Basic Chicken Stock⎢Martha Stewart

Martha cooks a basic chicken stock with carrots, celery, and onions, and shares her expert tips for making stocks.

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[charlescain]

SO WELL SPOKEN! Articulates Everything!
Martha Stewart knows her STUFF!!!

[Skilover]

Nice way of presenting, Martha's videos are aways so relaxing. Good for calming down before going to bed. ^^

As a stock enthusiast, I have a few comments:
- the grey foam, which is taken away in the beginning of the cooking process, is rather proteins than fat; anyway, it is highly recommended to take this away, because otherwise the stock won't be as clear in the end
- removing the yellow fat is a matter of taste, my granny always made quite fat soups and I really liked it. But it's totally OK to remove the fat and get a healthier stock. But really keep the fat for other dishes, e.g. use for frying or baking
- in Germany we would rather use celery roots than stalk celery, but the taste is just a little different. I would say celery roots are a bit more "rough", but really appreciated for all kind of stocks
- one could also add parsley root and the white parts of leek, too - those enhance any stock flavours really well
- considering the onion, it might be a good idea not to peel it and just cut it in half perpendicular to the rings, roast the onion on the cutting surface before putting into the stock. This will give some extra flavour and colour
- last but not least: I would never ever throw the cooked chicken pieces away. Even if it is a messy work, I'd always try to take as much meat as possible off the bones and use the meat for another dish, e.g. chicken fricassee, chicken salad, or in a lovely chicken soup with noodles, dumplings and vegetables.

[Amoni.London]

I Genuinely Love This Woman❤

& I Hope She Knows How Special She Is To Us All.

[elizabethvillalobos]

Martha I like how you speak calmly and slowly

[ellalena]

Thank you Martha. I have been making stock in my pressure cooker for years like this but it was always cloudy.. i now realise that’s it’s because I didn’t skim the scum off the top at the start. Now I follow this tutorial and it’s crystal clear.
Thanks from London.

[jeffreyrichardson]

Martha is a true professional. Cooking and baking can be very therapeutic for stress. You must have time and patience in the kitchen!

[naoise]

Don't discard the chicken fat (schmaltz)! You can use it in place of butter, oil, lard or shortening in almost any recipe.

[Ivoness]

Chicken stock is like a medicine very important for healthy body.Thanks Martha

[Layput]

I actually did not know what made stocks more special than other types of ingredients until Martha Stewart says it has to be gelatinous.


I'm making my own stock from now on.

[buddybellwether]

I like the pressure cooker method in a pinch. I usually preheat the cooker and lightly brown the chicken. Then scrape the bits, add H2O, put the lid on and let the pressure do its thing. It makes a complex flavor that you just don't get with boiled raw chicken.

[indiramolina]

I truly love and enjoy watching this woman. I love Martha Stewart. She is amazing in all she does, her recipes are great especially when she shares with us viewers that they are from her family line. I love the series where she includes her Mum. I believe Martha looks just like her Mum. 🤗❤ God bless you, Martha. A true fan from Ottawa Canada. Xoxoxo

[bracketvilletexas]

To make this less messy. Have your canning jars prepared. No need to remove fat. Strain stock into canning jars. As the stock cools, it will form a fat cap. Before use, if you don't want the fat. Take the fat cap off. You'll have pure delicious broth. You Can also set the whole pot in the refrigerator. Next day remove the whole fat cap off if you so desire.

[karlinmaxi]

Your way of making chicken stock was so easy to follow, God bless you!🤗🤩🎶

[rifaathanver]

Very professional presentation. Useful tips and information that you may not have thought of by yourselves during cooking.

[scrappinrabbit]

Thanks for the insider tip on stock! Kidding, just couldn't resist. Love Martha!

[dynasty]

Probably one of the most thorough and best explanations about stock making ever. Thanks! 👍

[vilmad]

I simply love Martha Stewart. She is perfect.

[Sharkie]

I prefer my chicken bones to be roasted, so I tend to use a carcass from a cooked, roasted chicken. Adds much more flavor!

[mtsutro]

This was very informative. It’s a simple process, but other videos and recipes seem to skip some of this info.

[navajoauckland]

Mirepoix, first time I've ever heard that term and I love it