#Shorts #ChickenStock
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49 Comments
You are hotter than any dish you will make, right?
Your very informative thank you.
I never know if I should be turned on or disgusted.
Chicken soup, chicken dumplings
Add an acid to leach the minerals from the bones!!! AVC works well.
What to do with leftover veggies?
Was that 4 hours?
Delicious 😅
Isn't it more like prisoner food in 19th and 20th century 🤢🤮🤮
What do u do with the drained stuff? ❤
One large “Aww Yaw”😂
You just going to waste those 5 celery and carrots and 1 onion?
You will taste a lot in that stock, but not the chicken 😉
I add whole allspice (8-12) to my chicken stock. It just makes it taste richer but you it doesn’t taste like allspice. My French grandmother taught me that. I hope you try it.😊
😅❤❤❤
❤❤❤❤ simple and straight to the point! Thank you.
My ex girlfriend is called Demi been trying to forget about her but messed up a stock turns out I made Demi reduced it for ages damn
Did she say 4 hrs on the stove ?
Just stop throwijg food here and there
I respect the technique
What do you do with the onion celery and chicken? Compost???
“Several months”? More like 17 years
Isn’t that just chicken broth?
Remember… it might look sassy throwing everything into a big old pot right now, but you might want to tone it down when you get a boil going. Yeeowch .
Did she say 4hrs simmering?
On the stove FOR AN HOUR? Or 4 hours????
Chicken barley soup, soul food, thank you so much for this you are a genius
Uhm i was doing research for the chickens im buying to have as PETS…
she really likes throwing stuff XD
Stock is an ingredient in a dish. Not a dish. No need to add salt
Why are we throwing food around?
You also can add green onions garlic and a bay leaf. (Ps. You can add the onion peels to get a richer brown color)
yasss 🙌
You are too! cocky lady!
uhh can I use liquid nitrogen if I don't have Space in my refrigirator
Honestly do dried Bay leaves do anything…i don't think so…!!!!
Jeebus Chrias
Ohh yes baby too stylish 🦋
No apple cider vinegar? 🤔
Can I use crockpot instead?
Unless you reduce your stock even more. Then it's too salty.
You should char your onion first. You can leave the skin on and char it in halves in a skillet first and throw the whole thing in the stock. Also, adding salt in the beginning may reduce down to being too salty in the end. Just saying.
I love your confidence!! I hope to have your energy and skill when it comes to cooking someday ❤❤
Love my pressure cooker. I do love my slow cooker, but there are little tricks and hacks to get the same effect as a the slow cooker. Plus, i can make them into cubes and measured molds for individual servings.
Dont salt or season your stock!!!!!! It is a blank canvas if you add salt or seasonings you are stuck with that in every dish you make with it. Put the salt ans seasoning in when you make the dish not the stock.
what a babe show me more
Thank you so much
No garlic?
Do you know my God my God my God 6767 seconds are chickens on second thought
make a mango mango mango season seven 6767 chicken gnocchi🇱🇷🇱🇷🇱🇷🇲🇾🇲🇾💥💥💥💥🔥🔥🔥🔥🔥🔥☄️☄️☄️☄️⚡️⚡️⚡️🌪🌪