Double Chicken Tea - Ultimate Chicken Broth
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Date: 2020-01-15
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Comments and reviews: 9
Spetsop
This is food for the soul and body at the same timeCrush some garlic to taste into that tea (yes, I know there is garlic in there already, but this would add extra flavor and raw is better for the following reason) and sip on that while it's still hot if you have a cold. you'll feel much better and your cold would go away faster Also, this would be perfect food (without that extra garlic though) if you have a stomach virus. it's easy to digest, so it'll give your stomach and intestines rest, it's also liquid, so you'll stay hydrated, and it's packed with nutrition, so your body has the energy to fight off the infection. and it's much easier to keep down than any solid foods if you're really feeling ill
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This is food for the soul and body at the same timeCrush some garlic to taste into that tea (yes, I know there is garlic in there already, but this would add extra flavor and raw is better for the following reason) and sip on that while it's still hot if you have a cold. you'll feel much better and your cold would go away faster Also, this would be perfect food (without that extra garlic though) if you have a stomach virus. it's easy to digest, so it'll give your stomach and intestines rest, it's also liquid, so you'll stay hydrated, and it's packed with nutrition, so your body has the energy to fight off the infection. and it's much easier to keep down than any solid foods if you're really feeling ill
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Mark Bradakis
I'll make this story as short as I can. Used to do non-emergency medical transportation, and one day had three passengers. One was feeling poorly, the two others were both recommending a chicken bullion cube in a cup of hot water would help. I had just put up about a gallon and a half of chicken stock intended for a pho like dish, with ginger and garlic. Abhorred by the thought of those nasty little salt blocks I swung by my house, grabbed a jar of my homemade broth for the one feeling ill. Picked him up a week later and he said something like I knew chicken broth would make me feel better, but I didn't think it would make me feel that much better Thank you SO much
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I'll make this story as short as I can. Used to do non-emergency medical transportation, and one day had three passengers. One was feeling poorly, the two others were both recommending a chicken bullion cube in a cup of hot water would help. I had just put up about a gallon and a half of chicken stock intended for a pho like dish, with ginger and garlic. Abhorred by the thought of those nasty little salt blocks I swung by my house, grabbed a jar of my homemade broth for the one feeling ill. Picked him up a week later and he said something like I knew chicken broth would make me feel better, but I didn't think it would make me feel that much better Thank you SO much
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adam mac
Hearing Chef John do a Cardi B impersonation sparked a memory. after laughing so freakin' hard. That was HILARIOUS. There's an early interview with you, Chef, where you justified the camera never leaving the food so it can maintain its well-deserved spotlight. I believe you even said, . it SHOULD be the star of the show. Well, sir, with all due respect, YOU are the star of this show. Every. Single. Video. and we could NOT be more happy about it. You're like if Mr. Rogers and Bob Ross had a wayyy younger punk rocker brother who graduated from culinary school. Of course, I mean that with the utmost respect.
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Hearing Chef John do a Cardi B impersonation sparked a memory. after laughing so freakin' hard. That was HILARIOUS. There's an early interview with you, Chef, where you justified the camera never leaving the food so it can maintain its well-deserved spotlight. I believe you even said, . it SHOULD be the star of the show. Well, sir, with all due respect, YOU are the star of this show. Every. Single. Video. and we could NOT be more happy about it. You're like if Mr. Rogers and Bob Ross had a wayyy younger punk rocker brother who graduated from culinary school. Of course, I mean that with the utmost respect.
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David Tirado
I hate when people say they throw away all of the meat after making stock because it has no flavor left in it. Not only is that a complete waste of useful meat, but there is plenty of flavor left. I know because I always eat the meat after making stock. I like to make my stock slightly salty while cooking and that salt brings out the flavors in all that meat, which is delicious and tender after all that cooking. I just pick through all of the meat falling off the bone, and the cartilage is even tasty and tender. Please don't be lazy and wasteful.
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I hate when people say they throw away all of the meat after making stock because it has no flavor left in it. Not only is that a complete waste of useful meat, but there is plenty of flavor left. I know because I always eat the meat after making stock. I like to make my stock slightly salty while cooking and that salt brings out the flavors in all that meat, which is delicious and tender after all that cooking. I just pick through all of the meat falling off the bone, and the cartilage is even tasty and tender. Please don't be lazy and wasteful.
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James Rothbart
Are you a mind-reader? I was looking for a reduced chicken stock recipe last week. Just to clarify: this is a bouillon and can be diluted to make soup, correct? My intention is to make this before a big 2-week camping trip in which I have to feed 50 people. I'm going to make tom kha gai soup. Water is limited, but we do have a freezer with limited space. I was thinking I could make this, freeze it, and then reconstitute it when the time comes. That'll work, right?
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Are you a mind-reader? I was looking for a reduced chicken stock recipe last week. Just to clarify: this is a bouillon and can be diluted to make soup, correct? My intention is to make this before a big 2-week camping trip in which I have to feed 50 people. I'm going to make tom kha gai soup. Water is limited, but we do have a freezer with limited space. I was thinking I could make this, freeze it, and then reconstitute it when the time comes. That'll work, right?
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SiNn3K
are you opposed to weighting the the aromatics and chicken down with a plate that nicely fits inside the pot? just seems to make skimming easier and more thorough. i've also never had a problem with the solids in the pot burning since the heat is generally low enough to avoid that. plus if you're super paranoid about that happening you can always give it a good skim, then lift out the plate, give it a stir, rinse plate and place back in pot.
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are you opposed to weighting the the aromatics and chicken down with a plate that nicely fits inside the pot? just seems to make skimming easier and more thorough. i've also never had a problem with the solids in the pot burning since the heat is generally low enough to avoid that. plus if you're super paranoid about that happening you can always give it a good skim, then lift out the plate, give it a stir, rinse plate and place back in pot.
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WarmWoolSox Good
Inspiringly presented. Im so glad you did this, Ive been looking for. something I can try to make the chicken stock my mother made, and every attempt has failed no matter how close Ive gotten. Youve given me a new avenue: more time. Ive gone up to 5 hours, but never doubled that. I think youve given me the keys to my mothers infamous chicken stock, a thing of depth and beautiful simplicity. And? Patience. Thank you, Chef John
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Inspiringly presented. Im so glad you did this, Ive been looking for. something I can try to make the chicken stock my mother made, and every attempt has failed no matter how close Ive gotten. Youve given me a new avenue: more time. Ive gone up to 5 hours, but never doubled that. I think youve given me the keys to my mothers infamous chicken stock, a thing of depth and beautiful simplicity. And? Patience. Thank you, Chef John
reply
C Preacher
I bought a couple of already cooked rotisserie chickens the other night for dinner and leftovers for chicken sandwiches. saved all the skin, bones, etc. that can't be eaten in put them in a pot with water and boiled them. makes some nice chicken broth. I bought ramen noodles and put them in the broth and threw the flavor packets away. really like the taste and texture of ramen noodles but hate all the sodium from the packets.
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I bought a couple of already cooked rotisserie chickens the other night for dinner and leftovers for chicken sandwiches. saved all the skin, bones, etc. that can't be eaten in put them in a pot with water and boiled them. makes some nice chicken broth. I bought ramen noodles and put them in the broth and threw the flavor packets away. really like the taste and texture of ramen noodles but hate all the sodium from the packets.
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LIM PEH KA LI KONG
Buy your chickens with the neck and giblets included and freeze the innards. Save all the bones before or after you've cooked them. You can even add bones from takeaway chicken after you've cleaned off any potential food contaminants and people's saliva. Crack the major leg bones so that the marrow can seep out into the stock, too. Love those Saltine crackers, by the way.
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Buy your chickens with the neck and giblets included and freeze the innards. Save all the bones before or after you've cooked them. You can even add bones from takeaway chicken after you've cleaned off any potential food contaminants and people's saliva. Crack the major leg bones so that the marrow can seep out into the stock, too. Love those Saltine crackers, by the way.
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