chicken stock recipe

[Copperfoilhat]

I have had my stock turn into a jelly. What is that all about?

[stevescooking]

@Copperfoilhat Congratulations! That means you have made a very rich well bodied stock. Gelatin (what turns liquids into jellies) is found naturally in animal bones so any good stock should have a little wiggle when chilled :)

[Mschristiana18]

do we put salt at all?

[stevescooking]

@Mschristiana18 Your choice..I personally don't put any salt in my stocks, because whatever your going to make... your going to season at the end. :)

[chongma]

i have been waiting for a stock recipe from my subscriptions so thanks a lot

[stevescooking]

@chongma Your very welcome..glad you liked it:)

[TheJuicerDepot]

I have read that you freeze your stock. If you don't freeze it how many days after you make it can you let it sit in the refrigerator?

[stevescooking]

@TheJuicerDepot If your stock has a fat cap (a layer of fat on top) it can last for about 1 1/2 to 2 weeks...if it doesn't, then about 1 week in the fridge. :)

[eminemjr0204]

Does it matter what color onion? White or yellow?

[stevescooking]

@eminemjr0204 The preferred onions are white or yellow...but if you just have a red onion...it wouldn't do any harm. ;)

[Lubie225]

wuldn't it be cheaper to just buy it, instead of making it?

[stevescooking]

@Lubie225 It works out cheaper. The taste of homemade stock is 10 times better than the ones in the supermarkets. Yes..its time consuming but worth the wait. You don't really need to buy expensive ingredients to make it and you have control over the amount of sodium you put in. Its just better. :)

[soniknynja]

Thank you so mch for this! im taking a catering course in college and this REALLY helped me out, thank you very much!

:) Adam

[stevescooking]

@soniknynja that's great..glad it turned out great for you :)

[madwithpower]

i've abhorred celery since i was a kid. so it was a few hours ago when i made this chicken stock with much cynicism because the smell was overpowering. but as i strained the mixture and tried the stock after that, it was amazing. thank you :)

[stevescooking]

@madwithpower your welcome..and thank you :)

[Mschristiana18]

alright then. thank you verry much

[Mschristiana18]

do we have to let it sit over night or can we use it that instantly?.

[stevescooking]

@Mschristiana18 No you can use it instantly if you wish :) thanks

Steve:)

[qnoobcakep]

btw i use it instead of water?

[qnoobcakep]

yummmmmm

[mistressinthemaking]

Steve, I made the chicken stock. I am very please how well it tasted. The garlic gave it a nice taste. I have an ample amount of chicken stock in my freezer now! I will be looking for more stock recipes especially beef. Thanks again for being such a great teacher.

:) Mistress

[stevescooking]

@mistressinthemaking Thats wonderful....now your sauces & soups will taste 10 times better...:) thanks for trying it.

Steve

[dagda825]

Delicious! I just subscribed. I made this and it turned out beautifully. I started doing more cooking for myself to trim the food bill a bit and this recipe is much better, in my opinion, than the store bought stock. Thank you and I look forward to more cooking lessons. Saturday is family cook day and the whole crew gets into it. Our 12 year old, Heather, wants to be a chef now. Hehe. Thanks again.

[stevescooking]

@dagda825 Thats fantastic..its what cooking is all about...i appreciate that..food is a family thing:)

Thanks for watching:)

Steve

[mistressinthemaking]

Steve, This stock looks easy to make. Is it possible that you could do a video making Beef, Vegetable or Fish stock? I would like to make all of them. Also can you freeze these stocks? Thanks for your input.

:) Mistress

[stevescooking]

@mistressinthemaking I plan on making more stock videos in the future...You certainly can freeze them..I freeze mine all the time..:) If you get a chance and look on my tomato sauce recipe you can see I froze the stock :) Thanks for watching

Steve

[knight6]

is a dark chicken stock better for jambalayas or is a light stock better?

[stevescooking]

@knight6 Personally I would do a darker stock for a jambalaya...roasting the bones with some nice tomato paste. :)

Thanks for watching

[frdrcksncn]

Thanks for keeping it nice and simple, Steve! :D

[stevescooking]

@frdrcksncn My Pleasure...Thanks for watching :)

Steve

[egypttubes]

Great recipe, Steve.

However, for health reasons, using plastic kitchenware with hot foods is not advisable. I'd rather recommend stainless steel.

Cheers.

[stevescooking]

@egypttubes lol

[SoyuzBot]

superb video quality.

[stevescooking]

@SoyuzBot Thank you :)

[saznrai]

Wow.. thanks for uploading such a great instructional video!

I was wondering how do they make stock that tastes so good...

now I know how..

Thanks a lot!

Easy, Simple and Clear guide video!

[stevescooking]

@saznrai Cheers..glad you liked it.