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Cooking with Chris

@coookwithchris • 1,079,048 subscribers

I fix gut issues, skin problems & stubborn weight with food you love, not a diet you hate.

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This may be the most gelatinous broth i’ve ever made🤯 2 lb chicken feet and 2 lb chicken necks in the pressure cooker for 2 hours Almost rock solid😂

This may be the most gelatinous broth i’ve ever made🤯 2 lb chicken feet and 2 lb chicken necks in the pressure cooker for 2 hours Almost rock solid😂

7,123,752 次观看

The most gelatinous broth i’ve ever made🤯 2 lb chicken feet and 2 lb chicken necks in the pressure cooker for 2 hours If you eat food like this, your gut and skin will thank you

The most gelatinous broth i’ve ever made🤯 2 lb chicken feet and 2 lb chicken necks in the pressure cooker for 2 hours If you eat food like this, your gut and skin will thank you

134,492 次观看

How to make the most gelatinous chicken soup: We'll start by making the chicken bone broth, which will require around 2 lb chicken feet and 2 lb chicken necks. You can also use a whole chicken carcass, chicken wings or any other chicken bones you have. Start by blanching your bones, which will clean them. Add to a pot of cold water, then bring to a boil. Boil for 15 minutes, then drain. Roast the bones for 15-20 minutes at 450 degrees, to develop some nice color (this is optional, but does add a nice flavor). For aromatics, you can use any combination of the following: Onions (with the skin on) Carrots Celery Leeks Parsley Bay leaves (dried or fresh) Garlic Peppercorns Add everything to a pressure cooker, crock pot or pot on the stove, and cover with water (be careful not to put too much water), and 1 tbsp apple cider vinegar. Pressure cook on high for at least 2 hours, closer to 3-4 is ideal. Slow cook in a crock pot or stove for at least 8 hours, if not closer to 24 Strain the broth and you now have your base for the soup Ingredients: -4 lb chicken of choice (I like using boneless chicken thighs for convenience, but you can also use breasts, a whole chicken or bone in pieces) -8 cups chicken bone broth -1 cup diced carrots -1 cup diced celery -1 cup diced yellow onion -3 cloves garlic, minced -Handful of fresh dill -Oil of choice -Salt and pepper -Noodles of choice (optional) I like using Jovial brown rice pasta here Heat a large pot over medium heat, and add a drizzle of oil. Add your onion, carrots and celery with a pinch of salt, and saute until they start to soften, about 5-6 minutes. Add the crushed garlic, and saute for 1 extra minute. Add the broth, fresh dill and chicken. Reduce the heat to medium-low, and simmer until the chicken easily shreds, about 45 minutes (if using bone-in chicken this will take longer). Remove the chicken and shred into bite sized pieces, then add it back to the soup. Season with salt and pepper to taste, and enjoy! This is great with brown rice noodles, or egg noodles depending on your preferences and goals. Obviously this requires more work since you are making the broth separately, but as you can see the final product is pure collagen/gelatin You can also just make the chicken soup recipe with a whole chicken; this will still extract some collagen/gelatin but won't be anywhere the product in the video below Let me know if you have any questions!

How to make the most gelatinous chicken soup: We'll start by making the chicken bone broth, which will require around 2 lb chicken feet and 2 lb chicken necks. You can also use a whole chicken carcass, chicken wings or any other chicken bones you have. Start by blanching your bones, which will clean them. Add to a pot of cold water, then bring to a boil. Boil for 15 minutes, then drain. Roast the bones for 15-20 minutes at 450 degrees, to develop some nice color (this is optional, but does add a nice flavor). For aromatics, you can use any combination of the following: Onions (with the skin on) Carrots Celery Leeks Parsley Bay leaves (dried or fresh) Garlic Peppercorns Add everything to a pressure cooker, crock pot or pot on the stove, and cover with water (be careful not to put too much water), and 1 tbsp apple cider vinegar. Pressure cook on high for at least 2 hours, closer to 3-4 is ideal. Slow cook in a crock pot or stove for at least 8 hours, if not closer to 24 Strain the broth and you now have your base for the soup Ingredients: -4 lb chicken of choice (I like using boneless chicken thighs for convenience, but you can also use breasts, a whole chicken or bone in pieces) -8 cups chicken bone broth -1 cup diced carrots -1 cup diced celery -1 cup diced yellow onion -3 cloves garlic, minced -Handful of fresh dill -Oil of choice -Salt and pepper -Noodles of choice (optional) I like using Jovial brown rice pasta here Heat a large pot over medium heat, and add a drizzle of oil. Add your onion, carrots and celery with a pinch of salt, and saute until they start to soften, about 5-6 minutes. Add the crushed garlic, and saute for 1 extra minute. Add the broth, fresh dill and chicken. Reduce the heat to medium-low, and simmer until the chicken easily shreds, about 45 minutes (if using bone-in chicken this will take longer). Remove the chicken and shred into bite sized pieces, then add it back to the soup. Season with salt and pepper to taste, and enjoy! This is great with brown rice noodles, or egg noodles depending on your preferences and goals. Obviously this requires more work since you are making the broth separately, but as you can see the final product is pure collagen/gelatin You can also just make the chicken soup recipe with a whole chicken; this will still extract some collagen/gelatin but won't be anywhere the product in the video below Let me know if you have any questions!

45,424 次观看

I’m due for a hiking trip soon🏔 Where is the best place you’ve hiked?

I’m due for a hiking trip soon🏔 Where is the best place you’ve hiked?

50,840 次观看

Last night Coach Paul and I made some cheesy carne asada burritos🔥 100% grass fed skirt steak, cilantro lime rice, black beans, corn salsa and guac

Last night Coach Paul and I made some cheesy carne asada burritos🔥 100% grass fed skirt steak, cilantro lime rice, black beans, corn salsa and guac

21,629 次观看

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200g of protein cooked in 10 minutes: Sheet pan fajitas Ingredients: -2 lb chicken tenders or breasts cut into strips -Bell peppers, chopped -Red onion, chopped -1 packet taco seasoning -Avocado oil Toss everything in a bowl, then bake at 400 for about 10 minutes or until chicken is fully cooked Too easy!

200g of protein cooked in 10 minutes: Sheet pan fajitas Ingredients: -2 lb chicken tenders or breasts cut into strips -Bell peppers, chopped -Red onion, chopped -1 packet taco seasoning -Avocado oil Toss everything in a bowl, then bake at 400 for about 10 minutes or until chicken is fully cooked Too easy!

Cooking with Chris

33,821 次观看 • 3 个月前

How to make a perfect pot roast!

How to make a perfect pot roast!

Cooking with Chris

31,659 次观看 • 9 个月前

Incredibly easy chicken soup! This is one of my favorite meal preps Ingredients: -4 lb chicken of choice (I like using boneless chicken thighs for convenience, but you can also use breasts, a whole chicken or bone in pieces) -8 cups chicken bone broth (preferably homemade) -1 cup diced carrots -1 cup diced celery -1 cup diced yellow onion -3 cloves garlic, minced -Handful of fresh dill -Oil of choice -Salt and pepper -Noodles of choice (optional) I like using Jovial brown rice pasta here Heat a large pot over medium heat, and add a drizzle of oil. Add your onion, carrots and celery with a pinch of salt, and saute until they start to soften, about 5-6 minutes. Add the crushed garlic, and saute for 1 extra minute. Add the broth, fresh dill and chicken. Reduce the heat to medium-low, and simmer until the chicken easily shreds, about 45 minutes (if using bone-in chicken this will take longer). Remove the chicken and shred into bite sized pieces, then add it back to the soup. Season with salt and pepper to taste, and enjoy! This is great with brown rice noodles, or egg noodles depending on your preferences and goals. Keep in mind, this is designed to be as quick and easy as possible! You can also use a whole chicken to get the extra nutrients from the skin & bones, it will just take longer. Enjoy!

Incredibly easy chicken soup! This is one of my favorite meal preps Ingredients: -4 lb chicken of choice (I like using boneless chicken thighs for convenience, but you can also use breasts, a whole chicken or bone in pieces) -8 cups chicken bone broth (preferably homemade) -1 cup diced carrots -1 cup diced celery -1 cup diced yellow onion -3 cloves garlic, minced -Handful of fresh dill -Oil of choice -Salt and pepper -Noodles of choice (optional) I like using Jovial brown rice pasta here Heat a large pot over medium heat, and add a drizzle of oil. Add your onion, carrots and celery with a pinch of salt, and saute until they start to soften, about 5-6 minutes. Add the crushed garlic, and saute for 1 extra minute. Add the broth, fresh dill and chicken. Reduce the heat to medium-low, and simmer until the chicken easily shreds, about 45 minutes (if using bone-in chicken this will take longer). Remove the chicken and shred into bite sized pieces, then add it back to the soup. Season with salt and pepper to taste, and enjoy! This is great with brown rice noodles, or egg noodles depending on your preferences and goals. Keep in mind, this is designed to be as quick and easy as possible! You can also use a whole chicken to get the extra nutrients from the skin & bones, it will just take longer. Enjoy!

Cooking with Chris

31,111 次观看 • 9 个月前

How to make pickled onions🧅

How to make pickled onions🧅

Cooking with Chris

21,234 次观看 • 5 个月前

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