WE'RE
WE'RE BACK 4@IN THE KITCHEN WIT MY DEAR FRIEND DIANE DEVEREAUX ALSO KNOWN AS THE CANNING DIVA.
AND WE'RE TALKING ABOUT CHICKEN
STOCK AND CHICKEN 4@BROTH TWO
THINGS THAT YOU CAN CAN AND
KEEP 4@AND HAVE READY AND
AVAILABLE FOR YOU WHEN YOU WANT
TO MAKE DIFFERENT RECIPES
ABSOLUTELY BECAUSE WHO LIKES
RICE JUST MADE WITH WATER AND
RICE 4@WITH A CHICKEN BROTH.
ABSOLUTELY. AND RIGHT NOW WITH
EVERYTHING GOING ON IN 4@OUR
WORLD TO HAVE THIS REALLY
PHENOMENAL BOOST OF 4@NUTRIENTS
TO BOOST OUR IMMUNE SYSTEM
PUTTING IT 4@AND HAVING IT
READILY AVAILABLE IS HUGE. A
LOT OF PEOPLE MIGHT THINK OH MY
GOSH A LOT OF WO4@RK GOING INTO
MAKING YOUR OWN STOCK. MM HMM
MM HMM. IT IS BUT IT'S WORTH
IT. I MEAN YOU KNOW WHERE YOUR
FOOD COMES FROM YOU KNOW WHERE
THIS CHICKEN CAME FROM YOU KNOW
WHERE YOUR VEGETABLES CAME FROM
BECAUSE YOU PUT IT IN THE POT.
AND IT'S WORTH THE WORK BECAUSE
ONCE YOU GET IT GOING IT'S
GOING TO BOIL AND REDUCE DOWN.
YOU JUST HAVE TO STIR EVERY 4@
ONCE IN A WHILE I MEAN COME ON.
WE CAN DO THAT. AND THEN YES
YOU'RE GOING TO JARS ARE YOU
GOING TO PUT IT IN A PRESSURE
CANNER. GET THAT BUBBLING GOING
YOU'RE GOING TO JARS ARE YOU GOING TO PUT IT IN A PRESSURE CANNER. GET THAT BUBBLING GOING@
AND PROCESS IT. SO NOW WE CAN
KEEP THESE JARS ON OUR PANTRY 4@
SHELF AND GRAB THEM WHEN WE
NEED THEM. AND SO WHAT DO YOU
LIKE TO PUT IN YOUR STOCK
BESIDES THE CHICKEN. RIGHT.
WELL I MAKE BOTH 4@AS YOU CAN S
HERE I HAVE CHICKEN STOCK WHICH
IS GOING TO BE FAR MORE CLOUDY @
IT'S GOING TO BE FULL OF ALL OF
THE PARTICLES JUST 4@WITHIN THA
JAR EVEN AFTER IT'S STRAINED.
AND I ALSO MAKE 4@BROTH BROTH A
I'LL GET INTO THE DIFFERENCES
BETWEEN THE TWO BROTH IS GOING
TO BE FAR MO4@RE CLEAR AND
GOLDEN. IT'S PRETTIER IF YOU
WILL BUT IT ALL STARTS WITH
CHICKEN. SO THE STOCKS 4@4@I US
ENTIRE WHOLE CHICKEN I PLACE IT
INTO THE LARGE STOCK POT HOLE.
IF YOU DON'T HAVE ACCESS TO
THAT. NOT TO WORRY WHAT YOU CAN
DO IS PURCHASE. THE BUTCHER MAY
ALREADY HAVE IT CUT UP IF YOU
CAN'T FIND A WHOLE CUT CHICKEN.
JUST DO THE LARGE CHICKEN WITH
THE SKIN AND THE RIB MEAT AS
WELL AS 4@THE BONE. THAT'S THE
PART THAT'S IMPORTANT. BONE
MARROW IS HUGE WITHOUT 4@THAT
BONE MARROW YOU'RE NOT GETTING
THE FULL NUTRIENTS BONE BROTH
WHETHER IT'S CHICKEN OR BEEF IS
SO ESSENTIAL TO OUR GUT HEALTH
AS WELL 4@AS OUR IMMUNE BOOSTIN
PROPERTIES THAT WE NEED TO PULL
FROM. FROM THE 4@MEAT. NOW I AL
ADD ONION GARLIC PEPPERCORNS 4@
DO CARROTS CELERY I MAKE SURE
IT'S VERY ROBUST 4@I DON'T JUST
PUT MEAT IN THERE AND EXPECT IT
TO JUST BOIL. I REALLY WANT
SOME OTHER NUTRIENTS FROM THE
VEGETABLES. I ALSO HAD A FEW
BAY LEAVES. MY MOM ALWAYS DID
THAT GROWING 4@SO IT'S JUST
SOMETHING I COULD DO AS WELL
AND THEN 4@REDUCING THAT DOWN N
AS A CANNER. WE CAN NOW BOIL
THAT THROUGH FOR ABOUT THREE
HOURS INSTEAD OF SIX OR EIGHT
WHICH IS 4@TYPICAL WITH STOCK
MAKING BECAUSE NOW ONCE THAT'S
PULLED THROUGH WE'RE GOING TO 4@
RELY ON THE PRESSURE CANNER TO
DO THE REST FOR US. SO IT'S
PRETTY SIMPLE. THREE HOURS
STIRRING IT ONCE IN A WHILE
WITH THE LID ON. YOU KNOW IT'S
REALLY NOT THAT DIFFICULT AND
CHICKEN STOCK. MOST PEOPLE
THINK OF IT BEING USED IN LIKE
SOUPS STEWS THINGS LIKE THAT.
YES AND IT'S GONNA GIVE YOU
MORE OF A ROBUST FLAVOR TO
WHATEVER 4@YOU'RE CREATING
WHEREAS A BROTH EVEN THOUGH
YOU'RE GONNA GET A HINT OF THE
CHICKEN IT'S GONNA HAVE A BIT
OF THAT SOUP FLAVOR TO IT YOUR
STOCKS IS RIGHT WHERE IT'S AT.
THAT'S WHERE YOU'RE GOING TO
GET THE MOST ROBUST 4@FLAVOR AN
COLOR TEXTURE AS WELL BUT BROTH
ON THE OTHER HAND THIS IS WHAT
WE TYPICALLY GRAVITATE 4@TO IN
THE STORE. THIS IS FAR QUICKER
AND EASIER TO MAKE. SO LET'S 4@
SKIN NO BONE NO NOTHING. THAT'S
OK. GO AHEAD 4@DO THE SAME THIN
WITH THAT PARTICULAR MEAT 4@YOU
DON'T HAVE TO BOIL IT NEAR AS
LONG. YOU CAN CUT THAT DOWN TO
ABOUT 4@AN HOUR WOW. YEAH. AND
THEN YOU'RE GOING TO PUT TH4@AT
INTO THE JAR AND PRESSURE IT
THE SAME WAY YOU WOULD THE
STOCK. YOU CAN SEE IT VERY
CLEARLY THE RINSE. AND THAT'S
BECAUSE YOU'RE NOT PULLING THE
NUTRIENTS YOU WOULD AND YOU'RE
NOT BOILING IT NEARLY AS LONG.
SO 4@LET'S THE OFF SHELF LIFE
BETWEEN. IS THERE ANY
DIFFERENCE BETWEEN THE TWO OF
THEM AND HOW LONG IS IT. NO
THERE IS NO DIFFERENCE BETWEEN
THE TWO 4@OF THEM. I TELL
INDIVIDUALS AS LONG AS THAT LID
STAYS SEALED. THESE 4@WILL BE
GOOD TILL KINGDOM COME. NOW AS
FAR AS THE NUTRITIONAL VALUE 4@
KNOW EVERYTHING DOES HAVE AN
EXPIRATION DATE. SO IT'S
OPTIMAL TO 4@INGEST OR CONSUME
YOUR CANNED GOODS WITHIN THAT
FIRST 4@YEAR. IT DOESN'T MAKE I
BAD THOUGH IF YOU DON'T. SO I
TELL INDIVIDUAL YOU CAN STILL
GET INTO TWO THREE FOUR YEARS
JUST NO 4@NUTRITIONAL VALUE IS
GOING TO DECREASE OVER TIME.
BUT 4@4@THEN AGAIN YOU KNOW IF
YOU'RE NOT GOING TO EAT IT.
DON'T. CANADAU IF YOU HAVE A
LOT OF IT YOU GET YOUR
NEIGHBORS RIGHT AND THOSE WHO
MIGHT NEED IT. YEAH ABSOLUTELY.
THANKS SO MUCH DIANE OF COURSE @
I'VE GOT DIANE'S RECIPE ON HOW
TO MAKE THE BONE BROTH AND THE
REGULAR BROTH ON 13 ONYOURSIDE
ICONIN