Hella Delicious 02: Chicken Broth

Nourishing and supportive, chicken broth has been used throughout the world for centuries as a basis for flavor and health. See http://www.helladelicious.com/recipes/2007/05/chicken-broth/ for the recipe.

Also read Sally Fallon's book Nourishing Traditions for more information. Music by Mujaji.

Category:

Howto & Style

Tags:

• food
• cooking
• chicken
• broth
• stock
• delicious
• nutrition
• recipes
• mujaji
• nourishing traditions
• sally fallon
• weston
• price

[natoration]

good music

[zzzeroX]

Thank you! The music is by Mujaji.

[CHIMESTERDOTCOM]

Vegans, vegetarians please dont read this:

PART 1.

Here is another that you could try. When I bake chicken in the oven, I cover it and bake it for about an hour. I take it out after 60 min., and I save the juice in a glass, and I put the chicken back to the oven a little longer, just to get the sides little crispy.

[zzzeroX]

wow great!! thanks for your info! I will have to try fermenting meat next! I have actually started making broths without any vegetables added, just spices for example, ginger, cinnamon, star anise, cardamon. The broth comes out really nice and fresh. Then I use it to make a soup with and add all kinds of veggies later!! HellaD

[hdelicious]

@t1n26 Thanks for your question, yeah making demi-glace is very easy once you have made the stock. But it takes time! You have to reduce it down to about 1 cup. This makes a very rich flavor and can be used like a bullion cube. Hope that helps!

[t1n26]

Hi, I went to your site and saw the recipe. However, I'm just wondering what do you mean that I can reduce the chicken stock more to create demi-glace. Please explain. Thank you so much in advance.. Love your video ^^

[hdelicious]

@bigtiny200 hey let me know when you try it with raw liver, probably a good way to do it, but be sure you use grass-fed or free range organic liver--you probably already know that! But toxins accumulate in factory farmed livers and can be dangerous because of that.

[bigtiny200]

@hdelicious

Thanks for the recipe. The liver spread looks delicious. I am going to try it with raw liver but i might give yours a try first. The butter and lime must make it so appetizing. Great idea.

[hdelicious]

@bigtiny200 I know my site's search sucks! Here is the ingredients: * 1 whole chicken, cut up ( or about 4-5 chicken legs) * 3 medium carrots, washed and roughly chopped * 4 medium onions, roughly chopped * ½ bunch celery, roughly chopped

 * 1 bunch parsley, washed if sandy * 2 T vinegar, preferably cider vinegar * 10 whole black peppercorns * 4-6 bay leaves

[bigtiny200]

That didn't seem like a lot of water. I went to your site but I couldn't fnd the recipe with ingredient amounts. Weston Price has two different recipes on their website. One uses the feet, head and gizzards an the other uses the parts that you use. Should we always used an uncooked cut up chicken?

[TheVittleVlog]

Hella good video.....Enjoyed it...!

[hdelicious]

In my experience it is difficult to freeze in mason jars, they have a tendency to shatter, especially if your freezer is a good one and freezes rapidly. I generally don't fill the jar too full, make sure the stock is completely chilled and leave the lid off, even so I haven't been very successful. I have heard rumors about adding beans or something to help prevent the jars from breaking but I haven't tried it yet myself. I would also love to find a good solution to this question...

[AubreyMalachi]

can you freeze chicken stock in the mason jars?

[hdelicious]

Hey Aliayzar, I have gotten my own channel since uploading this video a while back and so don't really check the comments on this one too often...

I have to be honest, I remove the chicken skins because I really love fried chicken skins...sooooo yummy, much better than the waterlogged things that come out of the stock, but it is true that the stock would be much richer and healthier if I just left the skins in it, thanks for pointing this out!