Stock Secrets Chefs Won’t Tell You
Stock Secrets Chefs Won’t Tell You
Brown Chicken Stock in the Instant Pot: https://youtu.be/euNqxnG3yrY
Brown Chicken Stock on the Stove: https://youtu.be/TF6Rrd9NmhI
00:00 Intro
01:13 I don’t want to waste the chicken meat on stock. Can I use a carcass leftover from roasted chicken to make stock?
04:25 Can I make stock out of raw chicken? Why do you need to roast it?
05:09 Can I remove the skin from the chicken before making stock? Isn’t it all fat and we remove the fat in the end, so why add it in the first place?
06:13 Your stock calls for salt free rotisserie chickens. If I can’t find salf-free ones, can I use salted ones?
07:43 Instead of buying rotisserie chickens, can I roast my own chicken to make stock?
08:24 How much water should I use per pound of chicken?
09:44 Can I add powdered gelatin to store bought (or wimpy homemade) stock to make a pan sauce or a braise?
11:06 Why should I strain out the solids before reducing the stock?
12:00 I have a recipe that calls for 4 cups of chicken stock -- how much of your chicken stock is that?
14:02 A better way to think about stock
Gummy Bear Image from https://pixabay.com/users/alexas_fotos-686414/?utm_source=link-attribution&utm_medium=referral&utm_campaign=image&utm_content=3200335
Support my channel
https://www.patreon.com/helenrennie
My Online Cooking Classes:
http://www.helenrennie.com
FACEBOOK: https://www.facebook.com/HelensKitchenCooking/
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Видео Stock Secrets Chefs Won’t Tell You канала Helen Rennie
Brown Chicken Stock in the Instant Pot: https://youtu.be/euNqxnG3yrY
Brown Chicken Stock on the Stove: https://youtu.be/TF6Rrd9NmhI
00:00 Intro
01:13 I don’t want to waste the chicken meat on stock. Can I use a carcass leftover from roasted chicken to make stock?
04:25 Can I make stock out of raw chicken? Why do you need to roast it?
05:09 Can I remove the skin from the chicken before making stock? Isn’t it all fat and we remove the fat in the end, so why add it in the first place?
06:13 Your stock calls for salt free rotisserie chickens. If I can’t find salf-free ones, can I use salted ones?
07:43 Instead of buying rotisserie chickens, can I roast my own chicken to make stock?
08:24 How much water should I use per pound of chicken?
09:44 Can I add powdered gelatin to store bought (or wimpy homemade) stock to make a pan sauce or a braise?
11:06 Why should I strain out the solids before reducing the stock?
12:00 I have a recipe that calls for 4 cups of chicken stock -- how much of your chicken stock is that?
14:02 A better way to think about stock
Gummy Bear Image from https://pixabay.com/users/alexas_fotos-686414/?utm_source=link-attribution&utm_medium=referral&utm_campaign=image&utm_content=3200335
Support my channel
https://www.patreon.com/helenrennie
My Online Cooking Classes:
http://www.helenrennie.com
FACEBOOK: https://www.facebook.com/HelensKitchenCooking/
TWITTER: https://twitter.com/HelenRennie1
INSTAGRAM: https://www.instagram.com/helen.rennie/
Видео Stock Secrets Chefs Won’t Tell You канала Helen Rennie
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