Stocks

Definition of a Stock

• Stock- A flavorful liquid used as a base to flavor soups and sauces.

• A stock is made by simmering meat, poultry, fish, or vegetables until all of the flavor is taken out.

What's in a Stock?

1.Flavoring agentBeef, poultry, fish, or vegetables as a main

flavoring agent.

Mire Poix

• 2 parts onion

• 1 part celery

• 1 part carrot

Aromatics

• Plant ingredients such as herbs and spices to give the stock added flavor.

• Bay leaves, peppercorns, parsley stems, thyme, garlic.

Bouquet Garni

• Aromatics – (thyme, parsley stems, bay leaf tied into a

bundle using butchers twine.

Sachet (bag of spices)

• Aromatics – thyme, parsley stems, bay leaf, garlic cloves,

peppercorns tied into a bag using cheese cloth

Water

• Water is an important part of stock preparation.

• It is very important to always start a stock with cold water to get the most flavor out of the ingredients.

Components of a stock

• Flavoring agent

• Mirepoix

• Aeromatics

• water

• Always remember that the better the stock is, the better the preparation will come out.

• If I use a weak chicken stock to prepare a chicken soup the soup will not have enough flavor.

2 Main Types of Stock

• 1. White stock

• 2. Brown stock

What is the difference?

• In a brown stock the flavoring agent is roasted and tomato paste is added to give the stock a roasted flavor and brown color.

• In a white stock the flavoring agent is not roasted , this gives us a stock that is light in color.

Cooking times for stock preparation

• Fish- 45 min.

• Vegetables- 45 min to 1 hour

• Chicken- 4-6 hours

• Beef- 6-8 hours

• Prepare stock in a Stock Pot. This is a pot that is taller than it is wide.

•Never stir a stock!!!• A stock should be clear.

Chicken Stock

• 5 pounds chicken bones

• 2 medium onions roughly chopped

• 4 ribs celery roughly chopped

• 1 carrot roughly chopped

• 2 sprigs fresh thyme

• 2 bay leaves

• 2 gal. water

White Stock Preparation

• 1.Wash the bones to remove any blood pockets.

• 2.Combine flavor agent with cold water and bring to a boil, then reduce to a simmer.

• 2. Reduce to a simmer, skim the scum as it floats to the surface.

• Skimming the scum helps the stock become clear.

• 3. Add the mire poix and aeromatics.

• 4. Simmer the stock for the appropriate time.

• This helps develop the flavor of the stock.

• 5. Strain the stock into a container, making sure little or no particles get into the stock.

• Cool stock as quickly as possible in an ice bath.

• Label, date and store accordingly.

Brown Stock Preparation

• In a brown stock the flavoring agent and mire poix are roasted with the addition of tomato paste.

• 1. Do not wash the bones to make a brown stock. Place the bones into a roasting pan.

• 2. Roast the bones in a 400 degree oven until they are brown ( not burnt) brush the bones with tomato paste the last 15 min of cooking.

• 3. Add the bones into cold water.

• Drain the roasting pan and deglaze with water to remove the brown drippings that have formed during the roasting process.

• 4. while the bones are coming up to a simmer, coat the mire poix with tomato paste and roast the mire poix.

• Continue as if you were making a white stock.