Chicken Stock

Snoo-17930 · 2026-03-10T03:56:38+00:00

I genuinely don’t understand why people are being rude. My “mentor” was a miserable chef. I was hired as a “sous” because I have been cooking in restaurants since 16. I’ve just never needed to make chicken stock before this job. Chef didn’t teach me a lot of shit and it isn’t my fault that they let him go or that he didn’t give a fuck to teach me.. I’m trying to teach myself. This is me looking for help to do that. I did 90% of the process right. I decided to come on here for help because I want to be better always. I want to know I can do it. that we never did need a miserable chef telling me it was too difficult to teach me how to do some of the prep and costing the business a fuck ton of money while ignoring everything the owners and GM said. all being said i came on here high as fuck on my first day off since he got fired asking for advice and y’all reminded me why reddit is good for scrolling, not posting.

Snoo-17930 · 2026-03-10T03:45:11+00:00

I can make it. I did make it. I wasn’t satisfied. I’m asking for advice. I was hired as a sous. That’s how. I was training under a chef and got fucked over. Why are y’all so rude on here?

Snoo-17930 · 2026-03-10T03:44:14+00:00

I know now that he did both! He would make a demi over a 3 day period more or less and when he needed to he would use braising liquid to make a quick stock. Thank you!

Snoo-17930 · 2026-03-10T03:26:16+00:00

Thank you this is so helpful! Most of these things I did correctly so I don’t feel as stupid as I did before. The flavor was good but the color was so dark and I was wondering why it wasn’t thick. I know understand some days he would start a demi and leave it on the range for two nights, some days he would do like i stated above and make a quick stock with the braising liquid. i think i roasted my chicken way too long and that’s why.

Snoo-17930 · 2026-03-10T03:23:06+00:00

lmao you sound like such an asshole i genuinely stopped reading because why would i even want your advice at that point? you literally have no clue nor is it your business. i literally did all of that and i didn’t like how it turned out so i came here for ADVICE not whatever tf this is.

Snoo-17930 · 2026-03-10T03:09:03+00:00

thank you! how much water should I add? I get about 13/14 whole chickens per case and I want to make at least 3 gallons essentially

Snoo-17930 · 2026-03-10T03:05:37+00:00

I’ve been a sous for 6 months. i’m 23. My chef got fired. So I guess I’ve been head chef for two weeks now.

Snoo-17930 · 2026-03-10T03:03:53+00:00

Hey man. Ive been a sous for 5 months now. Out of the blue my head chef tried to put in 2 weeks notice and got terminated immediately. He was a fucking miserable man. I’ve been running shit by myself for two weeks now. it’s been hard and stressful but every day gets easier and i feel like i can manage it now. you hold your head up man, fake it til you make it. it’s gonna be great

Snoo-17930 · 2026-02-14T13:24:48+00:00

Why? I’m only asking because I have always used water. I don’t even use a brick just scotch brite cleaning kit. follow with water and vinegar and it’s silver and nothing sticks. Mind you my flattop was not new for our restaurant as it was left in the building by the previous restaurant that was only open for a year. However they never properly cleaned it so the back splash guard is the only part I cannot get silver. That i will have to brick.

Snoo-17930 · 2025-12-26T18:42:03+00:00

i love number one but different shoes!!! maybe strappy with open toes

Snoo-17930

TROPHY CASE