Preparing Stocks - Culinary Arts, Level 3

This video lesson covers the preparation of stocks.  Stocks are liquids that contain soluble nutrients and flavor extracted from vegetables, bones, and spices by prolonged simmering.  A good stock has fresh vegetables, herbs, bones, and spices.  Brown stock uses brown mirepoix (a combination of vegetables with carrots) while white stock uses white mirepoix (a combination of vegetables without carrots).  

Chicken stock requires deboning chicken and chopping the bones into small pieces.  Fish stock requires a white mirpua and fish bones or trimmings.  Fish stock is only used for fish and seafood dishes due to its strong flavor.  Salt and pepper should be added sparingly to avoid producing overly salty sauces or soups.  Stock is a foundation of cooking and can be used to produce many sauces and soups.