Stock is the foundation and soul of French cuisine. It is frequently used in various cooking processes, and for many different types of sauces, stock is an essential ingredient. Therefore, learning how to make stock is the gateway to mastering French cooking. In fact, the process of making stock is quite simple. With fresh ingredients, you can create delicious stock. This time, we will be making three types of stock: fish, chicken, and beef. Be sure to save these recipes!
The Importance of Stock
In French cuisine, stock is the foundation and soul of cooking. Whether it's used to make sauces, soups, or to enhance main dishes, stock plays a crucial role. It adds depth and flavour to dishes, making it an indispensable element in the French kitchen. The essence of stock lies not only in its rich taste but also in serving as the base for many classic French recipes.
During the cooking process, stock significantly enhances the flavour of food. Some appetisers even feature stock as a key component, such as consommé. Stock is also a vital ingredient in many French sauces, like the classic Jus, which is simmered from stock. Additionally, stock can be used for cooking rice, stews, or to create rich, flavourful sauces, making it a versatile ingredient in the kitchen.
Benefits of Homemade Stock
Making your own stock has many advantages over store-bought options. First, homemade stock is made from fresh, quality ingredients, resulting in a more authentic and rich flavour that’s not overly salty. Additionally, homemade stock contains no additives, making it healthier and safer than commercial options, allowing you to eat with peace of mind. Not only is homemade stock healthier, but it can also be customised to suit personal tastes and different culinary needs.
Preparation of Fish Stock
Making fish stock is quite simple. Just place fish bones, leeks, onions, celery, mushrooms, and herbs into a pot, add cold water, bring it to a boil, and then simmer over low heat for an hour. This will result in a clear fish stock. Fish stock is versatile and can be used to enhance the flavour of dishes like seafood pasta, Sauce Bercy, and Bouillabaisse, significantly boosting the umami of the dish.
Preparation of Chicken Stock
Chicken stock is made in a similar way to fish stock. Place chicken bones, leeks, onions, celery, and herbs into a pot, cover with cold water, bring to a boil, and then simmer for three hours. Once strained, you’ll have a clear chicken stock. Chicken stock is ideal for classic French dishes such as braised chicken, Velouté sauce, and Chicken Jus, adding rich depth and layers to the dishes.
Preparation of Beef Stock
Beef stock requires a bit more preparation. First, roast beef bones until golden brown. Then, sauté leeks, onions, tomatoes, carrots, and herbs until golden, and combine them with the roasted bones in a pot. Add cold water, bring it to a boil, and then simmer for five hours. The resulting beef stock is rich and flavorful, perfect for dishes like Consommé, French Beef Bourguignon, and Beef Jus.
Key Steps in Making Stock
There are three key steps in making a good stock. The first is to start with cold water. For example, in Chinese cuisine, fish is typically seared before hot water is added to create a milky broth. In contrast, French fish stock aims for clarity, so it must begin with cold water. This prevents the stock from becoming cloudy, ensuring a clear, bright broth.
Secondly, during the cooking process, the stock should be kept at a gentle simmer. This allows the ingredients’ essence to slowly infuse into the stock while maintaining its purity and avoiding cloudiness, resulting in a more refined and clear broth.
Finally, it is essential to skim off any impurities that rise to the surface while simmering. This step is crucial not only for achieving a clear stock but also for enhancing its flavour and texture. Removing these impurities ensures that the stock remains clean and offers a better overall taste.
How to Store Stock
After making stock, proper storage is essential. The first method is to pour the stock into glass jars. Ensure the jars are thoroughly cleaned and can even be sterilized with hot water. Once filled, tightly seal the lids and store them in the refrigerator, where they can last for about a week. The second method is to store the stock in vacuum-sealed bags, filling each bag only halfway. Use a vacuum sealer to remove the air and seal the bags. Be sure to label the bags clearly, such as "chicken stock" along with the preparation date. Vacuum-sealed stock can be stored in the freezer for three to four months, ready to be thawed when needed—convenient and preserving the fresh flavor of the stock.
In summary, French stock is not only the foundation of many dishes but also the essence of French culinary art. Mastering the art of making these stocks will deepen your understanding of French cuisine and allow you to apply them more flexibly in everyday cooking. To learn how to make French stock, please watch the video below or scroll down for the written recipe :)
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Ingredients
Fish Stock
Fish Bones | 1.2 kg |
|---|---|
Leek | ½ each |
Onion | 1 each |
Celery | 1 stalk |
Mushroom | 2 each |
Parsley Stalk | few sprigs |
Bay Leaves | 2 pcs |
White Peppercorn | few each |
Water | 2 L |
Chicken Stock
Chicken Bones | 1.2 kg |
|---|---|
Onion | 1 each |
Leek | ½ each |
Celery | 2 stalks |
Parsley Stalk | few sprigs |
Bay Leaves | 2 pcs |
Thyme | few sprigs |
White Peppercorn | few each |
Water | 2.5 L |
Beef Stock
Beef Bones | 1.2 kg |
|---|---|
Leek | ½ each |
Onion | 1 each |
Celery | 2 stalks |
Carrot | 2 each |
Tomato | 2 each |
Mushroom | 4 each |
Parsley Stalk | few sprigs |
Bay Leaves | 2 pcs |
Thyme | few sprigs |
Black Peppercorn | few each |
Water | 3 L |
Steps
Fish Stock
1.
Cut the fish bones into small pieces, remove all traces of blood, and rinse with cold water.
2.
Peel all the vegetables and cut them into mirepoix.
3.
Place the fish bones, vegetables, mushrooms, herbs, and peppercorns into a pot.
4.
Cover with approximately 2 liters of cold water, just enough to cover the ingredients, and bring to a simmer. Maintain for 1 hour.
5.
Skim off any impurities that surface during cooking.
6.
Strain the stock once it’s done.
7.
After cooling, it can be stored in the refrigerator for a few days, or placed in vacuum bags and stored in the freezer for 3-4 months.
Chicken Stock
1.
Cut the onion, celery, and leek into mirepoix, and wash the chicken carcasses.
2.
Place all the ingredients in a medium to large stockpot. Cover all ingredients with 2.5 liters of cold water.
3.
Bring the water to a gentle boil, and during the simmering process, skim off any fat or impurities that rise to the surface with a spoon.
4.
Continue skimming off fat or impurities during cooking, and keep simmering on low heat for 3 hours.
5.
Once done, strain the liquid into a clean container.
6.
After cooling, it can be stored in the refrigerator for a few days or placed in vacuum bags and stored in the freezer for 3-4 months.
Beef Stock
1.
Preheat the oven to 200°C. Rub some oil on the beef bones and roast them in the oven until golden brown.
2.
Cut the onion, celery, carrot, leek, tomato, mushroom, and garlic into chunks.
3.
Heat a pan over medium heat, add the onion, celery, carrot and leek, and sauté until golden brown.
4.
Add the tomato and mushroom, and continue cooking until the tomato and mushroom are soft and fully cooked.
5.
Add the beef bones. Deglaze the roasting pan with water and add this liquid to the stockpot.
6.
Cover the bones and other ingredients with 3 liters of cold water, and add parsley stalks, bay leaves, and thyme.
7.
Bring the water to a simmer and maintain this temperature for 4-5 hours.
8.
During the cooking process, skim off any fat or impurities that rise to the surface. After 3 hours, add the peppercorns.
9.
Once done, strain the stock.
10.
Once cooled, it can be stored in the refrigerator for a few days, or placed in vacuum bags and stored in the freezer for 3-4 months.
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