My approach to stock making breaks most of the rules of classical French stock-making. But for six dollars in ingredients, you can make two quarts of stock that rivals all-day simmering. It’s the same technique I developed as a young chef in 2003 at The Fat Duck restaurant that reinvented how we made stock.
LINKS
Pappy Van Cluckle Merch: https://chris-young-shop.fourthwall.com
Recipes & More Science: https://chrisyoungcooks.com
Things I Make: https://combustion.inc
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PAST WORK
ChefSteps: https://chefsteps.com
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Modernist Cuisine: https://amzn.to/2MXB5zR
The Fat Duck: https://thefatduck.co.uk
SPECIAL THANKS
Camera, lighting, and photography: Brian Hutson
On set assistance: David Chaney
Editing and color grading: Riccardo Luppi
Practical cutaway effects: Tom Udd, Chris Young, and Brian Hutson
Animation, visual effects, and graphics: Tsuriel Eichenstein, David Szakaly, Gioele Panella, Elliot Lobbel, and Limboo Agency.
Sound design, music scoring, and audio mix: Hans Twite
Thumbnail: Antioch Hwang
Production planning: Danielle Strain
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36 Comments
Answers to common questions:
(1) Yes, I used all of the chicken—meat, skin, and bones.
(2) If you don't want to use a Costco chicken, any roast chicken will work.
(3) For beef, I recommend using ground beef + some bones (if available) or chicken feet (easier to find than bones usually)
(4) For the blended consommé I used one boneless, skinless chicken thigh with 2 quarts / liters of stock. This is generally enough raw meat for up to 8 to 10 quarts / liters of stock. Any cut of raw chicken will work, thigh is not special.
(5) I compost the meat after making stock because it is very bland and has the texture of pulp. It has given all of its flavor to the stock.
(6) For the stock or consommé, they can be kept for a couple weeks in the fridge or frozen indefinitely.
(7) The cutaways are not AI, they are practical effects made by cutting an InstantPot in half, then shooting it multiple times. First the uncut Instant Pot, then the cut-in-half pot, then it's placed into a fish tank and the half pot is filled with raw ingredients for the stock and the tank is filled with water, then the tank is drained and this is repeated for cooked ingredients and the tank is filled with stock. All of this is composited together in After Effects.
I think the coolest thing is that the final method is pretty much just jacking the stock, which is something that people have been doing to alcohol for centuries
高压锅 chinese been doing this for 。。。。maybe over 38 years already？ i mean thats how old i am
…. the coffee breaking apart scene is blowing my mind right now… how…
The production value of this segment was unbelievable. I’ve seen million dollar commercials less polished.
Consomme brunoise…wow, haven't head THAT since culinary school!!
Pappy Van Cluckles 🤣
this is a 3 Michelin star video , you got a new subscriber
If I don’t have an instant pot, what’s the next best solution? Chop everything into smaller pieces and simmer for hours?
Jist watch this video and hit subscribe. Amazing work
So what about the bones? Just toss them?
$4.99 for a chicken! Crap in, crap out. No humanely husbanded chichen should ever be this disgustinly cheap. And that's the cooked price.
The lost in translation part is genius! 😂😂, very intense indeed (the cooking part was great, as usual). Thank you !
TO much fluff and not enough meet to keep me watching.
This video has solved many of the questions and challenges I have had when making stock. This makes soo much sense and absolutely translates from different outcomes I've had when making my own stocks traditionally. I 100% am going to do this. I literally just made a wine reduction sauce last night that I spent about 6-7 hours the day before making the beef stock for. This is going to be soooo incredibly helpful
I would love to try this with turkey. It would be perfect with some gnocchi that I've put in the air fryer to puff up. Or would love to try and put it into my mum's wacky tacky recipe
Thanks for this video. I have written up a recipe for a chicken, garlic, shoyu ramen. The recipe is a double broth, chitan (clear broth) ramen. The main meat broth is obviously a chicken stock, but it takes a grueling 4 to 6 hours to make. While the fish broth takes a measly 1 hour to make. The recipe does not call for the chicken to be roasted, but do you think that this could be omitted? Also my recipe also contains chicken feet, would this work ok in the instant pot?
But isn't a Costco roast chicken seasoned, and won't that affect the flavor of the stock?
🏳️🌈
So how would you do this for a Vegetable stock?
Is low temperature pressure cook fine?
This was brilliant 😊😊😊 especially the ending 😅
The video was 3 star on its own. Very well done.
Here in where I live we don't have Costco, we have Sam's, but I don't think their chicken is as cheap as Costco's, so it's cheaper to buy a whole raw chicken than get a rotisserie chicken. Can I use that instead?
This has to be one of the best cooking videos of all time
Would ground chicken work too if one didn’t want to get their blender all chicken-y?
video was wrong. it did NOT taste like Michelin tires
incredible production value
The ego on this dude is flabbergasting
30 years of making broth all wrong THANK YOU best video ever. how does it scale being that i have turkey left overs?
This is really interesting, but feels bad to waste the meat, even if all the flavor has been extracted from it.
Wow. The self-agrandizment here is so apparent it just makes this video so awkward to watch. Get over yourself.
I made this stock on Christmas day with roasted chicken wings instead of the rotisserie chicken, and it turned out being the best gravy I've ever made. Thanks Chris, Merry Christmas
Excellent information. I learned a science-backed way to make fast, flavorful, and clear consomme. Definitely trying this and subscribed!
i dont like how much ai is used in this video
why is the production quality this unnecessarily high