Basic Chicken Stock⎢Martha Stewart

Martha cooks a basic chicken stock with carrots, celery, and onions, and shares her expert tips for making stocks.
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[@Amoni.London]

I Genuinely Love This Woman❤ & I Hope She Knows How Special She Is To Us All.

[@Skilover8137060]

Nice way of presenting, Martha's videos are aways so relaxing. Good for calming down before going to bed. ^^ As a stock enthusiast, I have a few comments: - the grey foam, which is taken away in the beginning of the cooking process, is rather proteins than fat; anyway, it is highly recommended to take this away, because otherwise the stock won't be as clear in the end - removing the yellow fat is a matter of taste, my granny always made quite fat soups and I really liked it. But it's totally OK to remove the fat and get a healthier stock. But really keep the fat for other dishes, e.g. use for frying or baking - in Germany we would rather use celery roots than stalk celery, but the taste is just a little different. I would say celery roots are a bit more "rough", but really appreciated for all kind of stocks - one could also add parsley root and the white parts of leek, too - those enhance any stock flavours really well - considering the onion, it might be a good idea not to peel it and just cut it in half perpendicular to the rings, roast the onion on the cutting surface before putting into the stock. This will give some extra flavour and colour - last but not least: I would never ever throw the cooked chicken pieces away. Even if it is a messy work, I'd always try to take as much meat as possible off the bones and use the meat for another dish, e.g. chicken fricassee, chicken salad, or in a lovely chicken soup with noodles, dumplings and vegetables.

[@andyeccentric]

She knows a lot about stocks, I heard.

[@Mimi-cq4bg]

Heh. I see what you did there. Nice.

[@damondelgado4603]

this made me laugh!

[@larrymedina9737]

You must have the inside on behind the scenes

[@mendopolis]

That’s a stock joke.

[@joecutsme]

😂

[@elizabethvillalobos4504]

Martha I like how you speak calmly and slowly

[@santuccipontarelli3763]

Elizabeth Villalobos me too so peaceful

[@stndrds79]

Elizabeth Villalobos u mean like emril lol

[@ryanc21000]

I think it's because she is stoned lol

[@WomanOfGod79]

Me too.

[@suzieparis6821]

When im stressed i listen to martha

[@Layput]

I actually did not know what made stocks more special than other types of ingredients until Martha Stewart says it has to be gelatinous. I'm making my own stock from now on.

[@Sharkie2004]

I prefer my chicken bones to be roasted, so I tend to use a carcass from a cooked, roasted chicken. Adds much more flavor!

[@Sellu5956]

Thanks for your advice

[@smalltowngirlbigcityheart3724]

@@jacquelinewilson2279 So, you roast the bones and the vegetables all together in the oven?

[@annek1226]

@@smalltowngirlbigcityheart3724 Yes!

[@jpp7783]

That’s called a dark (rather than a blond) stock. The stock tastes less chicken-like, and almost like a beef stock. I do this all the time with the carcass and bones (yes, off everyone’s plate at the end of a meal) after a chicken dinner.

[@Ivoness]

Chicken stock is like a medicine very important for healthy body.Thanks Martha

[@naoise555]

Don't discard the chicken fat (schmaltz)! You can use it in place of butter, oil, lard or shortening in almost any recipe.

[@justagerman140]

*Schmalz

[@AuLily1]

Matzoh balls are better with schmaltz.

[@corryjookit7818]

Great to help you out when cooking roast potatoes, add on.

[@sirich7751]

And Matzoh balls!!!

[@shellyj7536]

Touché - and I use it for roasting chicken as well. The chicken tastes amazing

[@charlescain5508]

SO WELL SPOKEN! Articulates Everything! Martha Stewart knows her STUFF!!!

[@buddybellwether2188]

I like the pressure cooker method in a pinch. I usually preheat the cooker and lightly brown the chicken. Then scrape the bits, add H2O, put the lid on and let the pressure do its thing. It makes a complex flavor that you just don't get with boiled raw chicken.

[@Paretozen]

It looks like this is filmed in heaven

[@bracketvilletexas]

To make this less messy. Have your canning jars prepared. No need to remove fat. Strain stock into canning jars. As the stock cools, it will form a fat cap. Before use, if you don't want the fat. Take the fat cap off. You'll have pure delicious broth. You Can also set the whole pot in the refrigerator. Next day remove the whole fat cap off if you so desire.

[@scrappinrabbit]

Thanks for the insider tip on stock! Kidding, just couldn't resist. Love Martha!

[@emmavartanians3901]

scrappinrabbit i

[@bluevictory1010]

scrappinrabbit LOL, I was thinking the same thing! 😂

[@maybrad5260]

no need to remove fat at all times, just finish cooking, drain, cool, refrigerate and then remove the fat when it is solid. easy.

[@claudiacarlin5150]

Does the stock need to be covered at all?

[@mandimourad2350]

She mentioned that impurities dissolve into the soup/stock, thus the need to remove the fat early on.

[@rifaathanver1221]

I believe removing the additional fat and the stuffs like skin, blood, internal organs, the stock becomes more healthier to use. Wow, I did not realized that the stock can be refrigerated.

[@dfghdfghuytiu8207]

And don’t discard the schmaltz, it’s a great cooking fat for onions etc

[@marlinbrando2522]

Which she did exactly that, she said she removes as much fat as possible. Think smarter not harder. Just more work later. And hardly Wants a boiling pot of fat to eat? Goodness comes from the inside, always!!! The bones!!! Not fat!!!!

[@porkinwitz]

What I like to do after I make stock is once it's cooled I put in ice cube trays and freeze it. The fill up a container and use as little as I might need.

[@JordoGarcia]

porkinwitz What a cute idea!

[@matthewzinnel7801]

Do that with Semi-glace :D

[@aujkalenic4203]

I always bring the water to a boil and then add the chicken and veggies, this method voids the"scum" from forming.

[@jenniferhunter321]

Love chicken stock. Heat it up when I'm sick

[@ellalena1873]

Thank you Martha. I have been making stock in my pressure cooker for years like this but it was always cloudy.. i now realise that’s it’s because I didn’t skim the scum off the top at the start. Now I follow this tutorial and it’s crystal clear. Thanks from London.

[@rifaathanver1221]

Very professional presentation. Useful tips and information that you may not have thought of by yourselves during cooking.

[@theresabollman8061]

This is why I love Martha so much. She knows everything, and she hares it willingly. She isnt afraid of hard work either! Thanks Martha.

[@mtsutro]

This was very informative. It’s a simple process, but other videos and recipes seem to skip some of this info.

[@MarthaStewart]

Glad it was helpful!

[@amyjohoppins1087]

Martha Stwart's teaching skills bring us to excellence in our home kitchens.

[@antoinettevanderpool3192]

Easy and fast moving recipe. Answers the WHY to questions we may have . Thanks for getting on with the HOW to make a good broth ..quick and precise ..💓

[@indiramolina3439]

I truly love and enjoy watching this woman. I love Martha Stewart. She is amazing in all she does, her recipes are great especially when she shares with us viewers that they are from her family line. I love the series where she includes her Mum. I believe Martha looks just like her Mum. 🤗❤ God bless you, Martha. A true fan from Ottawa Canada. Xoxoxo

[@position9925]

Have u watched INA GARTEN theyre both amazing soft spoke well renowned women

[@kboyd116]

Seems like you could make something out of the left over meat and veggies...any recommendations?

[@fireeye33]

Chicken feet make the best chicken stock, rich in collagen too.

[@justagerman140]

That's also a great way to use everything of the animal, that would otherwise not be eaten by most people and thus be thrown away

[@uchibauki2515]

Cewek Boston I made them once but it’s so smelly I wonder why🤷🏻‍♀️

[@marig1972]

Thank you very much Martha...I love how clean and pure it looks!..I have been watching you for a very long time and never forgot the chicken challenge you and a friend did ( One of you used seasoning and one salt and pepper for fried chicken ) and I was amazed at how great it tasted using just salt/pepper..How Kool was that! #thanksamillion :))

[@carmelitagood3384]

What do you do with the cooked chicken and vegetables?

[@xvzw]

Thats awesome. I loved every minutes of the video! Thanks a lot!

[@OptisaurusPRIME]

Every time I watch her videos, her measuring cups just get bigger and bigger. I swear she could fill an in ground pool with those.

[@oof977]

XDDD

[@MephisK]

Of course. She's going to be making stock out of what goes into it...

[@glhoskins8586]

hahahahahahahahahahahahahahahaha Oh goodness i needed that good laugh. Her measuring cups are huge...

[@robingriffin42]

LOL hahahahaha

[@karlinmaxi1531]

Your way of making chicken stock was so easy to follow, God bless you!🤗🤩🎶

[@memessweett4005]

Thank You Martha Stewart. Have a wonderful day 🦋

[@angel_machariel]

Martha Stewart was the epitome of a charming appearance during her Wall-Mart days. A charm which is these days too rare to find.

[@LionsLamb79]

let's not forget the years that she was a clothing model

[@sagisli]

I'm a fairly good cook and I've learned a lot from her. She is absolutely wonderful! I love Martha!!!!!!!

[@wesleymoore8031]

when I make chicken stock I roast my chicken have it for dinner and lunch the next day then but the bones into my stock pot add vegetables and let it simmer for 4 hours makes the best stock .

[@jeanlaubenthal9848]

Do you get the gel with your method. I think roasted bones would add flavor.

[@Keithlovejenny]

Wesley Moore then your saliva will be in that stock?

[@BillM1960]

+jenny liew it get's boiled anyway, no big deal.

[@GreatDayEveryone]

Wesley Moore Agreed

[@robertsmith5095]

Take the meat off the bones and use the "non served" bones to prevent spit stock. OR make the stock this way and eat chicken stew and you'll get stock a well.

[@dynasty1910]

Probably one of the most thorough and best explanations about stock making ever. Thanks! 👍

[@roncooke2188]

That looks good, I must make a pot in my pressure cooker. great helpful video thank you so much

[@gggreggg]

i usually put the label on the container, not the cover which can end up on the wrong container,

[@jeffreyrichardson]

Martha is a true professional. Cooking and baking can be very therapeutic for stress. You must have time and patience in the kitchen!

[@btbfree]

Thank you for sharing. She is one the best. Love her manners

[@johnlogan1022]

I've been using the carcasses of rotisserie chicken to make stock but I'm definitely going to try it with raw chicken pieces like this going forward. I wish she would have said if she saves any of the meat from the stock for other uses or if she discards it all along with the bones and veggies and such.

[@ascosche]

You can definitely still use the meat especially for homemade chicken noodle soup 😋

[@rrt401]

You can , but remove the chicken and pick the meat off after 1hr. Then put the bones back in and continue simmering for a few more hours. Otherwise the chix will be mush.

[@mmt7463]

This lady needs a cooking show!

[@lorettabrail7806]

Best chef ever! I learn so much from Martha Stewart!

[@saraswati620]

Thank you for the tutorial, so healthy i must try

[@Camlyn353]

It's been 20 years since I made my last consommé in culinary school. Thanks for the quick refresher. This is a super easy video for pros and "civilians " alike!

[@erinvaughn3739]

Chicken Stock is so healthy and Good for you !! 👍💪👏💖

[@nachiketdhende8681]

This woman's incredibly boring!

[@santuccipontarelli3763]

Thank you 😊 Dear Martha for all of your Cooking 🍳 Tips you are so Gracious 🇺🇸❤️🙏🏽😇

[@Rubycella]

I really love your personality You explain things so well

[@vilmad007]

I simply love Martha Stewart. She is perfect.

[@agnescleary2312]

I use chicken bones left over from roast chicken. Sometimes I add some extra parts like wings, and always get great stock. But never use 5 lbs of wings! Crazy extravagant! Not as bad as the Barefoot Contessa, who uses 3 whole chickens, but still....

[@sumayaislam8887]

This is great Martha! Thank You! 🙏

[@gsmmakeit3442]

Martha, your recipes are amazing!

[@meoerhum4579]

What do you do with the veggies later when everything is cooked?

[@specialeffectsgraphicsdesi9066]

Made this.Hope it tastes as good as it smells. Thanks!

[@lenoraberendt750]

Never discard the schmaltz. It makes for great matzo balls!!

[@bbqboy175]

You remind me of Barefoot Contessa. So calm in your voice. Loved your recipe. Many thanks!

[@dianeriedel9917]

My mother always added a splash of cider vinegar which leaches the bones.

[@gailkathleen8752]

Martha you are a great teacher..Thank You.

[@MammaT]

Thank you Martha!!

[@limgeyleng5056]

Love it! Thank you!

[@lovely-mk4rt]

Thank you so very much. I do appreciate your voice and clear information ❣️I live in Hawai’i, a melting pot of fabulous foods, but I didn’t understand making “ broth” until this video. 🌺 again Mahalo Martha. 🕊

[@gggreggg]

suggest putting the label on the container, not the cover---covers can be mixed up at some point. (this also applies to boxes and other covered storage container.

[@MrLakejumper]

I could watch this all day on a loop

[@barbaragreene7500]

I love her and long live the Queen! Queen of good food !

[@ahnaahna7278]

Video is great. I also like to brown the chick bones and some of veggies on bottom of empty stockpot first. I like the rich flavor that that imparts. Then I cook/simmer on to of stove....and also I do Martha’s suggestions. I save the fat also in small freezer bags, or freeze final broth in ice cubes!! Thanks Martha!!! Ahna USA

[@Lepewhi]

Make sure to wash your hands when handling chicken. I also add the tops of fennel bulb that I would through away as well as leak greens that I would discard. I also use a pressure cooker. I love it!!!

[@matthewcunningham2399]

Great tutorial, thanks Martha

[@zereprd3911]

Oh, I just love Martha!

[@Layput]

When you release the steam, the liquid inside the pressure cooker actually boils so basically, all of the scums that have risen are getting back into the stock. You might wanna wait until the pressure drops and until the temperature is at least below the boiling point to avoid incorporation all that scum back into the stock.

[@jmatt4life]

I would meticulously debone the cooked chicken and pick out the vegetables and incorporate them into some other dish. I'm going to do this with two or three roasting chickens. I can cut them up and use the small parts for stock. Prep and freeze the breasts and legs for cooking main dishes. Thanks again Martha!!!

[@stefaniehasandras7473]

This is exactly how I make my stock, although I do add fresh parsley if I have it. I use three-four chicken backs with the veggies and let it all simmer for up to twelve hours. After the stock is done, the chicken bones are cooked enough that a dog can easily eat them without them splintering. My chihuahua ate them for years and lived to be eighteen with all her teeth. My cat will not eat any of the stock chicken or veggies. Too bland for her royal pickiness, I guess. 😄. Stock is very easy and affordable to make. I always try to have some in the freezer. Great stuff. Bon appetite!

[@almy75]

do you have any liquid left after 12h of simmering?

[@windermere2330]

@@almy75 You keep adding cold water during those 12 hours to keep the water level up.

[@almy75]

@@windermere2330 ....thanks

[@goshadowkenny]

It's easier to remove the fat AFTER freezing the completed broth in a jar. The fat floats to the top and solidifies. It literally comes off the broth as a single frozen disc.

[@jeanlampi9710]

+goshadowkenny leave the fat in the broth and you will have a much healthier broth in the end. Low fat has been admitted to be the biggest failed experiment in human food history. Leave the fat and you will not eat as much. Fat fills you up, satisfies you and carries you through to the next meal without snacks. AND it does not cause you to be fat or cause heart attacks. Both have been proven wrong.

[@DIANAROSS4EVER]

Yeah, fat doesn't cause you to be fat. Mmhmm. Sigh.

[@goshadowkenny]

I'm neither agreeing with nor debating that. Just pointing out an easier way to remove fat if that's what the cook wants to do.

[@OatmealTheCrazy]

Jay M, it doesn't Just like eating muscle doesn't make you muscular or how eating vegetables doesn't make you form a cell wall. Your body breaks things down and re-purposes the building block. It doesn't just stay how it was. Fat accumulation is mostly brought on by sugar, especially fructose. Fat doesn't trigger the SREBP1/SREBF1 (same thing, different name) production needed to begin (de novo) lipogenesis.

[@basedgod4233]

@@OatmealTheCrazy stfu brony

[@donnasmith8742]

Its true. I cover it with Saran Wrap letting the Saran Wrap touching the soup inside the pot. When its been refrigerated you can lift most of the hard fat out sticking to the wrap.

[@navajoauckland6003]

Mirepoix, first time I've ever heard that term and I love it

[@klausantase3058]

I skim the foam and leave the fat on top. On a simmer the fat helps prevent the stock from reducing. I don't remove the fat off until I am ready to use it. The layer of seams to preserve the stock longer. If there is a reason not to do this please let me know.

[@importsc41886]

Would it improve the flavor of the stock if you brown the chicken a little bit first?

[@alexanderkoutinas3831]

Particular pressure cooker is Fissler Blue-Point (i have it so i know...) All pressure cookers come with a booklet containing time needed for every possible material. It really saves time when cooking everyday for the family...

[@fasulia67]

I really hope that the wings and legs weren't wasted. There's perfectly good meat on those pieces.

[@maryammohammed3970]

Nah it's dry and tastless

[@sailingsolar]

Add the meat to rice made with 50/50 stock and water plus salt. What's left is NOT tasteless. I prefer not to eat the skin

[@RyeLady99]

That's exactly what i was thinking. What a waste of good chicken wings!!

[@damondelgado4603]

chicken wings and breasts are white meat isnt it? and thighs and legs are dark, right?

[@r.d.493]

Do you discard the chicken after the stock is finished?

[@vorachonhutasingh3280]

Great VDO. Thank you. But please advise if chicken broth is high in uric acid.

[@DaniSilva..]

Martha is the best I love her techniques , sending love from Brasil 🇧🇷

[@susanadams6372]

This chicken stock is good! Easy to make

[@icaoberg]

the collagen makes it "gel"/"jelly" like. that is what makes it delish :)

[@taqwaoleksandr4831]

thank you martha. very informative. i love your show as well as sarah carey's everydayfood :) love :)

[@shannoncallahan7614]

Thank you, Martha.

[@naithom]

Discard schmaltz! Woman, what are you thinking?

[@jonathansimpson3166]

Word. That stuff is gold

[@bartchristiansen8112]

She would be a great narrator for a guided meditation. She sounds calm and soothing.

[@PersianKamancheh]

Thank you many times :)

[@stickystick105]

Thanks for the stock tips

[@kknight339]

Very helpful!

[@skatingcanuck9837]

I loved how you added modifications for the pressure cooker. Do you have any tips with an INSTA POT?

[@annek1226]

They are the same! Just a new name for an electric version!

[@joanneyoung1081]

It’s pot has a pressure cooker built in I think

[@joanneyoung1081]

Insta Pot above.

[@oliverjackson6121]

thanks chef oliver from jamaica

[@janedoe3070]

I just love Martha

[@YetiValhalla]

I bet Martha is the fiercest lay. Love you Mrs Stewart

[@lindaparker6102]

Definitely delicious !

[@roncooke2188]

Great video some say don't peel the onions, I noticed you did and it looked very nice stock the best

[@skatingcanuck9837]

Thank you for this helpful video. Why is the cheese cloth necessary. Can you not to just strain, refrigerate (and skim the next day)?

[@Anne_Patel]

Great presentation Martha, thanks

[@minivanlinda1762]

You're welcome honey.

[@skatingcanuck9837]

Martha could you please update this recipe for instapots and/or slow cookers?

[@1fanger]

Mrs. Stewart, you are an amazing gal! You have inspired so many women to do these things for their families. Our civilization would have fallen apart so much sooner than it has without you! The intact family unit is the backbone of any society.

[@PirateKing1256]

+1fanger Are you nuts?

[@racheldiederich838]

I like her too, I like to learn new things.

[@Apathymiller]

This is a good recipe but an easier way than trimming all the fat ahead of time and scimming all the fat while its cooking is just refrigerate the stock after your done cooking it and then the fat will solidify on top of the stock and you can use the schmalz for cooking or discard it.