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 Stocks (Le Fond)

White Stock(Fond Blanc)

VegetableStock

ChickenStock

Beef Stock

Veal Stock

MuttonStock

Brown Stock(Fond Brun)

VegetableStock

ChickenStock

Beef Stock

Veal Stock

MuttonStock

Fish Stock

(Fond DePoisson)

EmergencyStock

Glazes

Fish Glaze/

Fish Fumet

Chicken Glaze

Beef Glaze

Veal Glaze

Mutton Glaze

Pot Liquor

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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 simmeredfor longer than stock made from meat (often referred to as “Broth”).

2. Mirepoix: Roughly chopped Onions, Carrots, celery , leeks, turnips.

3. 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 toremove 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

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MIREPOIX

BOUQUET GARNI

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Recipe for one litre White Stock (Vegetable)

Ingredients Qty

Mirepoix

Carrots 100 gms

Onions 150 gms

Celery 50 gms

Leeks 100 gms

Turnips 100 gms

Bouquet GarniParsley 1 sprig

Bay leaf 1 no

Thyme 1 sprig

Peppercorn 4 nosBasil 1 sprig

Lemon Peel 1

Water 1 & 1/2 litres

.

Method1. Take Mirepoix and

Bouquet garni into stockpot and add cold water.

2. Bring to boil and skim

off the scum.

3. Allow the stock to

simmer gently for 3

hours.

4. Pass through a cheese

cloth, reboil and place

aside and cool.

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

Ingredients Qty

ChickenBones /

Mutton Bones /

Beef Bones/Veal Bones

500 gms

Mirepoix

Onions 100 gms

Carrots 50 gms

Celery 25 gmsLeeks 25 gms

Turnips 50 gms

Bouquet Garni

Parsley 1 sprig

Bay leaf 1 no

Thyme 1 sprig

Peppercorn 4 nos

Basil 1 sprig

Lemon Peel 1

Water 2 litres

Method1. 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 fromthe stock after 3 hrs)

6. Pass through a cheese cloth (Muslin

Cloth), reboil and place aside and

cool.

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

Ingredients Qty

ChickenBones/

Mutton Bones/

Beef Bones/Veal Bones

500 gms

Mirepoix

Onions 100 gms

Carrots 50 gms

Celery 25 gms

Leeks 25 gms

Turnips 50 gms

Bouquet Garni

Parsley 1 sprig

Bay leaf 1 no

Thyme 1 sprigPeppercorn 4 nos

Basil 1 sprig

Lemon Peel 1

Water 2 litres

Method1. Cut or break the bones into 3” to 4” pieces.

Remove any marrow. Place with fat in a

roasting tray.2. Roast the bones or trimmings until rich

brown in a hot oven.

3. In the same tray roast the mirepoix and

bouquet garni till brown.

4. Remove bones from oven and place in a

stock pot. Add cold water.

5. Bring to boil and skim off the scum.

6. Add browned Mirepoix and Bouquet garni.

7. 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 skimmedoff.(The vegetables should be removed from

the stock after 3 hrs)

8. Pass through a cheese cloth (Muslin Cloth),

reboil and place aside and cool. 

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Recipe for one litre Fish Stock

Ingredients Qty

Fish Bones 500 gms

Mirepoix

Onions 100 gmsCarrots 50 gms

Celery 25 gms

Leeks 25 gms

Turnips 50 gms

Bouquet Garni

Parsley 1 sprig

Bay leaf 1 no

Thyme 1 sprig

Peppercorn 4 nos

Basil 1 sprig

Lemon Peel 1Lemon Juice ¼ lime

Water 1 litre

Method1. Cut the fish bones.

2. Wash and place into stock pot andadd 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 theflavour from the fish bones, excess

cooking will make the fish stock

bitter and cause it to deteriorate.

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 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, whichmay 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.

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EMERGENCY STOCK

Emergency Stock is prepared by adding a bouillon cube (US) or 

stock cube (UK) to boiling water. The stock cube is dehydratedbroth (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.

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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.