Hey Chefs,

Today we’re talking about stocks—and no, not the Wall Street kind. I’m talking about the unsung hero of the kitchen, the foundation of countless soups, sauces, gravies, and braises.

Stocks might not be glamorous on their own, but in culinary school, we learned that a good stock is like the secret handshake of great cooking—it makes everything better, even when no one realizes it’s there.

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Why Stocks Matter

A stock is essentially flavor water—you simmer bones, meat, vegetables, and aromatics together until they transform into a rich, flavorful liquid. From risottos to velvety pan sauces, a good stock adds depth, body, and complexity that you just can’t get from water alone.

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Tips to Become a Stock Pro

1. Start with Cold Water

Always start your stock with cold water. This allows the flavors and proteins to extract slowly, giving you a cleaner, richer stock. Hot water can cause the impurities to set, making the stock cloudy.

2. Roast Bones for Darker Stocks

Want a deeper, richer flavor? Roast your bones first (especially for beef or veal stock). This caramelizes the surface and gives your stock a beautiful dark color and a toasty, umami-packed flavor.

3. Don’t Skip the Mirepoix

The classic vegetable trio of onion, carrot, and celery (aka mirepoix) is a must. It adds sweetness, earthiness, and balance. Chop them roughly—you’ll strain them out later anyway.

4. Add Aromatics at the End

Herbs like parsley, thyme, and bay leaves add incredible fragrance, but they don’t need hours to release their flavors. Add them in the last 30–45 minutes of simmering to keep them bright and fresh.

5. Skim, Skim, Skim

Impurities and foam rise to the surface as your stock simmers. Skim them off regularly for a clearer, cleaner-tasting stock.

6. Keep It Low and Slow

Don’t boil your stock. A gentle simmer is key. Boiling can emulsify fat and impurities, resulting in cloudy, greasy stock. Think slow bubbles, not rolling waves.

7. Don’t Salt Until Later

You want your stock to be versatile—able to be reduced into a sauce or added to a recipe without becoming too salty. Season it when you use it, not when you make it.

8. Save Your Scraps

Chicken bones, vegetable trimmings, and herb stems are all stock gold. Keep a freezer bag for scraps, and once it’s full, you’re ready for a stock-making day.

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Safety Tip: Cooling Stocks the Right Way

This is one of those things you must get right because large batches of stock can become dangerous if left to cool slowly. Stocks fall into the “danger zone” (40°F–140°F or 4°C–60°C) where bacteria can grow very quickly.

Culinary School Cooling Guidelines:

1. Cool it FAST: Divide stock into smaller containers (no deeper than 2 inches) so it cools quicker.
   
2. Ice Bath: Place containers in a sink or tub filled with ice water. Stir occasionally to speed up the cooling process.
   
3. Refrigerate Promptly: Get the stock into the fridge once it hits 70°F, and bring it down to 40°F within 4 hours.
   
4. Don’t Leave Stock Out Overnight: It’s tempting, but food safety-wise, it’s a big no-no.
   

Hot liquid in large pots cools far too slowly, so this step is crucial for both safety and quality.

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Quick Stock Cheat Sheet

• White stock: Raw bones + mirepoix (great for lighter soups, sauces)
  
• Brown stock: Roasted bones + tomato paste + mirepoix (for rich sauces, stews)
  
• Vegetable stock: Mirepoix + garlic + herbs (vegan-friendly and quick!)
  
• Fish stock (fumet): Fish bones + wine + aromatics (delicate but packed with flavor)
  

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Final Thoughts

Stocks might seem like background players, but they are the backbone of good cooking. Mastering stock-making—and the food safety steps that come with it—is one of those foundational skills that makes everything else you cook taste better.

Here is the recipe for a solid chicken stock.

Until next time, keep it simmering (and cooling safely!) and stock on!