Roasted Chicken and Garlic Stock 3 Ways | That Sounds So Good

[@DuyNguyen-yx2vd]

I swear the lightning in that kitchen gets better with every video. For a second I thought she moved into a studio kitchen and took her cabinets with her.

[@bethhelminiak5063]

I think she just keeps getting more radiant and it's lighting the room around her. Happiness shows!

[@thebeccinaaister]

@@bethhelminiak5063 i admire your positivity! That genuinely put a smile on my face, blessed be! 🤗

[@Cr125stin]

I just found this channel! I didn’t realize how much I missed seeing her. I used to watch Bon Appetit everyday. I’m so happy to see Carla again!

[@laurenl.3735]

I started watching you on Bon Appetit and I will continue to watch whatever content you so generously and lovingly put out, I’m so grateful for your own channel! Your passion and devotion to showing us the ways of cooking in your own words is so refreshing and appreciated. Much love always

[@CarlaLalliMusic123]

I'm sorry that we cut the part of the video when I talked so much sh*t about bone broth.

[@overseastom]

I think Carla is my favourite KZbin chef, and that's the top of a surprisingly long list. Rock on, lady.

[@lukesmith5825]

who else is on the list?!

[@johntippins]

Series idea.... "Fond memories" a series about how to build and use fond. I've never thought of putting my sheet pan on a burner and deglazing it - and it seems so obvious!

[@Justin-TPG]

That's an essential step in making your own really good gravy for a roast. I remember seeing adults doing it in the '80s. Instant gravy comes nowhere near

[@rachelgreene1013]

Brilliant

[@johnhpalmer6098]

Indeed, like Carla shows here, but also when you saute stuff in a skillet, the fond gets created, and it's also called deglazing the pan and it's all good flavor. In fact, I didn't have to deglaze per se last night, but I did use some of the shmaltz from the cornish game hen I roasted over Yukon gold taters and that shmaltz ended up being part of the gravy with crimini mushrooms I had sauteed before adding to the bachamel sauce that became the base of the gravy.

[@lew1776]

this woman taught me how to cook. I'm not even joking. Nigella and Carla FOR LYF

[@louiscisse]

This really does sound so good

[@sh-nd4cs]

There is not a cuter cook on this planet♥️

[@truthfinder6246]

I love your videos and I do believe that was the prettiest egg I've ever seen!

[@angelapaladino8580]

That Sounds So Good is a great cookbook. Thank you, Carla.

[@kriscastro]

the first time i saw the stock/toast/poach on your insta stories i knew it was a game changer! one of my fav quick little meals when i have homemade stock on hand

[@Eliza524]

That Aga pot is SO ADORABLE! This looks so yummy.

[@cpp8227]

Love these videos and Carla's explanations; so clear and good energy!

[@jare4474]

YES NEW EPISODE

[@jasonquick635]

I bought your book!! Then the day after I got it, I went to the hospital. It’s been almost a week. I’m so excited to cook from it. I’ve already made so many of these recipes. I love the spin its. I’m so excited to USE THE HECK out of this book!!

[@PlumBerryCherries]

Carla Lalli, My cookin Hero.

[@ellieparker8919]

the best series on the webs!

[@Bunnybones87]

thanks carla, was wonderful as always to watch you cook

[@NayannaHolley]

The WAY my house smells right now! It’s not even right now good the garlic and turkey smell roasting. Wow.

[@evleevle4538]

I couldn’t wait for you to put them all together!! Big explosion at the end of the film!! Yes!!

[@lucyyland]

not gonna lie i rly needed to watch carla make chicken stock today, thank you for this calming content 🥰

[@johnhpalmer6098]

I tend to make a traditional chicken stock with aromatics, peppercorns, bay leaves etc (typical herbs found in the bouquet Garni) and along with the onion and call it good, then as it cooks check for seasoning (salt and add some when I feel it needs it). Outside of that, I can doctor it anyway I need to later. I just pour into dedicated ice cube trays for just such things and then when frozen, put into either bags or airtight containers and into the freezer for preproportioned stock of about a tablespoon a cube. I can then leave some unfrozen for that night's meal if need be. The dishes you made with the stock sound yummy.

[@annabeladenney]

stock is love stock is life

[@asalucas]

Just found your channel. Love it! Real food.

[@pamp5180]

oh i love sipping stock this sounds delightful

[@amymko]

I'm loving these videos! I got a copy of your cookbook from the library after watching so many of the videos in this series, but something about seeing you talk through the process makes it feel so much easier to try these recipes than just reading them in the book

[@christianlemur]

When you combined everything at the end. 🤤

[@harvestmoon_autumnsky]

I love watching these videos.

[@2112gil]

shattering c r i s p QUALITY. Amen, sis!

[@antonioacosta568]

Another winner from the beautiful Carla

[@MinaF99]

This is how I make stock! It’s the best. Vegetables not needed

[@liselottegonzalez9260]

Recently discovered your channel and am so happy! Love your style, your show, your recipes, your kitchen, can’t wait to get your book ☺️ oh and your kitchen lovely… for those of us kitchen gadgets and pan collectors 🤦🏻‍♀️😂 would you mind sharing where did you get that little Aga vanilla cast iron pan? And are your copper pans Mauviel? Thank you! 🥰

[@alisa.maks26]

1. Finally my love for things that are crispy going soggy is validated! 2. YOU HAVE A MOOMIN MUG 🤩 so i love you even more now

[@matthewtoohey4103]

You are such a breath of fresh air, Carla. Would you use this stock as the 'brodo' in tortellini en brodo or is it too assertive for that?

[@CarlaLalliMusic123]

oh absolutely, would be perfect

[@emolicious4now]

I feel so late to the party... I've loved you, Sohla and Claire so much.. And i JuSt found out about your channel.. how slow am i .. but no worries.. I'm here.. subscribed and here to support! much love

[@lesliehunt3841]

Once again, beautiful you and beautiful food!

[@GregCurtin45]

What a great stock liquid to use in making rice.

[@holly_kalae]

omg I bet your the greatest friend to have when your sick... now next time im sick all im going to be able to think about is Carla's homemade chicken stock 🤤

[@roxanneturpin620]

Seriously. OMG. Thank you.

[@wideeyedraven15]

Awesome. What is the bowl the grains are in? Love that size …

[@chrissstttiiine]

that fond can be a desktop background! it's so beautiful

[@katekornder1725]

What a beautiful ladle

[@betterlife_withme]

Looks delicious , thank you for sharing !!! 😊

[@scottsdaletim]

Carla, love the cookbook along with the videos. Have you ever used the instant pot for making stock? It's my only way to make stock these days.

[@omgstacey]

What kind of pan is the one Carla used for the bread?

[@broccolirahb]

YUM. Carla, how long will the stock last in the fridge/what’s the best container to freeze stock in??

[@johnhpalmer6098]

I'd say in the fridge, no more than 2-3 days, up to 3-6 months in the freezer. Best thing is to decant into ice cube trays set aside for this kind of thing and freeze them into cubes (about a tablespoon per cube) and then put them into either a bag or airtight container then pop them in the freezer.

[@baby_muppy]

i usually just pour it into those 32oz plastic deli containers and freeze them. just make sure to leave room at the top for expansion

[@sheilamooney7049]

I pour cooled stock (carefully) into zipper bags, usually 2 cups each, and freeze flat. Scaredy cats can double up the bags.

[@p57-elf]

Crispy gone soggy is a Japanese mystic who makes soup all day!!!. I've done this so many times it's ridiculous.. Remember the French do this only with beef bones without the egg and with large amounts of caramilised onions.. :-) French onion possibly one of the best soups on the planet although there is an Indian soup that might eclispe it.

[@1p6t1gms]

Sounds good!

[@1p6t1gms]

I really like bay leaf... I'll add it as part of cooking down tomatoes over the summer months, as opposed to something like basil on occasion.

[@af2313]

Carla. Friend. Now I’m hungry and I’m stuck at my desk!

[@silviamammen8924]

hie what brand of pepper mill are you using currently?

[@susanmcclellan879]

Mannkitchen

[@sarahgruner7711]

can you recommend a method for effectively removing sticky labels from glass jars? I find that even Go-Gone and scrubbing makes a mess. I am curious what you do to keep your jars and make them cuties. Thank you

[@virginiaf.5764]

Some labels, no matter what you do, will not come off. I soak glass jars in hot soapy water - usually the labels slide right off. If there's residue that doesn't easily come off with a scrubbie, I rub it off with nail polish remover. Not the fancy scented stuff, just generic unscented acetone.

[@jphonevids1065]

carlas so cool

[@seansteele1080]

How do we feel about.. brothy grains, toasty bread and a poached egg?!?

[@seansteele1080]

12:50 noted lol

[@lindsayhaugen7660]

Honestly, just give me that sheet pan of schmaltz and a spatula, and I'm good to go.

[@catejordan7244]

What happens to the meat on the bones? Do they just get thrown out?

[@LunaRendezvous]

What came first the chicken or the egg?

[@overseastom]

P.S. I worry I may have a troubling relationship with food now, because when when she held that sheet up to show just how much brown & golden goodness needed deglazing, I almost licked my TV.

[@lalala__]

I missed you lolol

[@Kyarrix]

With regard to the fat in the soup. Don't skim the fat off unless you plan to use it for cooking. Fat has never been the problem in our food or our diet. Processed carbohydrates and sugar are. I am not suggesting that anyone eat fat with a tablespoon but it's important to get a good amount of healthy fat in your diet. This can be in the form of avocado, olive oil, grass-fed butter, yogurt and cheese. Pasture raised eggs are also a good source of healthy fats and omega-3s. Avoid what used to be known as heart healthy vegetable oils. They were never healthy for our hearts or any other part of us. There is a lot of important information available to counter what we've all been taught that is incorrect. It's difficult to make a statement such as this one without backing it up but this isn't the right place to write pages. If anyone wants references or a few resources to use as a place to start, let me know and I'll be happy to provide them.

[@sh-nd4cs]

Ppl actually through away the pan cracklins only bc they're not real cooks YET* ...C, that's the carbon steel pan of my dreams

[@kaitlynfoust8940]

So early!

[@Jacksirrom]

be careful feeding the kitty with that, contains garlic and a lot of salt