Ah the seed oil minefield that is going to the grocery store.

I’m hopeful that it’s slowly changing with more awareness.

I don’t have much kitchen bench space to cut the whole meat 🍖 and bit more work for sure. Not lazy though

To me, making soup was always a mystery. Then I saw Jacques Pepin's introduction to cooking, a TV series from the early 90's.

How to make chicken stock: put chicken in a stock pot with water

How to make beef stock: put beef bones in a stock pot with water

How much water? A few inches above whatever you are cooking.

How hot? How long? Bring to boil, lower to simmer for 2 to 24 hours.

This is basically all, everything below is optional.

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Optional: add a Bouquet of spices to the water during cooking.

What then? When meat is falling off bones, strain stock through a sieve by transferring to a second stock pot. Bring to boil, then return to simmer, and skim foam from top. This is called "clarifying" and is optional. The clarifying simmer process can be continuous for days if it is desired to keep hot stock available for cooking.

How to change stock to broth: Add salt.

You can also add vegetables (onion, carrot, celery) while making the stock, this is what changes it from stock to broth. Vegetables are not required, they only add flavor. If you use the stock to make soup, simply add the vegetables after you've strained the stock

I know it sounds crazy but adding chicken feet to your chicken stock will 10x the flavor

I am not joking

#foodstr

not magic trick - is fried , burn onion on flames like in video link , after u take scum from surface after some time cookin chicken (white foam etc ) , i adding veg and ths onion . it gives a deeper sexi yellow collor to the stock