Marco P. White Chicken Broth

[@ChrisM541]

01:14 "Everyone's pocket is different....there's a lot of families out there...who can't afford to buy (expensive) free range chicken, so let's get real" --> This is why I love Marco - that, and the fact's he's a master master chef.

[@corriedebeer799]

Personally before eating a battery chicken I would just go vegetarian. Have you see those documentaries on battery chicken farms? They are beyond disgusting. I would starve to death with a smile on my face before I support a business that treats animals like that.

[@SrFenixify]

@@corriedebeer799 "I would starve to death with a smile on my face before I support a business that treats animals like that." You wouldn't.

[@corriedebeer799]

@@SrFenixify luckily for me there are a myriad of veggies that are affordable, tasty and easy to make. No animal needs to be slaughtered for me to live.

[@SrFenixify]

@@corriedebeer799 I agree, that's a lot of luck compared to the scenario you described in your comment.

[@tylerchambers6246]

@@corriedebeer799 I don't fucking care about chickens enough. They're basically bio-robots, lizards with feathers. No emotion, barely any consciousness at all. One evolutionary step beyond lobsters. Cows are different. And obviously with a deer, it already lived its entire natural life out in the world and you end it in an instant, as opposed to it getting eaten alive by another animal a week after.

[@James-cc7cq]

I just fking love this guy, his style and mannerisms are great to watch.

[@camptube7621]

Im a fan of Gordon, but this guys style is just great. Makes you want to cook. He makes you feel equal. The comment on the chicken is so nice to hear. No elitism, he just wants you to enjoy it. I’d love to see a programme where he works with low income families.

[@looksirdroids9134]

Do you love that he basically worshipped Thatcher?

[@matthoskins5454]

@@looksirdroids9134dumb comment

[@Salammaleicu]

@@camptube7621 This guy is gordon's master. i dont think there's anything or anybody in the world of cooking better than this guy. at least in the mainstream media, this guy is top of the mountain

[@camptube7621]

@ agreed.

[@digitaldylantingles7784]

"Dried, fresh, who cares?" Love this guy lol

[@cs512tr]

100% real

[@matthewearlywine5535]

I mean it’s a bay leaf… it really doesn’t matter but it’s still funny lol

[@alastairhill9943]

It meant to be a home cooks video demonstrating what you can do at home

[@deansanton740]

This must be one of my favorite receipes ever. Living with minimum salary, I just gotta make very simple and easy receipes. Thank you, Marco!

[@YamiKisara]

Recipes of our forefathers are a good source of cheap, yet nutritious foods. Don't be afraid of lard, cheap cuts of meat (might take longer to cook, but are absolutely delicious), use vegetables that are in season or just skip on an ingredient if it's too pricey at the moment, add noodles to your broth soups to make them even hardier, cook big batches and eat the same thing for three or four days (saves time as well) or freeze the rest for later, the list is endless. Remember: even though food might seem expensive right now, it's still the cheapest it's ever been - our grandparents fed much larger families with much less money, good luck!

[@sauravbasu8805]

Have you done it by following the recipe ? How was the taste and aroma ?

[@kohala1815]

I’ve made this recipe dozens of times. It’s straight-up delicious.

[@duncanfraser2390]

1:45 the onions "don't have to be perfect" >proceeds to split atoms

[@samiel1014]

It's pretty easy once you get used to it

[@iamseagull5609]

*they have to be perfect* *0.5x speed*

[@jabe9672]

he is doing it for years at this point it is muscle memory.

[@schuey2003]

so true 🤣🤣🤣

[@toby2real]

@@iamseagull5609 he sounds so drunk

[@Gmuns1]

Just made this last night! Made ~6 portions of soup for about 12$. Used the knorr stock cubes and all. I didnt know something could taste so good with such simple ingredients. Only took 10 mins to prep.

[@renemejias1842]

That's the magic of Knorr

[@wurzelausc]

I just chew on the stock cubes, more intense flavour.

[@pocketpicker6613]

Snort a few lines, or not... *it's your choice*

[@wellwellmymichelle]

lmao!!!!!

[@wellwellmymichelle]

@@pocketpicker6613 omg!! lmao!!!

[@sarge5000]

Your choice friend

[@airnoiphongsavath8509]

Lmao I spat out my drink haha, dead!

[@timothycesnak7114]

When he cuts the last carrot pieces in half, single-handed. 👌🏻

[@jamesdavies5266]

Yehh

[@benno1934]

2:30 you can gear the crew laughing as he adds a fourth stock cube lol

[@chilldude30]

He's fucking taking the piss with that 'the difference between the cube and salt is the cube is more delicious' hahaha

[@dexteraguirre2814]

Because he said something sarcastic

[@owenmccord5078]

Was wondering if anyone else caught that

[@salvadorramirez6920]

Yeahh exactly not like hes really putting 4 jee'z people have to learn tp take a joke an I hope people really didnt go with that lol😂🤣🤣

[@TheDefeatest]

@@chilldude30 I don't believe so.... chicken soup base , even though it is full of salt would add way more flavor than just salt.

[@budusbusham3324]

All joking aside these recipes really are legit. Marco’s a strange figure whom I feel somewhat conflicted about but there’s something about the straightforwardness about these that works beautifully. I see them as a response to the conflation of cooking shows as lifestyle programming. Think I’m gonna make myself some soup.

[@MrPancakeRepairman]

He's one nudge away from absolutely losing his shit. But he's a cool guy and I like him a lot.

[@FiveFootFall]

"cooking shows as lifestyle programming" that's what's up

[@johnselwitz5362]

You have to remember, Marco came from humble beginnings, as I’ve heard him talking about growing up in housing projects. Even though he’s well off nowadays, he’s someone who is down to earth and has never forgotten his roots. I love when he makes recipes like these, as he’s reminding us that even if you’re on a budget or aren’t that skilled in the kitchen, you can still eat good

[@DM-kv9kj]

The only real conflict I see is with everyone else commenting about him endlessly, not with Marco himself. He's a great chef, that's obvious, and he got sick of working himself silly for toffy nosed prats who know very little but judge others. He later got offered a sponsorship deal with a food-related company and chose to make some easy...why the hell not? ANY one of you people would lap up any opportunity to make half as much money from advertising anything that he was offered with Knorr stock products. There isn't even anything wrong with Knorr stock. He's done his hard work and earned his stars as a Michelin chef, so he's allowed to make some easy money while teaching regular people how to cook. There's literally nothing wrong with that, and these recipes are very good. Get over it. As for the people trying to play amateur psychologist, you know nothing and your opinions on the mental state of someone you've never met and know nothing about are completely worthless.

[@allstarlord9110]

@@DM-kv9kj Chill bro, you need another stockpot

[@blahblah55237]

He tells us we don't have to slice the onions perfectly yet he goes onto to do the most perfect slicing I have seen.

[@marcinwaskiewicz3518]

Because after all these years, he can't do otherwise.

[@kohala1815]

Seriously. He went all Benriner on that thing! Just as fine and much faster, in fact.

[@PearlynChan-h6k]

Anyone can slice it just like that, the thing that sets us from Marco is the speed.

[@herwinjohnbautista9423]

Anyone who feels sleepy when watching this video? It's like an ASMR video for me haha

[@MrPancakeRepairman]

Always watch Marco before going to sleep. It's my choice really.

[@bigrussmusic]

Your a gem Marco, the simplicity makes this amazing flavour and family affordable nutritious luxury

[@abyssus9304]

Macro's recipes: everyone has a different budget, use what you can afford Gordons Recipes: This is a budget recipe, Now grab your Saffron & Truffle Oil.......

[@chefkatzka]

I agree with this

[@fakename6658]

You get enough saffron to flavour four portions for just one dollar.

[@matty_mcmattface]

Marco is a legend. I'm certain he could make everything from raw ingredients without stock pots in his professional restaurant chef mode, but that is beyond the reach of most home cooks. Great to see him using ordinary ingredients in simple recipes that people at home can attempt and afford. Can't see why anyone would criticise him for helping push the cause of wholesome home cooked food. If Knorr seasonings are good enough for MPW then they are good enough for me.

[@gregoriodia]

The thing is.. in this recipe (just replace green celery with celery root and you get polish "Chicken soup" "rosół") you don't need cubes... And they are NOT healthy.

[@kohala1815]

I make this often. It really is a simple, delicious soup. It’s also easy to turn into caldo de pollo just by adding fresh salsa, cabbage, zucchini, corn on the cob, green beans, and tomato, as I did tonight.

[@iainholmes2735]

I love Marco's chat and approach to food. The broth looks great. Enjoyed his student union talk.

[@austinreed798]

At 1:03 I was wondering if he was going to chop that last bit of carrot using only one hand, of course he did. It’s those little things that, in my opinion, separate MPW from everyone else. Experts do the tiniest of things with perfection. As he always says, “perfection is doing a bunch of little things well.” That’s what separates good from great.

[@THEBIGZED]

Maybe it's because it's 3 AM, but when Mr. White said: "I've also had this soup with rabbit, which works really well with rabbit.. if you like rabbit" I damn near rolled off the couch. 1:48

[@peterbray4200]

I love Rabbit.

[@WhiteLightnin67]

Marco: 1:06 Also Marco: “WHERES MY KING FISH?!”

[@andystack7449]

I once made this recipie for 120 guests with a sou vide in my kitchen sink instead of a large pot, which yielded about 10 gallons. I ended up using 60 stock pots.

[@prottyushsaha5200]

I tried to cut carrots like Marco and the rest is bloody

[@simonb8464]

I've done this and I'm the world's worst cook. Really easy to do and is idiot proof.

[@MultiPizzapizza]

“When I was a boy....we had stock cubes”

[@LBdevereux]

I add leek garlic rosemary thyme cherry tomatoes and even parsnip, plus everything Marco has used, bloody lovely I tell ya

[@johnselwitz5362]

I add potatoes and a handful of crushed red chili flakes. One of my favorite comfort foods

[@DaveDVideoMaker]

Cool!

[@MrPancakeRepairman]

It's your choice.

[@chromberries7329]

Cherry tomatoes are so underrated in chicken soup. Can also just peel some romas, chop them down and toss them in there towards the end.

[@tylerchambers6246]

@@MrPancakeRepairman There's no real recipe, if we're being honest, we have to let our palate dictate.

[@anderseriksson6445]

2:29 If you listen carefully you can hear somebody laughing in the background after MPW says "might even put four cubes in!".

[@martinhaunold3110]

Where do you get these vids? All of them were on the Knorr channel but they got deleted and I would like to re-watch them again

[@Will057]

@Stephen Carr this is sad

[@FiveFootFall]

Why would they do such a thing?!

[@sergio_jaa]

It doesnt have to be perfect.... (perfectly chops perfect slices of onion)

[@DaveDVideoMaker]

Almost perfect.

[@sergio_jaa]

@@DaveDVideoMaker It's your choice

[@DANNYxBOY9089]

Anyone can do that. He just did it faster than us.

[@samiel1014]

It's easy once you get the hang of. But yeah that speed is incredible

[@davidsewnauth140]

It's probably automatic for him at this point.

[@FutureAbe]

I make this recipe quite often! I only make one modification, which is I don’t boil the water. I just leave the ingredients in cold water for 50 minutes. The chicken is raw and I get really sick for a week, but I still do it.

[@NerdTalkDan]

Vomit or diarrhea! It’s your choice.

[@tommyjoestallings855]

My favorite chef ever. I had the pleasure to eat at Harvey's and had the scallops carrots a duck liver..

[@petersmith4362]

I actually made this for the wife and kids when we didn’t have a lot of money it cost about 12 dollars to make and everyone loves it. Simple thing are really the best.Marco is the Goat👍👍👍👍

[@RealPeterGunn]

I've made this exact stock following Chef White's technique many times. Over the years I've ventured to try and make it a clear stock using the "egg white raft" technique. It was great!

[@corriedebeer799]

That is called consomme.

[@Ingens_Scherz]

Christ if I tried to slice onions like that I'd end up in a lunatic asylum. Why? Because the doctors would have been totally baffled about why I'd neatly sliced my own fingers off up to the knuckles.

[@kohala1815]

This really is delicious-no joke. It’s been my go-to chicken soup for at least ten years.

[@cainabel615]

It’s honestly a good basic chicken soup. What I do differently though, is I take off the chicken skin and render the fat from the skin. Then I take out the skin and add seasoned chicken and brown the chicken. (Salt pepper and garlic powder on the chicken.) Take the browned chicken out and set aside. Add the vegetables back in and cook them down, extracting the liquid from the veg and using the liquid to scrape up the browned bits from the pot. Then add the chicken with the juices back in and cover with broth. Add some herbs and bay leaves and cook until it’s done.

[@MrPancakeRepairman]

It's your choice.

[@SuperSetright]

''And 8 hours later....I have dinner.....simple!''

[@davidtodd9226]

There’s no real recipe

[@mattcritchley5670]

That's your preference.

[@mikem10481]

Marco is talking to the camera while chopping carrots in 1 hand. Now that's gangster.

[@Binmusu]

Same recipe in great British feast but with chicken instead of rabbit

[@jamestermeer]

I feel like Marco Pierre White doesn't get the audience he deserves. Maybe it's because of how Ramsay blew up in the early 2000's or perhaps he because he uses ingredients you can commonly find at supermarkets. But, somehow, his recipe's seem a little easier to approach because of how he explains it.

[@dexteraguirre2814]

Gordon is a celebrity chef .. he needs to be controversial to gain attention .. Marco said he never was a celebrity chef .. he can work with TV but does just it ..

[@oregonlee]

Marco Pierre White, and his mentor Raymond Blanc, are legends

[@MrAhuraMazda]

People dont realize that most Jewish, Mexican, Cuban, Diner or anywhere else that makes chicken soup regularly on the menu will use chicken base in there. Chicken base is essentially stock cubes.

[@JohnnyTightIips]

I love how he has a spoon that he could use to mix everything with, but instead he uses his hands to mash the stockcubes in before cooking, and just shakes the pot around after it's cooked.

[@donny8619]

Personally I always make sure to have a swig of touch of taste then follow up with a stock pot. Delicious. And if I’m feeling like it, I’ll breakdown a stock cube and snort it

[@fernandosanchez6507]

great budget food, its truly amazing

[@julie223783]

Iv made this... Its really good x the bread dipping. I like a pan of something I can just eat and its tasty, not junk

[@Erron21]

The fact he is bang on lazy, doesn’t care how simple it is, is just fascinating... the friccin’ soup tastes amazing THATS the end of it

[@gerhitchman]

I made this with no chicken or veg just water and stock cubes. My choice. Delicious.

[@Kay_The_Coffee_Weirdo]

I love Marco because he seems like he's cut from the same cloth as chefs like Julia Child. A very "home chef" feel.

[@jaredvincent3323]

Yeah and he avoided the celebrity chef vortex that Gordon fell into

[@jayrons.4324]

It's his choice...

[@mychanelbr777]

I made mine with sautéd garlic, onions and ginger. Added potatoes and made in the crock pot it came out fantastic. Had to use large chunks of boneless chicken breast (didn’t have bone in legs at the time) next time, I love watching Marco rather than Gordon, however I like Ramsey as well. Best chicken soup i have ever had .

[@cazaresmauricio]

Bro went all in with his hand in that soup

[@jmcallion2071]

Marco is so simple and full of honest wisdom 👍

[@tannerridenour373]

You’ve got dinner, you’ve got lunch, you’ve got soup. ¯\_(ツ)_/¯

[@siddharthsen7035]

1:20 man of the people

[@patricklarry6645]

Marco is taking a shot at Jamie Oliver about buying free range chicken.

[@readmycomment3157]

Not everything is a shot at someone, hes just pointing out that its accessible to all budgets

@@readmycomment3157 "hes just pointing out that its accessible to all budgets" ...which the common man - and woman - will appreciate. Keep things real and keep snob styles for idiot snob restaurants who would gladly be raped of coin.

[@patricklarry6645]

Yes but it's obvious because of the feud they have between each other.

[@JerrythePope]

I thought it was a shot a Hugh Fernley Wittingstahl

[@boyantrifonov]

I own Le Creuset pots. On Le Creuset's websites for recipes you get a lot of "use chicken stock, beef stock etc" A lot of traditional recipes ask you to use stocks. If you are not a restaurant you will use cubes most probably. It is very strange that in my country if you want to buy a broth in a jar it costs about 5 Euro for 1 Liter (4 cups) which is crazy expensive. But I can buy cubes from a French Brand that is Bio/Organic and you get 8 cubes (1 cube is for 500 ml water (2 cups) for 3.20 Euro So you get 4 Liters or 8 cups for 3.20 Euros and this is the more expensive version of the cubes. They are a game changer. From Chicken, to Pork, To Beef. No shame in using cubes! I would try Knorr but they are not available everywhere unfortunately.

[@jamgooandyou]

Not being funny...but if you can only afford asda/tesco/aldi/lidl value chicken thighs/chicken drumsticks....this meal makes them taste incredible.

[@mjlotus]

Exactly. He is showing people with limited budgets to get the most out of the ingredients they can afford. He gets too little appreciation for that.

[@palitomio]

what a nice man down to earth

[@adamleckius]

Some people may skim off the fat, I don't *I add more*

[@CraigHalliday-r8q]

He has his Touch of Taste that's just encouraged him to make a Paste for God Sake

[@jaredvincent3323]

This quick cut style is really intimidating

[@DavidSmith-fe2ws]

Marco another gem. Thanks mate.

[@brianmartin7214]

No one makes Knorr stock cube soup like marco,

[@themarkjohnsonmusic]

Anyone have a link to one of these where he says the dish is not simple?...would make my day

[@hpholland]

A stock cube contains approx 2500 mg of salt. If you have hypertension be cautious. Or not, it’s your choice

[@andrewmcdonnell6369]

In Mexico, instead if parsley they add fresh corriander at the end and served with rice.

[@chrismlone]

Honestly, GOAT recipe. Very, very tasty.

[@bartram33]

You mean I could have been a world famous chef! My mum made this many years ago using oxo cubes and I’ve been making exactly the same using Knorr stock cubes for years, sometimes I put potatoes in, sometimes I don’t, my choice.

[@kylethor0]

This mofo is brilliant, because he keeps it simple, and yes, keeps it real.

[@micahcassidy8870]

What a absolute legend

[@jimbryan2271]

You’ll be off with thighs, legs are all tendon, better flavour too.

[@KobesCribOfficial]

Doesn’t have to be perfect. Proceeeds to cut everything perfectly lmao

[@giorgiopereira6742]

This is after he's calmed down. The man is intense for the right reasons

[@samoharachilds]

I like to imagine, in the kaleidoscope of parallel dimensions, somewhere MPW meeting Matty Matheson in the same kitchen as they were coming up, what would that have been like?

[@edpaterson3529]

I'm gonna make this later for dinner lunch and soup.

[@wojciechgrodnicki6302]

This guy’s the master.

[@ancogaming]

Marco unironically makes stock with stock cubes, LOL... this man doesn't have a single fuck left to give and I love it!

[@michel4rthur]

Did he say cook it for 15 minutes or 50?

[@corriedebeer799]

There is NOTHING! wrong with stock cubes. I have made hundreds of gallons of stock, soup and consomme over the years. Some of it made the easy way and some the hard way, but all of it the good way.

[@MrMichealHouse]

Think you could brown the legs first to get some fond, then deglaze into the broth?

[@user-og9nl5mt1b]

That will complicate the dish , but u can do it if u want

[@jai3476]

@@user-og9nl5mt1b it’s your choice

[@andonemore]

Peasants' stew, really😂😂🤩

[@---Blue]

Exactly the point of the video

[@ChaosRaiser1990]

And it doesn't matter what brand of stock cubes you use, its your choice. Oh wait..

[@ryanslauderdale]

Water: IN. 50,000,000 KNORR STOCK POTS: IN. Stir. Marco: There's your chicken broth.

[@SteveCarrDrivesAPrius]

Dammit. I had the under for cubes at 3.5.

[@nathanelwilliam3609]

Maybe this is my knorr sponsor getting the better of me, I think that olive oil and stockpot are delicious together. How many times must he emphasised that he’s half Italian?

[@nancystevens7447]

I once made homemade chicken soup using bouillon cubes,this was in the 80’s and the friend I made it for rejected it because of it! Where ever she is I forgive her ignorance…Where were you sir then?

[@shookstylez]

He is SO BRILLIANT

[@danial5870]

Who else thought he’d just boil some water and add Knorr chicken stock cube

[@jotun666zidane]

Yea same lol.

[@ChickenDinnerSinner]

God his knife seems sharp in this ! . Them carrots !! It was like he was peeling them 😅

[@JohnBassett-o7q]

I cooked this for Xmas dinner last year and I did add dumplings, it lasted me for 3 days. It was delicious.

[@fernieu3537]

this with white rice was a mist and still is a traditional mexican dish

[@janktyhoopy3856]

Don’t do this, it’ll scrape off new seasoning. Just get a plastic scraper for your big pieces of stick on food, scotch brite the rest. Chain mail is fine too, I just didn’t really feel like it did much. You can dry it like she does but you can also just use a towel. If you’re using the pan the next day you don’t necessarily have to oil it if its got good seasoning on it. If it’s going in a cabinet for a bit, two drops of oil is enough to coat the entire pan for storage. Todays dish soaps don’t have lye or anything that will strip the seasoning, however abrasives like Brillo or her “steel wool” which is just a steel scrubber will. If you look at this buffoons pan you’ll notice that on the ridges of the pan are spots of bare metal, this is where seasoning is missing, because she’s used heavy abrasives on it. Don’t use vinegar or acids like tomatoes or lime in cast iron, especially when it’s newly seasoned as it will flake and wind up ugly and won’t be so nonstick. Source: I eat fried eggs about three times a week, and I use cast iron almost everytime. The litmus test for a well seasoned pan is if you can make a fried egg and it not stick to the pan, mine doesn’t. I also use it sometimes up to three times a day and haven’t had to reseason since I learned how to season it properly. If she reads this I only called her a buffoon because this info is widely available on the internet. I’ll be taking questions now

[@calvinblack2167]

Do you bring to the boil then simmer it for 50 min?

[@rasalghul1263]

only thing i dont like about using knorr cubes is the amount of sodium..

[@ephasm]

i make a pot of this for meal prep every second week and it gives me about 6 or 7 portions at least.

[@metrab8901]

are you a bot

[@ephasm]

@@metrab8901 are you?

[@metrab8901]

@@ephasm no I'm just wondering if the positive comment on these videos are from knorr marketing bots using fake accounts or something

[@ephasm]

@@metrab8901 haha no its a genuinely decent recipe. When i make it with 6 chicken thighs, i tend to use 2 chicken stock cubes, 1 ham stock cube, and 1 vegetable stock cube. It makes for a richer, fuller broth. If you want the broth to look as nice as possible, make sure and begin with cold water, only begin boiling once everything is in the pot, and use a spoon to descum the top. Fresh parsley is an absolute must in my opinion. If you like chicken and rice soup or chicken and noodle it can be adapted super easily.

[@trevorgollaher1251]

I like light stews... broths

[@piddlepiepoo]

Love you Marco 😘

[@williambroxterman9473]

Am I the only one impressed with the perfectly even julienne onion?

[@damodecomposed]

No, you aren't. I'm honestly fascinated by Marco. I'm a musician who dabbles in cooking and I have seldom seen a ybody teach who exudes the spirit of his art even when he's clearly being paid to push a product. He can't hide his mastery. You can't hide genius. I saw a video of him recently showing how he minces onion and it was so nonchalant and efficient that I wondered how many people tried the technique later only to figure out that there's a damn good reason he won 3 stars at 37. Marketing aside, Marco is as on point as they come.

[@minglingli7097]

u got lunch , you get dinner , you get soup

[@BigDaddy115]

U XD

[@DN21Media]

Stockpot soup. With carrots. And a bottle of touch of taste.

[@jamesdavies5266]

0:25 delicious dishes……it was delicious

[@LacunaKoan]

I cooked this and it was great

[@the.philosophical.scrolls.]

what was that orange liquid he added in after cooking?