$6 Michelin Stock in 60 Minutes (Costco Hack)
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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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X: @chefchrisyoung
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PAST WORK
ChefSteps: https://chefsteps.com
ChefSteps Joule: https://amzn.to/3jSxpvg
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
INQUIRIES
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