1 Ingredient Chicken Stock

#shorts #friedchicken #chickenwings
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USEFUL KITCHEN GEAR

[mikegray-ehnert]

Put your chicken in a covered pan in the oven at its west heat setting, like 170°F over ight. It'll be absolutely gelatinous. You can add a couple carrots broken in hf, with the same for a couple ribs of celery and a medium onion, just cut in half. Discard the veggies and you've got an advanced stock. Also works for beef and ham bones for those stocks.

[Ethans]

If you use a pressure cooker it takes less than an hour to get the same results. Make some turkey stock the other day with my stovetop pressure cooker.

[dasabenteuerlicheherz]

Love your content man, you’re like the only food creator who doesn’t need to flex with stupid ass expensive food

[TheFloridaDuo]

Your my favorite chef on YouTube. I feel like the other chefs make more fancy or professional meals while you make more fun and childhood meals

[colina]

Kitchen Basics makes a decent boxed chicken stock that I actually use all the time because my girlfriend is essentially a vegetarian and we don't cook chicken a whole lot, but there's nothing like making your own. Sometimes I'll get one of those pre-cooked rotisserie chickens from the grocery store and use the carcass to make stock. Plus, I have chicken sandwiches for like a week.

[flakycroissant]

Add thyme, bay leaves, parsley stems and peppercorns to add extra flavor

[typicallycreative]

I invested in chicken stock, now I'm broke

[ajmpatriot]

Dude PLEASE do some cooking vids instead of just shorts! 🙏

[ShireGanj]

Roasting the carcass first will give good depth and colour

[caseysnell]

When my mom stock the whole house smells heavenly for days

[nates]

For those who dont want it that cloudy just blanch the chicken and start with fresh clean water, extra browny points if you roast it first to get deeper color and more caramelised notes. Cook between 8 to 10 hours, otherwise it might start to get bitter and you will get better gelatine than what is shown here. But as a lazy person recipe it's alright

[LoneWolf-jpsy]

Can i add the left over carrot and celery to boost the flavor ?

[humansdidit]

I always like to save the impurities or scum if you prefer to call it that I typically freeze it and when I have enough I use that along with some aromatics to make a really complex stock

[professorpancakes]

Surprisingly the one ingredient _isn't_ chicken!

[Kreiyer]

I think you should bake it first, it will make more flavor

[Jburney]

For an even better broth. Start with unsalted chicken bone broth. Or beef for a unique flavor.

[lenegociateur]

How do you make those solid broth cubes you know?

[jaynikk]

Whats good about the gelatin? Does it make things creamier?

[boknows]

Next time make this onions carrots celery throw in a Bayleaf as well I do this in a crockpot and I put it on low overnight

[avm]

Blanch the carcass for a beautiful clear stock.