You might think only of soup when it comes to using chickenstock - but there's so much more. From stews and curries to risottos and sauces, stock can be almost as essential to cooking as salt and oil. Chef Adrienne Cheatham demonstrates the best way to makechickenstock at home, creating a one-pot wonder of recipe building flavor.
Director: Gunsel Pehlivan Director of Photography: Joel Kingsbury Editor: Morgan Dopp Host and Expert: Adrienne Cheatham
Sr. Culinary Director: Carrie Parente Coordinating Producer: Tommy Werner Culinary Producer: Tina DeGraff Line Producer: Jen McGinity Associate Producer: Michael Cascio Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hymes Director of Talent: Cynthia Simpson
Camera Operator: Erron Francis
Audio Op: Artem Kulako Production Assistant: Albie Smith
Hair & Make-Up: Nicole Vidro Culinary Assistant: Mary White Research Director: Ryan Harrington Copy and Recipe Editor: Vivian Jao Post Production Supervisor: Stephanie Cardone Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
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