1. The chef’s building blocks. Forms the base for many soups and sauces.
STOCKS
The chef’s building blocks. Forms the base for many soups and sauces.

2. Definition of Stocks
Stocks are a flavorful liquid made by gently simmering bones and/or vegetables.
Extracts the flavor, aroma, color, body, and nutrients of the ingredients.
Some stocks may take up to 24 hours to properly cook, but stocks are a cost-effective way to use vegetable, meat, and fish trimmings.
Flavor, clarity (no impurities), and body are the most important things to look for in a quality stock.

3. Essential Parts of Stock – 4 Parts
A major flavoring ingredient
A liquid, most often water
Mirepoix – carrots, onion, celery coarsely chopped. It is usually 50% onions, 25% carrots, 25% celery. In pale white sauces, such as fish fumet, chefs usually use white mirepoix. Substitute parsnips, leeks, and mushrooms for carrots.
Aromatics – Herbs, spices, and flavorings that create a savory smell.

4. Examples of Aromatics
Bouqet Garni – (boo-kay gahr-nee) French for bag of herbs. A bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf tied together.
Sachet d’epices (sah-shay-day-peese)- similar to bouquet garni, except it is a bag of herbs and spices. The spices, including parsley stems, dried thyme, bay leaf, and cracked peppercorns, together in a cheesecloth bag. If the stock will be strained, no need to use a cheesecloth.

5. Types of Stocks
White Stock – a clear, pale liquid made by simmering poulty, beef, or fish bones.
Brown Stock – This is an amber liquid made by simmering poultry, beef, veal, or game bones that have been browned first.
Fumet – Very similar to fish stock. This is a highly flavored stock made with fish bones.
Court Bouillon – An aromatic vegetable broth used for poaching fish or vegetables.
Glace – A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock.

6. More stocks
Bouillon – A liquid that results from simmering meats or vegetables, also referred to as broth. (really what we are making in lab)
Jus – A rich, lightly reduced stock used as a sauce for roasted meats. (au jus)
Vegetable Stock – Usually made from mirepoix, leeks, and turnips. Tomatoes, garlic, and seasonings may be added to flavor or darken the stock, but tomatoes must be strained with a cheesecloth or filter so that no seeds or skins get into the stock.

7. Convenience items Bouillon Cubes Base Canned Broth
They can be extremely salty and contain msg and gluten

8. Preparing Bones for Stock
Blanching – Blanching (boiling) the bones rids them of the impurities that can cause cloudiness in a stock. In stockpot, cover the bones with cold water and bring them to a slow boil. When the pot is at a full boil, remove the floating waste or scum. (use a skimmer)
Browning bones – roast them in a 400degree oven for about an hour until they are brown. Place in a stockpot, cover with cold water, and bring to simmer. Will give the stock a richer flavor & deeper color.
Sweating – causes bones and mirepoix to release flavor more quickly when liquid is added. Cook bones & veggies in a small amount of fat over low heat until they soften and release moisture.

9. Tips
Stock should be brought to a boil, then reduced to a simmer to bring out the full flavor. If rapid boiling, the impurities and fats blend with the liquid.
If stocks will be cooked for a smaller amount of time, mirepoix should be cut into smaller pieces. If cooked for a long time, larger pieces.
Aromatics are usually added in the last our or 2 of cooking. Remove them once they flavor the stock.

10. To make 1 Gallon of stock
Chicken , beef, and game stock: 8 lbs of bones to 6 quarts of water, adding 1 lb of mirepoix
Fish/shellfish stock or fumet : 11 lbs of bones or shells to 5 qts of water, adding 1 lb of mirepoix
Vegetable stock: 4 lbs of vegetables to 4 qts of water, adding ¾ lb of mirepoix

11. Preparing stock
Combine major flavoring ingredient and the cold liquid.
Bring to a simmer
Skim as necessary throughout the cooking time
Add the mirepoix and aromatics at the appropriate time, usually in the last hour of cooking
Simmer until the stock develops flavor, body, and color.
Strain, then use immediately, or cool and store. Straining through cheesecloth or a coffee filter helps to remove fat.

12. Cooling Stock Must cool stock to reduce foodborne pathogens
Place in a ice water bath
Stir often. When cooled put in cooler.
OR: break down into smaller portions and put into smaller containers in cooler.
Stir occasionally so the contents of each container cool at the same rate.
Degreasing stock – after the stock has been sotred, it must be degreased before it can be used. Degreasing removes fat and makes stock clearer and purer in color. (pg. 377)