okay friends chicken stock I'm going to show you how to make the most beautiful chicken stock amazing a child could do it stay tuned you're gonna love it well hello there friends once again a fabulous video finally finally I'm doing a chicken stock video boy if you guys didn't ask a million times you didn't ask once well I'm so happy to do it you know I went to the store yesterday and I said we got some chicken bones chicken bones have you ever tried to buy chicken bones yeah you get three little Nicks like that for three dollar or five dollar and you get nothing so the best way to make a chicken stock friends is to buy a whole chicken it'll say oh I don't know how to do a whole chicken don't worry about it a monkey could do it okay there's nothing easier in the world than the bone a chicken and if you're gonna make a stock you're gonna need a lot of but you don't need just three little Nicks okay you need bones okay and and well I'll tell you the mathematic is going to blow your mind Okay so first thing we're gonna do is I got a bunch of bones in here and I got them and put them in a pot so here it is bones in the pot now we got a whole chicken I did them already I got them already uh uh cleaned up I want to show you how to do it okay and let me tell you you're gonna say oh why do I have to clean the whole chicken I just want to make a little stock stay with me okay have you ever bought a bone lessons and skinless chicken breast probably about uh five six dollar a pound depends where you buy it it's very expensive one breast could be about a pound depends how big your chicken is if you get a five six pound one breast is almost a pound so it's about five six bucks one breast five dollars you know how much is the whole chicken five dollars so not only do I get two breasts but I get my bones I got legs I got wings I got the whole thing for five dollars so is it better to buy a boneless chicken breast or is it better to buy the whole chicken you see what I'm saying so here's my point now what do we do with this chicken a child could do this okay look all we're gonna do is we're gonna remove the legs all right how do you remove the leg you pull them on there don't worry it's not gonna hurt him he's already dead so look look all I gotta do is make a little incision right here on the skin Lolo and now I can see I can see where the leg is where the joint is so all I got to do look all I gotta do is pop it don't worry you're not hurting him he's dead all right you pop it you take it your puppets and you got it well of course this one's got stuck there you go another leg now we got two legs we're gonna make stocks so we're gonna save everything but the breast all right so how do we remove the breast well you can keep the skin if you want to but I'll show you how easy it is to remove and most of the time you don't need the skin unless you're gonna Grill the chicken unless you're gonna roast the chicken you really don't need the skin okay so get rid of the skin you can put it in your stock don't worry so now what do we do here we want to remove the breast take your knife there's a bone here on the top okay and what you're going to do you're going to follow the bone you're gonna follow the bone what does that mean follow the bone that means your knife is on the bone you're following the bone you're scraping the bone and look look look look look at that look at that a child could do this boom five dollars right now let's go to the other one very simple you go in there like this remember follow the bone meaning your knife is on the bone okay look follow the bone follow the bone make sure your knife is on the bone cut around the wing boom five more dollars now what do you got there you go stock material five dollar five dollar and look at this I got all that all that bone in there now we're gonna make stock quiz okay so this is another video but I'll show you real quick oh okay you're cleaning my friends you take this um the the law in the tenderloin out right there okay look five dollars I'm telling you guys this is the way to go the tenderloin tenderloin I keep cleaning it up a little nicely okay I don't have the time right now put everything in the stock okay this is another video where I'll show you how to make blue water for chicken breast kalapini you know if you go to my chicken Milanese the chicken Parmesan Chicken Francaise I show you how to make this beautiful scallopini right there right so look right there now this right there of course we can debone this and we can make a a braised chicken it'd be wonderful to do but this is not this video okay so we'll do that later friends what do we do now well the number one thing we got to do we got to sanitize this cutting board friend and right there you know I got my bleach water here and everybody says you're gonna kill us I'm not gonna kill anybody I promise you first of all you're not going to eat my food but if you did it my food I've been doing this 50 years friends I promise you I haven't killed anybody at least I don't think so clean I have this bleach water right I always do this I always do this I want everybody to do this this is like you your new goal friends a gallon of water with a cup full of bleach cup not a cup a cup like a a quarter of an ounce maximum it barely smells more than a pool water right clean it up clean up your knife clean up your hand clean off your door you sanitize what else do we do with the past friends celery roughly cut celeries I'll give you the exact measurement when we do the um well we give you the exact measurement when I print the recipe some onion cut rough onion rough rough roughly cut onion right all right licks licks make sure you buy some white leeks if you can get them friends why do it is sweeter it is remember that okay you're gonna cut the green eye will you make them when you make a a beef stock and you're cooking for a long time it's okay to leave the green but when you do the chicken stock you're only going to cook it for three hours okay four hours maybe you don't want to use the green bath if you can help it right so cut this cut it in half cut it like this and clean them up really good in water right licks licks are wonderful those are still wet they just came out of the water really important you wash them really good right carrots roughly God you peel them and make sure you try to get some sweet carrots yeah good luck not easy right so sweet carrots what else are we doing I got a mess in here I clean a lot for you guys so you can see all right now let's talk a little bit about the seasoning we don't season stock really Time Fresh time because the time is very Floral time goes with everything I put it in beef stock matter of fact the same seasoning I use now I used in a B stock we got the video on B stock also I don't know if it's hot yet but it's got to be out because we filming it uh 14 peppercorn I don't know how many don't count them okay not that big of a deal and then three or four bay leaves okay that's all you need my friends and then you're gonna put cold water all right cold not cold we'll just throw the stop water right fill up the pot fill up the pot friends I'm gonna need more water I'll put it in when I'm off camera right I'm gonna fill it up with water you're gonna bring it to boiler and then the second is boiling you're gonna reduce it down to a very very slow very slow now don't be out there more because if you keep it boiling it's going to get all cloudy we want it to be nice and and and and soft cooking and four or five hours five hours later you're gonna drain the whole thing everything don't worry about saving the chicken okay and not more flavor in there I promise you vegetables are going to be all soft nothing as flavor anymore you drain the whole thing you take the whole stock you put it in the refrigerator or night then the next morning you're going to scoop up all the fat out of there all the fat that I will rise to the top 100 will rise to the top scoop it up put it in small container freezer for 17 years I don't know I don't know exactly 17 years but a lot of time okay in the fridge no more than four five days so okay why don't we put any salt everybody's asking why are we putting the salt in your stock this is not a chicken soup this is a chicken stock this is what you use to make a chicken soup you put your salt in your chicken soup you put your salt in the dish you're making chicken you're using your stock with this is not a finished product that's why I don't put salt you put salt when you need it with whatever it is you're cooking all right friends this is the best chicken stock and look it cost us nothing we got the two check we got the money right here in the breast okay we got our money back right there so it didn't cost us anything besides the vegetables it's the only way to do don't go out there and buy three chicken neck it's gonna give you no flavor I promise you all those bones are gonna give you an amazing chicken stock go ahead and make it and let me know how you like it all right enjoy it foreign [Music]