By Bella Johnson - Bella Health Tips Cooking + Health Food Wishes Recipes – Chicken Stock Recipe – How to Make Chicken Stock – Easy Homemade Chicken Stock Want to lose some weight? Try these simple weight loss strategies to transform your body in 6 weeks Learn why much of what you have been told about weight loss is a lie and what to do about it.... Read more 5 simple weight loss tips that will have you shedding pounds starting this week..... Read more Bella Health Tips Simple weight loss system is helping 1000’s to get in shape….. Next Up - More From Bella Health TipsBroken Spaghetti “Risotto” Pasta RecipeHow to Make Beef Stock – Classic Beef Stock RecipeChicken Noodle Soup – How to Make Classic Chicken Noodle SoupFood Wishes Recipes – Homemade Valentine’s Chocolates – Hot Chocolate Stones – Chocolate TrufflesChocolate Sauce – Easy Homemade Hot Fudge Chocolate Sauce – Chocolate SyrupFood Wishes Recipes – Cornell Chicken Recipe – How to Make Cornell Chicken TagsallrecipesBrothchefChickencookcookingdeliciouseasyfoodfoodwisheshomemadeHomemade Chicken Stockhow toHow to Cookhow to makeHow to makeChicken StockjohnlearnmakerecipeRecipessimplestock Previous articleBaked Apple Roses – How to Make a Rose-Shaped Apple Tart Next articleParmelet – Crisp Parmesan Omelet – Easy Cheesy Inside-Out Omelet Technique 15 Comments Krzysztof Galas says: January 17, 2017 at 12:35 pm I make it. Best chicken stock ever :) stuzaza says: January 17, 2017 at 12:35 pm will this work with tofu? Arsène Lupin says: January 17, 2017 at 12:35 pm Strange that in Chinese cuisine. A cloudy soup (well Chinese describes it as a milky rich soup) is considered a desirable sign of a flavorful soup. All that fat and bone marrow being emulsified into the soup equals more flavor. Metro Station says: January 17, 2017 at 12:35 pm its mainly blood in that scum James Carlyle says: January 17, 2017 at 12:35 pm I just stole a whole bunch of coffee filters from work for this exact reason. Crossing fingers that it will make a noticeable difference. Luke from Canada Ontario says: January 17, 2017 at 12:35 pm lol I put it through a coffee filter cause I thought it needed to be more clear. AtemusQueen234 says: January 17, 2017 at 12:35 pm Can you cook this in a crock pot? Fudge Dunker says: January 17, 2017 at 12:35 pm can I put wine in my stock? Mine’s got another 5 hours to go and I want to use up a dog end of white wine Björn Mundt says: January 17, 2017 at 12:35 pm At 1:50 – -the foam consists of proteins. It is removed just to get a nicer look. Sebastian o says: January 17, 2017 at 12:35 pm Are 8 to 12 hours necessary? Nighthunter says: January 17, 2017 at 12:35 pm Thank you for your time in producing this video. Jonathan Cohen says: January 17, 2017 at 12:35 pm I love your videos – keep ’em coming Chef John! The only thing I’m not convinced about is the necessity for skimming. People vaguely talk about “impurities”, but who knows – maybe the scum contains all the goodness? Has anyone ever checked its chemical content? As a lazy chef who loves cooking but doesn’t usually bother to skim, I find the scum simply disappears after a few minutes and my consomme is as clear as anyone else’s. Can’t say what happens when making broth on a low simmer though, as I’ve not tried it yet. ACHIEVEWN says: January 17, 2017 at 12:35 pm This video was so funny! so much fun to watch…and learn :) Jim Griffin says: January 17, 2017 at 12:35 pm After decades (really – they go by fast) of making beef and chicken and veggie “broth” or “stock,” I tried this one. As my father scribbled on my shop wall, in faux German: “Zo zoon vee get olt; so late ve get shmart.” And he’s Irish. (or was!) Defrosted a bunch of 12 hr. quarts tonight and made a proper chicken soup from the stock. Fuck yeah. Thanks, CJ! Porsche Stegall says: January 17, 2017 at 12:35 pm i love you so much chef john Comments are closed.