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Stocks & Soups

Stock & Broth Techniques

11 lessons · 2 quizzes · Certificate of completion · Chef Eric Arrouzé

Short demonstrations of each step of stock making — roasting and adding bones, boiling, simmering, reducing and degreasing — plus flavourful broths and soups.

Course content

  1. Stock Making, Step by Step
    1. Roasting Bones for Brown Stock
    2. Adding the Bones to the Pot
    3. Bring to a Boil on High Heat
    4. Simmer the Stock Gently
    5. Moisten and Reduce
    6. Degreasing a Stock
    7. Brown Veal Stock
    8. Quiz Stock Making, Step by Step — Checkpoint
  2. Broths & Soups
    1. Lemongrass Chicken Broth
    2. Kabocha Squash Soup
  3. Quiz Stock & Broth Techniques — Final Exam

Cook it: recipes for this course

Lemongrass Flavored Chicken BrothRecipeLemongrass Flavored Chicken BrothBeef Barley Broth SoupRecipeBeef Barley – A Hearty Broth SoupHow to Cook Beets: Boil and RoastRecipeHow to Cook Beets: Boil and RoastBrown Veal StockRecipeBrown Veal Stock (Fond Brun de Veau): French Stock Recipe
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