Stock
Stock is an unsalted liquid made by simmering bones, vegetables and aromatics in water for hours. It is the base of soups, sauces, gravy and risotto.
Also called Chicken stock, Beef stock, Vegetable stock.
Stock is a flavorful liquid made by slowly simmering bones, vegetables and herbs in water. It is the base for soups, sauces, gravies, braises and risotto. Good stock made from bones is rich in gelatin, so it sets like jelly when cold. Stock is usually left unsalted, so you can reduce it later without it getting too salty.
How to do it
For a chicken stock, about 2 liters (8 cups):
- Put 1.5 to 2 kg (3 to 4 pounds) of chicken bones, wings or backs in a large stockpot.
- Cover with about 3 liters (12 cups) of cold water.
- Bring slowly to a gentle simmer. Skim the foam that rises.
- Add a mirepoix of 1 onion, 1 carrot and 1 celery stalk, plus parsley stems, thyme, a bay leaf and peppercorns.
- Simmer uncovered with just a few bubbles for 3 to 4 hours. Add water if the bones become exposed.
- Strain, then chill and lift off the fat.
How to tell it is done
The stock tastes rich and savory, smells strongly of the main ingredient, and sets to a soft jelly in the fridge.
Why it works
Long, gentle simmering dissolves collagen from bones, skin and joints into gelatin, which gives body. Starting with cold water and never boiling hard keeps fat and proteins from mixing into the liquid, so the stock stays clear.
How to use it
For brown stock, roast the bones and vegetables at 220°C (425°F) until browned first. Beef and veal stocks need 6 to 8 hours. Fish stock, fumet, takes 20 to 30 minutes. Vegetable stock takes about 45 minutes to 1 hour.
How to store it
Cool stock quickly in shallow containers or in a sink of ice water; see cooling food safely. Refrigerate for up to 4 days, or freeze for up to 6 months. Bring it to a boil before using.
Common mistakes
- Boiling hard, which makes it cloudy and greasy.
- Adding salt at the start.
- Using too much water, which gives a weak stock.
- Putting in starchy vegetables or cabbage, which cloud it or give strong flavors.
In recipes
Stock and broth are often used to mean the same thing. When the difference matters, stock is made mostly from bones and left unsalted.
Related terms
- BrothBroth is a savory liquid made by simmering meat, fish or vegetables in water. Here is how it differs from stock, how to make it and how to keep it.
- MirepoixMirepoix is diced onion, carrot and celery, usually two parts onion to one each of the others. It is the flavor base of French stocks, soups and braises.
- CollagenCollagen is the tough protein in meat's connective tissue. Slow, moist cooking turns it into gelatin, which makes braised meat tender and stock set.
- Demi-glaceDemi-glace is a dark, glossy sauce base made by reducing brown stock, often with espagnole, until it is rich and syrupy. It anchors classic steak sauces.
- FumetFumet is a quick, concentrated fish stock made from white fish bones, wine and aromatics. It cooks in 30 minutes and is the base of fish sauces and soups.
- Cooling food safelyCooling food safely means getting hot leftovers cold fast so bacteria cannot grow. Split big batches, use shallow containers and chill within 2 hours.