STOCK

Definition
Stock is a flavored liquid preparation. It forms the basis of many
dishes, particularly soups and sauces. Making stocks involves
simmering animal bones or meat, seafood, or vegetables in water
or wine, or adding other aromatics for more flavor.
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Ingredients
Bones are the major ingredient of stocks. Most of the flavor and
body of stocks are derived from the bones of beef, veal, chicken,
fish and occasionally, lamb, pork, ham, and game.

The kinds of bones used to determine the kind of

stock
Chicken stock made from chicken bones
White stock made from beef or veal bones or a combination of
the two. Chicken bones or even pork bones are sometimes added
in small quantity.
Brown stock made from beef or veal bones that have been
browned in an oven
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Fish stock made from fish bones and trimmings left over after
filleting

There are 2 basic facts that you should learn and

understand:
1. When connective tissues (called collagen) break down, they
form gelatin. This gives body to a stock. A well-made stock
thickens or even solidifies when chilled.
2. Cartilage is the best source of gelatin in bones. Younger
animals have more cartilage in their skeletons. As they become
older, this hardens into solid bone, which is harder to dissolve into
stocks.

Meat because of its cost, meat is rarely used in stock

making any more. Occasionally, a broth is produced as a
result of simmering meat or poultry. This broth can then be
used like a stock.
Mirepoix a combination of onions, carrots, and celery. It is
a basic flavoring preparation that is used in all areas of
cooking, not only for flavoring stocks but also for sauces,
soups, meats, poultry, fish and vegetables.

Acid Products help dissolve connective tissues

1. Tomato products contribute flavor and some acid to
brown stocks
2. Wine occasionally used, especially for fish stocks

Scraps and Leftovers may be used in stocks if they are clean,

wholesome, and appropriate to the stock being made
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Seasonings and Spices

1. Salt is usually not added when making stocks. It might
become too concentrated
2. Herbs and spices should be used only lightly. Usually
tied in a sachet (bay leaf, thyme, parsley stems,
peppercorns)

Basic Proportions:
Bones 50%
Mirepoix 10 %
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Water 100%

Proper Cooking Times:

Poultry 3 to 4 hours
Beef/Veal 6 to 8 hours
Fish/Shellfish/Vegetables 30 to 45 minutes

Procedure for blanching bones

1. Rinse bones in cold water
2. Place bones in a stockpot and cover with cold water
3. Bring water to a boil
4. Drain the bones and rinse them well

Fig. blanching bones

Goals of White Stock:

1. Clarity use cold water
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2. Flavor follow the ratio of the mirepoix ( 50% onions, 25%

carrots, 25% celery)
3. Body connective tissue gives body to a stock
Procedure for Preparing White Stocks:
1. Cut the bones into pieces, 3 to 4 inches long.
2. Rinse the bones in cold water.
3. Place the bones in a stockpot and add cold water to cover.
4. Bring water to a boil, then reduce to simmer. Skim the
scum that comes to the surface.
5. Add the chopped mirepoix and the sachet.
6. Do not let the stock boil. Keep it at a low simmer.
7. Skim the surface as often as necessary during cooking.
8. Keep the water level above the bones. Add more water if
the stock reduces below this level.
9. Simmer for recommended length of time.
10. Skim the surface and strain off the stock through a china
cup lined with several layers of cheesecloth.
11. Cool the stock as quickly as possible.
*Add mirepoix and sachet are added last half hour
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Procedure for Preparing Brown Stocks:

1. Cut the bones into pieces, 3 to 4 inches long. Veal and or
beef bones are used for brown stock.
2. Do not wash or blanch the bones.
3. Place the bones in a roasting pan in one layer and brown
in the oven at 375 F (190 C) or higher.
4. When bones are browned, remove them from pan and
place them in a stockpot. Cover with cold water and bring to
a simmer.
5. Drain and reserve the fat from the roasting pan. Deglaze
the pan by adding water and stirring over heat until all the
brown drippings are dissolved or loosened. Add to stockpot.
6. Place the mirepoix in the roasting pan with some of the
reserved fat and brown the vegetables well in the oven.
7. While the bones are beginning to simmer, skim the
surface.
8. Add the browned vegetables to the stockpot.
9. Deglaze the roasting pan with water and add the liquid to
the stockpot.
10. Strain the stock through a china cap lined with
cheesecloth.
11. Cool the stock quickly.
Add mirepoix as soon as possible.
Add sachet during the last half hour
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DIFFERENT TYPES OF STOCKS:

1. Brown Stock (fond brun) the brown color is achieve by

roasting the bones and mirepoix. Brown stocks are often
used as the foundation of brown sauces such as demiglace
or jus lie.

Brown Game stock (jus de gibier) replace veal

bones with an equal amount of game bones, include
fennel seeds and/or juniper berries in a standard
sachet d epices.

Estouffade a traditional component of stock is a

particularly rich brown stock. Combine veal and beef
bones totaling 8 to 9 lbs, with an unsmoked ham
knuckle.

Brown lamb stock can be flavored with one or

more of the following herbs and spices in a standard
sachet d epices: mint stems, juniper berries, cumin
seeds, caraway seeds, rosemary.

Brown pork stock made from dresh or smoked

pork bones is often used as an ingredient in bean or
potato dishes or pork-or ham-based soups. Add 1 or
more of the following herbs and spices to a standard
sachet depices: oregano stems, crushed red pepper,
caraway seeds, mustard seeds.

Brown chicken stocks replace the veal bones with

an equal weight of chicken bone and lean trim.

Brown duck stock replace the veal bones with an

equal weight of duck bones and lean trim (or bones of
other game birds, such as pheasant). Include fennel
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seeds and/or juniper berries in standard sachet

depices, if desired.

Fig. brown stock

2. White Stock (fond Blanc) is made by using raw bones and

white mirepoix. Chicken bones (when used its called Fond
blanc de volaille) are common for fond blanc (for beef and
veal bones).

White veal stock (fond blanc) made from veal

bones that are gently simmered with mirepoix and a
sachet, was originally called ordinary stock. Simmer
for 6 to 8 hours.

White Beef stock is made by replacing chicken

bones with an equal amount of beef bones. Often,
chefs like to include a piece of veal shank to add
body to the stock. Simmer for 8 to 10 hours.

Chicken stock replace of the chicken bones with

turkey for an extra rich, gelatinous stock. Add or
replace aromatic ingredients to achieve a particular
flavor.
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3. Remouillage is by simmering bones and mirepoix for a

second time, the word translated from French as a
rewetting. Made from the clarification raft used to prepare
consomme, this secondary stock can be used as the liquid
for stocks, broths, as a cooking medium, or reduced to a
glace.

4. Glace is a highly reduced stock or remouillage. The result

of continuous reduction , the stock acquires a jelly like or
syrupy consistency and its flavor becomes highly
concentrated. When chilled, a glace takes on a rubbery
consistency.

Glace de viande made from brown veal or beef

stock or remouillage.

5. Fumets (sometimes called essences) are concentrated,

highly aromatic stock.
Fish Fumet is prepared by sweating fish bones
along with vegetables such as leeks, mushrooms,
and celery, then simmering these ingredients in
water often with some dry white wine.

Fish Stock uses bones from lean flatfish like sole

and turbot. Sometimes used to make very clear broth
or consomme.
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6. Vegetable Stock stock can be used in any recipe calling

for stock, perticullary when preparing meatless soups,
entrees, and side dishes.

Roasted Vegetable Stock roast the vegetables

first in a large pan, turning to make sure all sides are
evenly roasted. Combine them with the water and
simmer for 30 to 40 minutes. if desired, fresh or dried
chiles may be roasted with other vegetables for a
specific flavor.

7. Court Bouillon Or short broth, is often prepared as the

cooking liquid for fish by simmering aromatic vegetables in
water with an acid such as wine or vinegar. When fish bones
or shells are simmered in the court bouillon, it is called a
Nage.
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Categories and Types of Stocks

White Stock - it is made from the meaty bones and trim from
veal, beef, poultry, some types of game, and fish. The bones are
frequently blanched in order to remove any impurities that might
cloud or discolor the finished stock. Ordinary white stock is
classically prepared from veal meat and bones, with the addition
of poultry carcasses.

A white beef stock (sometimes referred to as a "neutral stock") is

often prepared by first simmering the stock at higher temperature
than would be used for most stocks for several minutes. The aim
is to produce a stock with a nearly neutral flavor. It is often
flavored for use in vegetable soups or bean dishes. White beef
stock can contribute a significant body to these dishes, while still
allowing the flavor of the major ingredient to predominate.

Brown Stock - one of the most commonly called-for stocks in the

classic and contemporary repertoire of any kitchen is likely to be
brown veal stock (fond de veau brun). Brown stocks are prepared
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by first cooking meaty bones and meat trim to a deep brown

color, as well as the mirepoix and a tomato product, before they
are simmered. This changes both the flavor and color of the
finished stock. Brown stocks are especially valuable in sauce
cookery, as they are used as the foundation for brown sauce,
demi-glace and pan gravies.

Remouillage - the word translates as a "rewetting", which is a

good way to think of the way that remouillage is made. Bones
used to prepare a "primary stock" are reserved after the first
stock is strained away from the bones. The bones are then
covered with water, and a "secondary stock" is prepared. Some
chefs argue that, if the first stock was made properly and
simmered for the correct amount of time, there will be little if
anything left in the bones to provide either flavor or body in the
remouillage. Others feel that this second generation of stock can
be used as the basis for other broths or as the cooking liquid for
braises and stews. The food being prepared will provide the
majority of the flavor in the finished sauce, and a first-rate stock
can be reserved for use in dishes where its role is more
significant.
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Broth (or Bouillon) - it shares many similarities with stocks.

They are prepared in essentially the same fashion. Meaty bones
(or in some cases, the entire cut of meat, bird or fish) are
simmered in water (or remouillage or a prepared stock) along with
a variety of vegetables and other aromatic ingredients. Many
meatless dishes are prepared with a vegetable broth. Some chefs
may refer to this preparation as a vegetable stock. Those stocks
made from meat or fish bones will reach a state of clarity and
body through the extraction of proteins found in bones and meat.
Vegetable broths vary greatly in the degree of body and clarity
that they may achieve.

Fumet (or Essence) - the most common fumet is one prepared

by sweating fish bones along with vegetables such as leeks,
mushrooms and celery, then simmering these ingredients in
water, perhaps with the addition of a dry white wine. The end
result is generally not as clear as a stock, but it is highly flavored.
Fumets and essences can be prepared from such ingredients as
wild mushrooms, tomato, celery or celery root, ginger and so
forth. These essences, nothing more than highly flavored
infusions made from especially aromatic ingredients, can be used
to introduce flavor to other preparations, such as consomms or
broths and a variety of "small sauces".
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Estouffade - the classic formula for estouffade set down by

Escoffier is virtually identical to what was then known as a brown
stock. There are some differences to note, however. Estouffade is
prepared by simmering together browed meaty veal bones, a
piece of fresh or cured pork, and the requisite vegetables and
other aromatics. Contemporary kitchens tend to prepare a brown
stock that does not include pork. Today, estouffade is less widely
used as a basic preparation, although it is still regarded as a
classic preparation.

Court Bouillon - a "short broth" is often prepared as the cooking

liquid for fish or vegetables. The basic components of a court
bouillon include aromatic vegetables and herbs, an acid such as
vinegar, wine or lemon juice, and water. A court bouillon may be
prepared as part of the cooking process, or it may be prepared in
large batches and used as required, in much the same manner as
stocks and broths are prepared.
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