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How to Make Stock

Never waste your chicken bones. Store them in the freezer, and once you have a bundle of bones, make chicken stock with them. It’s simple and money-saving! In this video, Chef John shows you how to make a nice clear chicken stock. You’ll see why it’s a good idea to leave the skins on your large onion chunks. Some vegetables, herbs, garlic, and lots of water, and it’s ready for a gentle simmer—no hard boiling. You’ll discover when to start skimming the scum. It’s easy. You’ll see how to strain it, cool it down, and ladle it into jars for storage. Get the recipe for Chef John's Homemade Chicken Stock.

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  • artistwoman

I often make chicken soup. It seems to come with my ethnicity. When I make the stock, I peel and cut the carrots in half, wash and cut the celery in half, take the outside skin off the onion, but leave it whole. The rest of the recipe is about the same, but I'm able to remove the celery and onion easily when it's done, and to remove and save the carrots to slice them as a side dish. Then I strain the soup into a bowl. I sometimes start the soup late in the evening and let it simmer all night. Best chickeny flavor ever!

  • neonila kontek

Yes.. I have had the same problem with stock cubes.. too salty..butthen addition of potato seems to absord h saltyness.and is also a goodm thickener if used in astew with vegetables..

  • chaplainesque

When I have to use soup cubes I make sure not to add any other salt to the recipe until I have tasted it at the end! Think of each cube as a teaspoon of salt. I have read that there is no scientific proof that the potato trick works to remove unwanted salt from a dish, but, obviously, if you expect the potato to absorb salt, you want to use one that is as mealy as possible, and peel it to expose absorbent surface as much as you can. I think people used to use a whole one just because it was easy to remove in one piece after it supposedly had done its job. It would take quite a while to cook a whole potato through, so if you have already put noodles in the soup, you would need to remove them first. I would taste them to see if they had taken on any salt flavor, and, if they had, throw them out. Then, after using the potato, taste the soup again, add more vegetables to take up the salty taste, and cook a new batch of noodles. If it's really too salty after all that, the only thing is