My approach to stock making breaks most of the rules of classical French stock-making. But for six dollars in ingredients, you can make two quarts of stock that rivals all-day simmering. It's the same technique I developed as a young chef in 2003 at The Fat Duck restaurant that reinvented how we made stock.
SPECIAL THANKS Camera, lighting, and photography: Brian Hutson On set assistance: David Chaney Editing and color grading: Riccardo Luppi Practical cutaway effects: Tom Udd, Chris Young, and Brian Hutson Animation, visual effects, and graphics: Tsuriel Eichenstein, David Szakaly, Gioele Panella, Elliot Lobbel, and Limboo Agency. Sound design, music scoring, and audio mix: Hans Twite Thumbnail: Antioch Hwang Production planning: Danielle Strain
