3. Stock is the clear thin liquid left behind after simmering water, bones, mirepoix &
bouquet garnie & straining the liquid.
French chefs invented stock; they call it fond, which means “the foundation” as It is
used as a base for soups, sauces, etc.
PARTS OF STOCKS
A stock has 4 basic parts which should be combined in correct proportions to extract the
flavor we want.
1.WATER – 100%
2.BONES – 50%
3.MIREPOIX – 10%
4.BOUQUET GARNI – a small bunch
STOCK
4. TYPES OF STOCK
There are many types of stocks, all are made combining with
bones, vegetables & liquid.
Each stock type uses specific method to give it an individual
features.
Stocks are classified based on color of the stock or kinds of
bones are used for making stock, they are classified as follows:
1.WHITE STOCK
2.BROWN STOCK
3.FISH STOCK
4.VEGETABLE STOCK
5. WHITE STOCK
White stock is made from bones of chicken, beef, vegetables &
herbs simmered for certain time, the stock has light golden color.
BROWN STOCK
Brown stock is made from roasted beef bones, the stock has deep
brown color, it comes from roasting the bones & vegetables.
FISH STOCK
It is made by simmering fish bones with water & vegetables, the
method is same as for meat white stock, but cooking time is less.
VEGETABLE STOCK
This stock is made by simmering variety of vegetables & water, but
do not contain any meat bones, & cooked for 15-20 minutes only.
6. ROLE OF EACH INGREDIENT
BONES
Bones from tougher part of an animal are the main ingredient
for making stock which gives flavor & gelatinous consistency.
Different kinds of bones are used for making different stocks,
but many kinds of bones are never used to make one stock.
Each kind of bones are used, determine the stock name .e.g.
chicken bones for chicken stock; fish bones for fish stock.
For fish stock remove the head, red colored gills; which might
discolor the stock, hence use only rib bones.
7. MIREPOIX (meer pwah)
Never use any deep colored & starchy vegetables e.g. potato,
beetroot, tomato, which may discolor or make the stock cloudy.
BOUQUET GARNI (bookay garni)
Bouquet garni usually consists of: bay leaf, thyme, cloves,
peppercorn & parsley.
It is a mixture of roughly cut vegetables
e.g. carrot, onions & celery, added in stock.
It is a mixture of herbs & spices tied in a
cloth put in stock to add flavor & aroma.
8. GUIDLELINES FOR STOCK MAKING
CUT THE BONES IN SMALL SIZES
Cut the bones into 3-4 inch pieces for easy handling & better
flavor extraction, but chicken & fish bones do not need to be cut.
Wash the bones in cold water to remove blood, you can blanc
the bones if desired, many chefs feel blanching will spoil flavor.
START MAKING STOCK IN COLD WATER
Combine cold water & meat bones in a stock pot & put it on
range, due to cold water blood & other impurities will dissolve.
As water heats, impurities coagulate, rise to surface & create
‘scum’, the scum can be easily removed by skimming.
9. If the meat bones are put in hot water, impurities coagulate
faster, remain scattered, do not rise on top & create cloudy stock
SIMMER THE STOCK SLOWLY
Slowly bring the stock at simmering temperatures (93-95°C) &
continue cooking at the same temperatures.
Never boil the stock even for few minutes, which can cause
impurities to blend with liquid & make the stock cloudy.
NEVER SEASON THE STOCK WITH SALT
It is because, after salt is added & when we reduce, it
becomes too salty & the same stock make other dishes salty.
10. REMOVE THE SCUM FREQUENTLY
Remove the scum frequently to remove impurities rise to the
surface during cooking, or else they will make the stock cloudy.
DURATION OF COOKING STOCKS
Today all modern chefs use specific time for each types of stock,
as each stock is made with each individual bones.
Beef bones are the hardest, they take longest hours; finally fish
bones are the softest, they take shortest hours. SIMMER FOR
RECOMMENDED LENGTH OF TIME
Beef stock = 6-8 hours Chicken stock = 2-3 hours
Fish stock = 30-45 minutes Vegetable stock = 15-20minutes
11. STRAIN & STORE THE STOCK
Once the stock is ready, strain the liquid without disturbing other solid
ingredients to get a clear liquid in a clean pot.
In most hotels, stocks are prepared in large quantities, hence the stock mus
be cooled & stored for later use.
As the stock chills, natural fat rises & solidifies.
DEGREASE THE STOCK
When the stock is refrigerated, natural fat rises to its surface & solidifies, tha
can be easily lifted before the stock is reheated.
The process of removing layer of fat from is called degreasing.
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12.
13.
14. TERMS RELATED TO STOCKS
COURT BOUILLON (koor bwee yohn)
It is a liquid, used for poaching fish, made by simmering
vegetables & seasonings in water or acidic liquid, e.g. wine.
FUMET (few may)
After cooking fish, the court bouillon is reduced more almost
by 50%, produces a strongly flavored liquid than regular stock.
REMOUILLAGE (ray mollaz)
It is a name of a new stock produced by reusing the bones &
adding new vegetables, after the first stock is strained.
15. DEGLAZE
It is a method of adding water to a fry pan after the food has
been cooked to dissolve food particles.
Later the mixture is boiled & used as a gravy.
GELATIN
A flavorless mixture of proteins extracted simmering bones,
when the stock cools, it forms a jelly used as a thickening agent
NAGE (naahz)
After poaching a fish, the leftover liquid is strained, simmered
& reduced; served as a thin sauce.
16. GLAZE / GLACE
It is rubbery & jelly like product produced by reducing a stock
until thick syrupy consistency & turns solid when refrigerated.
REDUCTION
Reduction is a process of evaporating part of stock’s water
through simmering.
ASPIC JELLY / ASPIC
Aspic jelly is a reduced form of clarified stock, unlike glaze
which is not clarified, becomes solid & rubbery when cold.
NOTE: sometimes, the term ‘Aspic’ indicates to any dish which
has been molded & set with Aspic jelly.
17. ESSENCES (flavorings)
In pastry kitchen, we use the word ‘essence’ to indicate a
flavoring ingredient added to a sweet dish e.g. vanilla essence.
In main kitchen, the term refers to reduced from of a particular
stock, has very strong flavor added to a savory dish e.g. celery
It is made in the same way as for stock but with less liquid,
hence the flavor releases is much stronger.
