Recipe Link: www.chefsusa.com/chicken-stock Never buy the pre-made again. This is MUCH BETTER tasting. Thank You for watching... Enjoy! Chef Mike Monahan
Excellent tip on the hot/soapy water. I just use a container so the sink is basically free for other uses. An ounce of Clorox is what I use. No chicken's gonna get the best of me.
Dont stop making videos please! Fan from Ph🇵🇭
Aye that’s a great video.
Cheers from India. 🙌🏻
I saw your vegetable cutting technique and have been since using it 😬
same way :D
Wonderful stock. Great for the winter months!
Excellent tip on the hot/soapy water. I just use a container so the sink is basically free for other uses. An ounce of Clorox is what I use. No chicken's gonna get the best of me.
Good morning to fan in Italy!!! Ty for this recipe!! ❤️❤️❤️
So simple
Makes me hungry yum yum 😋🇨🇦
Sir, you are a very cultured, very pleasant and professional chef. And an extraordinary teacher. Well thank you.
Greetings from Slovakia.
The strainer paaarrrt... looooll
Do you break the chicken bones first to help release the marrow?
No. With chicken stock we are looking for the breakdown of the connective tissue to make it gelatinous.
It was a great soup but I'm a little bit confus what is that 🧐🧐 how do we use it ,in which dish we use it ....
If you add pieces of meat in this jelly, you get a russian dish called "Holodec"