What Makes A Chef’s Sauce So Good? Homemade Stocks & Broths

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 FOLLOW ME: Instagram: https://www.instagram.com/andyhearnden TikTok: https://www.tiktok.com/@andy_cooks Facebook: https://www.facebook.com/andy.h.cooks 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