That's given the desired outcome that we want. whoops sorry, private roll. Now we'll just go ahead because it's been whipped up with water and bring it to the boil. Now the beauty of making this toxic army surplus table damn near anybody can do it. I'm with the school stuff. You don't have to worry about any added preservatives, alright.

Design, they gotta be good stuff in here. We also got to chicken Cox's stamp from the local butcher. Okay, you don't want to use any expensive cuts of meat such as chicken breast and I could stop the barns have the majority of the flavor in it anyway. So I got to coxes you only have to use one diesel guy for about 75 cents to $1. Okay, the butchers just want to get rid of it because they don't really have any use for it. They're not a professional kitchen so they can cook it out for their stocks, but we can cook it up for our son Pisces in here.

I got Faison stuff with a bit of salt and pepper. Make it to a chicken and vegetable stock. You really need to leave labor on the boil and then take it to a simmer for about three to three hours to get there. These chicken carcasses can be kept in the phrase off so the next time you make itself you can just take it out we'll forgive this a statement a bit of sea salt and salt and pepper. Yes, I'm a chef. We love that salt.

Also like to use some fresh herbs with my thoughts. It's only necessity but a fine part will give you a nice flavor. talking to them about the stocks. And you can say about chicken. If we zoom in nicely. It has a nice brown color.

That's gonna give it a nice feel. And it's going to bring out even more flavor. Thank you so much. A fan of Bailey's as well, by the way is just black and dry late, and I've quite a bit of flavor. I don't have any on hand but if you do have some advice, feel free to use that. Now back to the desired color that I want to thank you for I think now I'm throwing out this water.

I don't mind bringing this to the boil I've been doing without vegetable. Okay? smells absolutely delicious.