Remouillage Stock

[@shotgun6X]

Thank you, chef. For me, it usually feels weird to use fresh mirepoix for remouillage, though i happily use vegetable scraps

[@online-culinary-school]

That’s fine too.

[@austyngrey6172]

At what point do you remove the bones?

[@online-culinary-school]

When you strain it.

[@dacrammers2594]

I can't pronounce remouillage right.. but thank you, chef!

[@lavieestunsonge4541]

Merci beaucoup pour partager ça ! J'ai faim maintenant ! Et le poulet? Pouvez-vous utiliser aucune de viande pour la recette ?

[@denis_catroun6167]

Thank you. Did you cook it with the lid on? That's what the video seems to suggest.

[@DkChef2223]

Merci chef 🥰

[@yomango35]

Bravo Chef . :)))

[@TheKiakiraly]

but why would you use the tasteless bones?

[@GladiusTR]

Singe recipes use very strong and flavorful ingredients that you don't want to overwhelm with a strong stock

[@duncanjames914]

I love your video tutorials. Very straightforward with just the right amount of detail and a perfect pace. Thank you!

[@online-culinary-school]

Glad you like them!