Every avid home cook can take their skills to the next level by making their own stocks and bone broths. Then, you can turn them into gravy and classic restaurant sauces like demi-glace, bordelaise or the good old pan sauce. Enjoy!
MY PRODUCTS: https://bit.ly/3U3ljCx
MY COOKBOOK: https://bit.ly/3WVoXAN
RECIPES:
Beef stock: https://www.andy-cooks.com/blogs/recipes/beef-stock
Chicken stock: https://www.andy-cooks.com/blogs/recipes/dark-chicken-stock
Demi-glace: https://www.andy-cooks.com/blogs/recipes/modern-demi-glace
Bordelaise sauce: https://www.andy-cooks.com/blogs/recipes/bordelaise-sauce
Gravy: https://www.andy-cooks.com/blogs/recipes/classic-gravy
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Website with all my recipes: https://www.andy-cooks.com/
Timestamps:
00:00 Intro
00:29 Beef Stock
09:02 Chicken Stock
12:13 Bone Broth
13:35 Demi-glace
15:52 Bordelaise Sauce
21:48 Pan Sauce
23:27 Gravy
29:01 Outro
Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins