How To make Classic White Stock

Classic French Best Quality Brown Beef Stock (professional advanced restaurant recipe)

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Although the title of this video states restaurant recipe, only the finest Michelin star restaurants today would actually make stock in this manner.

Chicken stock recipe for home (simple and tasty)

Learn how to make a chicken stock at home with this recipe Making your own chicken stock will really improve many dishes and taste much better than stock cubes. you an use it in sauces, rice pasta dishes and stews. get the recipe:

In this cooking class you will learn how to make an Escoffier style chicken stock that you will be able to use to make the chicken and rice supreme recipe on the channel:

After having tested the recipe on the video I have slightly changed the ingredient used to make sure you get a proper tasting stock.

Ingredients for that the stock:
2 chicken carcass ( chopped in medium size pieces)
4 chicken wings ( chopped in half)
4 chicken necks (chopped in 2)

add 1.5 litre of water

1 medium size carrot (100 grams)
1 medium size onion (100 grams)
1 small leek, white part only (100 grams)
celery stalk (100 grams)
1 bouquet garni
no salt nor pepper is required for this white stock

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Homemade Beef Stock Recipe

Make one of the most fundamental recipes in all of cookery with this rich and delicious homemade beef stock.

Beef stock is a beef-flavored liquid used in braising food, making sauces, soups, risotto’s, etc. There are many ways to use it and when homemade, it far supersedes anything from the grocery store and will enhance your meal on another level.

Ingredients for this recipe:

• ¼ cup olive oil
• 8-10 pounds of beef bones
• 4 roughly chopped medium-sized yellow onions
• 8 roughly chopped celery stalks
• 8 roughly chopped medium size carrots
• 10 garlic cloves
• 2 cups red wine
• ¼ cup tomato paste
• 15 sprigs fresh thyme
• 20 black peppercorns
• 2 bay leaves
• 1 bunch Italian flat-leaf parsley

serves 40

Prep time: 10 minutes

Cook Time: 11 hours

Procedures:

1. Preheat the oven 425°.
2. Add the bones to a roasting pan and coat in olive oil. Roast in the oven at 425° for 1 hour or until browned.
3. Remove the bones and transfer them to a large stockpot and set aside. Drain off all but 3-4 tablespoons of rendered meat fat in the pan and place the roasting pan on a burner over low heat.
4. Add in the onions, celery, carrots, and garlic, and roast in the pan for 10-15 minutes or until lightly browned.
5. Deglaze with 1 cup of red wine and cook until it reduced by ¾.
6. Next, mix in the tomato paste and cook over low heat for 15 minutes until the tomato paste resembles a rust color.
7. Transfer the vegetables to the stockpot with the roasted bones.
8. Add the pan back on the burner and deglaze with the remaining 1 cup of wine and cook for a few minutes to remove any of the leftover bits of fond on the bottom of the pan. Pour it also into the stockpot.
9. Fill the stockpot up with cold water until it covers the bones by about 6 inches.
10. Simmer over low heat for 8-10 hours while continually skimming off any impurities on top.
11. Store.

Chef Notes:

Make-Ahead: You can make this recipe up to 3 days ahead of time but can also be used immediately.

How to Store: To reheat it simply add your desired portion to a small saucepot and heat over low heat until hot.

How to Reheat: Add the desired amount to a saucepot and heat over low heat until hot.

It can easily be made using all leftover ingredients. It’s important if you often fabricate beef to use in your cooking to freeze the leftover pieces of meat or bones.

Any leftover bones at all should be frozen.

Any vegetable peelings, or if they are starting to go bad, please put them in the freezer to make this beef stock as economical and delicious as possible.

If you are using veal bones, cook for 6-8 hours.

Do not boil the stock, as it will only make it cloudy.

Fish Stock Recipe

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Traditional Velouté Sauce | Recipe for Velouté Sauce | How to make a Velouté Sauce | Velouté Sauce

Velouté sauce is one of the 5 French mother sauces. As its name suggests, it is “velvety” and has a sophisticated taste, but it is quite easy to make. With a handful of simple ingredients, this traditional white sauce will turn your chicken, turkey, veal, fish or vegetable dish into a masterpiece. Note that this sauce can be made with any white stock; chicken, turkey, white veal, fish, or vegetable stock. What you use really depends on what you wish to pair the sauce with. Since this is a roux-based sauce, I will also divulge a little secret on how to know when your roux is cooked. My goal is to make sure your sauce experience is as smooth as possible so let me know how it goes!!

See the written recipe at thesauceandgravychannel.com

Ingredients:
- 3 tbsp or 45g Unsalted Butter
- 3 tbsp or 30g Flour
- 2 cups or 500ml Chicken Stock (or Turkey Stock, White Veal Stock, Fish Stock, Vegetable Stock)
- 1/4 tsp Salt
- 1/4 tsp White Pepper

???? If you like this recipe and would like to help make a sauce ???? give a donation to show your support -

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Equipment Used (Amazon Affiliate Links)
- John Boos Maple Top Work Table -
- Duxtop Portable Induction Cooktop (cooktop) -
- Maredash Mini Bowls 4 Inch Glass Bowls for Kitchen Prep -
- Norpro Krona Stainless Steel Flat Whisk -
- Calphalon Tri-Ply Stainless Steel 1-1/2-Quart Sauce Pan -
- Stainless Steel Fine Mesh Strainer -
- Wood Spoon Rest-
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Turkey Stock Recipe - Step One to Awesome Gravy!

Show Notes:

In a previous video I demonstrated how to break down a whole turkey into it's individual parts. In this video we'll take the bones generated from our turkey breakdown and turn it into a roasted turkey stock.

This stock can be used to make an amazing gravy (found in this episodes show notes) and turkey soup to help utilize your Thanksgiving day leftovers.