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More breakout videos from this creator.
This is what chicken stock is supposed to look like when chilled. So why is store bought stock always liquid? Well a lot of store stocks are a watered down scam. Which is why I love making my own chicken stock. Here is how you can tell. Start by roasting chicken bones and feet in a 425 degree oven until golden. This adds flavor, but technically you could skip this step. And yes, feet are essential. Once they are golden, add to a stockpot. Cover with cold water by two inches. You want cold water because this allows gentle extraction of collagen, the stock so good. Cook on low for three hours. Then simmer for one more hour. After the hour, turn off the heat, discard the bones and pass the liquid through a fine mesh strainer. I personally make a big batch and then freeze. Or you can store in the fridge for up to five days. results in the best you have ever had. Go to my website for this recipe! and comment what questions you have on chicken stock.