CHICKEN SOUP | hands down the best ever | John Quilter

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Feeling ill, learn how to make chicken soup with my chicken soup recipe. This chicken soup is amazing, you are gonna love it, I swear by it. I made it for Charlotte (Mrs Food Busker) when she was ill and she now swears by it. Give the recipe a try and let me know what you would pay in the comment box below.
Increase the peace people and happy new year.
Rispeck
JQ xx
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CHICKEN SOUP
Ingredients
2 x carrots
1 x onions
2 x celery stalks
1 bay leaf
Dill
leftover chicken
brandy
Butter
Sweetcorn
Method
1. Pick chicken from carcass, then place half the veg and the bones enough water to cover it all, about 8 cups. Bring to the boil then reduce to a simmer and cook for 2 hours.
2. Pour the stock through a fine sieve, discard the bones and veg. Bring back to a simmer and season. Now poach the remaining Carrots, celery and onion in the stock.
3. At the same time char the sweetcorn and caramelize all over. Remove from the pan, cool and then cut shards off the core.
4. Once the veg is perfectly cooked, about 8-10 minutes later, add the brandy, chicken and sweetcorn. Finally after 2 - 3 minutes add the dill and pour over the Matzo balls
Matzo Balls
4 large eggs
4 tbsp chicken fat from the stock
½ tsp pepper freshly cracked
130g Mazto meal (or matzo crackers blitzed to a fine powder
½ tsp baking powder
Method
1. Combine all the ingredients in a large bowl, it will be loose to start off with but will thinken up. Cover and hold in fridge for a min of 2 hours or over night
2. Wet hands and roll the mixture into balls. Boil in salted water until floating, soft and fluffy. Remove and serve.
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#Chicken #JohnQuilter
I'm a British chef, entrepreneur and make films about food on RU-vid. I used to run restaurants and even had my own. On this channel you'll learn restaurant food from the best chefs from around the world. And Ill show you how to recreate it for yourself at home
Increase the peace.
JQ
CHICKEN SOUP | hands down the best ever | John Quilter
• CHICKEN SOUP | hands d...
John Quilter
/ foodbusker

Опубликовано:

16 сен 2024

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Комментарии : 136

@markuswirth621 6 лет назад

The fact that this channel only has 160k subscribers is the biggest mystery of mankind.

@TheVahaj 6 лет назад

Omg just the right time to release this video, time to make soup

@hubbadubba6063 6 лет назад

I see you've got the mic on the serving area, John, as I've recommended in the past! Nice to see my advice was valid! Good job, chef!

@tedstrauss999 6 лет назад

Looks lovely. A couple tips from my mom's recipe, which is by far the best i've ever had. Let the rolled matzoh balls rise for a few hours before cooking to make them fluffier. And add parsnips when making the broth for sweetness and depth of flavour.

@benjaminrubin8986 6 лет назад

Matzoh is unleavened bread(it has no yeast or any leavening agent. The matzoh balls cannot get “fluffy”. Making matzoh balls with a leavening agent defeats the purpose of matzoh.

@tedstrauss999 6 лет назад

Quick Jewish primer for those who don't know: Matzoh is eaten during the Passover holiday which celebrates the exodus from slavery in Egypt (see the Charleton Heston movie), and while the Jews were running for their lives from the pharoah, their bread baked in the sun and did not have time to rise. That's why Jews are not allowed to eat any leavened bread for 8 days of Passover, which incidentally also causes constipation. Yes it's a bit silly, but that's the rule. Anyways, during passover Jewish cooks are always looking for sneaky ways to make food less like a brick, and beaten egg whites (meringue) is one secret for doing that. Matzoh balls are made with merigue and when handled carefully, this can make a fluffier ball that is technically not leavened.

@dwaynewladyka577 6 лет назад

An amazing looking chicken soup. For a bowl of that, I'd pay 5£ and 50 pence. Roasting the chicken and vegetables adds more flavour. Happy New Year to you John. Cheers!

@dwaynewladyka577 6 лет назад

Food Busker You are very welcome. I like food that is like what someone's mother, aunt or grandmother would make. Hearty, healthy and comforting.

@schmatever 6 лет назад

Nice it reminds me of my Grandma's soup on a friday night in Golder's Green... authentic and tasty looking. Nice work John! L'chaim!!

@joelt2922 6 лет назад

Love your vids JQ subbed last week and nearly watched all your vids. That fish and chip recipe 🤤

@FLN62 6 лет назад

Happy New Year FoodBusker 🎉... Chicken soup looks delicious and right now good for my cold. 👍

@ObroniChef 6 лет назад

I Love Your Work , Got My self so addicted to watching your Videos , Oh My my you have such a inspirational Attitude ....I know you will do very well and wish you all the best .....Jacob

@francihas7380 6 лет назад

This looks amazing! Love the brandy and corn addition :)

@rachelarnold8839 6 лет назад

Katz's Deli! NYC represent! The best pastrami!

@jamesryan6224 6 лет назад

It looks hearty without the heavy. I will try it.

@michellew664 6 лет назад

Fantastic recipe, John! Would you have any slow cooker recipes in the mix? Would be interesting to see your take on that. Also, recently bought my own Mr. Food Busker here in Canada a shirt of yours from Moteefe for Christmas. Man does he love it, not to mention the great quality! :) Keep up the great work and happy new year!

@shikifuujin4800 6 лет назад

Why you cook so good?!?!

@niklaspilot 6 лет назад

shiki fuujin this isn’t Gennaro you know... ;)

@GaryX2k3 6 лет назад

I always roast my chicken for soup as well, I think it gives a much better flavour. I like to use a handful of pasta instead of dumplings, but I'll have to try it in the future.

@RedMachineKieran 6 лет назад

That looks unbelievable chef. Really what the doctor would order after Xmas!

@bcgmktg 6 лет назад

Awesome! By the way, my niece loved your recent salmon recipe!

@bcwolters 6 лет назад

Nailed it, 5 quit anytime for that size of bowl. I use the green parts of leak to keep my stock or broth clear, works like a charm. Wish you all a nice and warm 2018. B.

@SortedFood 6 лет назад

As I sit here watching and sniffing I want a bowl of it... the perfect cure!

@rpprt3 6 лет назад

Have a massive headache right now so this would go down a treat. 😂 Happy New Year or Shana Tova, FB!

@dimabichovsky3588 6 лет назад

beautiful! the new place has some great vibes :)

@dimabichovsky3588 6 лет назад

Im from Israel and I approve the matza balls! Can't wait for new videos :)

@linnywii1868 6 лет назад

I love it, Mr. Food Busker. 😍🍲

@Mikessv1 6 лет назад

Food Busker is the real food mvp

@Mikessv1 6 лет назад

Food Busker thanks mate

@gbrt9569 5 лет назад

My favourite food channel on youtube ...and I subscribe to pretty much all of them .

@hectorzanello6502 6 лет назад

Happy new year John!!!!!!!! I will try this in June. Here is 32° C. Not very soupy really...

6 лет назад

Australia?

@tothprod 6 лет назад

Shout out to your editor, I love the background music in the latest videos.

@tomitejo 6 лет назад

Literally in love with this channel, keep going BRO

@spencerjones5068 6 лет назад

Loved the video it's gonna be one for the book, but is there any chance of making a thick chicken soup or maybe and Ox-tail soup?

@paprikameetskardamom 6 лет назад

That's exactly the plan for the chicken I bought tonight 😊

@shloopy5 6 лет назад

Yes yes. + to favourites. Just needs some lokshen (noodles) to finish it off though.

@shloopy5 6 лет назад

Food Busker haha thanks! ;)

@digitalvideosolutionsdvsto9959 5 лет назад

Sick at home from work today, found a whole chicken in my freezer. Going to give this recipe a shot! Thanks Food Busker

@lastbeatit 6 лет назад

Hi John! Could you do a video on how to debone a whole chicken (as comprehensive as possible!)... and possibly do a roulade.

@PeterParker-jm4dc 6 лет назад

Good ideas bruv. Defo will use some of them ;)

@RedversStephens 6 лет назад

Just discovered your channel... Wow... superbly crafted food... I am throwing away all my cookbooks Now!

@leslieberkower8163 4 месяца назад

Beautiful soup!! 😮 you forgot the parsnip which takes the flavor to another extraordinary level ❣️

@LutfiJC 6 лет назад

That's really hearty! Gotta make this today ;)

@TheSterlingSound 6 лет назад

There must be a British TV Cook academy where they teach you the phrase "packed full of flavour" .

@WaltzingAustralia 6 лет назад

Sure hope you didn't throw out the skin. In Japan, you can actually order crisp chicken skin as an appetizer -- and it's wonderful.

@rbettsx 6 лет назад

Cynthia Clampitt I was thinking .. "why doesn't he just put the skin in the stock, and take fat off the top?..Nothing wrong with that?" But now we know.. chef's perks!

@maldonadoruthie 5 лет назад

Wow that looks so delicious thank you for sharing I love it

@clam85 6 лет назад

I feel better already!

@nibletsmovies 6 лет назад

Nice

@lustymaiden 6 лет назад

i've got those same bowls

@TheKnowlege33 6 лет назад

Looks amazing chef..Personally I'd have medium egg noodles with the soup..Keep up the good work!!

@MrPseudonymJim 6 лет назад

This looks fantastic, I still think Asian-style Chicken soup is my favorite, cant beat ginger, garlic and red chili.

@stuartcarson9378 6 лет назад

Wife is not well, trying this tomorrow. Had roast chicken today to prepare.

@Apocalypz 6 лет назад

Since you're using the bones, wouldn't that make it a broth instead of a stock?

@jaseth1337 6 лет назад

It's the other way around. Stock always uses bones and is simmered for multiple hours to extract collagen, whereas broth is generally lighter and based mostly on meat and vegetables. The terms have been confused and used interchangeably for a long time though.

@Bromeu57 6 лет назад

This looks real good! How long would it last in the fridge?

@butcheredmin 5 лет назад

You're real class. Great flow. Enjoy watching you. You should be on terrestrial. They should swoop you up, make money off you and you make money at the same time too

@Master-Mo 6 лет назад

I need that chicken soup asap... Too cold out here! I think 4 pounds is spot on but I'd even pay a fiver when it's extra cold :P

@leonsaunders21 6 лет назад

Great timing on this soup. I feel like crap I need this in my life.

@albedo0point39 6 лет назад

Have you tried pressure cooker stock, chef? Takes around an hour to get really rich stock that's a clear as you like. I've read that the type of pressure cooker matters to avoid cloudiness... I have a Kuhn Rikon.

@Dazza20006 6 лет назад

John will you make homemade lamb sundays dinner and homemade mince and dumplings please

@mita232 6 лет назад

If you make chicken soup without parsley we can't be friends

@paprikameetskardamom 6 лет назад

If I'm honest I need a parsley root and a piece of bellpepper (best is the yellowish pointed Hungarian pepper) in my stock 😁

@trevorlee3991 6 лет назад

I see the on air sign has power 😄

@paulmaxey73 5 лет назад

Nice one jQ even served In a Jewish bowl too. 5 quid all day long.👍🏽

@paddymuppy 6 лет назад

What is matso meal ?

@googlereviewer1944 6 лет назад

Terrific soup. London food seems ridiculously expensive though!

@what-es9jh 6 лет назад

7:34 WHOoPS

@joenaraki3 6 лет назад

i'd have paid 5 pounds for that bowl, easy but i've got a future video suggestion: an easy version of this for when i'm too sick to actually cook it

@mchammer74 6 лет назад

Delicious. But what are the balls from and called? I don’t know it

@rmiah91 6 лет назад

That looks f**** soulful! Argh 😤 id pay 10

@chefsoni7524 4 года назад

OK is it normal to do noodles and matzo balls at same time? Or is it one or the other??

@carterblumes6580 6 лет назад

When is the hot pepper challenge from GMM coming? Also great video and it looks so good

@icecreamforever 6 лет назад

Turkey soup, shirley!

@jamesbryman7581 5 лет назад

When do you season? not sure if i missed it

@kevinlmklm 6 лет назад

how come your channel doesn't get more subs？IT'S NOT FAIR!!!!!

@paulj6662 6 лет назад

crisp-roast the skin and blend with desert wine n cream, one chilli nmaybe some butterbeans

@Dontmakemereregister 6 лет назад

7:35 Get that all in - takes it all out -

@Mnlroger 6 лет назад

Hi John ! What if you have 4 kids from 8 to 15 who are eating like Gremlins and have never let any chicken or anything else leftover ???

@Skywalker-zu7od 6 лет назад

SWISH

@bobbybrandt22 6 лет назад

My balls doubled in size aswell after watching this amazing recipe! Good work chef!

@merychippus 4 года назад

Bobby Brandt lmao

@MastersApprentices 6 лет назад

Could you put a dash of cream in there or would that ruin it do you think?

@aaronsirkman8375 6 лет назад

Technically that would be unkosher, not that it would stop me, so no reason to let it stop you! Personally, I'd go with sour cream, but I like sour cream way too much.

@fenericgaggot3072 6 лет назад

I heard skimming liquid through a cloth makes the stock cloudy, is this true chef?

@aaronsirkman8375 6 лет назад

Do you mean straining it through a cloth? That should have the opposite effect, which is why he did that, I believe.

@fenericgaggot3072 6 лет назад

Aaron Sirkman Thank you.

@aaronsirkman8375 6 лет назад

Glad to be of service, Gaggot.

@soundslave 5 лет назад

Wow those London prices.

@adeadcrab 6 лет назад

@MyLife-ni5to 6 лет назад

Chef you don't sweat the veg first before adding water if you've never heard of it try sweating the veg in oil next time it makes the stock taste better imo anyway good recipe If you do see this comment I notice you have a good collection of knifes which chefs knife would you recommend and how do you choose a knife chef?

@what-es9jh 6 лет назад

"I want something healthy" - definitely not me irl

@rhusen7594 5 лет назад

Naice

@PapaKryptoss 6 лет назад

To heck with a spoon get a straw brother.

@3ghrjI3Lnkhs 4 года назад

o n e s h o t of brandy

@beibiboi2 6 лет назад

boom

@adeadcrab 6 лет назад

4, i knew i should've priced it lower. i would go 5

@lead111 6 лет назад

Black pepper?

@adamw8469 6 лет назад

My mother makes the worst knadelach, yours looks better. Try with homemade kreplach. Even better!

@PeteRumley 6 лет назад

Pink chicken?

@garydaniels1341 6 лет назад

Looks like souper soup to me, but I was 50p out at £3.50 can't win them all. Thank You John.

@ivoman7 6 лет назад

chicken 🇬🇧 kip 🇧🇪 chickensoup 🇬🇧 kippensoep 🇧🇪

@MandeepSingh-hn4jd 6 лет назад

I'm straight man still i will marry you just come to my kitchen.

@steventrosiek2623 6 лет назад

He's a great chef, and he is real cute. I'd sure marry him.

@caldis15 5 лет назад

Come to my chicken.

@miroslavnemec2375 6 лет назад

Why you throw away the fat from the stock?

@FeelinGoode 5 лет назад

Be careful of putting either too much corn or the corn too early. I find that it overpowers the soup.

@robertjohnson3285 5 лет назад

what about giblets and necks and kidneys ?

@alexanderoestreicher3557 6 лет назад

anyone else see a resemblance between him and king henry VIII?

@jonathanstephens6949 6 лет назад

No salt to season? I would also add half a clove of garlic!

@John-pg3pi 6 лет назад

Any Protestant soups pal ?

@marizensoul8410 5 лет назад

I can't figure out why he just doesn't make the broth the day before stick it in the fridge and the fat he keeps skimming off like an OC patient will be floating solid on the top and just take it off and discard it..

@robertkaszycki5791 6 лет назад

this is nothing comparing with stock or broth whatever you get from boiling carcas of a duck , best in the world no question about it

@spudifornication 6 лет назад

0:58 is that chicken a bit under?

@rogerrobie2451 6 лет назад

needs garlic

@lordbattlefield 6 лет назад

If I'm not feeling well I'll definitely not be looking to spend at least half a day at the kitchen to make this :) It looks great, but it's also quite a lot of work.

@markuswirth621 6 лет назад

U can make a lot of chicken stock, put it in the freezer, and simply reheat it anytime. You dont need the sweetcorn or the matzoballs to make this a healthy soup.

@aaronsirkman8375 6 лет назад

Also, the corn takes very little time to cook, and the matzo balls can also be made and frozen ahead of time.

@lordbattlefield 6 лет назад

Markus Wirth To be honest, I've never heard of the balls up until this video, so I'm kind of curious to try them :)

@rbettsx 6 лет назад

It's time, but no work. Save all your chicken bones/carcasses, other bits and pieces you want to make a stock with, (old carrot, tough greens of leek, floppy celery) in the freezer, until you're ready to make a big batch.

@aaronsirkman8375 6 лет назад

This guy Stocks.

@egobanal4984 6 лет назад

Where is salt? Soup looks bland and cloudy, also None of those ingredients give a chicken soup - that yellowish colour. Adding a little Maggie cubes in the cuts is very “clever”...