Use a slice of bread to soak up the surface fat and then fry the bread. Absolutely delicious. White bread works best as Multigrain can drop little flax seeds into the stock.
@@ChefJackOvens I struggle with how much electricity/gas you have to use to boild it for hours. Just to create stock for 3L which isn't even enough for pot of soup. If making soup should i dilute stock with water further?
Thx so much.. really appreciate this vids.. as I don't like using processed stuffs.. and another thing I really appreciate was in one his videos how long to fry chicken on either sides which is a great help as most food youtubers dont do that. I have no idea how long to fry chicken breast or fish or any meat so it makes it easy when we have this types of chefs who explain EVERYTHING!! We don't have to go anywhere else. Everything is on this channel..! Thx u 👍
The plan is to have literally everything covered. Too many videos don’t explain anything and expect you to know. That’s where I come in 😉. I appreciate your support. Thank you very much!
Nice one, I am working Chef [not at the moment], never seen raw celery introduced to roast veg, I will try it. E ven after twenty years, I still enjoy making stocks and Demi Glace. Your channels sucess is well deserved.
A fellow chef! That’s awesome! I add raw celery as it adds a little sweetness and depth. I find that roasting it alongside the other vegetables the flavours get masked into one. Stocks and Demi glacé are good fun to make. I appreciate your kind words and support.
Very good recipe, awesome video short and useful. Zero waste tip: all scrap put back into pot add some fresh potatoes, carrots add some rice and various grain, pasta… actually anything.. and top up with water. Get it to the boil and simmer until you get porridge. Finally you will get nutrient dense dog food. It’s old northern fashion. ✌️
I appreciate your review of beef stock. Recently made Demi glacé and now I’m replenishing my chicken and beef stock. I like making my own it better that way. Thanks again
I buy ground beef from local farmer and just got additional 50 pound (!!) of different bones for free😊 (feeling lucky) It is stock time tomorrow I think. Nice and easy recipe btw👍
@@agheoane I ended up doing half store bought stock and half homemade and the result was great! My next batch I’ll definitely try to use just the homemade. I found it difficult to get the right color and depth of flavor in my stock. I was using rather small pot for the amount of stock that I needed so I think that was why. All in all the soup came out great 😋
Thanks Jack, I’ve been looking for a good stock recipe. I’m wanting to make some Asian soups, I could add a few Asian flavours to it as well. Great to know you can freeze it up to 6 months.
You can freeze it for many years.. I have a beef stock that we use at Christmas for a Chinese meat fondue and after it gets frozen again for the next year. It gets better every year 😅
I really appreciate you for letting me know. When I saw this comment, I instantly contacted RU-vid and have since been told that this is an ongoing issue that they are working on fixing. This video has not done well at all, and I can understand why now! It’s actually quite frustrating. Thank you for letting me know, your a great person!!
Thank you for this wonderful video 😊 I just wanted to ask, if I use previously frozen beef bones...how long can I keep the stock in the fridge for after? If you could answer, I would really appreciate
Beef stock is used in the making of Demi Glace. It's combined with Espagnole Sauce and reduced together to make Demi Glace. I will be making all of these sauces in the near future.
You can indeed for lamb stock and chicken stock. You then have seafood scraps for a seafood stock, fish for fish stock, pork for pork stock. Muslin cloth is great.
I used some “Borough” beef broth from Waitrose the other day to make a gravy with and it was weak as pi55, tasted about as beefy as ready salted crisps! Really trying to find out how to get THE STRONGEST POSSIBLE BEEF flavour for GRAVIES, without the use of concentrated stock cubes that have all sorts of badness added to them. I must be about 500 yt hours in with no success. I’m thinking an extra to this would be to cook the beef longer to ALMOST burnt in order to get max caramelisation
Great question! You’re right with the extra flavour. If you roast it off it all blends into one flavour whereas if you add the celery after, it gives a pop of freshness.
Sorry for the late reply! You’re correct about the colour. It also adds a deeper flavour to the stock rather than just chucking them into the water raw.
Viren Joe Awesome! Please enjoy. It’s such an important ingredient for so many recipes. Having this on hand will make all of your dishes taste so good! 👌🙏
@@ChefJackOvens I roasted bones with veg but found that loads of fat came from bones soaking veg in oil. I drained it but its still oilly. Is it better to roast separate? Or does this not matter? Thanks again
You can roast them separately, it’s not necessary though. Which bones did you use and was there much meat left on them? The fat shouldn’t be an issue, as when it’s added to the water it will rise to the top, which you can then spoon out.
Yes it can, but it will be missing flavour which those veggies give off. Your best bet is to save all your scraps and use them in the stock (onion skins, carrot peels, celery leaves etc)
I only have marrow bones. Is it possible to do it with just that or is there something I can find at my local market? Where I live, the meats are kind of limited.
So i know what i'm going to ask is a bit bizzare but which ingredients are considered necessities for the stock? I want to make one but am in no place to buy so many things at once just for a stock.
It’s not bizarre at all and it’s a great question. The essentials are water (obviously), carrots, onion and celery. Everything else that’s added is extra flavour. Stocks are a great way to use up veggie scraps as your probably aware, I always say “Save it for a stock” haha! You can literally make a stock using only scraps (if you have enough).
I asked for beef marrow bones and beef neck bones with a little bit of meat still attached. I also asked them to cut them up for me, as I don’t have a meat saw (as I’m sure a lot of people don’t have).
