Brad Makes a Master Stock | It's Alive | Bon Appétit

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

Channel: Bon Appétit

Views: 3,342,775

Rating: 4.9341455 out of 5

Keywords: it's alive, it's alive bon appetit, brad, brad leone, brad makes, brad bon appetit, brad it's alive, brad leone 2019, what is, alive, fermented, live food, test kitchen, how to make, fermentation, probiotics, make, bon appetit brad, its alive, brad master stock, brads master stock, brad makes master stock, master stock, master stock recipe, make master stock, making master stock, how to master stock, how to make master stock, master stock bon appetit, food, bon appetit

Id: ndcDT1rXMvU

Length: 19min 37sec (1177 seconds)

Published: Fri Mar 13 2020