I have never made anything more elaborate than chicken stock and never clarified beyond basic skimming. But I would have said I was fairly familiar with some of the more sophisticated stocks. I was incorrect. This procedure to add water a glass at a time was fascinating. This clearly (pun intended) yielded a superior end. Lighting and black back drop added an air of mystique, which echoes the sometime sorcery which is French cuisine. Great work maestro. Cheers from chicago.

GREAT EPISODE AND METHODS

Art... Pure Art. Thanks Pete for sharing another in-depth dive into how real flavours are achieved with natural produce and real dedication to the end result. Bon Bon Sire.

I really like the dark background & the light. Reminds me of 17th C Spanish still life paintings inspired by Caravaggio.

mouthwatering video, Pete!

I can see why a "pot au feu" would be so popular, less faff and very little waste. Beef stock paysanne not quite as thick.

Stupendous...despite costing £30 in gas 😆

There's no such thing as 'bone broth' that is American nonsense, 'broth' is something made with meat, if it's a liquid of bone extraction it's 'stock'. Americans who can't speak English properly have subverted the perfectly appropriate word stock with the misnomer 'bone broth'...please don't perpetuate it!