Here is how to make bouillon powder from chicken stock!
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20 Comments
in romania the chicken stock gelatin is always on the table at holidays
Bro you left the heads on those veggies, dirt all that in thatšš
Hi professional chef here! Instead of taking lots of tume to strain it, put all of the vegetable scrapes and leftover bones into cheese clothe so that you don't have to strain it and you can just take out the bunches of ingredients in the clothe
Looks like good bone broth. It's looked pretty gelatanous… your videos are making me want to bust out for a freeze dryer!
Keep the chicken fat you scooped off. It's great to cook potatoes in š
So good, and so good for you! ššššš
That stoxk looks delicious. Id just eat it like soup. At least eat the veggies ā¤
Broth not stock* three hours is not enough, but i guess i suppose it wouldnt be if it were fresh chickens… is there much collagen snd catrilidge leftover on the bones after this 3 hrs?
Ive been saving rotisserie chickens to make stock as well, and omg absolutely kust the best base to stock recipes EVER definitely beats store bought every time!
That looks amazing, & itās so good for you. Blessings to your family. ššš½
The scraps or outer shells of fruit, pineapple, oranges lemons can they be freeze dried ? šššš½šš½
Got some dirt in there for that earthy flavour šš¾
Can you do it without a freeze dry machine
That's Great Thank you for teaching me Something Knew .š
Im just saying: perpetual broth pots make the best broth. Deep colored rich broth
Soā¦ we eat the soupā¦. with dirtā¦. And we love it!
The collagen and fat is really good for soup and stocks aswell. Hope you saved it somewhere. š
I have the same exact pig cup !!!!!
Garbage in garbage out
I donāt know why everyone always removes the fat!! I get it if youāre trying to be super healthy. Iāll remove most, but I like a little bit of fat in mine. It gives it more flavor.
Simmer until the bones are bendable and you have bone broth. Very healthy rich and delicious. Save the fat to oven roast potatoes. (The schmaltz)