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.
@desertodavid
10 ай бұрын
Good tip. Definitely do not throw that collagen away. It's very very good for you, especially your skin, hair and joints.
@lordelaurel6734
4 жыл бұрын
I'm so happy I learned why it was gelatinous! I always wondered! Thank you ☺️
@vilisgrinvalds
Жыл бұрын
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. ✌️
@dove7778
4 жыл бұрын
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 👍
@ChefJackOvens
4 жыл бұрын
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!
@dove7778
4 жыл бұрын
@@ChefJackOvens U welcm..
@999vektor
Жыл бұрын
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👍
@pennzilla57
4 жыл бұрын
My boy, he finally did it! Been waiting on this one lol
@ChefJackOvens
4 жыл бұрын
Haha! Awesome. Glad you enjoyed it!
@pennzilla57
4 жыл бұрын
T-shirt idea... "Save it for a Stock!" I'd buy it lol
@ChefJackOvens
4 жыл бұрын
👌👌👌👌
@roxyc5345
2 жыл бұрын
AWESOME!! Never been able to make a stock😍😎😋, Thank you for the recipe and lesson
@ChefJackOvens
2 жыл бұрын
No problem at all
@RudiLV
11 ай бұрын
@@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?
@jamespainter1495
3 жыл бұрын
I just keep boiling and then set it into icecube trays. Essentially making my own stock cubes.
@ChefJackOvens
3 жыл бұрын
That’s an awesome way to do it!
@aliciathompson7721
Жыл бұрын
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
@AliAhmad-ql2wg
3 жыл бұрын
Simple , easy , short , smart Many thanks from kuwait 👍
@ChefJackOvens
3 жыл бұрын
It’s a pleasure 👌
@rambles5671
Ай бұрын
Im going to uni soon, this'll be so useful, thank you!
@spiderdog762
4 жыл бұрын
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.
@ChefJackOvens
4 жыл бұрын
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.
@wongfeihung1847
2 жыл бұрын
As well as glace de viande!!
@ziadhalwany3095
4 жыл бұрын
Its finally here!! The moment we’ve all been waiting for.
@ChefJackOvens
4 жыл бұрын
Haha! Hope you enjoyed it.
@JeromeBrown-n9y
Ай бұрын
Amazing recipe. Thanks!
@creepinshadow247
4 жыл бұрын
thats a huge leek
@ChefJackOvens
4 жыл бұрын
It is haha 😂
@maneensom
4 жыл бұрын
I know 🤣 I’ve never seen a leek like that ever 😂
@bobbybrainstorm
4 жыл бұрын
Better call the plumber
@awiseman93
2 жыл бұрын
Sirfetch’d would be jealous
@brandibucko
Жыл бұрын
I gasped when it appeared on screen
@rembautimes8808
Жыл бұрын
Such a wonderful recipe. A good beef stock is amazing but it does take time. I very much enjoyed watching this
@ebenezervictor5449
4 жыл бұрын
Thank you for explaining so clearly. Shanthi from India
@davethompson7135
3 жыл бұрын
Another very informative video. Well done. He shows us it's not rocket science.
@ChefJackOvens
3 жыл бұрын
Thank you!
@renatogodoirangel7549
3 жыл бұрын
thanks chef pretty good and skoth video I love your voice and clarity my friend. lovely
@jacquelinemwaniki6465
3 жыл бұрын
I just found out about you. I love your videos. Easy to follow and with readily available ingredients.
@desgoulding7154
4 жыл бұрын
I have made Veg stock thanks to you mate now I will have a go at this stock thanks mate
@ChefJackOvens
4 жыл бұрын
Fantastic! This stock is fantastic. It creates the most amazing flavours when added to different dishes.
@mreis221
3 жыл бұрын
Thanks! Going to use this for my French Onion Soup this holiday. Thank you!!! 👍🏼
@ChefJackOvens
3 жыл бұрын
Awesome! Please enjoy it
@MyChannel-fo9yq
2 жыл бұрын
Me too👌🏼
@agheoane
2 жыл бұрын
Hey I know it's been a year but I'm looking for a stock for french onion, how did this workout?
@mreis221
2 жыл бұрын
@@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 😋
@KhoiV
2 жыл бұрын
Very informative and helpful
@ChefJackOvens
2 жыл бұрын
Great to hear
@mikeg5288
Жыл бұрын
loving this channel. Thanks Jack!
@ChefJackOvens
Жыл бұрын
Glad you enjoy it!
@stevostevo202
3 жыл бұрын
Thank you very much for posting this. I am making soup for an upcoming event and this method of making beef stock is perfect.
@patriciatreslove4449
3 жыл бұрын
You nailed it, Chef, take care stay safe, I am off to the butcher to buy bones.
@ChefJackOvens
3 жыл бұрын
Please enjoy Patricia!
@yanielperez5253
2 жыл бұрын
I never even comment on KZitem, but this is the most perfect video I’ve ever seen 😂
@rudygingerich5711
2 жыл бұрын
Agreed
@jakethewoz
3 жыл бұрын
Very nice, no nonsense video. Thank you!
@ChefJackOvens
3 жыл бұрын
Glad you think so!
@V0idstrider_Soul_
3 жыл бұрын
Thank you imma use this recipe to make french onion soup for Thanksgiving
@ChefJackOvens
3 жыл бұрын
Sounds perfect 😊
@rburns531
3 жыл бұрын
Excellent! Well Done! Thank YOU!
@ChefJackOvens
3 жыл бұрын
🤤🤤
@mercedesmarcial4613
2 жыл бұрын
Master recipe...!!! 👏👏. Thank you very much. 🙏🙏🙏
@ChefJackOvens
2 жыл бұрын
It’s a pleasure! Thank you
@GoMathewVideo
Жыл бұрын
Love you Jack!
@ChefJackOvens
Жыл бұрын
❤️
@wendyhannan2454
Жыл бұрын
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.
@Joel82
Жыл бұрын
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 😅
@RapInTheVeins
3 жыл бұрын
I recommend using the leftover meat to prepare "Croquetas" (Spanish recipe), maybe you can try to make a video about it :)
@giuseppecarcasso9721
3 жыл бұрын
Great and clear explanantion, you make this so easy. Subscribed!
@ChefJackOvens
3 жыл бұрын
Awesome, thank you!
@evehsv5556
4 жыл бұрын
Excellent tutorial thanks Jack.
@ChefJackOvens
4 жыл бұрын
So glad you enjoyed it!
@pamhouglan4710
Жыл бұрын
Best stock recipe I’ve seen on KZitem! Thank you!!!
@moirani2021
Жыл бұрын
very educational Sir, thank you 🌺🌺🌹🌴🌷🌷🌴☘🌷🌷🥀🌹🌺🌴🌼🌸🌻🌸🌻🌸🌻
@Maya-11146
8 ай бұрын
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
@RoyShouriMustango
4 жыл бұрын
Thanks for showing us how to make this Chef
@ChefJackOvens
4 жыл бұрын
Anytime! My pleasure 😊
@garrusvalerian9112
4 жыл бұрын
Finally! the famous Stock. XD
@ChefJackOvens
4 жыл бұрын
It was about time I posted another.
@ChikiraUkary
7 ай бұрын
How long does it store when pressure canned? Also, does it stay in liquid form once you re-liquify it?
@rowanschelvis4899
3 жыл бұрын
First time making this today!
@ChefJackOvens
3 жыл бұрын
How did you go?
@rowanschelvis4899
3 жыл бұрын
@@ChefJackOvens It was amazing. I used it for onion soup my family loved it.
@joebarrett4353
4 жыл бұрын
Brilliant. Thank you
@ChefJackOvens
4 жыл бұрын
You’re very welcome 😊
@Brother-Luke
9 ай бұрын
Can you freeze this into portions. Take out for a meal and reheat that meal again? So reheating twice
@mezzofeldenkrais6131
6 ай бұрын
Thank you for this. Helpful. :)
@justsonia7863
3 жыл бұрын
Well explained💯💯
@ChefJackOvens
3 жыл бұрын
Glad you liked it
@abduljhabbar9218
2 жыл бұрын
Hi, brilliant video, wanted to know can you freeze this and for how long
@ChefJackOvens
2 жыл бұрын
You can definitely freeze it and up to 6 months
@abduljhabbar9218
2 жыл бұрын
Thankyou so much
@emanspi
3 жыл бұрын
You are so informative! Well done!
@ChefJackOvens
3 жыл бұрын
Thank you 🙏
@davidstorton910
3 жыл бұрын
That would make a brilliant French onion soup
@carpediem1109
4 жыл бұрын
That was a Good vid. I have to do it thanks again
@ChefJackOvens
3 жыл бұрын
Thank you very much. Beef stock is a very important ingredient to have as it is the foundation to some amazing dishes and sauces.
@tonyandrade8131
2 жыл бұрын
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.
@ChefJackOvens
2 жыл бұрын
Haha Adelaide Australia
@flabbybabby
2 жыл бұрын
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
@rowanschelvis4899
4 жыл бұрын
Today I learned cold beef stock turns to jelly!
@ChefJackOvens
4 жыл бұрын
There you go! Glad you learnt something. 👌👌😊
@mymeng8773
3 жыл бұрын
Thank so much chef.
@alipetuniashow
4 жыл бұрын
I wasn’t notified I had all notifications turned on?Is this a problem your facing, also awesome recipe chef😇😇😇🥰
@ChefJackOvens
4 жыл бұрын
I really appreciate you for letting me know. When I saw this comment, I instantly contacted KZitem 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!!
@kiwi5731
Жыл бұрын
bro I came to see how to make a beef stock, but I just got a nostalgic feel to the music in the background
@nicosgeo
6 ай бұрын
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. 👍
@jinxat
4 жыл бұрын
Perfect thank you. Now that we are the stock gang, lets see your veal demi glace version :)
@ChefJackOvens
4 жыл бұрын
Coming soon!
@YuriSVdovenko
4 жыл бұрын
Please explain the difference between this (wonderful) beef stock and the demi glace. Thanks in advance.
@ChefJackOvens
4 жыл бұрын
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.
@YuriSVdovenko
4 жыл бұрын
@@ChefJackOvens Thank you very much Sir for your reply! I will be waiting for your Demi Glace pesentation with great interest
@evakostalova6292
3 жыл бұрын
Thanks.
@ChefJackOvens
3 жыл бұрын
No worries 😊
@arpitpatel83
3 жыл бұрын
That's a great video.
@ChefJackOvens
3 жыл бұрын
Appreciate it, thank you 🙏
@arpitpatel83
3 жыл бұрын
@@ChefJackOvens I'm currently giving this a go as we speak. Started at 5am (4.5hrs ago).
@ChefJackOvens
3 жыл бұрын
@@arpitpatel83 That’s an early start 😮. Let me know if you have any questions
@simranprasad8528
3 жыл бұрын
I will learn all the new for skills from u🎉🙏🔥
@stagweekenders2528
Жыл бұрын
Doing this on the weekend for my Minced Beef & Onion Pies. Can you confirm the temps used for roasting pls?
@paulwhitehead1190
Жыл бұрын
Brilliant video.. I’m going to try this
@ahmadamirulamri8193
4 жыл бұрын
Good and informative video as always
@ChefJackOvens
4 жыл бұрын
Glad you enjoyed it! 🙏
@TheChrisg67
3 жыл бұрын
Looks great 👍
@carolwanjiku2003
4 жыл бұрын
I see "STOCK" I click!!
@ChefJackOvens
4 жыл бұрын
Thats great! Hope you enjoyed it.
@santosj2274
2 жыл бұрын
Nice!!
@cyphonrider
3 жыл бұрын
So a question, why ad the celery after the roasting the veg/bones? Better flavor that way?
@ChefJackOvens
3 жыл бұрын
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.
@TehSCARGaming
Жыл бұрын
Thx a lot for this! Why not roast the celery tho?
@ChefJackOvens
Жыл бұрын
Different flavour profiles. You can roast it if you want to
@TehSCARGaming
Жыл бұрын
@@ChefJackOvens ahhh I see thx!
@erikarugdee2855
4 жыл бұрын
Watching you spoon off the fat was so satisfying 😂
@ChefJackOvens
4 жыл бұрын
Haha 😂
@G2010J
2 жыл бұрын
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.
@geoffdundee
4 жыл бұрын
can do same with lamb bones and chicken carcass..........you can also double strain it through muslin
@ChefJackOvens
4 жыл бұрын
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.
@chefsoni7524
4 жыл бұрын
Great thanks. Why you roast the veg? Does it give good colour I'm guessing?
@ChefJackOvens
4 жыл бұрын
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.
@chefsoni7524
4 жыл бұрын
@@ChefJackOvens I'm doing it tomorrow. Thanks for the reply
@ChefJackOvens
4 жыл бұрын
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! 👌🙏
@chefsoni7524
4 жыл бұрын
@@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
@ChefJackOvens
4 жыл бұрын
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.
@hanfoong5176
4 жыл бұрын
YEAAAAAA STOCK GANG 4 LIFE 😎
@ChefJackOvens
4 жыл бұрын
Stock Gang!! 👌👌
@solo-repair9374
2 жыл бұрын
Jack looking to make a top beef /chicken gravy for roast dinner any chance of a video. Regards Pat from England
@EricPollarrd
9 ай бұрын
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
@godwins5929
Жыл бұрын
Can you use frozen bones for this? Thanks!
@ChefJackOvens
Жыл бұрын
You sure can
@godwins5929
Жыл бұрын
Thanks!
@davidwong5230
2 жыл бұрын
Hi there I live in China, I don't have an oven, would you get the same effect if you panfried everything?
@ChefJackOvens
2 жыл бұрын
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 😊
@iOwnzNubz1
3 жыл бұрын
Does it matter if I use different veggies? Can stock be made without veggies?
@ChefJackOvens
3 жыл бұрын
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)
@robkamstra
3 жыл бұрын
Thanks Just made this today. Your advice was brilliant. Is it better to Freeze as a jelly or a liquid?
@ChefJackOvens
3 жыл бұрын
Awesome! I’d usually put it in the fridge to solidify then freeze from there 😊
@roelrobles91
2 жыл бұрын
What's the temperature for the oven when you roast the meat and veggies?
@tragoscoctelesalgomas635
2 жыл бұрын
Faboulous
@jesuslovesus4002
Жыл бұрын
Can the stock part be stewed in the oven
@Audiomotivation4all
2 жыл бұрын
That’s a thicc stock 😈
@ChefJackOvens
2 жыл бұрын
Sure is!
@DesMcCrind
2 жыл бұрын
What temperature in the oven?
@IpswichRobert
3 жыл бұрын
Is this recipe suitable for people with asthma?
@waynekendall6196
4 жыл бұрын
Is there a reason why you don't close the lid completely to prevent evaporation?
@1276magaki
4 жыл бұрын
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.
@ChefJackOvens
4 жыл бұрын
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).
@1276magaki
4 жыл бұрын
@@ChefJackOvens Understood. Thanks so much for taking the time to explain everything to me. Much love and keep it up stock master :D
@ChefJackOvens
4 жыл бұрын
Thank you so much for your love and support!!!
@gecigeci6900
Жыл бұрын
how many day can we use that in fridge ?
@randomhuman4191
2 жыл бұрын
Can i make meatballs soup with this stock?
@nayks1963
4 жыл бұрын
can you teach us how to make consomme?
@ChefJackOvens
4 жыл бұрын
Definitely!
@gk6993
3 жыл бұрын
Can you somehow use the meat still attached to the bones? A Ragu of sorts??? Or is it depleted of goodness/usefulness?
@ChefJackOvens
3 жыл бұрын
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.
@gk6993
3 жыл бұрын
@@ChefJackOvens Thank you
@sherinnabeeh1074
4 жыл бұрын
What if I don’t use leeks ? Should it be replaced with something else or just exclude it ?
@ChefJackOvens
4 жыл бұрын
This is just a base. You don’t have to use those exact ingredients. 😊
@sherinnabeeh1074
4 жыл бұрын
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 👌🏼👌🏼👌🏼👌🏼
@ChefJackOvens
4 жыл бұрын
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. 👌
@sherinnabeeh1074
4 жыл бұрын
Chef Jack Ovens I’ll be waiting 🤗🤗🤗🤗
@tareqeh
4 жыл бұрын
🤣 Everyone were waiting for this, so funny! Your Biggest Fan Tareq
@ChefJackOvens
4 жыл бұрын
Haha, I know right! Thank you so much Tareqeh
@kion9001
4 жыл бұрын
What did you ask the butcher specifically for to get those bones?
@ChefJackOvens
4 жыл бұрын
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).
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