STOCK

PREPARATION
INTRODUCTION
 There are 4 types of stock:
White stock
Fish stock
Brown stock
Vegetables stock
INTRODUCTION
 There are time needed to make a stock:
Chicken stock : 3-4 hours
Brown stock : 6-8 hours
Fish stock : 30-45 minutes
Vegetables : 45-60 minutes
STOCK INGREDIENTS
 For meat based stocks use meaty bones from the joints for
greater collagen and gelatin
 Poultry stocks use the entire carcass
 Fish and shellfish stocks use lean, white fish without gills
and viscera.
 Use rinsed and dried shellfish shells for shellfish stock.
BASIC PROPORTION
 To make the stock to have a balance taste and flavor, you
should use a perfect ratio.
 Basic ratio for stock:
Bones : 50% from water
Mirepoix : 10% from water
Water : 100%
EXAMPLE
 If you have 2 kg beef  If you have 2 kg bones
bones  Water – 4 ltr
 How many do you need:  Mirepoix – 400 gr
 Water?
 Onion – 200 gr
 Mirepoix?
 Onion, carrot, celery?  Carrot – 100 gr
 Celery – 100 gr
WHITE STOCK
 Has rich and full flavor, good body, clarity and a little/ no
color
 Chicken stock may have a light yellow color
 Also known as a neutral stock
 Can be made from beef, veal and or chicken bones
WHITE STOCK RECIPE
 Ingredients for 4 ltr stock
5-6 ltr water
2,5-3 kg bones
500-600 gr mirepoix
1 spice sachet
HOW TO MAKE WHITE
STOCK?
1. Blanch the bones start from cold water
2. Put the bones in the pot and start to boil the bones with
mirepoix
3. After the liquid boil, simmer it and start to count the time
4. Skim once in a time to make sure no cloudy foam on the top
5. Add seasoning 1 hour before it’s done
6. Strain, cooling down and store
BROWN STOCK
 Rich flavor and color
 Flavor from cooking the bones first
 Mirepoix may be browned with the bones
BROWN STOCK RECIPES
 Ingredients for 4 ltr
5-6 ltr water
2,5-3 kg brown bones
500-600 gr mirepoix
1 spice sachet
250 gr tomato paste
HOW TO BROWN
THE BONES?
 Made from chicken, beef, veal/ games bones
 Don’t blanch the bones
 Place the cut up bones in a roasting pan one layer deep.
Better to make 2 roasting pan rather than over fill the pan.
 Roast ±1 hour in the oven 200˚C, stir occasionally so the
bones not burn.
 Take it out from the oven and put into the stockpot.
HOW TO MAKE
BROWN STOCK?
1. Roast bones for 1 hour.
2. Put at stock pot
3. Deglazing with liquid for left over gravy
4. Caramelize mirepoix by sauté on the roast pan
5. Put in tomato product
6. Add in cold water
HOW TO MAKE
BROWN STOCK?
7. Bring it to boil
8. Simmer for 6-8 hours
9. Skim the stock
10. Seasoning (bouquet garni, spice sachet)
11. Strain
12. Cooling down
13. Storing
FISH STOCK
 Made of bones and heads of fish and crustacean shells
 Oily fish are not generally used
 If we only have oily fish bones, roast the bones with mirepoix
 Don’t use the mirepoix in the stock
 Bones are not blanched, due to loss of flavor
 Require less time than other stocks.
 35-40 minutes to cook
 Saute the bones first to get the flavor
FISH STOCK RECIPE
 Ingredients for 4 liters:
 Bones : 2-3 kg
 Mirepoix : 450 gr
 White wine : 250 ml
 Water : 4,5 ltr
 Sachet : 1 pack
HOW TO MAKE
FISH STOCK?
1. Sauté the mirepoix
2. Add in the fish bones
3. Add in cold water and seasoning
4. Bring it to boil
5. Simmer 30-45 minutes
6. Skimming
7. Strain
8. Cooling down
9. Storing
VEGETABLE STOCKS
 Should be clear and light color
 Contains no gelatin and has little body
 May be used as a substitute for meat stocks in vegetarian
dishes
 Potatoes and other starchy vegetables will cloud the stock
and should be avoid
HOW TO MAKE
VEGETABLES STOCK?
1. Sauté onion + leek (optional)
2. Add in the rest vegetables
3. Seasoning
4. Add in cold water
5. Bring it to boil
6. Simmer for 30-45 minutes
7. Skim the stock
8. Strain
9. Cooling
10. Storing
OTHER FOUNDATION STOCK
 Court bouillon
 Simmer vegetables and seasonings in water and acidic liquid
such as vinegar/ wine.
 Use to poach fish and vegetables
 Glaze
 Dramatic reduction and concentration of stock.
 1 gallon of stock reduce to 1-2 cups of stock
OTHER FOUNDATION STOCK
 Broth
 Flavorful liquid made from simmering meat and vegetables
 Fumet
 From fish stock, strongly flavored and contain an acidic
ingredient such as wine/ lemon juice.
THANK YOU