Recipe now posted. Forgot to mention. Lasts 4-5 days in the fridge, at least 6 months in the freezer.

ive figured out why ive been so hooked on your content since the very first time i watched your videos, from the days of you being in the food truck till today. every single second of your videos are so valuable and informative in the way that it will not only educate home cooks but even chefs, i guess it would be more of a reminder for them, about the essence and importance of cooking. your videos is not about just recipes but it is also about how these recipes can impact each individual human's life; the way we eat, why and how cooking our own meals would positively impact not just us but environmentally as well. this passion of yours is sooo rare to find in this day and age where everything is so convenient to the point its damaging not just to us but also the earth. im not a content creator nor am i someone of importance, just a passionate guy hoping to become a decent chef in the future but i try to educate people whom i know that have even the slightest interest in cooking on why its so important to pick up this life skill even if its just the simple things. seeing someone like yourself dedicate your heart and soul into doing this just motivates me on another level you have nooo idea. never stop cooking fam

Problem with making stock is it annoys other people in the house: "you can't leave the hob on all day", "that's dangerous", "the kitchen smells of your food", "Why are you filling the freezer with scraps" 🙄 Got to be single to enjoy stock.

I swear to God, this is literally my favorite cooking channel on YT, bar none, including official top-of-the-line chefs' channels. The visuals are stunning, as well as the audio part. And dude, your mastery with the camera is something! But there's also some... elegance to your content. Much respect!

I just watched the top 15 or so videos on this subject and I have to say that this is absolutely the best. People putting in apple cider vinegar , people using crock pots for 2 hours , crock pots are bad, people saying that long cooking is bad for you , tap water creates heavy metals, salt before , salt after....some only use bones, some put in 20 ingredients.....on and on! Its seriously hard to get to the bottom of it. Maybe I identify with your content more becuase I grew up in a very Italian family...or maybe its simply your personality, content, and editing that keeps me from skipping through... For me , this channel and Pro Home Cooks seems to be the most down to earth , realistic, entertaining and most importantly informative i've found and i'm grateful for the content. I hope you're making a bunch of money and continue to put out gems every week, because i'm one of the 960k subs that can honestly say your content has changed my life for the better.

WOW! Went to my local butcher this morning and bought bones to make my first ever bone broth. Got home, prepped the veggies and roasted the bones, got them in the pot to simmer, turned on my favorite KZfaq cooking show to see what you had for us today and......BAM, bone broth!!!

I've been cooking for a little over 12 Years and I have to tell you that Steve goes above and beyond what it takes to explain recipes for new or seasoned cooks. He deserves more views, more subs and a lot more appreciation from all of us :) Cheers!

It's 5am and your videos make me feel motivated.. Once I'm out of a bad spot and got my own place, I will cook so many of your recipes. Thank you, and good night 🌃

Why, for the love of God does this dude not have more subs? This channel is incredible.

This is the best cooking show on you tube! Don' t go changing your style please, you got it spot on.

This dude just oozes his passion for food...and it’s contagious. What a beautiful thing. 👍❤️

You're the man Mr.Cusato, bravo! As you know, I cook professionally, people (clients) always ask me for tips and tricks on how to improve their cooking, since I know your channel I always tell them : " want to learn how to cook? learn excellent basics? go watch Not another cooking show on youtube, this guy knows his sh*t ".

Be careful, Sir. Your passion is showing again.

Great video my friend! The history and information was top notch!

I'm glad you mentioned pressure cooking because that's what I use. No skimming required and the resulting liquid is crystal clear. Just have to let it cool down without opening the pot. Then if a more concentrated stock is needed, boil it down how you did in another pot. Pressure cooker is faster. One time I pressure cooked beef tendons. They almost disappeared. That was a super gelatinous broth. The Korean supermarket sells tendons. They do flavour the broth although it's always more interesting to include shin meat and marrow bones. I grew up on this stuff. Not an exotic item at all. Poor people food. Soup bones used to be free. Same with chicken wings and backs. Back in the 1960s and 70s, chicken breast was cheap. Drumsticks were the chicken part of choice. Then the silly boneless skinless white meat business got started.

I remember a few years ago at Christmas, my mum made stock with me for the first time using mire poix and turkey bones. The sheer giddiness of me when I tried it, absolutely baffled you could create *that* much flavour from water, veg and bones. So, I now share the excitement over broth. Brilliant video.

When I make beef broth, I add poblano peppers. I like that little kick they give.

Brought one of those skimming sieves I’m 63 and this is what my kitchen has always needed. Thanks best bone broth blog on the internet

In my country, we often make similar soups. You can make it from any bones you like (just not pork, cause with pork the soup will always be cloudy-if clear is what you're looking for). It is important to soak the bones beforehand. Especially the beaf. In cold water, so that the blood does not end in the soup. You can bake some of the bones before putting them in the water,that gives a slightly better taste. Adding a charred onion also is a good idea (or and charred garlic, ginger). Many recipes call for the bones to be boiled first and next washed to be then boiled from cold water. I find that, when you soak the bones in cold water for a few hours before; this proces of boiling and washing is unnecesarry. That is because not much of the 'scum' is produced and anyway this scum is a protein, as the soup is heated it starts to form bigger particles that can be removed later or easily strained. I agree that the soup should never be boiled! Not only it gets cloudy, it loses its unique taste and that is sadly irreversible. Anyway, thanks for the video. 👍

Fantastic been watching for this all day. Thank you!!!!

I have 2 gigantic ice cube trays, each with 8 molds. Each cube yields 1/2 a cup. 16 cubes fit nicely in a freezer bag = 8 cups. The brodo yielded more than 24 cups and a bit let over to reduce for the chicken breast recipe. So pleased with this method!

To steal a phrase from “Jaws,” I think I need a bigger stockpot! Here in Spain, I think it’s against the law NOT to make your own stock, and while I’ve never made a bad stock, I think I’m really nailing this one I started today at 05:00 (insomnia) following (most) of your counsel on this important matter. You’re like the Spanish grandmother I never had, so thanks for that and take it as the highest of compliments. One quick look at the rest of your channel and I decided that I’m too damn hungry to torture myself deciding on what to make next. ¡Viva la cocina!

This channel is just amazing! I'm on hour 61 of a 72 hours fast, and looking for inspiration on how to break the fast. And also testing my power of will to be able to watch this without feeling hunger. I'm binge watching all these videos, the host, with his Johnny Depp + Pauly Shore aura, just transmits dedication and is highly charismatic and engaging. He truly makes you want to cook. Subscribed in a heartbeat.

Not sure why I'm just finding this guy... I've only been watching a few of his videos today but have learned more in these few videos than any other chef video channels... he takes the time to explain the processes, the thought processes and why specific techniques are so important... I am on a mission to step up my home cooking game and Steve... WOW just gave me some tools that I know will get me there. Please support this channel... his no nonsense approach along with a wholistic approach of being a better person / cook is inspiring at the very least... Good job to you, your team and family... thank you for sharing and know you are greatly appreciated! Joe B

Extremely articulate 🍻 Vast amount of knowledge 🙏🙏🙏

Wow. Thank you! This video was great. Better than the last 4 I watched.

I remember back in the old country they'd make awesome chicken soup, and I never saw them use stock, yet it turned out very good. Last two years I actually made stock in a pressure cooker, strained it with cheesecloth, and added it to my chicken soup ingredients. I can now honestly say that my chicken soup is great.....not yet perfect....but definitely getting there. It's flavorful, and the color is gold, not that pee yellow many places make.

random person: Describe this channel in one word me: Underrated

Best cooking channel on KZfaq! Absolutely killing it! I subbed about 6 months ago and haven't been disappointed.

The best thing you can do is listen to this man and make your own broth. Been doing it for a while now and its the difference between having a good meal and having an AMAZING meal! Dont skimp on the prep...its easy and will pay dividends when youre having a memorable meal with family and friends. The guests will ask you how and youll just say...I make my own.

You just cleared up every question I had about the difference between broth, stock, and bone broth in the first few minutes of the video. Thank-you.

I have no idea why I am watching this, I don't even cook. But there's something about your style of presentation man, great work!

I always put all the veg and fresh herbs in at the beginning. Then I clean half the out when skimming the scum. Holding back on adding those until most of this scum is cleared is simply brilliant. Thanks man.

I made my first pork bone broth for a winter soup, ramen and sauces, a while ago. Took a couple of days reducing it just like this. Let it cool in the fridge in containers, cut into portions for the freezer. It was gone in a week. Every time I added it to something, it’s was explosion of flavour and culinary pleasure, incredible. And it was a modest effort. I really want to try this Brodo recipe, at the end of this vid, I totally get it. It’s the magic bullet this stuff. Great vid, thank you:)

after so many years spent in youtube and trying to find some educated sensible truth based information, this video is the first of its kind. good to discover you. nicely explained in an proper educated manner.

By far the absolute BEST information and instructions. You are amazing. Please never stop teaching us this stuff ❤️

This was an excellent technique for a classic broth. I use my 8-qt stovetop pressure cooker. It cooks for 2+ hrs. and yields 4 qts. of rich clear broth. No skimming required. The chicken bones are so soft afterwards you can crush them easily between your fingers.

Brother I appreciate you, now I understand the basic fundamental concepts of making broth. Thank you so much.May God continue to bless you. Keep on shining!!!❤❤❤

That’s similar to how we traditionally dpi it here in Spain, absolutely delicious!!

Thank you for this recipe, you’re right, there’s no reason that we can’t take a day a month to make this.

This is the best description of the difference between stock and broth I have found. Thank you for taking the time to make this video. 10/10.

Respect brother. From the Asian community we love cooking stocks with chicken feet. Nothing is wasted. Big up 👍

Another great episode. You should consider glass containers. They are more suitable for long storage, they can be poured with even nearly boiling broth, lid without refrigeration and store up to several months. They are more neutral to taste than plastic and of course ... more eco ;-)

Broth/stock making and knife sharpening are THE two most important skills in the kitchen. Good job, Steven!

Best step by step procedure on youtube. Saw dozens of videos, each different and each unclear. Here you can see from the moment he prepares it to the moment he tastes it. And you know that its not some clickbait video where you are left with questions

Thanks for this. Tough subject to find actual information for, probably also confused more by different countries using different words for the same things which I hate so much!... One thing I learned from other videos is to rapidly cool it down in a metal container as it conducts heat way faster and thus cools faster. Anyway, loving the videos, keep it up!

What a nice change of pace.. so much knowledge. Good voice easy to follow. Hands down you win. I subscribed.

This was absolutely fascinating for me. On multiple levels. Thank you so much for posting it. I lived in japan a long time, and this is how the ramen masters make their stock. It cooks at least 24 hours. Wick I never fully understood. There's also a very famous collagen soup from Okinawa, that the women eat for beauty. You're demi glacé reminds me of this. It's very thick and rich. I, personally, make an ok stock, but it never tastes rich to me. I always end up adding A box of store bought to it. I've never simmered it like this though. I never knew this! I'm going to have to do this very soon. I'm excited to try it. One last thing, if you go to the Asian market, try the black chicken. They're whole with no head. More a Chinese thing, but you might be able to find it elsewhere. They're renoun for flavor and health benefits.you might find it interesting. I think I'll get one when I do this.

I'm struck and fascinated by how much time and effort your spent making this video. Thanks for that! Cheers.

Oddly enough, I just made up some poultry stock last night. Well, it had been going for a day but I finished it up last night. Great minds. It's super tasty, just have to season for use, but it does have a more robust flavor with all the veg scraps and herbs I added. Super good. Thanks for the video 🦴🍗🍖🥕🍲

Just realized I’ve been making peasant chicken stock all these years. Lol! Great video. I gotta try this method!

I spatchcock a lot of chickens and I use the back bones to make a nice stock!!

Tortellini in Brodo is my favourite pasta... had it In Bologna end of 2019. It’s not a common pasta dish.. i use to have it @ Mario Batali restaurant before he closed down

I've watched this at least a half a dozen times. The reference is invaluable. Thank you so very much! I toast you with my hot cup of broth😊

Reaaaaally appreciate you for making this video! It helped me a lot for making (no onion) doggie bone broth 🎉

I smoked a whole Chicken on a Traeger bbq. I also had some spare pork silverskin from smoked ribs scraps. I saved my celery along with the meats, 2 standard onions, half handful parsley, 2 tbs oregano, 3 garlic. I did add some salt. Oh my it was tasty as I boiled the water down. Although my liquid was cloudy after straining, it was good. neutral and FULL OF FLAVOUR. I’m going to try and make this again to try and get that liquid gold

Yes!!! Cook the meat and skim the foam and THEN add the veg. So. Much. Easier!!! I make stock all the time and I never thought of that. Thank you Thank you Thank you!!!

I love bone broth. I’ve been cooking mine in an instapot lately because it’s so much easier, faster, and it doesn’t make your entire house smell like a barn.

Really good explanation. I started to make broth from vegetable scraps and rotisserie chicken bones a while back. Really interesting what you get out these types of left overs.

@ not another cooking show I do it like this Put everything you got into the pot (cut your chicken feet in half) At cold water in it a table spoon of salt and put a iron plate beneath the pot for holding warm and the flame on low and leave it for 24 hours you dont need to skimming it it will disappear on it's own and leaf the fat in it! when the water goes down at ice cold water and at the end of the 24 hours you strain it and follow his steps than you will have a really delicious stock ore soup 🤤(and you can do it in a slow cooker and than put on low or ceep warm or a crock pot or insta pot )

Only the second video of yours I've watched and I'm HOOKED! Your technique, your passion, your ability to communicate this info to people at ALL levels of cooking and your skill got my subscription. You're the man!

I've been making my own bone broth for a couple of years now and I can vouch for the fact that the tetxture and mouth feel of the boxed stuff is NOTHING like home made.

I do this by saving all the bones from chicken thighs, roasting them in the oven for some extra flavor and then doing this whole process. Then I reduce basically all of it to a 1/2 for space savings. It's such a good thing to do.

Wow! Love the detail! Thank you SO MUCH! Valuable info right here!

I’m really enjoying these back to basic type episodes. I’ve been thinking of ways to really utilize and make most of my kitchen lately so this is really coming in clutch

I use my InstantPot to make mine but I live alone; I typically end up with 12-16 cups and always have stock on hand. I use leftover bones and veg and it's magical and it really does make every recipe taste a lot better.

This legitimizes all the meaningless unconnected “stuff” I have in bags in the freezer; I’ve been making bone broth & stock all the time. I am definitely going to try this multi meat medley. This year I have finally canned some stock for a longer shelf life. Really enjoy your channel

This is everything. Thank you for doing this. I’ve been making stock for 10 plus years and this is the first video that taught me some new tricks. Homemade stock makes a huge difference in soups, sauces, bolognese, risotto and just everyday cooking. It’s also the basis for Ramin...it goes on and on. And yeah, chicken feet are key. It’s makes a huge difference.

Great episode man, and so true! I love making my own stock, but you took it to another level!

Wow! Great video! Easy-to-follow instructions, lots of passion, and the best reasons to make your own stock/broth/brodo at home: flavor, quality, price, and last but not least, sustainability. I use my own broth in almost everything I cook: rice, ragúes, soups, mole, you name it, and I’ve been making my own broth since I began cooking hundred years ago, but I started making bone broth until very recently. I will now try to do this recipe, which I’m sure is going to be awesome. Thank you!

Korean's have Bone broth soup. Called sol lang tang. Bone broth soup mix with rice eat with kim chi.

Recently got a flu bug and I made broth every day, just from stock cubes. Made bone broth from just leftover chicken thigh bones, and it's miles ahead. Headed out to talk to the butcher tomorrow to stock up on beef bones and chicken feet! Oh, pro tip: When drinking as a soup or beverage, add something spicy like Cajun seasoning and some fat, like saved fat from your broth, reserved bacon or chicken or duck fat, or Toasted Sesame and Szechuan Chili Oils. Chili oil is a game changer.

This channel is flavor and versatility! Always learning something great info!

Looks delicious. That video was full of information. Great video.

When I make stock, I am so happy.

I am making a italian wedding soup with the little meatballs and the little pasta and spinach and will make your recipe for the base thanks 👨‍🍳👏👍👋🇨🇦

beautiful!! i must try this, my freezer is quite small so might have to half the recipe

I’ve made broth before, but I learned a lot from this! The details are priceless!

My mans is eliminating lazy excuses left and right 🔥

Save the spines after you spatchcock whole birds - those make for fantastic stock. Think about all the joints in a spine!

Love this. I usually save chicken bones and veggie scraps. Sadly, I never had beef bones. However, i feel like I can ask the butcher for some of these parts, with meat on them, for a better stock. I believe I watched your veggie broth recipe which also has inspired me to do, when I have no bones!! Appreciate your show!!

there is nothing like a great stock/demi glace. I get all the bones I can from the butcher, usually do it in the winter, it warms up the house as well, I am put off by the smell of it when it simmers and simmers and a clove helps. the bones go for a second batch. explosion of taste without salt, just bones, onion, carrots and celery. watching food transforming is only for amateurs that really love love cooking. the rest won't understand the hype. I love the music you always use in your videos.

Best stock video on the web bro

This looks great! One question though, when do you use what type of reduction?

This channel is absolute fire and I'm so glad I finally came across it. Mad it took so long (Stupid algorithm!). Your hard work, dedication, and relaxed yet in-depth teaching style is perfect. Thanks so much for creating such amazing content!

I'm blown away! This was such a good video. Other videos about making broth or stock are just not as in depth! My goal is to do make this one day! I really want to start keeping scraps. I feel so wasteful throwing things away that could be used for this purpose!

This is really the best cooking channel on youtube

Oh, thank God he recommended pressure cookers. I always make stock in my pressure cooker, but was really feeling bad about it by 21:00 in this video. Whew!

totally agree that "bring it up to a boil reduce to a simmer" is ancient bacterophobia. if broth is simmering then its very close to 100 Celsius. 93 or so. All boiling does is cook the stuff too harshly. I start off with pre-boiled water, and just bring it up to a simmer. That way I also get past the 75-90 degree fahrenheit spot quickly.

Awesome Stephen. I have celiacs disease and I am also on keto so I am always looking for a good bone broth. This is clean, healthy, safe and so economical!

I'll make this asap, it's a very healing thing on the cut and so I'll be trying this for a while and see what it does for me. I used to use broth for rice and vegetable dishes.

You are awesome. You are a great explainer and the audience can register your passion for cooking and helping others. Keep it up.

Just amazing. Legit my new favorite show. Thank you for teaching!

Your awesome. In just beginning to cook. I've subbed. Looking forward for more.

Thanks for this great guide. Answered a bunch of my stock making questions. I remember from cooking classes at a haute restaurant I used to patronize back in the early '90s that they referred to the major reduction stuff as demi-glace (missing accent on the 'e'). FWIW Thanks again.

Excellent! Great explanation. Can’t wait for the recipes to use this.

This is the best cooking show on the internet and TV.

Really exceptional Video. Tks Bud!

Found your channel a couple of weeks ago, love it! I like the way you demonstrate and explain how things are done. I also love the idea of eating off the cutting board. I will now purchase a larger one. I think that is good family style eating for some meals. Working on my first brodo now, all turkey scraps. Haven't found a butcher yet so I bought what was cheap...turkey wings and necks. I think they will work well. Thank you.

I love making my own bone broth. I roast the bones and veggies in the oven first, then dump everything into my instant pot, with added water and vinegar. 90 minutes later it’s complete. Once cooled, I spoon into my jumbo silicon cupcake pan, pop it in the freezer. These are the perfect size. Freezing it also cuts down on the amount of histamines that build up if it was sitting in the fridge.