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STOCK

A stock is made by simmering bones, meat, vegetables, herbs, and spices in water. Common ingredients include chicken or beef bones, onions, carrots, celery, bay leaves, and black peppercorns. The bones and vegetables are simmered in water for hours to extract their flavors. The liquid is then strained to produce a flavorful clear stock that can be used as the base for soups, stews, and sauces. Proper preparation results in a stock that is gelatinous and full of rich flavor.

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24 views4 pages

STOCK

A stock is made by simmering bones, meat, vegetables, herbs, and spices in water. Common ingredients include chicken or beef bones, onions, carrots, celery, bay leaves, and black peppercorns. The bones and vegetables are simmered in water for hours to extract their flavors. The liquid is then strained to produce a flavorful clear stock that can be used as the base for soups, stews, and sauces. Proper preparation results in a stock that is gelatinous and full of rich flavor.

Uploaded by

fernandeztrisha624
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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STOCK

Components of a Stock

1. Main Ingredients:
 Bones: These are usually the primary ingredient and provide the base flavor of the stock. For chicken
stock, you'd use chicken bones, and for beef stock, you'd use beef bones.
 Meat: While the bones are essential, some recipes may also include meat attached to the bones for
added flavor.
 Vegetables: Onions, carrots, and celery are commonly used to provide additional depth and aroma to
the stock.
2. Aromatics:
 Onions: These are typically used to add sweetness and flavor.
 Carrots: Carrots can add a touch of sweetness and a pleasant earthy flavor.
 Celery: It contributes a mild, herbaceous note.
 Garlic: Garlic cloves can be used to add a subtle, savory note.
 Leeks: They provide a mild onion flavor and are common in vegetable stocks.
3. Herbs and Spices:
 Bay leaves: They add a subtle earthy flavor.
 Peppercorns: These provide a touch of heat.
 Thyme: Fresh or dried thyme can be used to add an herby note.
 Parsley: Parsley stems and leaves are often included.
 Rosemary: Rosemary can be added for a hint of piney, aromatic flavor.
 Other herbs: Depending on the type of stock you're making, you may add other herbs like sage,
tarragon, or dill.
4. Water:
 Clean, cold water is used to cover the ingredients and create the liquid base of the stock.
5. Seasoning:
 Salt is often added to enhance the flavor, but it's important not to over-salt the stock, as it can be
reduced later in the final dishes that use the stock.
6. Additional Flavorings:
 Wine, both red and white, can be added to deglaze the pot and provide additional complexity.
 Tomato paste can be used for a richer flavor in some stocks.
 For vegetable stock, you can include additional vegetables like mushrooms, bell peppers, and tomatoes.
7. Cooking Equipment:
 Stockpot: A large, heavy-bottomed pot is essential for simmering the ingredients.
 Cheesecloth or fine mesh strainer: Used to strain the stock and remove solid particles.

Preparing Mirepoix
 In cutting mirepoix,
 The vegetables are cut coarsely into pieces of relatively uniform size. There is no need to cut it neatly because it
is rarely served.
 For brown stocks, the vegetables are cut into large pieces since they are usually cooked for a long time.
 For fish fumet, the vegetables are cut into small pieces to release the flavors since they are usually cooked in a
shorter time.
Seasoning and Spices
 Herbs and spices should be used lightly. These are usually placed in a cheesecloth bag (also called a sachet or
a katsa in Filipino) tied by the handle of stockpot using a string.
 The most common seasoning and spices used for preparing stocks are:
 Spice Sachet (Sachet d’ Epices);
 Bouquet Garni; and
 Onion Brulee

A sachet d'épices (pronounced "sa-SHAY DAY-pees"), or spice sachet, is a small sack containing herbs and spices that is
used to add flavor to stocks, soups, casseroles, and sauces. It literally means "bag of spices" in French.
Common ingredients included in a sachet d'épices are:
 Dried thyme
 Parsley stems
 Bay leaf
 Whole peppercorns
 Whole cloves

Bouquet garni, French for "garnished bouquet," is a classic herb mixture used for
preparing stocks, soups, casseroles, meats, and vegetables. The traditional
combination is parsley, thyme, and bay leaf, but you may also find recipes that
include other herbs such as rosemary, basil, chervil, peppercorns, and tarragon.

Onion Brulee
Literally translates to “burnt onion”. These charred onions are used as natural
colorants to darken soups, stocks, and sauces. This is similar to the practice of
roasting bones for deeper flavor and darker color to stocks.

In producing good quality stocks:


 All meat and fish stocks should be gelatinous – full-flavored and free of impurities. The flavor of the stock is
determined by the freshness and quality of ingredients.
 Vegetables stocks should be clear; not bitter and must have a fresh herb flavor.
 Stock syrups should be clear and free of any impurities. Flavors such as lemon, vanilla, cinnamon, or white wine
should be subtle.
Fish fumet or fish stock is made from fish bones. Preferably, these fish bones are
from non-oily fish. The fish bones are washed in cold water to remove surface
blood. Everything is then placed into a pot covered with water. Some chefs will
add lemon juice, dry white wine, or parsley stalks to the usual ingredients.

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