Stocks

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Stocks
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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.

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What's in a Stock?

• Flavoring agent
• Beef, poultry, fish, or vegetables as a main
  flavoring agent.

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Mire Poix

• 2 parts onion
• 1 part celery
• 1 part carrot

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Aromatics

• Plant ingredients such as herbs and spices to
  give the stock added flavor.
• Bay leaves, peppercorns, parsley stems, thyme,
  garlic.

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Bouquet Garni

• Aromatics
• (thyme, parsley stems, bay leaf tied into a
  bundle using butchers twine.

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Sachet (bag of spices)

• Aromatics
• thyme, parsley stems, bay leaf, garlic cloves,
  peppercorns tied into a bag using cheese cloth

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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.

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Components of a stock

• Flavoring agent
• Mirepoix
• Aeromatics
• water

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• 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.

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2 Main Types of Stock

• 1. White stock
• 2. Brown stock

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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.

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Cooking times for stock preparation

• Fish- 45 min.
• Vegetables- 45 min to 1 hour
• Chicken- 4-6 hours
• Beef- 6-8 hours

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

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

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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

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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.

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• 2. Reduce to a simmer, skim the scum as it floats
  to the surface.
• Skimming the scum helps the stock become clear.

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• 3. Add the mire poix and aeromatics.

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• 4. Simmer the stock for the appropriate time.
• This helps develop the flavor of the stock.

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

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

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• Label, date and store accordingly.

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Brown Stock Preparation

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

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

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• 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.

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• 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.

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

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• Continue as if you were making a white stock.

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