Stocks (Le Fond)

White Stock (Fond Blanc) Vegetable Stock Chicken Stock Beef Stock Veal Stock Mutton Stock

Brown Stock (Fond Brun) Vegetable Stock Chicken Stock Beef Stock Veal Stock Mutton Stock

Fish Stock (Fond De Poisson)

Emergency Stock

Glazes

Pot Liquor

Fish Glaze/
Fish Fumet Chicken Glaze

Beef Glaze

Veal Glaze
Mutton Glaze

Stock is a flavoured liquid. It forms the basis of many dishes, particularly soups and sauces. Stock is prepared by simmering various ingredients in water, including some or all of the following: 1. Bones: Veal, beef, and chicken bones are most commonly used. The flavour of the stock comes from the cartilage (Dense Connective tissue) and connective tissue in the bones. Connective tissue has collagen in it, which gets converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for longer than stock made from meat (often referred to as Broth). Mirepoix: Roughly chopped Onions, Carrots, celery , leeks, turnips. Bouquet Garni: A bunch of herbs used to flavour stocks, soups etc. consisting of thyme, bay leaf , peppercorn, parsley, strip of lemon peel, basil. This is often wrapped in a cheesecloth "bag" and tied with string to make it easier to remove it once the stock is cooked. Stock Ratio To prepare 1 litre of Stock 2 Liters of water : 500 gms of Bones : 250 gms of Mirepoix

2. 3.

MIREPOIX

BOUQUET GARNI

Recipe for one litre White Stock (Vegetable) Ingredients Qty Method Mirepoix 1. Take Mirepoix and Carrots 100 gms Bouquet garni into stock Onions 150 gms pot and add cold water. Celery 50 gms Leeks 100 gms 2. Bring to boil and skim Turnips 100 gms off the scum. Bouquet Garni 3. Allow the stock to Parsley 1 sprig simmer gently for 3 Bay leaf 1 no hours. Thyme 1 sprig 4. Pass through a cheese Peppercorn 4 nos Basil 1 sprig cloth, reboil and place Lemon Peel 1 aside and cool. Water 1 & 1/2 litres

Recipe for one litre White Stock (Chicken/Mutton/Beef/Veal)

Ingredients ChickenBones / Mutton Bones / Beef Bones/ Veal Bones Mirepoix Onions Carrots Celery Leeks Turnips Bouquet Garni Parsley Bay leaf Thyme Peppercorn Basil Lemon Peel Water Qty 500 gms

Method
1. Cut or break the bones into 3 to 4 pieces. Remove any marrow. 2. Wash and place into stock pot and add cold water. 3. Bring to boil and skim off the scum. 4. Add Mirepoix and Bouquet garni. 5. Allow the stock to simmer gently for 6 to 8 hours, during which time the fat that will rise to the surface must be constantly skimmed off.(The vegetables should be removed from the stock after 3 hrs) 6. Pass through a cheese cloth (Muslin Cloth), reboil and place aside and cool.

100 gms 50 gms 25 gms 25 gms 50 gms 1 sprig 1 no 1 sprig 4 nos 1 sprig 1

2 litres

Recipe for one litre Brown Stock (Chicken/Mutton/Beef/Veal)

Ingredients ChickenBones/ Mutton Bones/ Beef Bones/ Veal Bones Mirepoix Onions Carrots Celery Leeks Turnips Bouquet Garni Parsley Bay leaf Thyme Peppercorn Basil Lemon Peel Water Qty 500 gms

Method
1. Cut or break the bones into 3 to 4 pieces. Remove any marrow. Place with fat in a roasting tray. Roast the bones or trimmings until rich brown in a hot oven. In the same tray roast the mirepoix and bouquet garni till brown. Remove bones from oven and place in a stock pot. Add cold water. Bring to boil and skim off the scum. Add browned Mirepoix and Bouquet garni. Allow the stock to simmer gently for 6 to 8 hours, during which time the fat that will rise to the surface must be constantly skimmed off.(The vegetables should be removed from the stock after 3 hrs) Pass through a cheese cloth (Muslin Cloth), reboil and place aside and cool.

2. 100 gms 50 gms 25 gms 25 gms 50 gms 1 sprig 1 no 1 sprig 4 nos 1 sprig 1 2 litres 3. 4.

5. 6. 7.

8.

Recipe for one litre Fish Stock

Ingredients Fish Bones Mirepoix Onions Carrots Celery Leeks Turnips Bouquet Garni Parsley Bay leaf Thyme Peppercorn Basil Lemon Peel Lemon Juice Water Qty 500 gms 100 gms 50 gms 25 gms 25 gms 50 gms 1 sprig 1 no 1 sprig 4 nos 1 sprig 1 lime 1 litre

Method
1. Cut the fish bones. 2. Wash and place into stock pot and add cold water. 3. Add Mirepoix and Bouquet garni and lemon juice. 4. Bring to boil and Allow the stock to simmer gently for 20 minutes. 5. Strain through a muslin cloth, reboil and cool.

** 20 minutes will extract all the flavour from the fish bones, excess cooking will make the fish stock bitter and cause it to deteriorate.

A few basic rules are commonly prescribed for preparing stock:

1. The stock ingredients are boiled starting with cold water. This promotes the extraction of protein, which may be sealed in by hot water. 2. Stocks are simmered gently, with bubbles just breaking the surface, and not boiled. If a stock is boiled, it will be cloudy. 3. Salt is usually not added to a stock, as this causes it to become too salty, since most stocks are reduced to make Soups and Sauces. 4. Meat is added to a stock before vegetables, and the "scum" that rises to the surface is skimmed off before further ingredients are added.

EMERGENCY STOCK Emergency Stock is prepared by adding a bouillon cube (US) or stock cube (UK) to boiling water. The stock cube is dehydrated broth (bouillon in French) or stock formed into a small cube (about 15 mm on a side). It is made by dehydrating vegetables, meat stock, a small portion of solid fat (such as hydrogenated oil), salt (usually well over 50%) and seasonings (usually including monosodium glutamate) and shaping them into a small cube. Dehydrated broth is also available in granular form. Broth made from rehydrated cubes is different in taste to fresh broth because of its higher salt content and flavors changed by the boiling process. Bouillon cubes are convenient and cheap. The cubes are widely used in British cooking to add flavor.

Glazes: Boiling the stock to such a consistency, till it coats the spoon.

Pot Liquor, is the liquid that is left behind after boiling greens (Spinach, mustard greens, turnip greens etc.) or vegetables like carrots, French beans, corn etc.