Comments on: PROPER chicken stock

By: @Warongold

@Warongold — Fri, 05 Dec 2025 08:22:07 +0000

Your the pen and teller of cooking guys

By: @learningto-cook

@learningto-cook — Fri, 05 Dec 2025 08:22:07 +0000

The extra mirepoix in the end sounds great.

By: @zzzee786

@zzzee786 — Fri, 05 Dec 2025 08:22:07 +0000

Sure a chef always use baking spray😂

By: @mrkiplingreallywasanexceed8311

@mrkiplingreallywasanexceed8311 — Fri, 05 Dec 2025 08:22:07 +0000

Where is the huge handful of parsley?

By: @prime77089

@prime77089 — Fri, 05 Dec 2025 08:22:07 +0000

No garlic?

By: @vescopetcov

@vescopetcov — Fri, 05 Dec 2025 08:22:07 +0000

That’s pretty wasteful way of making stock. If you are an expensive restaurant, it may be adequate, but not if you are cooking in home…

By: @voska7390

@voska7390 — Fri, 05 Dec 2025 08:22:07 +0000

I do this and makes great broth. It turn in gelatin till heated. Makes me wonder just how much of store bought is just water and few tablespoons of the gelatin broth.

By: @grimgrog

@grimgrog — Fri, 05 Dec 2025 08:22:07 +0000

Scrape metal on metal whilst cooking a chicken twice, and make sure to waste oil. Then, make a stew and put the broth in a mason jar, but secret special tip, waste even more vegetables at the end; chicken stock.

By: @blainebickle1178

@blainebickle1178 — Fri, 05 Dec 2025 08:22:07 +0000

why not a boil?

By: @JCamwell

@JCamwell — Fri, 05 Dec 2025 08:22:07 +0000

Exactly how I make mine except add a bouquet garni, but I love your addition of the second round of mirepoix at the end, Chef!