Brad Makes Thanksgiving Turkey Stock | From the Test Kitchen | Bon Appetit
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- Опубліковано 5 лют 2025
- Everyone's favorite Brad is back in the Bon Appétit Test Kitchen to teach us how to make the ultimate Thanksgiving turkey stock. Brad's trick to making the best turkey broth is to add a little chicken and ham too!
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Brad Makes Thanksgiving Turkey Stock | From the Test Kitchen | Bon Appetit
Don’t panic! This is our 'From The Test Kitchen' series. It’s Alive is very much still alive. New episode dropping next Thursday!
Inches away from panicking over here
So close. So close
The more the better! The man needs his own show!
It's nice to see Brad get more air time either way. Also where was vinnie?
Thank God!!!
Here at my place in Barcelona (you and Vinnie can be our guests whenever you want) we do "croquetas de carne de caldo"!!! Don't throw away all that stuff. You take all the meat and the veggies of the broth and you crush them.
Then you brown on the pan some onion and garlic with tomato and some wine.
Then you add some flour and you slowly pour some milk, like if it was a béchamel. It has to be very thick!!
Mix it with the crushed meat and continue cooking but make sure it doesn't stick.
About 10 or 15 minutes later you put it on a tray and let it cool down.
Last step, pass them through flour, egg and bread crumbs.
Now you can fry them or put them on a tray and in the freezer so you can eat them another day.
Trust me, you just can't get enough!
Ciao from Nico and Marta!
(Love your videos, keep it going)
Nicolò Alvise Toso 274 likes y 0 cometarios? Qué raro :v
Genius move. But do you have to heavily season it, or the onions, garlic and tomatoes already give it enough flavor? It seems to me that the proportions would make it kinda bland in taste
@@betinivinicius You need a lot of seasoning, otherwise it will taste like garlic, onion and tomatoes (and a lot of overcooked meat). People don't like sodium, but salt is your friend, so long as you drink plenty of water.
Is that apen on Brad's ear
Damn. Genius.
Daaamn Brad in the Test Kitchen Series feels so different from the Its Alive Series. The magic of editing. Still, Vinni & Brad = pure joy
I dont get why people rave over the editing. Someone with no arms and access to MS PowerPoint could be on par with the editing in this show. The show is good, dont get me wrong. The editing is elementary.
Joseph Collins it’s not really about the skill tho; it’s about the editing style, and how it changes the tone of the video
Joseph Collins Nobody is talking about his editing skills bro, his editing is just very clever and he knows exactly when to insert things to make it funny
Zoom in, get a shot of this Vincenzo.
Brad: "I add salt before the stock is done, people say do not do this and they are correct. Anyway..."
Nolan Martin 😂😂
They are correct in that when you are greatly reducing something you will concentrate the salt as it does not leave in the steam. So you can ruin a stock by over salting it. But Brad isn't salting to taste, he is adding a bit of salt to help the vegetables give up their flavor and later to help the meat give up its flavor. If you've done this several times you'll know how much salt to add. I have done this for years, it makes a great Thanksgiving gravy. I use a couple smoked turkey wings instead of the ham hock, but otherwise it's a fairly similar process/recipe. Brad's gets a lot more congealed than mine, so perhaps the ham hock is adding a lot of collagen that my recipe doesn't have, or he is reducing his more than I do, or something else. Regardless, using this stock to add to your roux for gravy, plus a really generous amount of bouquet garni makes a fantastic gravy for Thanksgiving dinner or any other meal.
IKR...LOL! One thing that stuck out is that Brad wasn't heavy-handed at all in using salt to prepare this stock, leaving the finished product only tasting mildly salty at best. So I suppose there's little harm in undersalting a stock preparation. Good to remember.
brad is hot protein. 乇乂ㄒ尺卂 ㄒ卄丨匚匚
But he would wouldn't have no flavor; he'd taste great!!
You want that jiggle. :)
Are you saying he's tasteless?
😂😂😂❤
This video really makes you appreciate Vinny.
Vinchenzo
I was afraid he'd make stock without wourder.
Vinny very possibly filmed this too, but with this series there looking for a more professional approach.
I can’t be the only one who finds the most exciting part of thanksgiving the fact that there’s a bunch of turkey bones to make soup with
I boil and strain my stock twice- first round of stock is thick, dark and fatty... second time is blond, gentle and still good. Use first stock fot gravy, soups etc where you really want flavor. Second round is good for rice, braising, etc where deep flavor isn’t needed or wanted.
Great idea
LPT: when freezing stock put some into ice cube trays and then transfer your stock cubes to a freezer bag when fully frozen and keep it in the back of your freezer, this way if you are cooking something that requires a splash of water or stock you can pop a cube or two in your dish without having to thaw a whole pint sized block of stock.
I do the same thing but with pasta water, to add directly into spaghetti sauces because sometimes I want to eat a hearty sauce, with very little pasta.
I have flower pot smoker so I throw the wings on racks with a sugar and salt wash it and put that on the smoker and I hang the veggies in a bag made of cheese cloth. It puts back flavours in. The smoked Veggies I just chop them and freeze them so they're ready for a quick add-on to a meal and the smoked wings I make sandwiches filling for lunches (school and work)
>flower pot smoker
i got one of those too but i don't think we're talking about the same thing based on your description
That dry flavorless meat is perfect for feeding to your pets!
I boiled a whole chicken and my cat was IN LOVE with the little bits of meat I peeled off and gave her.
tip to use up the meat: mince the meat and the vegetables really finely, make a thick bechamel and add it to the meat and veggies, throw in some herbs, salt and pepper, bread crumbs to thicken the mixture and finally some parmesan for flavor. form little balls then coat them in flour, egg and breadcrumbs. fry them until golden brown. serve with whatever sauce you want (i like a fresh tomato sauce). it also works with beef from beef stock or leftover roastbeef.
This wasn't a "Its Alive" episode. This was just Brad doing stuff. Not meant to be a Him/Vinny thing.
Roadblockable oh thank god
He still had fun with Vinny in previous videos that weren't an It's Alive episode
do link them is possible
get the feeling he's filling in for someone, Maybe Molly or Carla was sick
Everything should be a Brad/Vinnie thing!
*puts salt in before he's started cooking* "When the salt's in you can't get it back, so it is smarter to season your stock when it's finished." ABSOLUTE MAD LAD
He doesnt look himself in this one....feels like someone is holding vinny hostage and he had to make this video or else vinny gets it.
Terence Skinner help plz
LOL - really good one
Winner
Yeah this one is weird.... its like they are all under nazi rule?!?!?!
Yea I’m disappointed too
In my family we always called the leftover chicken/turkey "soup chicken." We'd never throw it away. We'd use it to make sandwiches for dinner (relying heavily on spices, herbs, cheese, and condiments for flavor). It was a cheap and easy dinner and allowed for minimum waste. And we'd use the leftover veggies to make non-vegetarian veggie burgers. Mash them up, add an egg and some breadcrumbs and then we'd fry it in a skillet. Soup Chicken and Veggie Burger nights were a holiday highlight in my family!
depending on how long you let your stock run you could do what is called "remouillage" which is French for the re wetting of bones and mirepoix. and it just makes a slightly weaker stock.
Definitely use remi for the base of the next stock too!
With the remaining meat from stock in Italy (or at least where I live) we make meatballs and we fry or we make like a salad, we shred the meat and we chop some of the vegetables (usualy carrots and onion) and we cover in mayo, or salt and olive oil and we eat cold
I like to use spent stock meat like chicken or turkey for a sandwich salad - but you for sure have to compensate. I like walnuts and cranberries, chives and whatever you like to bind with - we do mayo cut with sour cream or yoghurt. Season it well enough and you get another round from that ...hot hot protein
The meat bits I grind and freeze to add to chili or other hash type meals to bulk up the protein.
It also turns out as a nice neutral sandwich ""salad" (chicken/turkey/ham salad) to spice as you like.
This is SUPER close to what I started doing. It makes thanksgiving SO MUCH easier. I love the idea of adding the ham-hock, I think I'll do that this year.
Need more Brad. I think I’ve watched them all, and I’m nervous that there won’t be enough Brad.
I've used the veggies from the broth to make a creamy vegetable soup. You can add a bit of the broth in there, works great!
Brad is so Brad that I often forget that he's brilliant, and the Test Kitchen MANAGER. He MANAGES things.
Love this. Surprising how much the smoked ham hock adds to the flavor. And I agree, the only things in that pot that taste good after simmering for 4hrs are the stock and the mushrooms. My chickens won’t even eat it.
I made stock just like this a couple of months ago with some wings and trimmings I found in the back of my freezer from last thanksgiving. I did it just like Brad does except I like to add a little tomato paste on top of the meat half way through roasting and I saved all of the meat afterwards to add to my dogs dry food. She LOVES it. People say you should avoid giving them food with onion and garlic but a little will not hurt them just be sure to really be careful picking out the bones cause small poultry bones like this can splinter and cause them to choke.
I'll take BA and Brad anyway I can. Good episode. Will be making this stock this weekend!
We usually mash/sieve the veg and get every drop out. That's the good stuff! You know what they say, the last drops are the best drops
Love to see this side of Brad, a nice, clean, professional cooking video like the rest of BA. Of course I love "It's Alive!" and the Brad-Vinny combo but this was great!
I totally agree!! Everyone's hating on it :/ but I love to see a competent Brad/chef at the top of their game, there's a reason he's the manager of the test kitchen!
Nice change of delivery without all the sarcasm and Vinnie jokes. Nice to see him get to the point.
lol everyone is mad this isn't "its Alive" 😂
If this video taught me anything, its;
1) How to make a Thanksgiving Turkey Stock
2) The amazing effect Vinnie has on these videos.
3) Give Vinnie a raise, look at all these comments!!!!
my mind automatically pictured the white "wourder" text whenever Brad said water
Have you ever tried smoked turkey in the stock instead of the ham hock I don't know if they sell it that that much up north but I know a lot of places sell it down south. (I live in Georgia ). Good substitute for the ham hock and it still gives a lot of smoky flavor
Depending on what ingredients are used the leftovers from the stock make an awesome addition to our dogs' food... they love it :)
Folks, Never ever let your fur babies eat anything cooked in onion or garlic. We can digest the aromatics, but these can be very toxic for them. Had 1 lil baby die. Please be careful and don't turn this into dog food ever. Thanks Rescuer
No onions or garlic to our pets ever!!!!!! No grapes, no onions, no garlic, no chocolate! Your fur babies are gonna have problems or kidney failure.
@@flyinhawaiian7226meh. Maybe if they eat it everyday
I made my first turkey stock after smoking my whole turkey, on a Weber Summit Kamado, I deboned it, and placed the carcass in a large pot until everything came apart. But this is amazing! Thank you for sharing this. The Ham-Hock, Nawice (said with an Australian accent), LOL
Help, I just finished watching all brad videos :’(
I just want to shake Brad's hand. He seems like a genuine person.
Guys, this is from a different series! That's why no vincenzo bo binny. Don't worry, we'll all get our brad and vinny fix soon enough.
I love Brads honestly thats why i love this series.
I take it because it's not the "It's Alive" series, the shenanigans had to be toned down in this one?
The shenanigans is why I clicked
Brad is the reason I stayed
I was going to ask if someone was standing with a gun off camera making sure there was no funny business...
VFR Explorer it's all in the editing
Steven Osterman Lol, more a teacher telling the class to behave cause their boss is watching them.
I'm just glad to have a little Brad in my life.
If you have composter with black soldier fly larvae, throw all of the leftover stuff in there. Little guys will turn it to compost in a couple of days.
snippax I didn't think meat was supposed to go into a composter? Same with fat? I could be wrong tho.
Frank it can and it will breakdown incredibly fast. I live in a cold, dry climate and meat scrapes compost in a week or less!
Frank it can. Problem is it usually attracts pests in residential areas. Racoons, possums, rats, that's why it's advisable not to do it.
I know this was posted a few years ago, but using those solids that you take out of the stock as compost for plants is a really nice way to use them
Yo My Man, Brad! - From One chef to another - Use the white wine to deglace the roasting tray with yummy chicken and turkey scraps? the tray u used can easy be put on the gas stove and reduce there then be added to the pot, for even less effort :)
Johannes Lodberg where I work you’d get holy hell for doing it any other way than you just described. Thank you.
I was thinking the same thing and I’m not even a chef.
I have the same Bob Kramer knife at home and I really hesitate to use it for fear of rusting. Only take it out for big preps. I see Brad uses it with much less worry than I do. I hope one day you guys make an in depth knife care video for these carbon steel knives.
I was thinking this episode was weird, but it hit me when I didn't see the word wouder coming up, is okay, I enjoy videos other than its alive, keep up the good work.
Just have brad and vinny do all the videos from now on and you'll be king of UA-cam in no time
I'm sure this stock is astonishingly delicious, but wow is it ever labour intensive!
Stock is easy, this is fancy smancy stock. Save veggie offcuts that you'd like in your stock in your freezer in a zip lock bag. Freeze bones with some meat still from roast chickens or rotisserie chickens. When you think you have enough of both throw them all in a pot. With maybe some fresh garlic, some herbs & an onion simmer. Bam stock. His gets complicated because he's pre cooking meat & stuff.
+smallpaul is small Besides the ham hock and mushrooms the ingredients and technique here are quite standard for your typical stock. Also most people use just chicken wings.
It's not that intensive when you get set-up. It's a long process since you roast and simmer for a while but it itself it's just light managing and making sure your stuff doesn't burn. Keep everything on a low heat setting and it's good. Takes love in the beginning but is worth it.
I made this a couple of months ago minus the ham hock. I used to make chicken soup for supper tonight. It is incredible. Highly recommended.
You could season up those veggies and meats and use them for stuffing egg rolls, tacos dorados, mushrooms.. don’t toss it out!
Tacos dorados would be my mom's choice.
When he threw it out my heart broke.. That's good food.
No, the stock ingredients have given up all their flavor and aren't useful as food anymore. You saw where he said the meat was terrible and had no flavor, right? Well, it's the same for the vegetables too. They're no good. Throw 'em out!
Oh, honey, no. When you create a stock it drains all the flavor and nutrients from the left over vegetables and meat. You wouldn't really want to eat it at that point. While Brad used fresh wings to create this stock, at home, normally one would use left over accumulations of scrap veggies and meats/bones that you've frozen for a week or two until you have enough for a four gallon stock pot.
It's still useful as a food. It will provide calories. Just not tasty I guess... Sad to see food thrown away, could probably take it to a pig farm somewhere. Ha.
Coat the hock with caraway seeds and salt, I like smoked thyme salt. Make sure to score the skin of the hock inna diamond pattern. Broil in a 390° oven for 90 minutes until the skin is crispy. Serve with german style potato salad, or mashed potatoes. With a side serving of sauerkraut. This absolutely must be done AFTER the hock has been boiled for some time. It yields little meet, but tastes quite delicious.
3:25 *Brad just went FULL BOYLE*
Noice!!
For those who cook in a suburban or rural area (me) and own a garden. Simply use the solids that you strain off from the stock as a fertilizer. It woukd work best if you do a simple grind to mix everthing just not too much. Then mix it into the dirt before you plant anything
00:31 Heart breaking when Brad throws the perfect curve ball, and Vinnie isn't there to edit it....
If you take the baking sheet with the fond and heat it gently over the stove burners with a bit of water you can get all the fond into the stock with basically no scraping
Man, don't throw that away. You can make croquetas with that meat.
pig feed, minus the hock.
I was about to put this in the comments, thanks for doing this.
Chop the meat up, use the stock for the roux, add meat and some veggie bits for the texture: thanksgiving turkey krokets!
Boiled meat? They have no flavour left, it's all gone into the stock
@@georgeberry1959 you have to heavily season it.
or a chicken pie.... i use to do chicken stock and never throug anything away... my cats eats the bones... crazy animals
Leftovers can be processed to pate. Remove bones, grind meat and veggies to unifromal paste add some of the stock, raw eggs and spices.(you can also grind pice of older bread or roll with it)
Bake it for an hour in 350F.
After it cools off keep in fridge and enjoy.
All these people freaking out over Vinnie 😂 And we've never even seen him! It could just be made up name Brad uses!
Manmeet Singh Vinny is much ALIVE on Instagram!😀
priyadarshini das whats his instagram?
isaac Vincent Cross
Glad to see Brad is more than a character and really has cooking chops.
Pig Slop is a good use for it.
haven't seen this yet it's still on commercial but I am HERE FOR BRAD CONTENT. liked. subscribed. shared.
Bring back Vince. Vince is king.
Really loving the bone Appetit Test Kitchen and all you folks
Not even a "WOURDER" tag? Bring Vinnie back!
Brad is a national treasure!
WE WANT VINNY
I usually make pot pies or pasties with stock meat, with enough gravy it turns out really well !
Did Brad cheat on Vinnie for this episode?
We are blessed on this fine Wednesday.🙏🏾
Am I the only one who kept staring at the pen on his ear and think it will fall into the pot
This guy makes the entire channel. Know what you're worth brad!
It’s like watching Robin without Batman. Pippen without Jordan.
I semi-spatchcock the turkey and de-bone the thighs and drumsticks, season the meat and tie it back up. Yields extra bonage for stock and both dark and white meat get cooked evenly. I think it is a Jacques Pepin method.
WHERE IS VINNIE BO BINNIE!!!!
Brad with the larger bones you could wash and make a Rémy basically just re-use the bones best with veal or beef, fresh veg/herbs. Then use the remy example braised pork cheeks, when cooking veg, etc.
BRAD CHEATED ON VINNY how dare you
I realised that it wasnt an episode of "it´s alive" when brad said wouder and the word did not magicaly appear out how his mouth :D
...VIN?
This stock is the best. Any idea how long it will keep in the refrigerator?
Love your vids! Fun & delicious.
SOLID turkey stock. The editing kinda turned out like those turkey bits.
What's great it to make stock from the leftover turkey carcass! It ends up having stuffing flavor to it and it's AWESOME.
If you mush up all the leftover dregs (minus the bones), you'll have yourself some homemade baby food. That's what I do with it anyway.
you can add more gellatine (natural) and after you slice all vegetables from stock, and also meat, (mushrooms and greens - out) you can make meat jellow with carrots ant onions. and leave it in freezer for one day (its should be cooled, not freezed to get stiff), and you should eat it wirh hot boiled potatoes on the side, also, as a dipping you can choose mayonaise or vinegar+little bit of sugar+salt+black pepper+cold water+and choped onions...enjoy
Vinny!
I drop everything I'm doing when I get that notification that there's a new episode with Brad.
Can you make femented turkey stock?
Peace Biscuits I think that would be rather difficult seeing that the whole point of fermentation is converting sugar into alcohol. This broth is most fat, gelatin, and water. There are some sugars and other flavors but not enough to ferment. Plus it wouldn't really enhance the flavor in my opinion.
Frank I was kinda joking sorry
😂😂😂
I need more Brad in my life
mmmmmm hot protein... ???
More Brad videos! Well done!!!
3/10 no reference to Vinnie
this isn't "its Alive"
Brad is my spirit animal
wheres vinny??
Fageta Boutit different series, this isn’t it’s alive
And the hits keep coming. Good stock goes a long way
can dogs eat turkey? All that meat seems like a good treat for dogs.
Zcypot Of course! It's a meat, isn't it?
sonikku956 They can’t eat cooked chicken though. I was wondering the same thing honestly
Courtney Michelle They can't eat cooked chicken *bones.*
sonikku956 I know that😬 but that comes with the chicken unless it’s boneless🤦🏽♀️ he had bones with the turkey
Courtney Michelle well then you take the meat off the bloody bones then!
thanks for the episode! it was great!!
Vinny?
Excellent stock, great video. Thanks.
i miss the old editing
i dont think its from his normal series
It wasn't "Its Alive" series.
You can make a dumpling filling with the meat by grinding it with some spices and mixing with finely chopped veg. And the cooked veg can go into any other already cooked soup for serving, it's good fiber!