One of my subscribers (thanks John G) pointed out that he saves the broth fat instead of tossing it. It's very flavorful and can be used to cook in place of other fats. If you decide to do this just make sure to separate and toss (or add back to your broth) any moisture from the fat before storing it. Otherwise, it will shorten the fat's life span. Personally, I don't save this fat because the yield isn't large enough (less than 1/4 Cup) to warrant my time in separating it, however, the seasoned fat from a roasted chicken is something I can't give up. In my video I rinse the chicken before preparing it. This is not an attempt to get rid of bacteria, rather I like to remove the blood and juices the chicken has been resting in while packaged. With that said, the USDA states that rinsing can spread germs from the chicken (or other raw meats) to other food or utensils in the kitchen (source: bit.ly/3c1E2WZ ). If you choose to rinse, please do it at your own risk. Thanks again to John G for pointing this out!
If you properly wash your hands and clean your sink and the surrounding area after rinsing the chicken (or other meats) you won't run the risk of spreading the bacteria. Judging by the immaculate condition of your kitchen (and mine) there's no need for concern. 😉
Forbidden Chocolate that’s my train of thought as well. Rinse the chicken down in the sink, below counter level. Clean up afterward and don’t leave anything edible nearby.
@@KitchenCraftFood I use a solution with vinegar and 190 proof vodka on my countertops. Sanitizes and safe to knead bread dough without having to rinse off nasty chemicals. The sink and faucet get cleaned with a cleanser that has bleach in it. (190 proof vodka is expensive lol) I've watched most of your videos today and have really enjoyed them! Rock on!
Good for you. Cooking can be fun. Be patient and just take your time when cooking. And you'll find it can be very fun. Especially baking things like homemade breads and cakes and stuff. Good luck.
The way you instructed in this video is so well done! A very clear and calm tone that I definitely prefer over extremely upbeat and intense music in the background. I just had to subscribe! Amazing presentation :D
EXCELLENT presentation!!! Thank you for keeping it easy and clear....you are a great teacher!!! I feel like I have enough confidence to try making chicken broth myself now....I was very sick one winter and a friend made me some and it cured me so now that I'm retiring I want to make it for friends and family...so glad I found your video....thank you, again!!
I just tried your chicken broth recipe and it's cooking on the stove [as I write this]. I love your video and can't wait to see how it turned out! I learned a lot of new things here to take my broth to another level. Never used a cheesecloth before (just a stainless steel strainer), and haven't skimmed the surface of the broth in the past. I did everything you recommend in the video for this one, though. I look forward to checking out your other videos. Subscribed and tagged you on my IG stories. Thank you so much!
Yay! I was looking for simple, straightforward instructions for using a whole chicken my neighbor gave me. I want to make chicken noodle soup. I've done it before just 'winging' it from what I can remember my Mom doing when I was little. I've been trying to develop my cooking skills, though, so I decided to research a bit. So many videos using ingredients, tools, and patience I don't have 🙄 This is exactly what I was looking for... simple. I also learned a few things that will definitely help! Thanks so much!
Thanks for cutting it slow. I remember watching Yan can cook. Had to rewind so many times and I still couldn’t get it when I was learning how to cook in the late 80’s.
Thank you. I am in the process of making my own. I always like to use the whole chicken because as you said, you can make other delicious recipes with the meat. The other recipes I found were using chicken feet and chicken bones, not exactly what I was looking for. Glad I was on the right track with ingredients though. Except mine has whole garlic cloves and more carrots and celery than you recommend. It's all good. Thanks again.
Some like more veggie flavor. Others more of the chicken with hint of veggies and herbs. Guess it depends what your gonna use it for. Soup, polenta or risotto...
Can I use the of over chicken carcass that I roasted in the oven & pulled most the chicken off for other meals or won’t this be enough meat for chicken broth ?
Thank you!!! I literally had an argument about this with somebody i said they used the bones as well to make the broth and they just didn’t want to hear it 🤦🏻♀️
Just found you on you tube....how long can you keep the broth in the freezer....thank you for the recipe...this was so much easier than what I just did today...
Nice and simple, perfect. I don't have a whole chicken but was able to find a large package of chicken thighs on sale so trying that. I also have a package of chicken feet so it gels up. I like that you don't add a bunch of veggies or other items(I leave out onion in broth).
Thank you chef actually I have another question: I'm Indian you know our country is land of spices and in order to make a stock or broth we need to use some English spices so for me it's a bit tough to get them chef and my intention is to make a perfect stock by using my own spices chef please help me to get some knowledge chef Thankyou chef NAMASKARAM 🙏🙏🙏
Very good presentation indeed! Question though, I’ve heard adding some Apple cider vinegar while broth simmers brings out more of the collagen. What are your thoughts on this?
Since the fat forms a layer on top it is easier to scoop off if you put it in a tall narrow dish (like a jug) rather than a wide low dish, like a tray.
So when i make chicken soup @ home i like to make 192 oz batches using x6 32 oz store brought stock in my 20 quart stockpot. If i want to make my own broth & match the amount of soup i usually make (192 oz), what is a realistic amount of ingredients do i need? For example should i use 2 or 3 whole chickens?
Thanks for the comment! My boning knife is a *MAC (**amzn.to/3n2jhQP)* and my chef's knife is a 240mm *Anryu Kurouchi gyuto (**www.chefknivestogo.com/kaankusugy24.html)*
Great vid! Any tips of maximising liquid yield though? I use 16 cups of water which after 4 hours gets reduced to just 4/5 cups of broth. Even though it tastes great, it would be good to have more for such a long process. Thanks
In my opinion, it's important to keep the bones submerged or you're not going to get any flavor out of what's above the surface. Add enough water to keep the bones covered. That should give you a higher yield. If the stock tastes too weak, just reduce it a bit after straining to adjust the flavor concentration.
Thanks for the great, informative video! Cooking this right now. While I'm waiting I thought I would ask you and my fellow viewers, I noticed you used the flat type of parsley - is there much difference between that and the curly type, or is it just superficial?
Hello, I'm a new subscriber. I noticed NO SALT was used. Is this intentional? Thus, this is a NO SALT Broth. Right? EXCELLENT DEMO! I will definitely study this video, take notes, and use this recipe. Thank you! 👍👍👍
@@KitchenCraftFood thanks for your reply. Just put one on but cooking on a hot plate. Will have to see which knob setting works best. Looking forward to it. Brilliant stuff for our health. :)
Hey I love your recipes, Ive tried some of em and my favorite one was the bombolini (its so good that even one of my friend came to my house just to taste it) I was wondering could you please make a chocolate chip cookie? More on the crispy on the outside but chewy in the center :) thanks!
@@KitchenCraftFood all humility aside, I'm an avid baker and over the years have culminated an outstanding recipe for chocolate chip cookies. My family and friends have become cookie snobs because of it! They can tell just by looking at other cookies that they won't be as good as mine lol. Whatever recipe you decide to make, PLEASE use ALL dark brown sugar. It's the only way to do this time honored favorite justice! 😉
@@KitchenCraftFood please do, I'll never go back! Especially if you make your own brown sugar, omg! 🤤 But only for traditional chocolate chip cookies or it will overwhelm the flavor in other cookies.
Bought some college inn broth to add to rice pilaf. It was ok, but didn't taste like what my mom used to make. Decided to try to make my own broth like she did, then use it on rice pilaf.
So broth is pretty much just a soup? And I'm liking the editing subtitles and stuff. Nice wee change, that helps keep things visually interesting! Also, I'd recommend 'easy quarantine' recipes. I know it's very in vogue, but Kenji Lopes-Alt and Alton Browns' recent videos are far more practical in terms of everyday usage, than their usual, more complicated stuff. But obviously you're brand is your own, so do you. I'll keep watching either way 👌🏿
For the most part, yes. Broths or stocks are the unseasoned base liquid for many soups. It's nice to have it on hand because it can be used for so many things. Not to mention the leftover meat from the chicken. I made three batches of broth this week so we a chicken meat galore at the moment. I made chicken salad with some of it and we've been eating quesadillas for lunch. I'll probably make chicken and rice soup either Monday or Tuesday. Thanks for the feedback on the new format. I had fun with this one and it was nice to switch it up for a change.
Cook for about 6 hours. Personally, I try to lower the broth's temperature below 40°F/4°C within 2 hours of pulling it from the stove. This reduces the chance of bacterial growth.
I’ve always taken out the chicken when it’s done ( so the meat isn’t over cooked), cool and remove chicken from bones, return bones to the pot, and then simmer for several hours. In this way the chicken meat isn’t dry. Am I missing out on better flavoured broth?
Martha that's very interesting. I wanted to make a chicken soup with the broth and meat so I will try your way! I don't want to cook my meat for 6 hours. I reckon 1 hour before removing the meat. Would you agree?
@@KitchenCraftFood can u provide recipes where I use broth I'm a learner of everything en I wanna cook new dishes for my husband soon getting married 🙈🙈🙈🙈
I have written step-by-step instructions for a few videos, but not this one. Ingredients and measurements are in the description box, and the video explains the steps.
I started to use the fat for sauces and base It is really flavourful However, I don’t know if that fat is healthy I don’t even know if that fat is pure omega 6 If anyone knows something about it pleases let me know
One of my subscribers (thanks John G) pointed out that he saves the broth fat instead of tossing it. It's very flavorful and can be used to cook in place of other fats. If you decide to do this just make sure to separate and toss (or add back to your broth) any moisture from the fat before storing it. Otherwise, it will shorten the fat's life span. Personally, I don't save this fat because the yield isn't large enough (less than 1/4 Cup) to warrant my time in separating it, however, the seasoned fat from a roasted chicken is something I can't give up.
In my video I rinse the chicken before preparing it. This is not an attempt to get rid of bacteria, rather I like to remove the blood and juices the chicken has been resting in while packaged. With that said, the USDA states that rinsing can spread germs from the chicken (or other raw meats) to other food or utensils in the kitchen (source: bit.ly/3c1E2WZ ). If you choose to rinse, please do it at your own risk. Thanks again to John G for pointing this out!
I always wash my chicken with salt water all my life from my mother to me we never even have any problems
If you properly wash your hands and clean your sink and the surrounding area after rinsing the chicken (or other meats) you won't run the risk of spreading the bacteria. Judging by the immaculate condition of your kitchen (and mine) there's no need for concern. 😉
Forbidden Chocolate that’s my train of thought as well. Rinse the chicken down in the sink, below counter level. Clean up afterward and don’t leave anything edible nearby.
@@KitchenCraftFood I use a solution with vinegar and 190 proof vodka on my countertops. Sanitizes and safe to knead bread dough without having to rinse off nasty chemicals. The sink and faucet get cleaned with a cleanser that has bleach in it. (190 proof vodka is expensive lol)
I've watched most of your videos today and have really enjoyed them! Rock on!
Beautiful, easy and simple. 🙏🏻🙏🏻
I'm 12 years old and my mom is teaching me how to cook and I think I'm gonna surprise her using this amazing recipe. Thanks a Lot!
I’m also 12! I’ve been cooking for a while last Mother’s Day I made her a steak this year I’m cooking a beef Wellington!
Good for you. Cooking can be fun. Be patient and just take your time when cooking. And you'll find it can be very fun. Especially baking things like homemade breads and cakes and stuff. Good luck.
AW how’d the surprise go?
Aww how sweet of you, I’m sure your mum will love the effort 😊
The way you instructed in this video is so well done! A very clear and calm tone that I definitely prefer over extremely upbeat and intense music in the background. I just had to subscribe! Amazing presentation :D
Wow, thank you so much!
I agree
I agree completely. Even low volume music is just distracting and pointless. I usually just move on to another video.
Never thought to break down the chicken before making stock. Makes sense! More surface area is good.
Yep and it also requires a smaller pot 😉.
Love how you showed how you cut the chicken… thank you!
I’ve watched a dozen videos in chicken stock and this has been the best video.
Fantastic! Glad to hear it.
Same!! Rock on!!
EXCELLENT presentation!!! Thank you for keeping it easy and clear....you are a great teacher!!! I feel like I have enough confidence to try making chicken broth myself now....I was very sick one winter and a friend made me some and it cured me so now that I'm retiring I want to make it for friends and family...so glad I found your video....thank you, again!!
You are so welcome!
Very nice
I was so confused between chicken broth & stock. Thank you for the clear understand of the recipe.
I just tried your chicken broth recipe and it's cooking on the stove [as I write this]. I love your video and can't wait to see how it turned out! I learned a lot of new things here to take my broth to another level. Never used a cheesecloth before (just a stainless steel strainer), and haven't skimmed the surface of the broth in the past. I did everything you recommend in the video for this one, though. I look forward to checking out your other videos. Subscribed and tagged you on my IG stories. Thank you so much!
You're very welcome. Thank you for the support! Cheers!
Love the added commentary with extra information and jokes
Yay!
I was looking for simple, straightforward instructions for using a whole chicken my neighbor gave me. I want to make chicken noodle soup. I've done it before just 'winging' it from what I can remember my Mom doing when I was little. I've been trying to develop my cooking skills, though, so I decided to research a bit. So many videos using ingredients, tools, and patience I don't have 🙄
This is exactly what I was looking for... simple. I also learned a few things that will definitely help!
Thanks so much!
very interesting and in detailed procedure.
Thank you! Cheers!
First time watching and I could use your vids like an ASMR everytime before I sleep. Calm, soothing, informative.
Thanks for cutting it slow. I remember watching Yan can cook. Had to rewind so many times and I still couldn’t get it when I was learning how to cook in the late 80’s.
Thank you. I am in the process of making my own. I always like to use the whole chicken because as you said, you can make other delicious recipes with the meat. The other recipes I found were using chicken feet and chicken bones, not exactly what I was looking for. Glad I was on the right track with ingredients though. Except mine has whole garlic cloves and more carrots and celery than you recommend. It's all good. Thanks again.
Hope you enjoy
Some like more veggie flavor. Others more of the chicken with hint of veggies and herbs. Guess it depends what your gonna use it for. Soup, polenta or risotto...
At least one whole garlic bulb is a must, in my book.
Very helpful thank you I will do this this weekend.
Wow 😍
This is really good. Thank you for sharing the video.
Glad you liked it!
Just like Mom and Grandmas! Thank you. Just needed a refresher.
Delicious and nutritious Chef. I used One chicken equals approximately rendering 2 quarts of filtered/scimmed Broth? Did I use enough filtered water?
Sounds about right, but it really comes down to the size of your bird. I get just a little over 2 quarts of stock from a 4 pound chicken.
Interesting explanation
Thank you!
i watch all nice one do i have to add a spoon of salt?
Good break down of the chicken
Can I use the of over chicken carcass that I roasted in the oven & pulled most the chicken off for other meals or won’t this be enough meat for chicken broth ?
Your instructions are great! I have an additional question, is the total cooking time 10 hrs? Thanks! I’m going to try this recipe this week.
Thank you for the simple but delicious recipe! Will an 8 qt stock pot be large enough?
Yep, should be plenty big!.
Thank you!!! I literally had an argument about this with somebody i said they used the bones as well to make the broth and they just didn’t want to hear it 🤦🏻♀️
Wow amazing 😯 can I ask a favor? Can you cook and upload a simple soup using this stock?
Check out my recipe for pozole verde. It uses the same technique for making broth. th-cam.com/video/11K1BkttRM4/w-d-xo.html
Just found you on you tube....how long can you keep the broth in the freezer....thank you for the recipe...this was so much easier than what I just did today...
Your knife is brilliant ....easily cuts...
Nice and simple, perfect. I don't have a whole chicken but was able to find a large package of chicken thighs on sale so trying that. I also have a package of chicken feet so it gels up. I like that you don't add a bunch of veggies or other items(I leave out onion in broth).
Thighs and feet are perfect 👍
How long should it be boiled for??
Oh thank you for sharing those amazing tips🤩 gonnantry them
You’re welcome 😊
Thank you. Will do it.
Excellent video - thank you sir
Awesome. Excited for a new video
Thank you soo much.
Chef do we have to put the lid on top of the vessel??
Nope. No need for that.
Thank you chef actually I have another question: I'm Indian you know our country is land of spices and in order to make a stock or broth we need to use some English spices so for me it's a bit tough to get them chef and my intention is to make a perfect stock by using my own spices chef please help me to get some knowledge chef
Thankyou chef NAMASKARAM 🙏🙏🙏
Nice thank you
Love homemade broth! Great video!
cool, i'll be watching. I'm trying my first chicken soup, boneless chicken , white onion and carrots.
Thank you. I just made the first chicken broth. It was easy.
Wonderful! Glad the recipe was helpful.
Great video. Curious why you toss the fat? Doesn’t that have a ton of flavor?
Can some vegetables be added along with some shredded chicken
Does it need to be covered as it cooks?
Very good presentation indeed!
Question though, I’ve heard adding some Apple cider vinegar while broth simmers brings out more of the collagen. What are your thoughts on this?
Since the fat forms a layer on top it is easier to scoop off if you put it in a tall narrow dish (like a jug) rather than a wide low dish, like a tray.
Use whatever fits in your fridge. This baking dish allowed me to slide a sheet pan over it and stack stuff on top.
Thank you for this video.
Fantastic!! Thank you so much.
You're very welcome!
What cutlery are you using lol that looked so easy
I hate bold chef 👴🏻😔
Looks really tasty. Thanks for sharing the recipe 👍
Happy to share. Thanks for watching!
@@KitchenCraftFood You are welcome
cool and thanks
can the marrow help flavor it?
Yummy 😋 thanks 😘😍❤️👍
So awesome. Am i able to use a cooked chick carcass? Or has to be raw?
Good stuff!
How many hours do you cook bro
So when i make chicken soup @ home i like to make 192 oz batches using x6 32 oz store brought stock in my 20 quart stockpot. If i want to make my own broth & match the amount of soup i usually make (192 oz), what is a realistic amount of ingredients do i need? For example should i use 2 or 3 whole chickens?
Am I the only one loving the knife 😌
🤣 Yes, I get a lot of compliments on my knives.
What brand of knife are you using and/or how do you keep blade so nicely sharpened? Thank you. You make this look so easy.
Thanks for the comment! My boning knife is a *MAC (**amzn.to/3n2jhQP)* and my chef's knife is a 240mm *Anryu Kurouchi gyuto (**www.chefknivestogo.com/kaankusugy24.html)*
So what happens if you don't strain it is it still ok to use
I liked this style of video.
Specifically you talking to the camera and no voice over. Very natural and you do not seem like you are trying too hard.
That's refreshing to hear. I was sweating it big time trying to get my words out right!
Great job 👏
Thanks!
Great vid! Any tips of maximising liquid yield though? I use 16 cups of water which after 4 hours gets reduced to just 4/5 cups of broth. Even though it tastes great, it would be good to have more for such a long process. Thanks
In my opinion, it's important to keep the bones submerged or you're not going to get any flavor out of what's above the surface. Add enough water to keep the bones covered. That should give you a higher yield. If the stock tastes too weak, just reduce it a bit after straining to adjust the flavor concentration.
@@KitchenCraftFood Thanks for the tips!
@@KitchenCraftFood you made enough broth how much did ya take, u r waters doesn't seem to be decreasing much
@@KitchenCraftFood also is it ok to add a bit water mid way????
Can i use it for Ramen?
Thanks for the great, informative video! Cooking this right now. While I'm waiting I thought I would ask you and my fellow viewers, I noticed you used the flat type of parsley - is there much difference between that and the curly type, or is it just superficial?
How long the broth can last in freezer??
Almost forever
Lyana Ally A looooong time. Months.
Your knife is SHARP!!
which knife is that?
What are thoughts on frozen v thawed chicken when making broth?
Is the frozen chicken whole or cut up?
you don't add any salt?
Hello, I'm a new subscriber. I noticed NO SALT was used. Is this intentional? Thus, this is a NO SALT Broth. Right? EXCELLENT DEMO! I will definitely study this video, take notes, and use this recipe. Thank you! 👍👍👍
Hi, Even on low I have to keep adding water otherwise it dries out? Am I still getting the good health benefits from this?
Yes, absolutely
@@KitchenCraftFood thanks for your reply. Just put one on but cooking on a hot plate. Will have to see which knob setting works best. Looking forward to it. Brilliant stuff for our health. :)
Hey I love your recipes, Ive tried some of em and my favorite one was the bombolini (its so good that even one of my friend came to my house just to taste it) I was wondering could you please make a chocolate chip cookie? More on the crispy on the outside but chewy in the center :) thanks!
Chocolate chop cookies are a great idea. I've have to do some recipe testing in the near future. Thanks for the suggestion!
@@KitchenCraftFood all humility aside, I'm an avid baker and over the years have culminated an outstanding recipe for chocolate chip cookies. My family and friends have become cookie snobs because of it! They can tell just by looking at other cookies that they won't be as good as mine lol. Whatever recipe you decide to make, PLEASE use ALL dark brown sugar. It's the only way to do this time honored favorite justice! 😉
Forbidden Chocolate we typically use light brown sugar for most cookies but I’ll def give dark brown a try. Appreciate the tip!
@@KitchenCraftFood please do, I'll never go back! Especially if you make your own brown sugar, omg! 🤤 But only for traditional chocolate chip cookies or it will overwhelm the flavor in other cookies.
Bought some college inn broth to add to rice pilaf. It was ok, but didn't taste like what my mom used to make. Decided to try to make my own broth like she did, then use it on rice pilaf.
The boxed stuff is great in a pinch, but yes, it doesn't compare to homemade broth/stock.
Thank you
As a black womenfolk I never learned how make but my grandmother was the queen in the kitchen
I always use a lot more vegetables and spices, is there a reason you chose to use relatively few in your recipe?
So broth is pretty much just a soup?
And I'm liking the editing subtitles and stuff. Nice wee change, that helps keep things visually interesting!
Also, I'd recommend 'easy quarantine' recipes. I know it's very in vogue, but Kenji Lopes-Alt and Alton Browns' recent videos are far more practical in terms of everyday usage, than their usual, more complicated stuff.
But obviously you're brand is your own, so do you. I'll keep watching either way 👌🏿
For the most part, yes. Broths or stocks are the unseasoned base liquid for many soups. It's nice to have it on hand because it can be used for so many things. Not to mention the leftover meat from the chicken. I made three batches of broth this week so we a chicken meat galore at the moment. I made chicken salad with some of it and we've been eating quesadillas for lunch. I'll probably make chicken and rice soup either Monday or Tuesday.
Thanks for the feedback on the new format. I had fun with this one and it was nice to switch it up for a change.
Bone broth everywhere 😃
Well i tried medium heat nd low when it started boiling but water quantity decreased drastically for 4 hours???
Thank u chef
Can you make bone broth in a crock pot?
Can we substitute celery with something else? It's not available where I am from.
It's just flavourful you can use rosemary or another spice it's just flavor
Depending on what the broth will be used for keep some of the fat.
Some soups will require a little fat.
I straight up don't remove fat at all. Tastes better!
Hi.recently my surgery fiborade i want to eat soups.plss share the different soup receipes vegetables & chicken
I recommend buying ice cube trays that have lids and filling those up with this.
how many hours for made chiken broth? and
can broth rest for a while then continue the next day? . thanks
Cook for about 6 hours. Personally, I try to lower the broth's temperature below 40°F/4°C within 2 hours of pulling it from the stove. This reduces the chance of bacterial growth.
Thank you for such a clear explanation :) I’ll leave the fat in though, because that’s where all the fat-soluble vitamins are ;) yum 😋
Tq❤️
Hello, ,putting ice cubes over the fat, drag them around with a slotted spoon, works really well with getting the fat😵
Can I add potatoes and beet root in it? Any recommendations?
Not for stock- potatoes are thickness and beets will turn it red or purple
I’ve always taken out the chicken when it’s done ( so the meat isn’t over cooked), cool and remove chicken from bones, return bones to the pot, and then simmer for several hours. In this way the chicken meat isn’t dry. Am I missing out on better flavoured broth?
Martha that's very interesting. I wanted to make a chicken soup with the broth and meat so I will try your way! I don't want to cook my meat for 6 hours. I reckon 1 hour before removing the meat. Would you agree?
@@lenhoare6302 yes, an hour should do it.
do we have to cook it for six hours??
Best
Good video.
Thanks!
No salt??
That’s right.
@@KitchenCraftFood I mean no need of salt?
@@KitchenCraftFood can u provide recipes where I use broth I'm a learner of everything en I wanna cook new dishes for my husband soon getting married 🙈🙈🙈🙈
Simmer covered or uncovered? I missed that.
All these links in the description and you don't have a link that takes you directly to the recipe and written form?
I have written step-by-step instructions for a few videos, but not this one. Ingredients and measurements are in the description box, and the video explains the steps.
I started to use the fat for sauces and base
It is really flavourful
However, I don’t know if that fat is healthy
I don’t even know if that fat is pure omega 6
If anyone knows something about it pleases let me know