Chef Tom shows you how to make chicken stock with a twist, he grills the chicken breastbone beforehand to add another depth of flavor to the finished stock.
https://i.ytimg.com/vi/egtxXLBSUpo/maxresdefault.jpg00allthingsbbqhttps://bbqteacher.com/wp-content/uploads/2019/07/BBQ-TEACHER-LOGO-TUTORIALS-HOW-TO.pngallthingsbbq2019-09-03 10:59:512019-09-03 10:59:51How to Make Chicken Stock | Tips & Techniques by All Things Barbecue
Can you guys do a generic "smoker maintenance" video? Something non-brand or type specific (I have an LPG/Propane smoker) would be most appreciated! Things like cleaning, seasoning (the smoker, not the food hehe) etc. What do you do each time you smoke to get it ready? What do at longer intervals? I know the coating that builds up inside a smoker is important but I also assume you should give it a clean every now and then? Thanks guys – loving your videos! 😀
Just a tip on straining and cooling. I like to strain my stock threw big strainer first, that way it gets out all the big chunks first, and then run it a second time threw a cheese cloth. I find I don't have to empty the cheese cloth if I do it that way. as for cooling it, I like to get it cold as fast as I can. I use an aluminum stock pot in the sink surrounded by cold water and ice, stirring about every 2-3 minutes in till cold. then I either put it in the fridge or use a food sealer, bag it and put it in the freezer.
Looks really tasty. One of the things about a mirepoix is that you can put it on the stove, turn on the heat, and everyone in the house says, "Mmm, smells good. What are you cooking?" One trick I used to make my chicken noodle soup is to add a tablespoon of ketchup when you're making 2 quarts of stock. If you're not skimming the fat while it's reducing, when you put it in the fridge, the fat will be solidified on the top when you go to use it after it has cooled. Try the ketchup Chef Tom, let me know how it works for you!
Hey chef Tom. I am re-asking a question from the youtube discussions section. After my meat has gotten a proper smoke and is ready to be wrapped, can I finish the cook in a conventional oven? If so at what temperature?
How does this homemade stock compare to chicken stock you can buy at the grocery store? I'm sure it's better but is it worth the extra time and effort (and electricity)?
Don't now how long I've been watching these. The content, quality, and information is outstanding. With persistence, they'll be at a million subs, and can do great things from there. Sleeper channel that deserves everyone's attention.
Chef Tom, you are amazing!!
Question: can you preserve the stock in jars?
Perfect
Hey tom. Big fans!!
Quick question, how long that stock could holds up if i store it in the fridge? days weeks? a month? months? or even a year?
Can i use that stock for a ramen soup?
why tie up the parsley and nothing else
You let it cook all night while your sleeping? That would freak me out to much.
Can you guys do a generic "smoker maintenance" video? Something non-brand or type specific (I have an LPG/Propane smoker) would be most appreciated! Things like cleaning, seasoning (the smoker, not the food hehe) etc. What do you do each time you smoke to get it ready? What do at longer intervals? I know the coating that builds up inside a smoker is important but I also assume you should give it a clean every now and then? Thanks guys – loving your videos! 😀
What do you do with the strained vegetables?
Very much appreciate your tips.. Nicely done. Thanks
Hello Chef Tom. Great videos. Really enjoyo the channel.
You mentioned bacterial growth. Can you do a video on tips about food safety? Thanks.
Thanks
Just received my shipment of spices from atbbq 🙂 can't wait to get smoking this weekend,love the videos much love from South Africa!
Just a tip on straining and cooling. I like to strain my stock threw big strainer first, that way it gets out all the big chunks first, and then run it a second time threw a cheese cloth. I find I don't have to empty the cheese cloth if I do it that way. as for cooling it, I like to get it cold as fast as I can. I use an aluminum stock pot in the sink surrounded by cold water and ice, stirring about every 2-3 minutes in till cold. then I either put it in the fridge or use a food sealer, bag it and put it in the freezer.
Looks really tasty. One of the things about a mirepoix is that you can put it on the stove, turn on the heat, and everyone in the house says, "Mmm, smells good. What are you cooking?"
One trick I used to make my chicken noodle soup is to add a tablespoon of ketchup when you're making 2 quarts of stock. If you're not skimming the fat while it's reducing, when you put it in the fridge, the fat will be solidified on the top when you go to use it after it has cooled. Try the ketchup Chef Tom, let me know how it works for you!
why peel the carrot? couldn't you use the skin and celery leaves to make the stock?
When are you going to make some black people food because I feel left out lol
why did you usecold water
Hey chef Tom. I am re-asking a question from the youtube discussions section. After my meat has gotten a proper smoke and is ready to be wrapped, can I finish the cook in a conventional oven? If so at what temperature?
Thats a killer stock Tom..
How does this homemade stock compare to chicken stock you can buy at the grocery store? I'm sure it's better but is it worth the extra time and effort (and electricity)?
Don't now how long I've been watching these. The content, quality, and information is outstanding. With persistence, they'll be at a million subs, and can do great things from there. Sleeper channel that deserves everyone's attention.
How do you guys make use of the stock? Any recipes? Looks delicious.
Hello! Could You please show some recipes about sausages(hand maded) chiken or some beef+pork
Sup Chef Tom, would love to see your rendition on french onion soup!!!
Thank for taking my request. You shined a light on something most think is so simple. Great ideas.
I have improved my cooking skills through you
you should do a video on braising something using your stock, still the best food channel out there though!