Basic Chicken Stock⎢Martha Stewart 

Nice way of presenting, Martha's videos are aways so relaxing. Good for calming down before going to bed. ^^ As a stock enthusiast, I have a few comments: - the grey foam, which is taken away in the beginning of the cooking process, is rather proteins than fat; anyway, it is highly recommended to take this away, because otherwise the stock won't be as clear in the end - removing the yellow fat is a matter of taste, my granny always made quite fat soups and I really liked it. But it's totally OK to remove the fat and get a healthier stock. But really keep the fat for other dishes, e.g. use for frying or baking - in Germany we would rather use celery roots than stalk celery, but the taste is just a little different. I would say celery roots are a bit more "rough", but really appreciated for all kind of stocks - one could also add parsley root and the white parts of leek, too - those enhance any stock flavours really well - considering the onion, it might be a good idea not to peel it and just cut it in half perpendicular to the rings, roast the onion on the cutting surface before putting into the stock. This will give some extra flavour and colour - last but not least: I would never ever throw the cooked chicken pieces away. Even if it is a messy work, I'd always try to take as much meat as possible off the bones and use the meat for another dish, e.g. chicken fricassee, chicken salad, or in a lovely chicken soup with noodles, dumplings and vegetables.

Martha I like how you speak calmly and slowly

I Genuinely Love This Woman❤ & I Hope She Knows How Special She Is To Us All.

She knows a lot about stocks, I heard.

I actually did not know what made stocks more special than other types of ingredients until Martha Stewart says it has to be gelatinous. I'm making my own stock from now on.

Don't discard the chicken fat (schmaltz)! You can use it in place of butter, oil, lard or shortening in almost any recipe.

SO WELL SPOKEN! Articulates Everything! Martha Stewart knows her STUFF!!!

Thanks for the insider tip on stock! Kidding, just couldn't resist. Love Martha!

Chicken stock is like a medicine very important for healthy body.Thanks Martha

To make this less messy. Have your canning jars prepared. No need to remove fat. Strain stock into canning jars. As the stock cools, it will form a fat cap. Before use, if you don't want the fat. Take the fat cap off. You'll have pure delicious broth. You Can also set the whole pot in the refrigerator. Next day remove the whole fat cap off if you so desire.

no need to remove fat at all times, just finish cooking, drain, cool, refrigerate and then remove the fat when it is solid. easy.

I like the pressure cooker method in a pinch. I usually preheat the cooker and lightly brown the chicken. Then scrape the bits, add H2O, put the lid on and let the pressure do its thing. It makes a complex flavor that you just don't get with boiled raw chicken.

It looks like this is filmed in heaven

I prefer my chicken bones to be roasted, so I tend to use a carcass from a cooked, roasted chicken. Adds much more flavor!

Thank you Martha. I have been making stock in my pressure cooker for years like this but it was always cloudy.. i now realise that’s it’s because I didn’t skim the scum off the top at the start. Now I follow this tutorial and it’s crystal clear. Thanks from London.

What I like to do after I make stock is once it's cooled I put in ice cube trays and freeze it. The fill up a container and use as little as I might need.

This was very informative. It’s a simple process, but other videos and recipes seem to skip some of this info.

Love chicken stock. Heat it up when I'm sick

Seems like you could make something out of the left over meat and veggies...any recommendations?

What do you do with the cooked chicken and vegetables?

Very professional presentation. Useful tips and information that you may not have thought of by yourselves during cooking.

I always bring the water to a boil and then add the chicken and veggies, this method voids the"scum" from forming.

I truly love and enjoy watching this woman. I love Martha Stewart. She is amazing in all she does, her recipes are great especially when she shares with us viewers that they are from her family line. I love the series where she includes her Mum. I believe Martha looks just like her Mum. 🤗❤ God bless you, Martha. A true fan from Ottawa Canada. Xoxoxo

i usually put the label on the container, not the cover which can end up on the wrong container,

I've been using the carcasses of rotisserie chicken to make stock but I'm definitely going to try it with raw chicken pieces like this going forward. I wish she would have said if she saves any of the meat from the stock for other uses or if she discards it all along with the bones and veggies and such.

This is why I love Martha so much. She knows everything, and she hares it willingly. She isnt afraid of hard work either! Thanks Martha.

Your way of making chicken stock was so easy to follow, God bless you!🤗🤩🎶

Martha is a true professional. Cooking and baking can be very therapeutic for stress. You must have time and patience in the kitchen!

Chicken feet make the best chicken stock, rich in collagen too.

It's been 20 years since I made my last consommé in culinary school. Thanks for the quick refresher. This is a super easy video for pros and "civilians " alike!

when I make chicken stock I roast my chicken have it for dinner and lunch the next day then but the bones into my stock pot add vegetables and let it simmer for 4 hours makes the best stock .

Probably one of the most thorough and best explanations about stock making ever. Thanks! 👍

Do you discard the chicken after the stock is finished?

I'm a fairly good cook and I've learned a lot from her. She is absolutely wonderful! I love Martha!!!!!!!

Every time I watch her videos, her measuring cups just get bigger and bigger. I swear she could fill an in ground pool with those.

This lady needs a cooking show!

Thank You Martha Stewart. Have a wonderful day 🦋

I love her and long live the Queen! Queen of good food !

Martha Stewart was the epitome of a charming appearance during her Wall-Mart days. A charm which is these days too rare to find.

What do you do with the veggies later when everything is cooked?

Best chef ever! I learn so much from Martha Stewart!

Thank you very much Martha...I love how clean and pure it looks!..I have been watching you for a very long time and never forgot the chicken challenge you and a friend did ( One of you used seasoning and one salt and pepper for fried chicken ) and I was amazed at how great it tasted using just salt/pepper..How Kool was that! #thanksamillion :))

Mrs. Stewart, you are an amazing gal! You have inspired so many women to do these things for their families. Our civilization would have fallen apart so much sooner than it has without you! The intact family unit is the backbone of any society.

I use chicken bones left over from roast chicken. Sometimes I add some extra parts like wings, and always get great stock. But never use 5 lbs of wings! Crazy extravagant! Not as bad as the Barefoot Contessa, who uses 3 whole chickens, but still....

Chicken Stock is so healthy and Good for you !! 👍💪👏💖

Would it improve the flavor of the stock if you brown the chicken a little bit first?

I simply love Martha Stewart. She is perfect.

I skim the foam and leave the fat on top. On a simmer the fat helps prevent the stock from reducing. I don't remove the fat off until I am ready to use it. The layer of seams to preserve the stock longer. If there is a reason not to do this please let me know.

My mother always added a splash of cider vinegar which leaches the bones.

suggest putting the label on the container, not the cover---covers can be mixed up at some point. (this also applies to boxes and other covered storage container.

This is exactly how I make my stock, although I do add fresh parsley if I have it. I use three-four chicken backs with the veggies and let it all simmer for up to twelve hours. After the stock is done, the chicken bones are cooked enough that a dog can easily eat them without them splintering. My chihuahua ate them for years and lived to be eighteen with all her teeth. My cat will not eat any of the stock chicken or veggies. Too bland for her royal pickiness, I guess. 😄. Stock is very easy and affordable to make. I always try to have some in the freezer. Great stuff. Bon appetite!

I would meticulously debone the cooked chicken and pick out the vegetables and incorporate them into some other dish. I'm going to do this with two or three roasting chickens. I can cut them up and use the small parts for stock. Prep and freeze the breasts and legs for cooking main dishes. Thanks again Martha!!!

Never discard the schmaltz. It makes for great matzo balls!!

It's easier to remove the fat AFTER freezing the completed broth in a jar. The fat floats to the top and solidifies. It literally comes off the broth as a single frozen disc.

Thats awesome. I loved every minutes of the video! Thanks a lot!

Mirepoix, first time I've ever heard that term and I love it

Greetings from southcentral Texas USA 🇺🇸: incredible: Media Technical Support People and Staff @ Martha Stewart, thank you; again, Media Technical Support People and Staff @ Martha Stewart

Easy and fast moving recipe. Answers the WHY to questions we may have . Thanks for getting on with the HOW to make a good broth ..quick and precise ..💓

Thank you 😊 Dear Martha for all of your Cooking 🍳 Tips you are so Gracious 🇺🇸❤️🙏🏽😇

I bet Martha is the fiercest lay. Love you Mrs Stewart

I could watch this all day on a loop

When you release the steam, the liquid inside the pressure cooker actually boils so basically, all of the scums that have risen are getting back into the stock. You might wanna wait until the pressure drops and until the temperature is at least below the boiling point to avoid incorporation all that scum back into the stock.

Make sure to wash your hands when handling chicken. I also add the tops of fennel bulb that I would through away as well as leak greens that I would discard. I also use a pressure cooker. I love it!!!

That looks good, I must make a pot in my pressure cooker. great helpful video thank you so much

Its true. I cover it with Saran Wrap letting the Saran Wrap touching the soup inside the pot. When its been refrigerated you can lift most of the hard fat out sticking to the wrap.

She would be a great narrator for a guided meditation. She sounds calm and soothing.

Martha is the best I love her techniques , sending love from Brasil 🇧🇷

I really love your personality You explain things so well

I really hope that the wings and legs weren't wasted. There's perfectly good meat on those pieces.

the collagen makes it "gel"/"jelly" like. that is what makes it delish :)

Thank you

Thank you, Martha.

Video is great. I also like to brown the chick bones and some of veggies on bottom of empty stockpot first. I like the rich flavor that that imparts. Then I cook/simmer on to of stove....and also I do Martha’s suggestions. I save the fat also in small freezer bags, or freeze final broth in ice cubes!! Thanks Martha!!! Ahna USA

Why does she only have 600K subscribers!? This woman is the best

Thank you for sharing. She is one the best. Love her manners

This is a good recipe but an easier way than trimming all the fat ahead of time and scimming all the fat while its cooking is just refrigerate the stock after your done cooking it and then the fat will solidify on top of the stock and you can use the schmalz for cooking or discard it.

Discard schmaltz! Woman, what are you thinking?

Thank you.....this is the way my grandmother would make stock...buying ready made stock in stores are not worth it.

You remind me of Barefoot Contessa. So calm in your voice. Loved your recipe. Many thanks!

Particular pressure cooker is Fissler Blue-Point (i have it so i know...) All pressure cookers come with a booklet containing time needed for every possible material. It really saves time when cooking everyday for the family...

could u dice up the veggies. i hate using huge wedges. dicing em helps get morr flavor from the vegetable.

Thank you Martha!!

Martha you are a great teacher..Thank You.

Great video some say don't peel the onions, I noticed you did and it looked very nice stock the best

Martha, your recipes are amazing!

Martha. Ur a good thing. The very best.

What do you do with the left overs?

Thank you so very much. I do appreciate your voice and clear information ❣️I live in Hawai’i, a melting pot of fabulous foods, but I didn’t understand making “ broth” until this video. 🌺 again Mahalo Martha. 🕊

5:08-5:10 what did she do with that delicious chicken and vegetables. I say give me a bowl of butter rice and let me enjoy.

What I appreciate are the explanations of why/what for! What I don’t care for are the ahs uhs, umhs that are used prolifically which you don’t use “prolifically”! 😅

This looks delicious! After the stock is made do we keep the meat or disregard?

I just love Martha

I also put in a piece of parsnip, later parsley and a piece of red pepper, pepper corns, salt, maybe a bay leaf. I always put my stock in the fridge then I remove my chicken fat. My soup is never that jelly like. I guess hers was more fattening.

hi! its my first time watching your video and i swear, you teach better than my teacher does, since i'm a grade 11 culinary student, its kinda my first time to make a stock and our exam will be in few days time, so i was wondering if you can suggest a recipe that's using stock, thanks and i already love you

Hello Martha, at one point you specified when you were not adding the salt but you never said when would it be the right time? Thanks.

Martha could you please update this recipe for instapots and/or slow cookers?

Nice you wash and clean the chiken,& other ingredients properly.cut it nicely.,that i see hardly in other videos. Thanks.

Maam, what is your opinion on putting salt and apple cider vinegar to make broth as recommended by other chefs???

'One dried bay leaf. I always add two'. Then just say that then lol

Thanks for the stock tips