Stock Secrets Chefs Won’t Tell You

Stock Secrets Chefs Won’t Tell You Brown Chicken Stock in the Instant Pot: https://youtu.be/euNqxnG3yrY Brown Chicken Stock on the Stove: https://youtu.be/TF6Rrd9NmhI 00:00 Intro 01:13 I don’t want to waste the chicken meat on stock. Can I use a carcass leftover from roasted chicken to make stock? 04:25 Can I make stock out of raw chicken? Why do you need to roast it? 05:09 Can I remove the skin from the chicken before making stock? Isn’t it all fat and we remove the fat in the end, so why add it in the first place? 06:13 Your stock calls for salt free rotisserie chickens. If I can’t find salf-free ones, can I use salted ones? 07:43 Instead of buying rotisserie chickens, can I roast my own chicken to make stock? 08:24 How much water should I use per pound of chicken? 09:44 Can I add powdered gelatin to store bought (or wimpy homemade) stock to make a pan sauce or a braise? 11:06 Why should I strain out the solids before reducing the stock? 12:00 I have a recipe that calls for 4 cups of chicken stock -- how much of your chicken stock is that? 14:02 A better way to think about stock Gummy Bear Image from https://pixabay.com/users/alexas_fotos-686414/?utm_source=link-attribution&utm_medium=referral&utm_campaign=image&utm_content=3200335 Support my channel https://www.patreon.com/helenrennie My Online Cooking Classes: http://www.helenrennie.com FACEBOOK: https://www.facebook.com/HelensKitchenCooking/ TWITTER: https://twitter.com/HelenRennie1 INSTAGRAM: https://www.instagram.com/helen.rennie/