So the vegetable stock has been simmering for a couple of hours now. So now it's ready to strike. As stated earlier, we aren't going to use these carrots so that's why we weren't peeling them before. So we need to do is train them our birthing Steve lock these on top of a ball or a cup of some sort of a bit of a shake. You want to sort of press down as well. When you tones into the sealed that'll get the remaining juice and flavor that's left in your miracle or as we like to call it which is your earning current salary and then going into stock So guys, the chicken stock is also done.

Now if we were to strain the stock like this, I wouldn't recommend it. If you're not confident to do so, what I'd recommend is removing the caucus first. It's gonna make it much easier for you to strain. Now stop pouring slowly kinda you don't want to go too heavy handed on this We're gonna do the same as what we did before. Once all the vegetables are in the safe. We're just gonna get out a pair of tongs and squash about Damn.

Sorry a little bit falls on the table. We want to try not to make a mess. Stocks are very versatile. So we've got here the chicken and vegetable. So if you're making a chicken risotto for example, or chicken soup, instead of just using plain water, all the stuff you get from the supermarket this thought stuff is going to serve you much better and it's a lot healthier for you. We use the corresponding stock based on what type of risotto it is.

So Chico resort our chicken stock vegetables that are vegetable stock, and vice versa. It's time to reset the day after we're done. Right after this