What is a stock?
A stock is a liquid made by slowly simmering ingredients in water to extract their flavor. The French word for stock is “fond,” meaning foundation, a true testament to just how important these flavored liquids are to the cooking process. A great stock is one of the most important asset chefs and amateur cooks have at their disposal.
Ingredients you need to make a great stock.
There are four basic components to any great stock:
Bones – The key element, (unless it is vegetarian). Bones with high collegian content (such as veal knuckle bones or chicken necks and wings) are best for making a traditional stock.
Mirepoix – Mirepoix is a mixture of Onions, Celery and Carrots added to the stock for it’s aromatic qualities and to add depth of flavor. The basic ratio for classical mirepoix is:
- 2 Parts Onion
- 1 Part Celery
- 1 Part Carrot
- Note: For every five pounds of bones you will need 1 pound of mirepoix.
Water – Seems pretty self-explanatory but there are some things to consider. The water in which you simmer the rest of your ingredients will make up a large percentage of your stock. If you live in an area with hard water or just pour water quality in general, I would recommend using bottled water. You don’t have to go crazy, the filtered water that is dispensed into plastic jugs at your local supermarket will work just fine.
Sachet – There is no hard and fast rule to sachets. A sachet basically refers to aromatic herbs and spices that are tied up in a cheesecloth pouch and simmered with soups, sauces or stocks to add extra flavor. A basic sachet for a stock will usually include:
- Bay Leaf
- Sprigs of Fresh Thyme
- Whole Black Peppercorns
- Whole Cloves
- Parsley Stems
- Note: The amount of each ingredient you add to your stock is based on personal preference and how much stock you will be making.
Basic Recipe for Protein Based Stocks
- 5#s bones
- 1# Mirepoix
- 8 ounces tomato paste (If making veal stock)
- Sachet: 5-10 Peppercorns, 5 sprigs time, 5 parsley stems, ½ bay leaf, 2 whole cloves
- Water to cover
For individual stock recipes, refer to links below.
For more information, listen to the Free Culinary School Podcast Episode 2 which talks all about culinary stocks.
{ 9 comments… read them below or add one }
Great website and podcast, I’ve been greatly inspired to step into the kitchen and learn these great classic techniques and finally escape the stranglehold of “recipes”.
I just started the process of making Veal stock and it dawned on me that I don’t know of any practical application for the stock. I’ve gone through the mother sauces podcasts as well and know that stock is base for great sauces. I guess my question is, how does one utilize these stocks / sauces? Are there stocks / sauces that pairs well with certain kinds of protein or starches? (ie. hollandaise with eggs)
Thanks
@ Matt,
Thanks for the comment, I’m happy that you’re finding this information useful. As far as stocks and proteins go, traditionally you would pair a chicken stock with chicken, veal with beef, etc. This is not a hard and fast rule, but it’s pretty standard. As far as uses for stocks go, you can use it as a braising liquid, poaching liquid, as a base for a simple reduction sauce, or for soups. The reason why I put stocks early on in the series is because I plan on later talking about soups, traditional sauces, things like that. But without first understanding the fundamentals of a good stock, then these future podcasts would be useless.
Thanks again for your comments.
Hi this is a great cooking website I just discovered.
For the stocks prepared, what is the best way to store them and how long can it last?
I was really happy to come across this podcast an program in itunes. I love cooking and was going to go for a degree in culinary technology until the funding fell through. Now I will be able to learn these tecniques or get a jump start before next year.
I do have a question about poultry stocks. I enjoy making and eating roast chicken quite often. After the whole chicken is eaten/picked, should the bones and liquid in the pan be used for making a stock? My family usually eats of the bird for 3 days as it sits in the icebox. Should a stock be made right after the bird comes out of the roaster or would a couple of days in the icebox have any effect? Or would I be commiting some foul food safety rule?
@ Daniel,
You can make the stock using the left over chicken at anytime, as long as the chicken is still good (at three days, this shouldn’t be an issue if you have stored it in your refrigerator for the full time). When you go to make your stock, reinforce it with some fresh roasted vegetables and then make the stock as you normally would. Let me know if you have anymore questions.
Jacob,
Thanks so very sincerely for this series. I’ve been scouring the pay-download services for something like this, and was blown away to find the quality + approachability of your lessons. And for FREE!
Anyhow, know that it’s appreciated.
Jordan in BC, Canada.
Hi Jordan. I’m glad you found this site. Another great resources that we offer is the forum. There’s a lot of smart and talented people over there, and is a great resource for someone who wants to share and learn.
Hi Jacob,
I have been cooking for years without any lessons. I do want to learn some techniques so that I can wow my family.
Thank you for this site. I love to make soups and came here looking for instructions for a roux.
I am so excited to make better quality foods.
Thanks again
Susan ( Surrey B.C.)
Hi Jacob, I’m feeling a bit late to the game but I’m still happy to have found your podcasts and blog. My hubby and I have been really pushing ourselves to learn new cooking skills and try new foods. We’ve always been pretty food adventurous to the point that our now 12 year old daughter is as willing to try new foods as we are. Thanks so much for everything you’re doing here.