 Hey y'all it's Tammy with Collard Valley Cooks and today I'm going to teach you how to make a simple chicken stock. Very easy. Let's get started. I'm going to want to buy a young chicken. So make sure it's not a hen and you just look in the bag and it should say young chicken. Klaxon is one of my favorite brands. I don't know if y'all can get klaxon or not but I really like it. It's always fresh, it's always juicy and it's one of my favorite types of chicken. So the first thing I'm going to do and I've got everything in the sink. This is actually what I made my I'll move that before I get chicken on it is I'm going to open this up in the sink. Okay. Now when I do a whole chicken I do open it up and I do typically pick it up and take the giblets out of it if there are any this one don't have any. Now at that point I rinse it. Now I just touched my handle up there after I touched the chicken and that's what people don't realize you're rinsing all this stuff but then you're getting it all over you at the same time. So I will have to make sure when I clean my sink and clean the handle of the faucet as well. And when you do this try to have your pot handy so that when you rinse the chicken you can pick her up and just put her down in the pot I'm going to put her breast down in the pot without having to touch the handles of the pot. Now we're going to go right back to the sink we're going to collect our trash your trash can handy as well because you don't want to touch any more than you have to with chicken juice on your hands. Now at this point we're going to clean we're going to clean our hands we're going to clean the sink and we're going to clean the faucet where I touched it and the handle where I touched it and that just disinfects everything. We're going to get over here and make some delicious chicken broth. Now that sounds simple and it is simple but so many people buy it and they never buy the whole chicken it's always cheaper to buy a whole chicken and all you got to do is buy the whole chicken simmer it make some broth then you got some broth for some good soup or dumplings or another meal for the week so it's really smart to make your own broth and buy chicken for one you got chicken that you can use in a recipe for the week and you've got broth that you can use in a soup base or another recipe so it kills two birds with one stone is what I like to say. This recipe is in our first volume cookbook the only thing that I don't have that's listed on here is a leak and I'm actually going to put a little pepper in it for a change something a little different to spice it up today we're going to see and it's not hot pepper it's sweet pepper but it will give it a different flavor so you're going to put onion two stalks of celery in here now I didn't have any whole carrots I just finished them off when I made a roast this week so I'm gonna have to use the baby carrots that we snack on for snack okay so we're just gonna throw some in for flavor and yes I know that they put them up with a bleach type water and all that and it don't bother me everybody worries about to me the silliest things but to you it may not be silly but to me you know good Lord if we worried about every little thing like that we wouldn't be able to eat anything we get we'd have a really hard time functioning in the world so here's a low-hot pepper and I'm just going to add a little bit of it for flavor in here as well we're going to put in a half stick of butter and she's got a lot of fat on her but we're gonna do this anyway just makes a richer broth so I like to use noran yes better than boyan is good too but I like to use it because it's affordable and it's still delicious to me this is a boyan that is granules it's really easy to use when you're wanting to mix it in really quick into a sauce or gravy and I really like using this but today since I'm not a big hurry I'm going to use the nor square boyan and it's a large boyan so if you're using the little squares it's going to take at least three of those to equivalent to one of these so I'm just going to break it up a little bit it's soft and I'm going to put it in my chicken now we're going to add water to the top of the chicken okay you're going to want to cook this for about two hours two and a half hours to get a nice rich bone broth a bone broth actually makes like a jail and so it's not a thin broth once it cools down it gets in the refrigerator it actually forms a jail because the bone gets into the water into the broth you're making if you don't want a bone broth then you can just simmer your chicken for about an hour on a higher temperature and take it out it's totally up to you I like the rich bone broth so I do it at slower rate for longer so we're going to just cook this on a very low simmer I'm going to go ahead and add a little salt and pepper to it now you don't have to but I already got a little salt in there because I've got salted butter and I got the boyan and I like to go ahead and salt my broth and pepper all right we're going to put our lid on it if you've got some sage you can put that in there too matter of fact I had some outside that I grow think I'll run and get a piece I pinched the top off Chris told me to so he likes me to get the top I'm just going to put a couple of these in there because they're really strong oh they smell so good y'all we're going to get this thing started thank you chicken okay now your chickens gonna be falling apart done so you get you a lot too large commercial sized spoons to get it out and put it in something so that you can pick off the chicken off the bone and then you're just gonna let your stock cool down we're going to pour it up in some jars I'm gonna show y'all how to store it we want to get all the chicken out of here before we pour up our stock we're gonna let this cool down and I will pour it up into some jars our broth has cooled down to room temperature you can leave it out as long as you don't keep it out over four hours let it come to room temperature I've got a funnel if you don't have a good pair of sound still funnels they're on my website they're great this one is the one for jars and I've got this little strainer as well that way it'll catch the pieces so that they don't go into the broth now if you want the pieces you don't have to use the strainer but I thought I'd do one with and one without and show you the difference now there went all my butter into one broth jar most of the butter went into there so what I'll probably do is make sure I might scoop some of that into this one before it's over because you want it to form a nice thick seal on the top that's hard and it'll store in the refrigerator no kidding up to four to six months if it's got a really hard nice seal on it the way you do that you just flip it upside down and if it doesn't break if it's thick enough to keep the liquid in then it'll keep that long if it breaks it then use it within a week if you break the seal and use some of the broth then use the rest of it within a week are gonna pour now this has got a good bit of oil on the top of it you can see it so it may have enough in there but we're gonna see you can see the other one has a lot it usually makes a couple of quarts of good stock and you can see my carrots and onion is still kind of down in the bottom of that but all the butter went into one jar so what I'm gonna do is scoop some of that into this jar until I get enough butter in this jar that I'm happy with it enough to form a nice seal that should work now we're just gonna put a lid on them and refrigerate them and I guarantee you these will be nice and sealed because they got that butter I hope you've enjoyed this nice simple video on how to make your own chicken stock and this is better than broth it's stock if rents in your meat it's just something you really really think you have to do there's nothing wrong with that there's nothing wrong with doing it either way really because it's recommended that we don't rent our meat by the department Department of Agriculture but for health and safety reasons but if you're gonna do it make sure you clean everything you touch clean the trash can clean the faucet clean the boiler that you touch everything if you don't rinse your meat then all you have to do is open the package pick it up and put it in the in whatever you're gonna cook it in or use something else and it's just a lot neater that way and you don't cross contaminate anything you can also pick up your chicken with tongs instead of your hands but if you're like me that's just never gonna happen so just use your judgment and you do what's best for you and let's not slam each other for not doing or doing any of it because that's what's great about being a home cook we can choose or not choose to do something that is better for us