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.
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!
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👍
@@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?
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
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
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. ✌️
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.
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 😅
@@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 😋
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.
I really appreciate you for letting me know. When I saw this comment, I instantly contacted TH-cam 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!!
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.
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.
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.
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).
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 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
Question, if I may. Can you super concentrate this stuff by boiling it down significantly more and then adding water? Is it possible to get anywhere near the levels of the commercial jelly stocks without all the MSG and food gums etc? I'm trying to work out if this is worth 48hrs of gas and perhaps use a slow cooker/crockpot instead?
@@ChefJackOvens Yep, I was considering making a batch in the crockpot but was wondering just how far you could go boiling it down before nearly all the water content was gone.
Chef Jack Ovens okay thank you for your quick reply 🌷🌷definitely will try it .. I already tried many of your very successful recipes , and they were all so delicious 👌🏼👌🏼👌🏼👌🏼
No worries. This is great to hear! Please enjoy this one. It’s the perfect stock for so many different sauces that I will be making over the coming weeks. 👌
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.
Is there a way I can roast the bones/veges without an oven? I have everything read to go but my oven just died on me 😭 I have a small oven grill that's working though!
I'm so happy I learned why it was gelatinous! I always wondered! Thank you ☺️
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.
Good tip. Definitely do not throw that collagen away. It's very very good for you, especially your skin, hair and joints.
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!
@@ChefJackOvens U welcm..
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👍
AWESOME!! Never been able to make a stock😍😎😋, Thank you for the recipe and lesson
No problem at all
@@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?
Simple , easy , short , smart
Many thanks from kuwait 👍
It’s a pleasure 👌
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
thanks chef pretty good and skoth video I love your voice and clarity my friend. lovely
Im going to uni soon, this'll be so useful, thank you!
Its finally here!! The moment we’ve all been waiting for.
Haha! Hope you enjoyed it.
Thank you for explaining so clearly. Shanthi from India
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
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. ✌️
Such a wonderful recipe. A good beef stock is amazing but it does take time. I very much enjoyed watching this
Another very informative video. Well done. He shows us it's not rocket science.
Thank you!
I just keep boiling and then set it into icecube trays. Essentially making my own stock cubes.
That’s an awesome way to do it!
How long does it store when pressure canned? Also, does it stay in liquid form once you re-liquify it?
I have made Veg stock thanks to you mate now I will have a go at this stock thanks mate
Fantastic! This stock is fantastic. It creates the most amazing flavours when added to different dishes.
My boy, he finally did it! Been waiting on this one lol
Haha! Awesome. Glad you enjoyed it!
T-shirt idea... "Save it for a Stock!" I'd buy it lol
👌👌👌👌
Amazing recipe. Thanks!
Very informative and helpful
Great to hear
I just found out about you. I love your videos. Easy to follow and with readily available ingredients.
Can you freeze this into portions. Take out for a meal and reheat that meal again? So reheating twice
loving this channel. Thanks Jack!
Glad you enjoy it!
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.
As well as glace de viande!!
You nailed it, Chef, take care stay safe, I am off to the butcher to buy bones.
Please enjoy Patricia!
Thank you very much for posting this. I am making soup for an upcoming event and this method of making beef stock is perfect.
Master recipe...!!! 👏👏. Thank you very much. 🙏🙏🙏
It’s a pleasure! Thank you
Very nice, no nonsense video. Thank you!
Glad you think so!
Hi, brilliant video, wanted to know can you freeze this and for how long
You can definitely freeze it and up to 6 months
Thankyou so much
very educational Sir, thank you 🌺🌺🌹🌴🌷🌷🌴☘🌷🌷🥀🌹🌺🌴🌼🌸🌻🌸🌻🌸🌻
Thank you imma use this recipe to make french onion soup for Thanksgiving
Sounds perfect 😊
Great and clear explanantion, you make this so easy.
Subscribed!
Awesome, thank you!
I never even comment on TH-cam, but this is the most perfect video I’ve ever seen 😂
Agreed
thats a huge leek
It is haha 😂
I know 🤣 I’ve never seen a leek like that ever 😂
Better call the plumber
Sirfetch’d would be jealous
I gasped when it appeared on screen
Doing this on the weekend for my Minced Beef & Onion Pies. Can you confirm the temps used for roasting pls?
Thanks for showing us how to make this Chef
Anytime! My pleasure 😊
Excellent! Well Done! Thank YOU!
🤤🤤
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 recommend using the leftover meat to prepare "Croquetas" (Spanish recipe), maybe you can try to make a video about it :)
Excellent tutorial thanks Jack.
So glad you enjoyed it!
Love you Jack!
❤️
First time making this today!
How did you go?
@@ChefJackOvens It was amazing. I used it for onion soup my family loved it.
Thanks! Going to use this for my French Onion Soup this holiday. Thank you!!! 👍🏼
Awesome! Please enjoy it
Me too👌🏼
Hey I know it's been a year but I'm looking for a stock for french onion, how did this workout?
@@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 😋
Best stock recipe I’ve seen on TH-cam! Thank you!!!
Well explained💯💯
Glad you liked it
Please explain the difference between this (wonderful) beef stock and the demi glace. Thanks in advance.
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.
@@ChefJackOvens Thank you very much Sir for your reply! I will be waiting for your Demi Glace pesentation with great interest
I wasn’t notified I had all notifications turned on?Is this a problem your facing, also awesome recipe chef😇😇😇🥰
I really appreciate you for letting me know. When I saw this comment, I instantly contacted TH-cam 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!!
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.
Thanks Just made this today. Your advice was brilliant. Is it better to Freeze as a jelly or a liquid?
Awesome! I’d usually put it in the fridge to solidify then freeze from there 😊
Finally! the famous Stock. XD
It was about time I posted another.
Hi there I live in China, I don't have an oven, would you get the same effect if you panfried everything?
You can do, yes just pan fry them until browned all over. It won’t release the exact same flavour but if that’s all you have then it will work 😊
Brilliant video.. I’m going to try this
Brilliant. Thank you
You’re very welcome 😊
That was a Good vid. I have to do it thanks again
Thank you very much. Beef stock is a very important ingredient to have as it is the foundation to some amazing dishes and sauces.
You are so informative! Well done!
Thank you 🙏
Thank you for this. Helpful. :)
Great thanks. Why you roast the veg? Does it give good colour I'm guessing?
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.
@@ChefJackOvens I'm doing it tomorrow. Thanks for the reply
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.
I will learn all the new for skills from u🎉🙏🔥
Holy $hit... where do you live? I have never seen celery stalks so enormous in the 45+ years that I have been on this planet...Whoa.
Haha Adelaide Australia
Thx a lot for this! Why not roast the celery tho?
Different flavour profiles. You can roast it if you want to
@@ChefJackOvens ahhh I see thx!
So a question, why ad the celery after the roasting the veg/bones? Better flavor that way?
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.
Jack looking to make a top beef /chicken gravy for roast dinner any chance of a video. Regards Pat from England
Can you use frozen bones for this? Thanks!
You sure can
Thanks!
Good and informative video as always
Glad you enjoyed it! 🙏
That's a great video.
Appreciate it, thank you 🙏
@@ChefJackOvens I'm currently giving this a go as we speak. Started at 5am (4.5hrs ago).
@@arpitpatel83 That’s an early start 😮. Let me know if you have any questions
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).
@@ChefJackOvens Understood. Thanks so much for taking the time to explain everything to me. Much love and keep it up stock master :D
Thank you so much for your love and support!!!
Does it matter if I use different veggies? Can stock be made without veggies?
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)
That would make a brilliant French onion soup
At 4:00 do not remove any fat. You can peel it easier later from the top of the cold jelly. This way you don't loose any stock from the liquid fat. 👍
What temperature in the oven?
What's the temperature for the oven when you roast the meat and veggies?
Can the stock part be stewed in the oven
Thank so much chef.
how many day can we use that in fridge ?
Is this recipe suitable for people with asthma?
Perfect thank you. Now that we are the stock gang, lets see your veal demi glace version :)
Coming soon!
4:02
I saw a tip for getting fat out, put ice in a ladle that's been in the freezer & let the fat solidify onto the ladle
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
Looks great 👍
Question, if I may. Can you super concentrate this stuff by boiling it down significantly more and then adding water? Is it possible to get anywhere near the levels of the commercial jelly stocks without all the MSG and food gums etc? I'm trying to work out if this is worth 48hrs of gas and perhaps use a slow cooker/crockpot instead?
Hey, Andrew. Great question. With the high amounts of collagen in the bones once this completely cools it does become a jelly 👌
@@ChefJackOvens Yep, I was considering making a batch in the crockpot but was wondering just how far you could go boiling it down before nearly all the water content was gone.
Can you somehow use the meat still attached to the bones? A Ragu of sorts???
Or is it depleted of goodness/usefulness?
After it’s been cooked for so long the meat will have very little flavour left. You can use it in a ragu but it won’t do much.
@@ChefJackOvens Thank you
What if I don’t use leeks ? Should it be replaced with something else or just exclude it ?
This is just a base. You don’t have to use those exact ingredients. 😊
Chef Jack Ovens okay thank you for your quick reply 🌷🌷definitely will try it .. I already tried many of your very successful recipes , and they were all so delicious 👌🏼👌🏼👌🏼👌🏼
No worries. This is great to hear! Please enjoy this one. It’s the perfect stock for so many different sauces that I will be making over the coming weeks. 👌
Chef Jack Ovens I’ll be waiting 🤗🤗🤗🤗
Can i make meatballs soup with this stock?
can do same with lamb bones and chicken carcass..........you can also double strain it through muslin
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.
Is there a way I can roast the bones/veges without an oven? I have everything read to go but my oven just died on me 😭 I have a small oven grill that's working though!
Yes it's all about Browning the bones two sides and getting that flavour out
Today I learned cold beef stock turns to jelly!
There you go! Glad you learnt something. 👌👌😊
What happened if my stock didn't turn to a gel after refrigerated it overnight ? I pressure can my stock. Just curious if I had done something wrong?
Nothings wrong, it would be from your bones not containing much or any collagen and or fat which forms the gel.
@@ChefJackOvens That makes sense. I usually save my carcasses, which have already been once cooked.. Thanx
I see "STOCK" I click!!
Thats great! Hope you enjoyed it.
Can you freeze this?
Will boiling ground beef in water work?
No it’s not the same
Thanks.
No worries 😊
Is there a reason why you don't close the lid completely to prevent evaporation?
Nice!!
For a soup, how much stock and how much water must we use?
You’d add this to a soup for flavouring. It all depends on how much soup you want.
what pots are u using with the copper bands?
They’re Essteele Per Vita 😊
Is this brown stock?
Do I have to refrigerate overnight or can I just use the stock after skimming?
You can use the stock straight away 😁
@@ChefJackOvens thanks Jack! Making some French onion soup tonight and started with your stock. Looking forward to it!
Awesome!! Please enjoy 😊
What kind of carrots are those
can you teach us how to make consomme?
Definitely!