I make mine much the same way ( but simmer for longer) and add some Apple CIder Vinegar which helps to leach the bones and gives a wonderfully gelatinous stock once cooled.
I know how good that stock is,the last restaurant I worked at before retirement,made their stocks that way,once a week a huge box of chicken bones was delivered,and then they roasted them.😊
What a great way to use up the whole chicken. I am going to try making my own stock now instead of throwing the bones out. And putting the bones in the oven to roast first is brilliant because I can just imagine the flavor. Thanks for another great video
Thank you mand for a very useful video how do you store the stock once made ? Will it keep for a while in the fridge or do you freeze it if you have no immediate recipe to use it for ? Looks really tasty I could eat it with one of your lovely baguettes dipped in I make them all the time now , Amanda xx
The Dinner Lady in full savage mode! I can't wait to rip up my chicken and veg now. It's a simple stock but such a useful recipe and video for people like me who are generally clueless in the kitchen. Just love this lady x
Ha, that's how I make my chicken stock. Also, add a few gravy granules and you have homemade chunky chicken soup. I still have a bowl in the fridge for meat dripping - not sure that is big with youngsters these days.
I’m with you on this one Amanda. I never waste my chicken bones either. Plus, the stock is better done on the stove top as opposed to the pressure cooker. You make yours exactly the same as I do and it’s worth its weight in gold. Totally delicious xx
I don't waste those lovely veggies Beddy lads Lass. I make a mean veggie pate with them. Blitz them in a blender to a paste. Add crushed walnuts or finely chopped pickled walnuts or gherkins and a few capers. Add to gelatin or aspic jelly. Top with melted salted butter and a pinch of cayenne powder. Refrigeration overnight to set. Then take a thick slice and spread on a hot buttered crumpet, or an fried Irish potato farl or a thick slice of seeded rye bread or brun bread and some Branson pickle or a tangy plum chutney with some extra mature cheddar cheese on the side 😂🎉🎉🎉. Pint of cider, ice in the cider and a small sweet sherry schooner for Beddy lads Lass 😂😂😂😂🎉
Eeee this takes me straight back to my mams kitchen, I can smell it what a lovely trip down memory lane Thankyou Amanda for taking time to share with us xxx
Beddy lads Lass, my Chinese friend who runs a takeaway in my toon told me that the best chicken stock is made with chicken wings, chicken feet, chicken necks and chicken gizzards which all contain lots of collagen which makes a great gelatinous stock. Yes using chicken carcasses is good but collagen is key pet 😀😀😀👍. I like boiling jersey royals in chicken stock and making an alioli for dipping in, as good as a night on the toon staring at the bonnie lasses in their white stiletto while drinking a yard of brun ale 😂😂😂😂🎉🎉🎉🤩👍
@@thedinnerlady9180you need to have a good butchers in your area pet, they will know the farmers and order them in for you or you can buy online from Chinese supermarket Beddy lads Lass 👍😀😀
I make mine much the same way ( but simmer for longer) and add some Apple CIder Vinegar which helps to leach the bones and gives a wonderfully gelatinous stock once cooled.
I know how good that stock is,the last restaurant I worked at before retirement,made their stocks that way,once a week a huge box of chicken bones was delivered,and then they roasted them.😊
Hi mand. That’s liquid gold, delicious. Love Marilyn x
What a great way to use up the whole chicken. I am going to try making my own stock now instead of throwing the bones out. And putting the bones in the oven to roast first is brilliant because I can just imagine the flavor. Thanks for another great video
Thank you mand for a very useful video how do you store the stock once made ? Will it keep for a while in the fridge or do you freeze it if you have no immediate recipe to use it for ? Looks really tasty I could eat it with one of your lovely baguettes dipped in I make them all the time now , Amanda xx
the carrots and celery from that must be the tastiest veg ever
Hi Mand that's just how I make my stock throw everything in! Delicious John in the Cotswolds 😅
I never thought to roast the carcass; good idea! I also like a nob of ginger and sometimes a bit of rosemary in my stock :)
The Dinner Lady in full savage mode! I can't wait to rip up my chicken and veg now. It's a simple stock but such a useful recipe and video for people like me who are generally clueless in the kitchen. Just love this lady x
Thanks Amanda, very much appreciated.
Snap! I do mine the same way , except, I use slow cooker and also a nice sprig of rosemary. If we’ve had lamb chops, their bones go into 👍
Ha, that's how I make my chicken stock. Also, add a few gravy granules and you have homemade chunky chicken soup. I still have a bowl in the fridge for meat dripping - not sure that is big with youngsters these days.
Great looking stock, an excellent base for soups and sauces and of course gravy 😋
I’m with you on this one Amanda. I never waste my chicken bones either. Plus, the stock is better done on the stove top as opposed to the pressure cooker. You make yours exactly the same as I do and it’s worth its weight in gold. Totally delicious xx
Lovely homemade stock can't beat it xx
Can't best a good chicken stock ! Real home comfort !X
Hi ya
Cost a bomb over here in Spain for cooking time!
I could just drink that as soup haha
Tasty ❤
I don't waste those lovely veggies Beddy lads Lass. I make a mean veggie pate with them. Blitz them in a blender to a paste. Add crushed walnuts or finely chopped pickled walnuts or gherkins and a few capers. Add to gelatin or aspic jelly. Top with melted salted butter and a pinch of cayenne powder. Refrigeration overnight to set. Then take a thick slice and spread on a hot buttered crumpet, or an fried Irish potato farl or a thick slice of seeded rye bread or brun bread and some Branson pickle or a tangy plum chutney with some extra mature cheddar cheese on the side 😂🎉🎉🎉. Pint of cider, ice in the cider and a small sweet sherry schooner for Beddy lads Lass 😂😂😂😂🎉
Never thought will give it a try x
Looks lush 👍👍
Eeee this takes me straight back to my mams kitchen, I can smell it what a lovely trip down memory lane Thankyou Amanda for taking time to share with us xxx
How amazing thank you xx
Lovely but where are the bay leaves and bouquet garni!!!!
I added parsley and bay leaves
What do you do with the left over bones etc ?
Once you have all the goodness out of it not a lot could be done with them so I throw them out x
Beddy lads Lass, my Chinese friend who runs a takeaway in my toon told me that the best chicken stock is made with chicken wings, chicken feet, chicken necks and chicken gizzards which all contain lots of collagen which makes a great gelatinous stock. Yes using chicken carcasses is good but collagen is key pet 😀😀😀👍. I like boiling jersey royals in chicken stock and making an alioli for dipping in, as good as a night on the toon staring at the bonnie lasses in their white stiletto while drinking a yard of brun ale 😂😂😂😂🎉🎉🎉🤩👍
I agree just hard to get hold of x
@@thedinnerlady9180you need to have a good butchers in your area pet, they will know the farmers and order them in for you or you can buy online from Chinese supermarket Beddy lads Lass 👍😀😀
Looks amazing how is the cat
She is great feeling the heat last 2 days so have shut the curtains in the spare room so she can have rest bite from the heat x
The natural goodness and flavour in that! Wow!