Along with some homemade rolls.
Made enough for us and my daughters fam. Everyone loved.
Thanks for your tips!
We do the same. My favorite is turkey stock from the Thanksgiving bird.
And we get to make that next week. I make turkey stock every year.
Have you ever tried ham stock from a ham bone, killer flavor!!
I made just the breast this year but I bought some turkey wings and made a delicious stock.
One suggestion: let the stock cool down b4 going in the fridge and only fill the freezer container abt 2/3 without the lid on. The liquid will expand. Once fully frozen, put a lid on.
I'd also add not to season with salt until you're making whatever secondary dish you need stock for. Because if it needs to reduce in volume it's going to concentrate the salt flavor and that will become an overpowered dominant flavor.
@@chefedegaru correct my Culinary teacher would scream at the salt added 😂🤣 to the entire stock
@@kezsy.w835 Cooking for the most part is the science but it’s very open to your own taste and interpretation so I assume that she’s very careful with seasoning if she knows she’s going to use a pre-seasoned broth
I never store stock in the freezer. Put into a mason jars piping hot, seal tight. Keeps in the fridge up to 4 months, but honestly it never lasts that long. Plus it frees up space in my itty bitty freezer. Smells just as mouthwatering as the day I put it in there. I do this with beans too, they smell like fresh cooked beans when you open the jar.
@@anar3602 Thanks for the tip. I will try this.
Id love to see a short on these magical kitchen drawers that keep celery fresh and provide quick flour access!
She actually has a kitchen tour video on her channel, it’s pretty cool ngl
It's called a fridge
Lol!
@@bjornyesterday2562 Love your name tag!!
@@mrs.hatfield1451 thanks!
I use the inner stalks and leaves for soups, tuna, salad and such... never throw those greens, ya paid for is so use it.
That’s such a good idea! Homemade chicken stock is the only way to go. I also keep fennel stalks in the freezer - when I make stock they go in too. Makes amazing chicken stock
This woman makes me feel things ❤
yes she is my other mum
@@songoku4552 you mean mommy
@@user-et9mc6gv3y yes i have 2 lol
Simmer down!
Yup she's beautiful
The stock is beautiful. Mamma is going to be getting an instant pot. With all the cooking I'm having to do for my family I could really use this.
When it comes to celery the leaves I always end up giving them to my bunnies yin and yang because they love them so much
Please tell me one bunny is white with a little black and the other is black with a little white!!!!!!
My bunnies (Binks and Buster) love celery leaves too! I eat celery every day specifically for the leaves 😆
Good Mommy
Why do I love watching her so much?!
I think I performed with a Sandy Stock at the Copa in 63’
I love how serious she sounds when she says "we don't want sandy stock" 🤣
I would love a purple InstantPot! 💜 I also need you to be my long lost Aunt, please!
You are such a great cook
!!!
When I make my stock, I like to add gizzards, necks, hearts, kidneys, once the stock is done I use the meat and veg for the stuffing mix.
I wondered if u could do something with the veg I would just eat it on a plate but NICE idea
Yo i always wondered what someone does with all the veggies. I couldn't just triw it away thats wasting them kinda
If it’s in the bird it’s stuffing if it’s a side dish it’s called dressing.
I use the gizzards & neck for stuffing and the rest for stock/bone broth. It’s how my mum taught me. Do you know my mum? 😊
🤔 No, I don't think so. It's just what I learned from watching my Great Grandmother, Grandmother and Mother. With a few added seasonings to make it my own recipe.
I was waiting for this! I knew when you did the beef stock video there will be chicken stock video 😍 it’s perfect! I wanna try this. So next is…a vegetable stock? 😁💕 🥕 🧅
Or maybe a fumee?
I really enjoy watch you preparation ☺️ 😌 🙂 😊.
The way you know it's good stock is when it's cooled completely. If it's a jelly consistency you nailed it!
They are usually always like that home made.
@Dana Caro-herman I've fucked mine up before cause I dont have a big stock pot so I have to add water occasionally while it's simmering. If I do that and don't let it sit long enough it's not totally jelly
We've been doing this as long as I can remember. No wasting ANYTHING here!
What do you do with all the vegetables after the stock is me
@@Hollowpointacres compost, feed to the chickens or the pigs.
I always make my own stock from carcasses....mostly because I'm deathly allergic to celery. ^^; Only way to guarantee that I know what's in it!!! Plus, you'll never have as tasty bone broth as the one you make yourself!
I never knew you could be allergic to celery….. wow you must have to be very careful when you eat out
@@neenalouise2633 yep.
I love the way she tosses everything around! Rawr!
You make it look so easy! For my personal taste, I’d probably omit the herbs for a more “neutral” stock.
My heart dropped when she strained it, I thought she poured it in the sink.
Love her style. Great help tips so pay attention
She's so awesome what a vibrant personality!
I can't stop watching your videos! Absolutely love your personality 🖤
Love watching and learning with you . You do a great job 👍.
Well now...Shereen you did it once again! Just keep bringing it!!
Ms. Shereen Thank you for helping to make great cooks all around the world 😊
I get peeling the onion to wash it, but put the peel in there. Good flavor
And color
I do this!! I just use what ever I have left from my garden or whichever vegetables are about to go bad in my house
Same
I made stock over the weekend, but cooked it on low in the crock pot for 16 hrs. Liquid gold!!!
Lady, you have confidence and spunk! 🥰
There’s a man in this world that comes home to those meals and that woman. Blessed beyond measures
"Because you're fancy". 🥰
your Instant pot is beautiful, I love the purple color!☝🏻👌🏻
You post the best homemade recipes and meals. I enjoy your post.👍👍😋
I love this lady‼️ Her content and editing is top notch 👍
i luv your denim apron cooking in style okayyy 😍😂
I adore your personality!!
Thank you for sharing your gift!!
Hi love your short videos, can you do an kitchen tour please. 😍
You're so pretty and this recipe looks great!😍😍
You know... You are addictive... With all due respect... I'm loving it.
I love your style ❤️❤️❤️!!👍🏻👍🏻
wow love this recipe! A pressure cooker seems like a great idea might need to get one!
Hello get one...worth the investment
Where does one find a woman that can cook anywhere near this good exactly?
🤗🙋👈
Join a cooking class? 😏
MY GOODNESS DOES SHE BEAT HER FOOD TO TASTE!
Is it jusf me or her facial expressions are just very satisfying to watch, especially her intros
I love you. You're sweet, fast and in a hurry. Plain and simple. Love your conversation and direction.
cringe
I love how you speak to the camera, your tips are great! Thank you!
This is almost EXACTLY how I've always made my bone broth. I do use the tops to the celery and extra onion with garlic cloves. It's so tasty and easy to make and can freeze for the easiest tastiest go to recipes.
I love the way she whispers “carcass”!😆
THIS WOMEN IS GORGEOUSLY BEAUTIFUL & DANGEROUS !!! IM IN FOR A HEART ATTACK.
My heart is melting
Imagine her younger time working in hot kitchen
Love this lady!!!!! And with all respect your are so beautiful with an amazing charisma
Frfr
🙈
Love her too- when I first seen her videos I was like why she actin like this….. but now I’m used to her videos and it would be weirder if she didn’t talk like this…. She grew on me I guess 🤷🏽♀️
Holy shoot I have never seen a purple instant pot it is beautiful
Simply my dear. Thank you. You're the best. Your food is so friggin' good mama. :)
Save the bones and roast them first - vastly improves the flavor
Roast or crush the bones
I luv your sensible and awesome recipes!!! Old school my grrl, I love old school. It's all about the flavour!😄👌
I love this recipe!!
I've been cooking since 1985. I love watching you cook.
Can u do a veggie stock
Exact same without the chicken carcass
I can't believe you really asked for that 🤣🤣🤣
@@gdntx92 I meant the cube version
@@gdntx92 😂
@@gdntx92 🤣😂🤣🤣😂😂🤣
You're awesome..and entertaining
Shereen, girl, you are so doggone entertaining!! 🥰
I enjoy you so very much! I can’t get over how you even make a chicken carcass. Look like fun. God bless you.
I've never thought the word onion can sound so SEXAY
she said it the french way haha
😂😂
It's because she uses french accent
Chef Shereen is wildly attractive 😍
Ikr
I like the way she demonstrates. She is an awesome cook
You can also put the "fixins" in a covered pot in the oven on low (usually 200°F) overnight. This will ensure all the collagen is released from the bones and meat. If you do it this way don't use a necked jar, the gelatinous stock will be hard to get out.
The pressure cooker does the same in 90 mins. They really work great.
Adding vinegar brings out more collagen.
Seriously I’m falling in love with her!! ❤️❤️
Love her presentation, and it's short
I need a smoke after watching her
Get in line pal....
Ohhh Shereeennnn… THIS IS PROPER NOURISHMENT 😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍that’s all that the world needs :) you are an Angel!!!
Sooooo. Uhhhhh. I love these tutorials, but I am just as attracted to the Chef as well the food. Anyone else?
Great looking stock! Also…love the purple IP!❤
These shorts make cooking look all fun and no work. Nice viewing.
I love how she says' onyowwwwwwn' cos it sounded like our village
I love to here you make food.. your the best
I LOVE WATCHING THIS WOMAN COOK!
*Crosses are sun worship idols that predate Messiah...see crux or ankh. Messiah WAS NEVER nailed to a cross! That's right! He WAS NOT CRUCIFIED! The Greek word is STAVROS which means "impaled in a stake for capital punishment". We were warned to not worship idols.... that's the obvi command. If you weren't smart enough to pick that up, the wicked translators mistranslated the word IMPALED for crucify so that you'd blindly wear and pray to a sun symbol... the cross. You can easily verify this error by using a concordance like Strong's concordance or go to bible hub and click on crucify and it'll tell you STAVRO "IMPALED ON A STAKE." So burn those crosses... stop bowing to them.... stop praying to them.... stop wearing the devil's cross! HalleluYahuah!*
Are you Jehovah witness?
Season in layers, is the most missed point when it comes to cooking. Yes people, season in layers.
I am confused what does season in layers mean?🤔
@@manyakhanna6706 when you cook things, you season as you go. Not only in the end or the beginning.
The best when you are sick!
Ugh, I’m just gonna stay with my knorr stock cubes.
I love her recipes but also love watching her....
My mama taught me this many years ago. One innovation that neither my mother nor you mentioned is to use a smoked bird. Results in a fantastic tasting soup.
You look like my aunt and it makes me miss goin over to family get togethers to have food with everyone. :> very nice nostalgia
You're so beautifully crazy when it comes to being yourself. Respect and love! Glad I'm subscribed.
Keep the leaves in! They add so much flavor!
You make that sound so easy, but that nutritious, flavorful stock is a great base to soup, rice, beans ect...excellent.
Say 🧅onion right, lol!! 🤣🤣 kills me everytime!! But love to watch you
Telling her cooking tips ...she is great cook
Thank you! ❤❤❤❤
Absolutely The Best Recipe EVER..
THANK YOU..💖💖💖
Even the vegetables can be blended and frozen cut into little pieces and used for preparing foods.
Also a good idea, freeze your stock in icecube trays. Then you can easily pull exactly how much you need for a dish without thawing the whole container
I love too see her shorts!!!👌🏾👍🏾🙌🏾🤓❤