The video owner has disabled playback on external websites.
This video is no longer available on YouTube.
This video cannot be played right now.
Watch on YouTube
Unlock AI-Powered Learning Tools
Sign up to access powerful tools that help you learn faster from every video.
Chicken soup 101
Learning Stats
CEFR Level
Difficulty
Subtitles (264 segments)
we're gonna go basic on a very useful
life skill converting a whole small
animal into an absolutely enormous
quantity of very nutritious very tasty
food throw it in the fridge and feed
yourself with it all week this is
chicken soup 101. I've got a four pound
two kilo chicken here pretty standard
and I rinsed the bag off in the sink so
that now I can do this drop it into my
biggest pot cut the package open this
keeps the mess contained and all of the
juice in here is edible and great for
the stock look inside the cavity where
the internal organs used to be and
you're likely to still find some of them
in a little bag these are the giblets
the gizzard the neck the liver the heart
all excellent for stock so just drop
them in the pot get rid of all that
packaging if you have some old
vegetables around like I've got this
shriveled half an onion that's been in
my fridge for a week sure throw that
into but I would not waste good stuff on
the stock I'm cutting off the dirty tips
of the roots but keeping that whole so
that I can just lift it out later time
to fill this up with water slowly so
that we do not Splash raw chicken juice
everywhere I usually use filtered water
from my fridge because it tastes better
but let's see if I can actually perceive
the difference in the finished soup with
tap water the culinary school types tell
you to start a stock with cool water
that does result in a slightly less
cloudy stock but it doesn't make a big
difference the public health types tell
you to cook with cool tap water because
hot tap water is more likely to have
some dissolved lead or other Badness
from Antiquated pipe systems in it so
that's a reason to start with cool water
heat on high put the lid on to retain
energy so that it all heats up faster
and once it's really bubbling I'll
reduce the heat to a spirited simmer
cover and just let that cook for an hour
or two plenty of time to prep my
vegetables I like zucchini in brothy
soups because zucchini has a lot of
mucilage and that thickens the soup a
Full subtitles available in the video player
Practice with Exercises
Generate vocabulary, grammar, and comprehension exercises from this video
Comments (0)
Login to CommentSign up to unlock full features
Track progress, save vocabulary, and practice exercises
Interactive Mode
Quiz
Correct answer:
Related Videos
LA LA LAND | Clip "City of Stars" | Englisch English | Jetzt im Kino!
IRELAND TRAVEL TIPS FOR FIRST TIMERS | 20+ Must-Knows Before Visiting Ireland + What NOT to Do!
World's Smallest Wild Dog | Dogs in the Wild: Meet The Family | BBC Earth
Funny Moments from Disney Family Animated Movies
Podcast of the month: ‘Stuff You Should Know’
Adam Ragusea
Quiz
Correct answer:
Quizzes appear as you watch the video
Memory Tip
From this video
Start learning languages for free
