Video: How to Make Stock - Allrecipes.com

Video: How to Make Stock

Watch Chef John prepare a long-simmering chicken stock.

 
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Never waste your chicken bones. Store them in the freezer, and once you have a bundle of bones, make chicken stock with them. It’s simple and money-saving! In this video, Chef John shows you how to make a nice clear chicken stock. You’ll see why it’s a good idea to leave the skins on your large onion chunks. Some vegetables, herbs, garlic, and lots of water, and it’s ready for a gentle simmer—no hard boiling. You’ll discover when to start skimming the scum. It’s easy. You’ll see how to strain it, cool it down, and ladle it into jars for storage. Get the recipe for Chef John's Homemade Chicken Stock.

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Comments

 
 
artistwoman 
Apr. 3, 2013 5:27 am
I often make chicken soup. It seems to come with my ethnicity. When I make the stock, I peel and cut the carrots in half, wash and cut the celery in half, take the outside skin off the onion, but leave it whole. The rest of the recipe is about the same, but I'm able to remove the celery and onion easily when it's done, and to remove and save the carrots to slice them as a side dish. Then I strain the soup into a bowl. I sometimes start the soup late in the evening and let it simmer all night. Best chickeny flavor ever!
 
neonila kontek 
Dec. 12, 2012 9:27 pm
Yes.. I have had the same problem with stock cubes.. too salty..butthen addition of potato seems to absord h saltyness.and is also a goodm thickener if used in astew with vegetables..
 
Mar. 24, 2012 3:16 pm
When I have to use soup cubes I make sure not to add any other salt to the recipe until I have tasted it at the end! Think of each cube as a teaspoon of salt. I have read that there is no scientific proof that the potato trick works to remove unwanted salt from a dish, but, obviously, if you expect the potato to absorb salt, you want to use one that is as mealy as possible, and peel it to expose absorbent surface as much as you can. I think people used to use a whole one just because it was easy to remove in one piece after it supposedly had done its job. It would take quite a while to cook a whole potato through, so if you have already put noodles in the soup, you would need to remove them first. I would taste them to see if they had taken on any salt flavor, and, if they had, throw them out. Then, after using the potato, taste the soup again, add more vegetables to take up the salty taste, and cook a new batch of noodles. If it's really too salty after all that, the only thing is
 
momo4ft1 
Feb. 6, 2012 11:46 pm
I was making a large pot of chicken noodle soup; the chicken flavor just was not coming out,so I added 3 Knorr's chicken boullion cubes.Then the flavor oof chicken really came out. Unfortunately along with the unpleasant sensation and flavor of too much salt. It seems to me that somewhere, sometime I either heard or read that theaddition of potato could/would "tame the sodium beast". Is this correct or incorrect? If correct, in what form are they added and does the type of potato a factor. Other questions would be skins on or off? cut or uncut? If cut, halved? quartered? smaller pieces? diced? The soup itself has a wonderfully chicken flavor...and I really don't want to have to throw it out because, as I said earlier, it is a big pot of soup...chicken noodle/chicken rice/chicken vegetable being my favorites. Is there a way that this soup can be saved and enjoyed? Thank you in advance for any advice &/or any information you are able to share. Mrs. Helene-Penny Suter
 
 
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