Chicken Stock from Scratch
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- Опубліковано 11 вер 2024
- #Shorts #ChickenStock
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▶️ • Chicken Stock from Scr...
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i can’t tell if she’s flirting with me or not
Me too!!
😄
Just beautiful
🤣🤣🤣
Lol
You should definitely use the leaves from the celery in a stock, they are way more flavorful than the stalk
Agreed
I see my future mother in law in her...good food,..god plz make me fortunate enough
It’s not even stock, it’s broth. There was too much meat on the bones and it was too dark to be bone stock.
@@carsonrobey9691 she didn't make a bone broth/stock. She made a chicken stock.
Yup I don't waste much food . I use everypart for something 😁
i feel bad for Sandy Stock ... no one wants her
😂
😅
Beat me to it! 😂
I screamed
To be honest, when I make soup with fresh ingredients, I don't give a fuck, I don't want to deal with washing it that hard, and soil doesn't kill you.
I just love the way you straightforwardly demonstrate your recipes and also don't play any lame ass music in the background! Thank you! 😊
There's a much more affordable & conscientious way to do this. Keep a gallon bag in your freezer and everytime you have scraps from cutting veg for other recipes (celery, carrots, onion, garlic, etc), throw it in the bag. Then throw all the veg scraps in with your chicken bones. Far better for the wallet and avoids waste.
Wow cool
I was stuck on how much meat was left on the “carcass”.
She isn’t telling anyone to go and buy a chicken just to make this, she’s telling you what to add to make a stock and not waste a chicken carcass.
That’s such a good idea! Homemade chicken stock is the only way to go. I also keep fennel stalks in the freezer - when I make stock they go in too. Makes amazing chicken stock
One suggestion: let the stock cool down b4 going in the fridge and only fill the freezer container abt 2/3 without the lid on. The liquid will expand. Once fully frozen, put a lid on.
I'd also add not to season with salt until you're making whatever secondary dish you need stock for. Because if it needs to reduce in volume it's going to concentrate the salt flavor and that will become an overpowered dominant flavor.
@@chefedegaru correct my Culinary teacher would scream at the salt added 😂🤣 to the entire stock
@@kezsy.w835 Cooking for the most part is the science but it’s very open to your own taste and interpretation so I assume that she’s very careful with seasoning if she knows she’s going to use a pre-seasoned broth
I never store stock in the freezer. Put into a mason jars piping hot, seal tight. Keeps in the fridge up to 4 months, but honestly it never lasts that long. Plus it frees up space in my itty bitty freezer. Smells just as mouthwatering as the day I put it in there. I do this with beans too, they smell like fresh cooked beans when you open the jar.
@@anar3602 Thanks for the tip. I will try this.
I usually watch cooking videos in double speed because I can’t take all the chit chat! Not your! They are informative and to the point! Thanks!
This woman makes me feel things ❤
yes she is my other mum
@@songoku4552 you mean mommy
@@user-et9mc6gv3y yes i have 2 lol
Simmer down!
Yup she's beautiful
There’s a man in this world that comes home to those meals and that woman. Blessed beyond measures
Id love to see a short on these magical kitchen drawers that keep celery fresh and provide quick flour access!
She actually has a kitchen tour video on her channel, it’s pretty cool ngl
It's called a fridge
Lol!
@@bjornyesterday2562 Love your name tag!!
@@mrs.hatfield1451 thanks!
We do the same. My favorite is turkey stock from the Thanksgiving bird.
And we get to make that next week. I make turkey stock every year.
Have you ever tried ham stock from a ham bone, killer flavor!!
I made just the breast this year but I bought some turkey wings and made a delicious stock.
I love how serious she sounds when she says "we don't want sandy stock" 🤣
I love this lady‼️ Her content and editing is top notch 👍
I use the inner stalks and leaves for soups, tuna, salad and such... never throw those greens, ya paid for is so use it.
I just made Turkey stock one day and then a creamy Turkey rice with lemon soup the next. To DIE for. Along with some homemade rolls.
Made enough for us and my daughters fam. Everyone loved.
Thanks for your tips!
I was waiting for this! I knew when you did the beef stock video there will be chicken stock video 😍 it’s perfect! I wanna try this. So next is…a vegetable stock? 😁💕 🥕 🧅
Or maybe a fumee?
The stock is beautiful. Mamma is going to be getting an instant pot. With all the cooking I'm having to do for my family I could really use this.
Why do I love watching her so much?!
I can't stop watching your videos! Absolutely love your personality 🖤
When I make my stock, I like to add gizzards, necks, hearts, kidneys, once the stock is done I use the meat and veg for the stuffing mix.
I wondered if u could do something with the veg I would just eat it on a plate but NICE idea
Yo i always wondered what someone does with all the veggies. I couldn't just triw it away thats wasting them kinda
If it’s in the bird it’s stuffing if it’s a side dish it’s called dressing.
I use the gizzards & neck for stuffing and the rest for stock/bone broth. It’s how my mum taught me. Do you know my mum? 😊
🤔 No, I don't think so. It's just what I learned from watching my Great Grandmother, Grandmother and Mother. With a few added seasonings to make it my own recipe.
Love watching and learning with you . You do a great job 👍.
I would love a purple InstantPot! 💜 I also need you to be my long lost Aunt, please!
I always make my own stock from carcasses....mostly because I'm deathly allergic to celery. ^^; Only way to guarantee that I know what's in it!!! Plus, you'll never have as tasty bone broth as the one you make yourself!
I never knew you could be allergic to celery….. wow you must have to be very careful when you eat out
@@neenalouise2633 yep.
I think I performed with a Sandy Stock at the Copa in 63’
I get peeling the onion to wash it, but put the peel in there. Good flavor
And color
When it comes to celery the leaves I always end up giving them to my bunnies yin and yang because they love them so much
Please tell me one bunny is white with a little black and the other is black with a little white!!!!!!
My bunnies (Binks and Buster) love celery leaves too! I eat celery every day specifically for the leaves 😆
Good Mommy
Ms. Shereen Thank you for helping to make great cooks all around the world 😊
I really enjoy watch you preparation ☺️ 😌 🙂 😊.
Well now...Shereen you did it once again! Just keep bringing it!!
Love her style. Great help tips so pay attention
I love the way she tosses everything around! Rawr!
wow love this recipe! A pressure cooker seems like a great idea might need to get one!
Hello get one...worth the investment
She's so awesome what a vibrant personality!
i luv your denim apron cooking in style okayyy 😍😂
You are such a great cook
!!!
We've been doing this as long as I can remember. No wasting ANYTHING here!
What do you do with all the vegetables after the stock is me
@@Hollowpointacres compost, feed to the chickens or the pigs.
You post the best homemade recipes and meals. I enjoy your post.👍👍😋
Love this lady!!!!! And with all respect your are so beautiful with an amazing charisma
Frfr
🙈
Love her too- when I first seen her videos I was like why she actin like this….. but now I’m used to her videos and it would be weirder if she didn’t talk like this…. She grew on me I guess 🤷🏽♀️
I adore your personality!!
I love you. You're sweet, fast and in a hurry. Plain and simple. Love your conversation and direction.
cringe
Shereen, girl, you are so doggone entertaining!! 🥰
My heart dropped when she strained it, I thought she poured it in the sink.
your Instant pot is beautiful, I love the purple color!☝🏻👌🏻
The way you know it's good stock is when it's cooled completely. If it's a jelly consistency you nailed it!
They are usually always like that home made.
@Dana Caro-herman I've fucked mine up before cause I dont have a big stock pot so I have to add water occasionally while it's simmering. If I do that and don't let it sit long enough it's not totally jelly
You know... You are addictive... With all due respect... I'm loving it.
I love how you speak to the camera, your tips are great! Thank you!
I like the way she demonstrates. She is an awesome cook
"Because you're fancy". 🥰
I love your style ❤️❤️❤️!!👍🏻👍🏻
Hi love your short videos, can you do an kitchen tour please. 😍
I LOVE WATCHING THIS WOMAN COOK!
I do this!! I just use what ever I have left from my garden or whichever vegetables are about to go bad in my house
Same
Lady, you have confidence and spunk! 🥰
Chef Shereen is wildly attractive 😍
Ikr
So glad this one said that there is sometimes dirt under the onion so you have to peel it. Seen other people do it on video without peeling or washing
THIS WOMEN IS GORGEOUSLY BEAUTIFUL & DANGEROUS !!! IM IN FOR A HEART ATTACK.
My heart is melting
Imagine her younger time working in hot kitchen
I made stock over the weekend, but cooked it on low in the crock pot for 16 hrs. Liquid gold!!!
Where does one find a woman that can cook anywhere near this good exactly?
🤗🙋👈
Join a cooking class? 😏
Say 🧅onion right, lol!! 🤣🤣 kills me everytime!! But love to watch you
Save the bones and roast them first - vastly improves the flavor
Roast or crush the bones
Is it jusf me or her facial expressions are just very satisfying to watch, especially her intros
Ohhh Shereeennnn… THIS IS PROPER NOURISHMENT 😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍that’s all that the world needs :) you are an Angel!!!
Thank you for sharing your gift!!
I've never thought the word onion can sound so SEXAY
she said it the french way haha
😂😂
It's because she uses french accent
Great looking stock! Also…love the purple IP!❤
You're awesome..and entertaining
I love this recipe!!
I luv your sensible and awesome recipes!!! Old school my grrl, I love old school. It's all about the flavour!😄👌
Simply my dear. Thank you. You're the best. Your food is so friggin' good mama. :)
These shorts make cooking look all fun and no work. Nice viewing.
Holy shoot I have never seen a purple instant pot it is beautiful
Seriously I’m falling in love with her!! ❤️❤️
Love her presentation, and it's short
I need a smoke after watching her
Get in line pal....
I love too see her shorts!!!👌🏾👍🏾🙌🏾🤓❤
Can u do a veggie stock
Exact same without the chicken carcass
I can't believe you really asked for that 🤣🤣🤣
@@gdntx92 I meant the cube version
@@gdntx92 😂
@@gdntx92 🤣😂🤣🤣😂😂🤣
I enjoy you so very much! I can’t get over how you even make a chicken carcass. Look like fun. God bless you.
I love how she says' onyowwwwwwn' cos it sounded like our village
I was always told by my grand mother to never add salt to my stocks until you are using it cause you never know if you are adding something with more salt. Either way, this looks fantastic. Love the editing!
Season in layers, is the most missed point when it comes to cooking. Yes people, season in layers.
I am confused what does season in layers mean?🤔
@@manyakhanna6706 when you cook things, you season as you go. Not only in the end or the beginning.
I love to here you make food.. your the best
Ugh, I’m just gonna stay with my knorr stock cubes.
Telling her cooking tips ...she is great cook
*Crosses are sun worship idols that predate Messiah...see crux or ankh. Messiah WAS NEVER nailed to a cross! That's right! He WAS NOT CRUCIFIED! The Greek word is STAVROS which means "impaled in a stake for capital punishment". We were warned to not worship idols.... that's the obvi command. If you weren't smart enough to pick that up, the wicked translators mistranslated the word IMPALED for crucify so that you'd blindly wear and pray to a sun symbol... the cross. You can easily verify this error by using a concordance like Strong's concordance or go to bible hub and click on crucify and it'll tell you STAVRO "IMPALED ON A STAKE." So burn those crosses... stop bowing to them.... stop praying to them.... stop wearing the devil's cross! HalleluYahuah!*
Are you Jehovah witness?
This is exactly what I was looking for thank you
You're so beautifully crazy when it comes to being yourself. Respect and love! Glad I'm subscribed.
I love the way she whispers “carcass”!😆
Absolutely The Best Recipe EVER..
THANK YOU..💖💖💖
I love her recipes but also love watching her....
You make that sound so easy, but that nutritious, flavorful stock is a great base to soup, rice, beans ect...excellent.
MY GOODNESS DOES SHE BEAT HER FOOD TO TASTE!
I love how you manhandle the ingredients 😍😂😂😂
We for real do this every time we have chicken, my household at least
My mama taught me this many years ago. One innovation that neither my mother nor you mentioned is to use a smoked bird. Results in a fantastic tasting soup.
Yes gurl. Liking this. You would be a great actress. Frfr.
Damn the command in her voice I'm heading to the kitchen like "Yes ma'am!!!" 😮🏃🏿👨🏾🍳
Sooooo. Uhhhhh. I love these tutorials, but I am just as attracted to the Chef as well the food. Anyone else?
You look like my aunt and it makes me miss goin over to family get togethers to have food with everyone. :> very nice nostalgia
This is almost EXACTLY how I've always made my bone broth. I do use the tops to the celery and extra onion with garlic cloves. It's so tasty and easy to make and can freeze for the easiest tastiest go to recipes.
I love yore cutting board!!!!
Shereen do a kitchen tour!