THE chicken stock!

I'VE NEVER REALLY COOKED BEFORE.... WE'RE OLD RETIRED...WIFE IS NOT SO GOOD HEALTH WISE...SO I'M HAVING TO PICK UP WHERE SHE CAN'T ANYMORE... KEEP'EM COMING...IN LIFE... EVERY DAY'S A SCHOOL DAY.....!!!!

I’m having a REALLY rough night mental-health wise, but I laughed SO hard at your head peeking around the corner on the floor and disappearing suddenly 😭

I keep all scraps from my celery, carrots, garlic, and onions/herbs.Put it in a Ziploc bag in my freezer and pull it out when I’m gonna make stock vegetable chicken or beef. With the cost of everything rising. Just before anything goes bad in the fridge celery looks limp or a carrot clean it up wash it up put it in that Ziploc bag utilize that along with the outer shell of any onions same with the other shell of garlic that will flavor your broth without spending more money. This was great. I enjoyed this.

Did you know that if you break the chicken bones--I use a cleaver--the stock will be a deep brown? Yes, it will. And the flavor is deeper. I learned that from a Chinese chef. I love good stocks. They raise the flavor of everything. Thank you, Jose.

Your tip regarding the herbs only going in for the last 30 minutes... Thank you for that! By the by, your long form videos are just as good as your short videos.

Pour the stock into ice trays to make a bunch of stock ice cubes that you keep in a bag in the freezer. Whenever you need some stock, grab a few cubes or however much you need, and just throw it in whatever you're making.

Chicken stockey

I dig the long form.

i think i would prefer these long form videos over the shorts . great vid el cook .

I prefer the long format! Thank you for this video. Good stock is a treasure.