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Brad Makes a Master Stock | It's Alive | Bon App茅tit - YouTube
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hey guys today on it's alive we're
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making a little master stock it's a
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recipe you can actually find on bone
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Appetit comm one that I made it's a
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version of a chicken stock meets a pork
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stock meets a it's just a master stock
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okay
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[Music]
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[Applause]
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[Music]
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look he's got some gnarly going on
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brother than this yeah bud go see
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spiders some funky crabs I don't know
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Andy he's doing so right off the bat we
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got some turkey wings and some chicken
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wings roaster off ahead of time all
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right when did that she would always
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have to sit around for 45 minutes or
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whatever it took a little bit of salt
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light a little bit of olive oil and just
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kind of roasted them get a little color
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on their colors gonna bring to your
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stock a some color obviously it's gonna
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bring a darker color to the liquid of
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the broth but it's also gonna add some
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flavor
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any time you brown some or cook it like
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that searing a steak is where you pick
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up that my yard reaction and that's just
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gonna give it a little bit more depth a
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little bit more of a a little bit of a
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sense of Amami throughout it you know a
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little bit more richness all right so
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that's our meat Oh thought you'd never
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ask the secret ingredient
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let me grab these bad boys right here
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take package real quick all right smoked
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ham hocks these are fantastic on their
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own that's one of my I love eating these
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you know just braised with some beans or
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something smokey picky real gelatinous
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see real sticky just basically if I was
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a pig leg unless I'm wrong I believe
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them right so it's kind of like the
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little jointiy ankle so to say and this
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is just a great bang for your buck for
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for for stock making let's start we got
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it we got our stock pot all right put
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that on it'll put that on a little
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medium medium heat a little bit of olive
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oil all right so look we got some
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cremini mushrooms you can use any kind
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of mushroom shiitake but in whatever I'm
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gonna go using anything too fancy don't
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go throwing your matsutakes in this one
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I mean ya can but just maybe a little
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unnecessary shiitake actually works
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great if you can I would recommend
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getting shiitake we got some cremini
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because it's just what it is okay look
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boom great in the bowl oh heavens I hate
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this
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now there was a study about whether or
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not you need to wash mushrooms something
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you know the rule was always if you wash
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them they pick up moisture and they
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never really Brown just brush it off you
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know which is cool and that's fine and
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you can do that but I remember reading
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somewhere that they did like a side by
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side study where they like soaked some
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and then brush them and then they went
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to go like saute him after and I guess
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they both picked up I get long story
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short is that there was like not much of
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a major difference in the ones that were
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washed versus unwashed so hope you
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learned something here
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I think the recipe calls for two medium
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carrots this is like a horse carrot
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these are kind of medium I'm going to
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nip off the little nib ins here the
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little tops and then that's it okay boom
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maybe we'll do a little half a little
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chunker's like that and this is great
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you know we all know someone who's got
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I'm gonna cook dinner I'm gonna do
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whatever and they use a little half
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onion and then they'll put it in the
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fridge or they'll put it wherever and
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eventually it kind of unless you use it
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sometimes it just saves just shrinks up
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and dies in vain so what I like to do is
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a use them but then big this is a great
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spot for your stock I'll nip that off I
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didn't like that skins and all skins add
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a little flavor and color to pull them
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right in there and they've got a nice
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little fresh e here look I cut it right
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in half
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whack a towel beautiful huh hello right
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I know you brought me coffee you
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shouldn't have we're gonna make a little
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master stock we're it's turkey chicken
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and and smoked ham hocks we give it a
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little bit of smoky flavor a little bit
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of porkiness but also like big
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gelatinous because it's knuckle II
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there's a lot of big knuckle in there oh
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so I cut this onion in half we're gonna
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throw it in our mirepoix Ben and then
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same with the garlic okay you don't need
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the skin um or nothing so it depends
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what you're doing for this application
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I just cut right in half like so see
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this is booboo garlic you see all that
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green wow it's not the best it's well
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most of it you get in the supermarket is
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kind of BS because it was picked so long
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ago and what that is is it's the germ so
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the GAR
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trying to grow because these are like
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the seeds right look you pop a little
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clove in the ground before I cut it in
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half boom right in the ground it grows
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the chute and then eventually this is
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what's under well thanks for stopping by
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ciao for now so we got a minute oh just
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do no celery there is let me go grab
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I'll go grab a couple stalks of celery
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okay oh here come with me take a field
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trip Oh Gaby watch your back yeah
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let's hit the road
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after you Oh Rachel carton award-winning
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social media member from bone Appetit
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whoa salary huh
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yeah traumatizing story about suffer so
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that like neurotic hang-up I guess we
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can label it where when someone's eating
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something crunchy like I tweaked out I
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have a hard time with it you know you
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know what it's called Matt how do you
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say it I know I don't even have the
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triceratop of closeness I don't know I
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could give me the personal header oh no
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wasn't oh it was em misophonia so I got
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Mesa phone yeah you know that's if like
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someone's showing Salomon I'm just like
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Jesus Christ go in the other room you
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know or like people who eat in their
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offices like we're the noise canceling
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headphones on rude mine was developed as
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a young lad
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my dad always liked to eat celery and he
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had the crunchiest chu man ever you
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could hear it in the other room and I
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used to yell at him all the time Jesus
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you know choose your mouth closed my
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mouth is closed it's my old fillings
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anyway we're gonna put that into our
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stock oh here we go
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meesa phone eeeh misophonia may cause a
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reaction to sound such as dripping water
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chewing or snapping gum yeah it's like
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real things like if you were to break a
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pencil inside that don't bother me but
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if you were like chew on a pencil in
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your mouth like if you were to eat
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cereal in the quiet room with me I have
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to like it's me it's not you I have a
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problem a little olive oil on there okay
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you got a little salt on your own block
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and we're gonna add that right to our
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pot here let me get this thing cranking
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oh this freakin thing this frickin thing
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oh you're going down
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oh here Andy was saving you some kid
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rancid crab legs it don't stop clicking
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you hear that Oh Brad because it
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sunlight no that's not the case okay
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it's just just is what it is and it
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ain't what it ain't you know I mean
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something yeah a little bit of oil and I
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have the veg boom right in there let
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that get hot we're gonna pick up a
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little bit of color on that oh let's go
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see if Gabby's got any if Gabby's got
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any fresh bay leaves
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wasn't me it wasn't me Oh roll the
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security cameras it was I'll clean it up
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I'm sorry no I was gonna clean it up I
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got sidetracked okay I hear we're
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getting yelled at
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I'll be right back with the Sam bone so
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we got some bay leaves this thing's
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still clicking yeah you know what you
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don't want to do you don't want to burn
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at all
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okay you burn things in this thing your
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vegetable mirepoix thrown in the garbage
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rinse the pot out start over a little
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hint the burn it's just gonna come
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through when you add the water and
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everything else and all of a sudden it's
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not gonna be oh this is a lovely
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balanced roasted master stock it's oh is
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that mmm it's got a little hint flavor
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birth and you don't want that okay not
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at this party but su party might kind of
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party babe
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how much water does it say that I never
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really I just kind of fill it up to what
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feels right you know what I mean oh I
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had a pinch of salt and two gallons of
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order so we're going over four since we
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did times two and this says to reduce by
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half so everything's falling apart and
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it's nice and gelatinous E and yummy um
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three and a half four and a half five
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hours whatever so once we get this stuff
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going we'll add two four gallons of
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water and we'll let it simmer for the
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rest of the frickin day look we got a
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little bit of color picking up okay and
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like I said I don't hating anything
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burning all right so now we're throwing
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in the turkey bigger more bones than the
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chicken obviously also brings a little
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bit of different flavor Turkey's got a
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nice flavor ham hocks boom stock bombs
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as I like to call boom boom bottom right
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in there
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all right parsley right in there some
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fresh bay leaves like five or six of
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them right in there OOP
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that one didn't work out if you weren't
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here I might have thrown it in alright
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got some peppercorns and then my chicken
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leaves boom I'll go over the sink fill
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this up of four gallons of water right
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in there boom yeah you guys get in there
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what is it with this freaking thing can
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we just get the normal setting for the
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love I noticed in the old reach-in
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frigerators over here there's a few more
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turkey wings that that someone bought us
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so we can make this video but I can't
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support instead of freezing them i'ma
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throw a few more in there raw we roasted
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the other ones these were gonna put in
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raw yeah yeah buddy get ready in there
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and the rest I'll freeze for when we
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make a bad batch in a couple months when
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Gaby collects enough bones and she's
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like Brad I wish you would make stock I
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don't feel good
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all right now I'll bring this back over
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yeah that's the stuff I'll put it on
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high now go ahead bring that to a good
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bubble you know a good heavy simmer so
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we got all of our ingredients simmering
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away that's gonna take about four or
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five hours it's getting a little late in
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the day all right honey why don't you
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get out of here right I'll carry this
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home and when I'm done I'll pop that in
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the wok and we'll let it hang out and
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when we regroup cuz we got a couple
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things to do over the next couple days
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once it's all set up in the walk-in it
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can sit there for a couple days no big
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deal well come back say on Thursday days
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Monday and we'll heat it up we'll strain
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it will taste it we'll talk stock we'll
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see you then get out everybody out
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[Music]
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coming out Hansie and we're back pull
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the stock out of the fridge really happy
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with it come on get your eyes in here we
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got a nice little jiggle going bud we
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got a nice little jelly setup nice all
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that all that collagen and gelatin from
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the pork and from the turkey from the
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chicken that's nice I like stock that
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sets up into gel okay that's a sign of
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success for me now there's some fat on
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there you could you could leave that on
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if you want no big deal I'm just going
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to scoop a little bit of it off if you
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want to like render it down in there's
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sometimes some kind of weird schmaltzy
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porky schmaltz you think knock yourself
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out I'm not going to well because we
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don't have time all right but that's
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alright that's how we roll right hungie
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running gun babe what do we need boom
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timeslots just slip a min who cares yeah
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I'm just gonna get some of that off and
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there's your product no we can't show
[754]
that JA what do you think hungry bud no
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okay but it's not it just looks
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disgusting pie smells like Turkey like
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turkey water look this is where we got
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John yeah well jiggle jiggle butter yeah
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so we're gonna warm it up strain it
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cored it up pack it up Oh
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stick around Johnny boy all right to the
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heat now I'm just gonna let it come to
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the heat up just a little bit not hot
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but just too so it's not jelly any more
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we're gonna strain it
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we're tore it up pack it up store it in
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the freezer make soup it's kind of it
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but what I like to do for consumption
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you know obviously the soups or the
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pasta dishes or whatever you're doing I
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like to just drink it - who turned me on
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to that was old Brian Merkel you might
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know him from hot coal he's a he's a
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butcher out in Duluth and we go to
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Montana almost every year oh and we
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snowboard and we cook and one day and we
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made this big batch of stock
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and he brought this vacuum pack thing it
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was like tumeric and ginger and he had a
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fermented paste and he goes off all
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fermented paste and in the morning we
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would get our mugs and we fill it with
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this gelatinous he stock and put a
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dollop of that fermented turmeric paste
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in there I'm gonna eat that any day any
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day of the week
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wish I had it right now oh that's what
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we'll do next
[849]
all right episode coming soon it's live
[852]
we're gonna do tumeric garlic ginger
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paste for enhancing your bone broths
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which I don't like I don't like call it
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a bone broth it's just good stock so
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stock enhancer coming soon oh you know
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what I want to do I was talking old
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babby this morning Oh Benji himself and
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he was asking me if I had a freeze dryer
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and I was like oh I I thought it was
[880]
just like liquid nitrogen you did things
[882]
in apparently not it's like a vacuum
[883]
thing with some type of thing I don't
[886]
know but it got the wheels turning and I
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love freeze-dried fruit I don't know
[888]
that little clever cooks up too but I'm
[891]
gonna get can we get it we kind of need
[893]
a freeze drying machine so we can make
[894]
freeze-dried anything we could do
[897]
freeze-dried fruits freeze-dried Kevin's
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[Music]
[903]
snack of all Kevin stackable please try
[906]
all types of stuff so coming to
[908]
breakfast stock enhancers and
[910]
freeze-dried everything's okay we only
[913]
put a pinch of salt in I like to kind of
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keep it a little neutral with the salt
[917]
because um you can always add it you
[920]
know maybe you didn't want it so if
[921]
you're making soup season the taste
[923]
you're gonna do whatever else with your
[925]
stock season the taste Oh a little
[927]
breakfast stock season the taste what
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time we have till 1:30
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oh you're plenty of time dad so now you
[940]
could just go dumping this all in the
[941]
strainer but that's kind of silly
[943]
we drew all the nutrients out of it
[944]
already so now it's just kind of like
[946]
dead protein I guess and like fiber and
[952]
sometimes I eat it right like you kind
[955]
of just want to like don't that look
[956]
good but it's not that good oh yeah
[959]
those ham hocks
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that's the gelatin we were looking for
[963]
nice broken down get it out let us have
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it
[967]
goop city bugs but that's what we're
[969]
looking for stuff make it live to be 120
[974]
now we can go to the strainer
[983]
oh damn it it's fine
[986]
cheesecloth I forgot to hold it you know
[990]
no one's perfect
[991]
we try all you can do is try to be
[993]
better next time Lewis color beautiful
[995]
this is the stuff liquid gold here you
[999]
know what let's just try pouring it see
[1000]
how it goes you know let's live a little
[1002]
Oh oh yeah that felt right oh yeah
[1008]
that's the shot oh it looks so bad looks
[1013]
like oh yeah cleanly we cleaned out the
[1017]
dishwasher and this is fun this is
[1019]
terrible this is true though when the
[1021]
city gets too much rain and the drainage
[1022]
systems can't handle it they just open
[1026]
up the gates and it all just goes sewage
[1027]
everything goes right out to the ocean
[1029]
it's disgusting it's true though it's
[1032]
true Rhoda bro did you get a haircut
[1035]
looks delightful the lovely Rhoda Boone
[1039]
everyone take the stuff up Oh chill it
[1042]
will freeze it get yourself a little
[1043]
chest freezer stock up ha ha no pun
[1047]
intended
[1048]
let's give it a little taste i heated
[1050]
some up little extra ok ooh delightful
[1053]
John you want a try but let me get you
[1058]
something
[1060]
mmm yeah it just needs salt oh it's
[1064]
wonderful
[1064]
nice roasted flavor right it's dude
[1067]
thank you even a little splashes I like
[1070]
soy sauce would be so good right oh yeah
[1074]
little salt pops right open right yeah
[1077]
oh my god big mug of that for breakfast
[1080]
right hello you take your with you
[1083]
Gaby get a little cup come on yeah BAM
[1090]
you want somebody grab a little bowls
[1094]
key you like come on give it a little
[1098]
taste all right tell me what you think
[1100]
boom oh you thought you had a cold boom
[1102]
not anymore
[1103]
little salt yeah hit it with a little
[1106]
sodium
[1109]
oh it's good oh god it's good oh for
[1117]
God's sakes
[1118]
here is for you hungie all your hard
[1120]
work Oh God oh so good
[1129]
alright so we're all done packaging it
[1131]
up gonna pop it in the walk-in let it
[1132]
set to a gel then I'm gonna freeze it
[1134]
and then you're ready to go you can
[1136]
defrost it use it for soups use it for
[1138]
different dishes braises drink it in the
[1140]
morning that's the thing drink it in the
[1142]
morning drink it in the day drinking in
[1145]
the afternoon drinking for dinner you
[1147]
can have pizza bagels anything jover we
[1151]
got to go Dan's yelling at us Bon
[1154]
Appetit mmm underrated drinking out of a
[1161]
saucepan like durty a bowl you already
[1164]
got a bowl right here it's got a freakin
[1165]
handle on it it's a bowl with a handle
[1166]
on it call whatever you want get created
[1168]
this 2025
[1172]
[Music]
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