Basic Steps of Stock Making

There are different types of stock like white stock, brown stock, and poaching stock. Still, for whatever reason, many would-be gourmet cooks seem to draw the line here. They feel that stocks are used only by the great chefs and that their “mysteries” must, therefore, run too deep for a beginner to manage. Well, let me say this, this assumption is false, you just need to learn the basics and you will be fine making great stocks for soups, sauces, and braised dishes.

Depending on the stock you are going to make, the steps could vary. Those are the usual ten basic principles to make a stock. 

1. Sauté mirepoix in fat (with or without color).
2. Add the bones.
3. Cover with cold water.
4. Bring to a boil on high heat.
5. Reduce heat to simmer the stock gently.
6. Skim the stock frequently to remove scum and impurities Do not stir while cooking!
7. Strain the stock carefully.
8. Cool the stock quickly in an ice bath.
9. Store the stock in the fridge.
10. Degrease the stock when the fat is solidified.

These steps will be detailed further in the course.