Stock Preparation and Production
Stock Preparation and Production
Stock Preparation and Production
PREPARATION
INTRODUCTION
There are 4 types of stock:
White stock
Fish stock
Brown stock
Vegetables stock
INTRODUCTION
There are time needed to make a stock:
Chicken stock : 3-4 hours
Brown stock : 6-8 hours
Fish stock : 30-45 minutes
Vegetables : 45-60 minutes
STOCK INGREDIENTS
For meat based stocks use meaty bones from the joints for
greater collagen and gelatin
Poultry stocks use the entire carcass
Fish and shellfish stocks use lean, white fish without gills
and viscera.
Use rinsed and dried shellfish shells for shellfish stock.
BASIC PROPORTION
To make the stock to have a balance taste and flavor, you
should use a perfect ratio.
Basic ratio for stock:
Bones : 50% from water
Mirepoix : 10% from water
Water : 100%
EXAMPLE
If you have 2 kg beef If you have 2 kg bones
bones Water – 4 ltr
How many do you need: Mirepoix – 400 gr
Water?
Onion – 200 gr
Mirepoix?
Onion, carrot, celery? Carrot – 100 gr
Celery – 100 gr
WHITE STOCK
Has rich and full flavor, good body, clarity and a little/ no
color
Chicken stock may have a light yellow color
Also known as a neutral stock
Can be made from beef, veal and or chicken bones
WHITE STOCK RECIPE
Ingredients for 4 ltr stock
5-6 ltr water
2,5-3 kg bones
500-600 gr mirepoix
1 spice sachet
HOW TO MAKE WHITE
STOCK?
1. Blanch the bones start from cold water
2. Put the bones in the pot and start to boil the bones with
mirepoix
3. After the liquid boil, simmer it and start to count the time
4. Skim once in a time to make sure no cloudy foam on the top
5. Add seasoning 1 hour before it’s done
6. Strain, cooling down and store
BROWN STOCK
Rich flavor and color
Flavor from cooking the bones first
Mirepoix may be browned with the bones
BROWN STOCK RECIPES
Ingredients for 4 ltr
5-6 ltr water
2,5-3 kg brown bones
500-600 gr mirepoix
1 spice sachet
250 gr tomato paste
HOW TO BROWN
THE BONES?
Made from chicken, beef, veal/ games bones
Don’t blanch the bones
Place the cut up bones in a roasting pan one layer deep.
Better to make 2 roasting pan rather than over fill the pan.
Roast ±1 hour in the oven 200˚C, stir occasionally so the
bones not burn.
Take it out from the oven and put into the stockpot.
HOW TO MAKE
BROWN STOCK?
1. Roast bones for 1 hour.
2. Put at stock pot
3. Deglazing with liquid for left over gravy
4. Caramelize mirepoix by sauté on the roast pan
5. Put in tomato product
6. Add in cold water
HOW TO MAKE
BROWN STOCK?
7. Bring it to boil
8. Simmer for 6-8 hours
9. Skim the stock
10. Seasoning (bouquet garni, spice sachet)
11. Strain
12. Cooling down
13. Storing
FISH STOCK
Made of bones and heads of fish and crustacean shells
Oily fish are not generally used
If we only have oily fish bones, roast the bones with mirepoix
Don’t use the mirepoix in the stock
Bones are not blanched, due to loss of flavor
Require less time than other stocks.
35-40 minutes to cook
Saute the bones first to get the flavor
FISH STOCK RECIPE
Ingredients for 4 liters:
Bones : 2-3 kg
Mirepoix : 450 gr
White wine : 250 ml
Water : 4,5 ltr
Sachet : 1 pack
HOW TO MAKE
FISH STOCK?
1. Sauté the mirepoix
2. Add in the fish bones
3. Add in cold water and seasoning
4. Bring it to boil
5. Simmer 30-45 minutes
6. Skimming
7. Strain
8. Cooling down
9. Storing
VEGETABLE STOCKS
Should be clear and light color
Contains no gelatin and has little body
May be used as a substitute for meat stocks in vegetarian
dishes
Potatoes and other starchy vegetables will cloud the stock
and should be avoid
HOW TO MAKE
VEGETABLES STOCK?
1. Sauté onion + leek (optional)
2. Add in the rest vegetables
3. Seasoning
4. Add in cold water
5. Bring it to boil
6. Simmer for 30-45 minutes
7. Skim the stock
8. Strain
9. Cooling
10. Storing
OTHER FOUNDATION STOCK
Court bouillon
Simmer vegetables and seasonings in water and acidic liquid
such as vinegar/ wine.
Use to poach fish and vegetables
Glaze
Dramatic reduction and concentration of stock.
1 gallon of stock reduce to 1-2 cups of stock
OTHER FOUNDATION STOCK
Broth
Flavorful liquid made from simmering meat and vegetables
Fumet
From fish stock, strongly flavored and contain an acidic
ingredient such as wine/ lemon juice.
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