How To Cook Stock: The Foundation To Great Cuisine

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.

• Veal Stock
• Chicken Stock
• Vegetable Stock
• Fish Stock - Fumet de Poisson

For more information, listen to the Free Culinary School Podcast Episode 2 which talks all about culinary stocks.

Popularity: 27% [?]