Here we are. We’re going to make some chickens stock because we’re making Jambalaya tonight. So, we got a big pot of water in here. So, we threw that garlic in here. We got about three giant pods of garlic. Put some in. It’s hot water though. Put one in. Drop it in, there you go. We got one whole onion, just cut up. We’re going to put that in. This is hot water. So, we’re putting this in. We got some salt. I’m going to put some sea salt in here. We got some whole parsley. So, just put it all in here.
We season up the water. We’re going to boil some chicken for about an hour and the seasoned some water. Then we’re going to come back and make some Jambalaya. Okay, now I’m going to touch this. I have a whole chicken right here. We went to the meat market and asked them to get us a whole chicken and they cut it up for us. So, we got it cooked into, let’s see, eight pieces here. So, we’re just throwing all the chicken in here and like I said, we’re going to boil it for an hour and we actually have a whole video just on making chicken stock on our website.
It’s almost done. Okay, we’re going to put some garlic. We got some granulated garlic and bay leaves. Let’s pour them out on here and you can put them in. We don’t need that many. We put those in the pot. We need to put them in this pot. Put them in here. Careful, it’s hot. Okay, and then we got little granulated onions. Okay, pour. Then we’re going to get a big spoon. We have other uses for this big spoon. Okay, we’re going to bring this to a boil and we’ll see you later on.
We got a pretty stock here. I’m just pulling out the chicken because we need it to cool and then we’re going to pick all the chicken off the bones to put in our Jambalaya. It’s hot. Okay, I find all the chicken. Maybe you can count up this chicken. We got nine. I got two wings, two legs, two thighs. I think I got it all. Okay, all done. We’re going to let this cool and we come back.
So, it cooled off. We pour in the stock through a mesh colander so that we can use it in our Jambalaya and we need seven cups for the Jambalaya. It’s going to be a lot. If I had any leftover, I’m going to put it in a container and freeze it for another time. This is good stuff to have on hand because I don’t like it out of a box or a can. It’s almost done. There is another piece of chicken in here. I found another piece of chicken. I found more chicken. All right, this is kind of cooled off. So, we’re picking the chicken, all the meat off the chicken.
Chicken stock can be used for chicken noodle soup, gumbo and cornbread dressing. Use chicken stock instead of water for rice, mashed potatoes and other vegetables.
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