Stock Recipes

What is Soup Stock?

Stock is the basis for many delicious soups, stews, and sauces. Simply put, stock is a type of flavored broth (in fact, many recipes use broth and stock interchangeably) to which additional ingredients such as vegetables, meat, and fish are added to create a sumptuous dish. Many chefs prepare stock in large quantities because its generally mild flavor can serve as a base for many different recipes. The most common stock flavors are:

• Beef
• Chicken
• Fish
• Lentil
• Onion
• Mutton

No matter what flavor of stock is initially used, there is an almost unlimited array of finishing options to create delicious soups and stews, making stock an essential part of any chef’s repertoire.

Stock Recipe Tips

The best way to make stock is to start with cold water (hot water seals proteins inside the ingredients, making the finished stock less flavorful) and add the desired ingredients to simmer. Many chefs use ingredients that would not be used in a finished dish anyway, such as bones, vegetable skins, and remainder parts, or fresh whole herbs. These ingredients are simmered until the stock has reached the desired color and flavor and then removed, leaving the liquid base to start other dishes. When cooking stock, remember…

• Do not use organs. Their high blood content will taint both the taste and the color of the stock.
• Avoid excess salt. Since most stock is reduced when creating other dishes, its saltiness will naturally increase.
• Adding a tablespoon of vinegar to stocks flavored with bones will draw out the calcium and makes the stock more nutritious.
• Stocks with bones must be simmered far longer than stocks using meat chunks for flavoring.
• Strain finished stock through a fine filter to remove any chunks or particles.
• Consider bundling herbs in cheesecloth before adding to the stock. This makes them easier to remove from the finished product.
• Avoid boiling stock, which would create a cloudy appearance.
• To store stock, freeze in ice cube trays or other small containers to create consistent portions for different recipes.
• Experiment by adding different vegetables, herbs, and other ingredients to create unique tastes.

With a bit of care, stock is easy to make and can help create any number of delicious soups, stews, and sauces. .