We learned how to make stock in a recent Culinary Arts I lab. Because it takes so long to make, we picked up where the previous class left off and then prepared a new batch to simmer for several hours after class.
Working in teams, we prepared our choice of beef/veal stock, chicken stock or vegetable stock. My lab partner and I chose beef/veal stock, using a mix of beef bones and veal bones. We began by reviewing the basic principles of making stock, as shown below:
Principles of Stock Making
- Start in cold water
- Simmer gently
- Skim frequently
- Strain carefully
- Cool quickly
- Store properly
We then got to work. First, we drained the stock that was made by the previous class and had simmered for several hours. My partner washed the pot and set it aside – it would be our pot to start a new batch.
Once the stock is cooked, drained and cooled, it can be used in a variety of ways, including: soup, sauce, braising liquid, demi-glace, deglazing, or boiling liquid for rice, pasta and other grains. The photo shown above is not our stock, but ours looked quite similar (other than the pretty green pot).
- 5 pounds veal bones/beef bones mixed (total weight = 5 lbs.)
- 5 quarts water
- 1/2 lb. tomatoes (or tomato paste)
- 1/2 lb. onion, chopped
- 4 oz carrots, chopped
- 4 oz. celery, chopped
- Sachet: (place these ingredients in cheesecloth and tie with kitchen twine)
- 1 bay leaf
- 1/2 tsp. thyme
- 1/2 tsp. black pepppercorn
- 3 parsley stems
- Cut bones into 3″-4″ pieces (or ask your butcher to do so).
- Place bones in a roasting pan in a 400 degree F oven and brown them well.
- Remove bones from oven and pan and place them in a stock pot.
- Cover bones with water and bring to a simmer over low-medium heat.
- Skim and let stock continue to simmer. Continue to skim as it simmers.
- Drain stock and reserve the fat in a roasting pan.
- Deglaze the pan with water and add to the stock pot.
- Toss the mirepoix with some of the reserved fat and brown well in the oven.
- Add the browned mirepoix, tomato and sachet bundle to the stock pot.
- Continue to simmer for a total cooking time of 6-8 hours, skimming the surface as necessary.
- Add water as needed to keep bones covered.
- Strain through a china cap, line with several layers of cheesecloth.
- Remove the sachet.
- Cool the stock, vented, in a cold-water bath and refrigerate.
Food Mingle Blog Alternatives and Substitutions:
- Variation: substitute 8 lbs. chicken backs to make a rich chicken stock, but cut simmering time to 2-3 hours.
- We used roughly chopped tomatoes instead of the tomato paste, mostly so that we could practice our knife skills.
- Instead of browning the bones and mirepoix separately, we put them together in a baking pan and browned them together. The professor mentioned that this not only saves time, but it also helps build flavor. I’m all for more flavor in less time.
- NEVER add salt to your batch of stock. The reason is that your stock will reduce as it simmers. The salt, however, will not reduce. As the stock continues to reduce, the salt will become more and more prominent.
Yield: 1 gallon stock
Culinary Arts 1: Fundamentals of Food Preparation – Lab Manual,” Monroe Community College, Department of Hospitality Management, Chef Gerald Brinkman, M.S.Ed., Assistan Professor and Michelle M. Bartell, M.A., R.D., CDN, Professor
On Cooking: A Textbook of Culinary Fundamentals (5th edition)”, Labenski, Sarah et al, Pearson Publishing. 2015
http://www.tasteofhome.com (photo only)