This Trick Forever Changed The Way I Make Beef Stock

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Beef Stock Recipe:
5 pounds mixed meaty beef bones like shank, neck, ribs, marrow bones, oxtails, shin, knuckles scraps, and trimmings.
1 4 oz tube of tomato paste
3 carrots halved
1 onion halved and browned in 1 tbsp of oil in a hot pan
1 leek white part only (optional)
1 tsp whole black peppercorns
5 quarts water
5 sprigs thyme
10 sprigs parsley
1 tsp kosher salt
Remouillage Recipe:
Leftover Beef bones from above
3 carrots halved
1 onion halved
1 leek white part only
1 tsp whole black peppercorns
5 quarts water (7-8 quarts if you require more stock)
5 sprigs thyme
10 sprigs parsley
1 tsp kosher salt
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[@thatdudecancook]

Start speaking a new language in 3 weeks with Babbel, Get up to 60% off your subscription go.babbel.com/t?bsc=usa-influ-promo&btp=default&KZbin&Influencer..Feb-2024..USA-TATAM..1200m60-promo-yt-thatdudecancook-feb-2024

[@jesussaves852]

Jesus loves you and may God bless you

[@thomgizziz]

Have you not heard of the word savory? Using foreign words that mean the same doesn't make you special... if anything it makes you look like you have your head up your butt.

[@Berkana]

Sonny, you are using the wrong tool at 7:20 to skim fat and scum off of your stock. Use an Asian style fat skimmer. They have an ultra fine metal mesh, and for some reason, water passes through the mesh trivially, but fat doesn't like to, and only does so with difficulty. Fat seems to have higher surface tension in the presence of fine steel mesh. This lets you skim the fat off with far less effort and time than it takes using a ladle.

[@frankgrimes465]

Your genuine passion and energy has gotten me into cooking, which has had a huge impact on my physical and mental health. Thank you.

[@johndcoffee632]

Did you make lobster?

[@sethh7526]

Best comment posted

[@thatdudecancook]

This truly means the world to me, it honestly keeps me doing this job.

[@Palafico3]

Dang. Your enthusiasm makes me want to do the same 😂😁

[@pattibrown1809]

That's AWESOME!! It only gets better from here! Love, peace,and great health to you!!❤✌💪

[@briancoleman9330]

I can attest to getting beef bone cut offs for free. Went to a local butcher in the next town over and asked him if he had any cutoffs/bones he was going to toss. I explained I was going to try to make home made beef stock. He literally gave me almost 30 lbs for free, excellent cuts full of marrow. I offered him money, but all he wanted was some of my homemade stock in return. I happily gave him a bunch after.

[@Mumbamumba]

Nice!

[@Greblav]

Wow, I have to pay a smaller fortune for bones at my local supermarket.

[@briancoleman9330]

@@Greblav If you have any local farms near you, I'd suggest you approach and just ask the farmer. They may know someone that butchers and be able to help you out. Or ask around at a local farmers market, someone is bound to know someone. Heck, even ask your co workers. Thats how I found the gentleman that hooked me up.

[@brianwelch1579]

Around here that tray of bones is like $50. If they don't sell for stock, they'll get twice as much $ once they are smoked for dogs.

[@jarrottbarker7135]

I just got the call to do a trial shift in a kitchen this week and potentially leaving a job I've been at for over a decade to finally follow my passion. Sonny's channel was a huge inspiration for me to really start trying to master the craft of cooking and I'll forever be grateful for that.

[@thatdudecancook]

And a chef is born!

[@JarrottB-ld8tr]

Now let’s go!

[@Mumbamumba]

All my best wishes for you and your new career! :)

[@ericgranberg8893]

Your next step will be to call Gordon Ramsey. Or not.

[@Sniperboy5551]

You have more balls than I do, I’d love to do something like that. Risk equals reward, I hope you’re rewarded!

[@NigelAinscoe]

Top tip, do your remouillage in a pressure cooker. It will extract all the last of the gelatin from the bones to make that second stock almost as unctuous as the first one.

[@AlexFromDubai]

pressure cookers are SICK. Bones after it just goes to paste ) Best stock i've ever ate was always from pressure cooker. It takes all flawors from meat, bones and veggies into the stock.

[@jvallas]

I argue with myself whether to use my pressure cooker (holds less, but more concentrated flavor) or the big old roasting pan. When I use the pressure cooker, I only cook for an hour-and-a-half. For this 8-hour cook, should I bump the time up by a lot? Edit: you know the pressure cooker has done its best, because if you taste the meat, there's pretty much zero flavor left in it.

[@NigelAinscoe]

@@jvallas I usually go for between 2 and three hours, three if I'm not pushed for time. That extra time is just for getting more gelatin out of the bones but I think after that you are getting rapidly diminishing returns.

[@AlexFromDubai]

@@jvallas look, I use a pressure cooker to extract all the flavors from vegetable trimmings, meat trimmings, leftover bones and cartilage. The pressure cooker forces the food to release all its vitamins, aromatic oils and nutrients into the broth without loss. I use this broth to make soups and sauces without wasting good ingredients on sauces. I cook good ingredients (tenderloins, steaks, filets, main parts of vegetables) in a cast iron skillet. And already into it I add the result of the pressure cooker to improve the taste.

[@AlexFromDubai]

oh, i think i got misunderstanding. im using Afghan Pressure Cooker "kazan". it has a lot higher pressure and after it bones simply crumble into dust if you squeeze them, since all the useful substances under pressure went into the broth.

[@user-os5bg3nq2f]

Here’s a tip: After you make your stock and freeze it in deli containers , run the container until a bit of hot water until the stock loosens, pop it into a vacuum sealer bag and seal the bag. Your stock will last many more months in the freezer because air can’t get to it.

[@tomallcock3185]

Another tip, make very gelatious stock and put it into Tupperware. Once cool, tip it onto a chopping board, chop into cubes. Put on a plate and freeze separately. Then you can put them in a food bag and take them out one frozen stock cube at a time.

[@michaelsalmon6436]

@@tomallcock3185 great tip but you can easily use cheap ice cube trays! Thanks for sharing, and, remember to label the bag with the date that you have prepared the beef cubes. Even the best prepared beef stock will degrade after 6 months, turning bitter tasting. Happy cooking!

[@tomallcock3185]

@@michaelsalmon6436 that's another good tip. This is what the internet is best at.

[@patrickr9716]

Souper Cubes makes a tray specifically for freezing stocks and broths

[@anthonyzaggia3795]

And that is a great idea, however, I will add, reduce your stock by half. Then freeze it. If you need two cups of stock, use one cup of reduced stock and add one cup of water.

[@wolfman011000]

I was taught to make stock by my grandmother, she taught us to remove the bones at the 2.5- 3 hhr mark and strip the meat from the bones. Rather than blacken the vegetables as you did, she taught us to cut them into similar sized pieces and brown them in tallow/lard/chicken fat depending on the stock. Theses where also pulled from the stock along with the bones meat and saved, from these we would make pie filling with some "fresh" vegetables and this rolled into teaching us how to make pastry. She went through two world wars and the great depression and learned the value of waste not want not from experiance. With how our modern world is going learning from our grandparents and great grandparents if possable is wise. As a side note my grandfather would put the bones in the fire and would later grind the bones mixed with the ash for the garden to grow more vegetables. Thanks your for the video making a secondary light stock was new to us and valuable knowledge, Take care, God bless one and all.

[@Jimmy-Legs]

The old timers knew how to use everything.

[@Greblav]

Pie filling, that sounds delicious. Thank you for you very informative post including the garden hack. 🤗❤️ P.S. I use the meat in curry sauce, it’s very delicious.

[@teresanovak4644]

That touched me. It was a quick reminder of gratitude for the greatest generation fading in the rearview mirror.

[@Twinetwinkler]

That generation was 90-100 yrs old in 2000, genius. They’ve been gone for over 20 years. So close!

[@rileyjackfansmithandjones8238]

I learned how to do this almost 40 years ago, and i make my BeefStock about a week after Thanksgiving......to be ready for Christmas Prime Rib. I make my own Chicken Stock all through the year......but Beef Scraps and Bones have come increasingly harder for me to find.....i have a special bin in my deep freeze......when i come across them , Im ON IT!.....i gotta say SONNY.....you totally nailed this . When I learned this i was early 20's, and did MASS Quantities of Prime Rib Bones in Huge Hotel Roasting Pans that could hold 3 Boneoff Prime Ribs.....then make the stock in a 20 Gallon Tip Kettle. I got so good, suddenly it was my job.......never caught on the old timers didnt want to do the heavy lifting, or babysitting the Ovens or Kettle.......so yeah, Sonny, I DO KNOW!

[@MattRoadhouse]

Pro Tip: If you need a fair amount of tomato paste, use a small can. Tubes are for those moments where you only need a Tbsp or two Second tip: if you have a lot of exposed marrow bones, you can leech out the blood (hume) in cold water first. This helps get rid of the gross top foam / cloudy stock

[@invisiblekid99]

Definitely this. Its worth the extra step, although marrow bones are becoming more popular so I don't always get a lot from the butcher, it just depands on when I ask really.

[@thestonecanoe3159]

In cooking school we rubbed our mirepoix with the tomato paste and baked it in the oven as well as the bones, we didn't put any paste on the bones we did blacken the onyo too.. great techniques bro you're making me want to make some up now

[@thatdudecancook]

I'm bald

[@jesussaves852]

Jesus loves you and may God bless you

[@zeon2153]

first

[@angiew2324]

Eh, a man doesn't need hair if he can cook like you do. Lol And yes, Jesus loves you anyway. 😊

[@charleswalker2484]

Hi Bald, im Dad.

[@Technoanima]

Bless you. It was a great run. RIP dudecancook former beautiful hairline.

[@sethmcguinness3153]

I made stock based upon your first stock video, stayed up until 5am keeping my eye on it, my wife thought I was insane, but loves the channel too...Best cooking channel out there.

[@kennyboy6325]

I love seeing the number of comments about how YOU, Mr. Dude, were so fundamental in teaching people to cook! I have to add my own. I make your BBQ sauce and Rosemary salt, and experiment with both, all the time. I have friends and co-workers who are constantly asking, "when's the next time you're going to make this?" It feels amazing. Huge thank you to you, and the team!

[@TheWitchesHat]

Best cooking channel on YT by a mile!

[@tushfinger]

by a country mile

[@davidbanis9966]

Your cooking lessons are so great! My family often eats in silence because of the concepts and best cooking practices you share with us. I apply your tips to everything I cook. Love how you reinforce your tips in each video!

[@jasinpalmer2108]

I just started watching like 2 videos before you considered leaving the tube... so glad you stuck it out. Your content is even better now! Thanks!

[@christophercorral9007]

Not gonna lie after I started watching your videos a couple of months ago it has made me more passionate about cooking and I thank you for it king 🤴

[@jbitt1617]

I just made stock last week. Cant wait to see everything I could have changed!

[@randmayfield5695]

Been cooking a long time so thought to add something here. I make my own Vietnamese beef pho broth Hanoi style so spent a year researching how its done. I even spent 3 months in SEA wandering around learning how they make their broths. The one thing i found that makes a broth richer with out compromising the flavor profile of the beef is to use a pound of chicken feet for every gallon of stock that you intend to finish with. They are extremely high in collagen which adds that desired richness. They are also inexpensive at ~$2.50/lb at most Asian groceries. I make batches of two gallons each overnight adding the aromatics for the last hour of the low simmer, then freeze it in 1/2 gallon volumes using zip-locks. I have pho bo broth when i need it.

[@2peas1pod]

This is one of the most comprehensive videos on making great stock! You should do one on chicken and others as a series!

[@blucheer8743]

I did this without the tomato paste using more onions…I had some walla walla sweet onions I had to use up so I blacked some just roasted some… came out truly awesome thx so much for the tips you give us on the channel!!!

[@peiwenliang2600]

You are my inspiration to start cooking. Thank you so much.

[@phichau90]

Thanks. I actually learn something today. Didn't know I can make another stoke.

[@Randymarsh2069]

I don't know what it is that sets you apart and elevates you above any other chef/cooking KZbin channel I have ever watched, but your channel is amazing and you're inspiring. Love it!

[@rosharnwalker7366]

Suggestion. When placing your fantastic liquid into a container, turn it upside down when placing it into the fridge. The next day you just need to pour out your stock as all the fat is on the bottom.

[@serawasnever2902]

Thank you so much for your pearls. It means a lot to me. And I recognize the things you teach are absolutely priceless.

[@rob3040]

This was super interesting. I started making my own chicken and beef stocks about a year ago. I make them in a 20qt pot (and sometimes also have an additional 12 qt Dutch oven going). The big different here for me is that I often throw a ton of veggies in just for the nutrients. I’ve got two little kids and sneaking micronutrients in anywhere I can is always a bonus. I ALSO tend to try to use the really gelatinous stuff for everything - soups included. Reason being that I love the mouthfeel AND love knowing everyone is getting all of that extra protein in the form of collagen. Perhaps it’s unnecessary, or maybe. Just a matter of preference. Definitely gonna try some of the other tricks though…and this fuels my desire for a vacuum sealer

[@opticalbob220]

I follow your method, except I do add the celery and garlic. But when I make stock, I use around 20-25lbs of beef bones and cook it outdoors in a large tamale pot on my turkey fryer burner. Another secret I use is about 5lbs of chicken feet for extra gelatin. When it’s finished, I pressure can in quarts and pints. That way it’s shelf stable and ready without thawing. Last batch was just over 4 gallons. I am set for the next year.

[@mgrego2]

One of my favorite uses of my chamber sealer is to make flat panels (4 cups each) of stock for the freezer.

[@mrlarry999]

I made some just like you did. I used chef Jean-Pierre’s recipe. I recently added a quarter quart to some braised beef short ribs and it took the resulting sauce to an entirely different level. Definitely make this!

[@BigTpetty]

Love the passion, wish I had time for this labor of love. Make me appreciate my mom's cooking growing up. She did not skip steps. ❤

[@crapcase3985]

Just want to say, I'm loving this new style of humour you and marcus are doing.

[@leapylouie801]

I really found this video helpful! I always make chicken stock and freeze in vacuum bags. With various sizes! But I also like containers too since they are reusable. My friend was telling she hates celery in stocks never occurred to me to use leeks instead, let alone blacken the onions first! I've never made beef stock though! I think I'll ask my butcher for any beef bones next Wednesday. I was going to attempt this in my instant pot until you said LOW & SLOW. Either way works for me - I'll try your method first. Thank you!

[@trailguy]

I was told that salt prevents the bones from breaking down as well and adding to the stock, and to use a couple glugs of vinegar for the opposite effect....or wine.

[@padders1068]

Sonny, that looks amazing! Kudos to Marcus for his efforts and contributions to these videos! 🙂😋😎❤

[@sonshineandsong]

I save all my onion skins and vegetable scraps in a freezer bag. Also save all bones from our dinners. When I have enough to make broth, I add all to a huge water canning pot and add some fresh or dried herbs from my garden. Add a couple tablespoons of apple cider vinegar and water to fill the pot. I proceed to simmer this for 48 hours or more, adding water to keep the level up. I then get my jars and lids and pressure canner, and can according to directions, hot pack. Label jars and store in proper rotation. I haven't used a lot of beef bones so I'm very excited to see if I have a local butcher. Thanks for sharing your talents. ❤

[@26N80W]

Would love see you do the same thing for chicken stock. Great stuff.

[@CptVein]

What about blanching your bones before cooking them to remove some of the impurities?

[@thatdudecancook]

you can do that if you want a really really clean stock, might be a bit overkill for most people but they do that in high end restaurants

[@Bman1878]

If you're making something like Phở or a consommé this works nicely. Mind you, I roast bones for Phở too, and if you keep the stock at a bare simmer and skim it every so often, the clarity ends up wonderful anyway

[@jasonellis7856]

One thing I learned a long time ago was when you first add the liquid is to add a tiny amount (1 teaspoon per 5 litres) of apple cider vinegar to help extract the extra collagen and minerals from the bones. Especially when doing chicken foot/neck.

[@belindagordon8847]

Thank you for this. This is extremely useful and well explained.

[@michaelrobb9542]

Is the good burn on the onion and leeks replacing the bitterness of the celery?

[@jvallas]

I have bought 2 kinds of deli containers from Amazon in the past. I need more, and I'm hoping these are the ones I preferred. I can't tell from looking at the picture, but one kind are a type of hard but very clear plastic - could break if you really tried (least fave, not flexible the way the others are). 2nd kind is very flexible and just slightly opaque. I think that's what these are. If so, they're great.

[@dariushshafagh]

This is the best beef stock video I have ever seen and I have learned a lot from it. Thank you! Can you please provide a link to the vacuum seal machine you use? Thank you.

[@stevejanowiak1982]

Love it!! If you kept reducing would it eventually be a Demi-glacé?

[@swisski]

That’s what he was showing when he reduced some at the end, which Marcus licked off the plate, and which only made a blue icecube worth of Demi glacé. Normally you would reduce quite a bit more to make it worthwhile.

[@mattroberts5353]

Your vids have stepped my cooking game up like 20 notches. Thank you so much! Keep killing it!

[@monty-365]

“I can’t believe i spent over 17 minutes watching and paying very intense attention to this video…wait, yes I do”! I’m a passionate home cook😁🙌🏽this video is gravy gold❤Thank you❤

[@alexandereyre1148]

This changed a ton for me, thank you Sonny

[@RRonco]

This is the base of French Oignion Soupe. Once the stock is made, the Soupe doesn't take long, so it's easy for people to assume it's trivial to make. Which it is, if you're on the ball 3 months in advance. "How do you make this? It's so delicious!" "Be a good cook 3 months ago"

[@Flippokid]

Big thumbs up for this video!!! I love making stock, and you give several tricks that I'm going to use from now on! Blackening the onions and leek, I'm gonna try that. I'm accustomed to tomato paste out of a can but a tube looks way more practical here. I was always looking for more foamy stuff to take out so there were some stocks where I didn't even skim anything, that's clear now (no pun intended) The remouillage; I was cooking my bones for 12 hours before throwing in the veggies for another 4. This is a bit more work but having two different stocks instead of one(with the flavor in between those two) is probably worth it. My tip for everyone is the herb Marjoran. It's delicious. floral, and it goes very well with almost all spices, like thyme and rosemary. I discovered it a few years back and I can't for the life of me understand why I never see anyone using or even mentioning it. When I put it in my beefstock I got so many compliments and questions about that one specific flavor which nobody could identify.

[@moonfirewitter6232]

I'm really impressed with this video. I've been studying Ramins, Pho's ,Wor Wontons, Consumes, etc.. online, and this video really good. 😊

[@trishstover5352]

I always use the brush trick so as not to lose an atom of flavour. Great video❤

[@hedonisticallyhealthy8577]

I am making this right now and our house has smelled crazy good all day with the scent of this amazing stock. Thank you for the amazing tutorial Sonny!

[@deannealbrecht774]

I put my demiglace in icecube trays. I love my chamber vac for things with fluidity.

[@bradfrancis9473]

Thanks brother. Love your channel. Just bought a large stock pot. Looking forward to trying this method.

[@lisadossantos5887]

How has no one commented on the Bad Burn cutaway scene!?! "Ahh, Alpha?" 🤣 Top-notch cooking tips, skills, and recipes delivered with such enthusiasm and humor! Love it! 💯

[@trinleywangmo]

This was simple and I bet, delicious! I can't wait. My last batch of bones... something went wrong. We all got sick!

[@shonhatley541]

Amazing and simple. I'm trying this stock this weekend. Probably gonna be my new beef stock from now on.

[@Miata822]

Making my own stocks for a few years now, and guys, it really changes everything when you have good stock right at hand in the kitchen.

[@fleetman2021]

Awesome brother. Everything perfect except the demi. Not the classic method, but who has the time. Equal portions fond de veau brun and sauce Espagnole reduced by half. Done lol. Don't hate, love you and ur channel

[@rhondahunt9888]

Informative and fun!

[@YarpYarp-ys7tv]

Nice job, I love stock videos. Have you tried instant pot tonkatsu broth? it cuts the time down to like 4 hrs and it's just as good.

[@benjaminstarks4071]

Sonny is brilliant for the fish imitation. Comic relief 😌.

[@gpr8695]

This is one of your top 10 videos !!!

[@willcool713]

No matter what stock I'm making, I always add all the brown onion skin I have on hand. Always. Firm rule. That changes the depth of flavor immeasurably. I don't know why, but it's amazing to me.

[@onerainiday]

Thank you!❤❤❤

[@Mehiel35]

Love your cooking, Thank you for your expertise again

[@SentientPickle]

i've used tomato paste for stock, but had always caramelized it in a pan, but smearing it ON the meat for that browning is brilliant

[@mariaelenaorozco7312]

One of the best video on stock. Thank you

[@Sentientdreamer]

That's some sexy slowmo scrapping the good bits in the half sheet tray! Well done!

[@xynged]

particularly Fond of that shot

[@EdHadder]

Peace and Love To All, Jiiu ✌🏻

[@carmelaszymanski8232]

I wish i had yours kitchen products. Thank you for Sharing

[@quercus3290]

braise shin low and slow for 6-8 hours, awesome stew. You can clarify with egg whites too on your stock.

[@imsouglymycatlaughs]

If Marcus ever needs a day off, I am super happy to be his backup 😁

[@hoosiered471]

Great information!!!! Thanks!!!

[@panagea2007]

I cook the vegetables and meat in separate pots, then add them together at the end. This lets me make twice as much at a time, about 24 quarts. I re-run the bones through a pressure cooker for two hours, and add that as well. I don't have enough room in my freezer, so I can the stock and keep it for months.

[@Felnier]

It's like a shadow of an erd tree

[@carlchong7592]

Use a fine mesh sieve/ladle to skim the scum. They're available at Chinese grocery stores. They look like a shallow ladle with a very fine mesh. A fine mesh ladle will remove scum without picking up much of your stock. If you want to make a super stock in the future, keep your remouillage in the freezer to start your next stock. A stock that is started with a prior remouillage is yet another increment elevated from a stock that was started with water.

[@chrisdonis821]

Thanks man. Your videos help.

[@rsrguy]

Made a batch of demi with the Christmas prime rib... absolute liquid gold, i didn't even let my kids take aujous home thats how good it was.

[@whiskeythree1622]

Dang, that's when you KNOW it's good!

[@rickymak5725]

Just wanted to drop a line and say I love your channel. You seem like such a regular, approachable dude, so it's refreshing to see genuine people on YT versus all of the made-up personalities and characters. Haven't tried this method for beef stock, but I did do your 24 brisket and it was the best piece of meat I've ever cooked! That technique was incredible, although my energy bill hates you for it! I know I should be asking this in the brisket video, but is there any shortcut or cheat to cutting down the oven cook-time by using a sous vide, which is more energy efficient?

[@eanders7992]

16:30 Even that fly wanted a taste!

[@ekot0419]

Yaya. Thanks s lot Dude! Seriously.. Thank You.

[@JM-xz2pz]

I love it!

[@guyanderson9208]

You can also freeze dry the sauce into a powder for longer, easier storage.

[@mrsmartypants_1]

Thanks dude. Greatly appreciated.

[@neondigital547]

I can only imagine using that for a ramen starter. Amazing, good job!

[@charlenejohnson9471]

Btw, LOVE your videos. When will you be coming out with a hard copy cookbook? Yes, I'm old school. Plus, I collect cookbooks!

[@lolaoh2001]

Excellent..TY!!

[@MrEcted]

I'm making this right now and my kitchen smells ridiculously good! I have made beef stock before, but I don't think I put enough bones/meat, and I haven't tried using roasted tomato paste so I'm curious how that's going to turn out.

[@anthonybuono02809]

First time viewer. I really enjoy your ptesentation style. Thank you.

[@maxpower4584]

Sonny you never disappoint. Love your content and you are such an amazing teacher. Great video.

[@EricLaBrant]

Thoughts on stretching stock out with vinegar (for bone broths) and refined coconut oil (to boost saturated fats)?

[@jaimierogers4388]

Could you add some beef fat scraps, when making the remouillage, to slow down the evaporation?

[@michaelvaranelli392]

Thank you!

[@spazzticzeal6238]

Great Content, thank you!

[@bobbobson4607]

I may have missed it if you said it, but you can add unflavored gelatin to the stock to make it thicker/richer with the extra gelatin/collagen. It makes cooking down a dime-glaze much faster.

[@joelthomas7977]

heres a tip: if you use oxtails to make stock i will come to your house and confiscate your kitchen

[@LaCheshireChat]

I'm in France, long way to come for that. (Evil laugh)

[@cryptolioicecreamoranges6974]

The intro music is like something out of a safety training video from the 80's.😆

[@El-Rico]

Nice axe. Great recipe. Thanx for sharing.

[@AdventureWright]

I don't know what it is, but this video hit new heights for me. Thoroughly entertained. Keep it up Sonny Edit: I made a turkey & veg stock back after Xmas, I wish wish I saw this video back then, lots have been learned for my next attempt; chicken and veg stock to come!