The Art of Stocks: From Chicken to Fish to Beef

• newEditor
• Catering
• Further Education (Key Stage 5)

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Learning Objective

At the end of the lesson, you will understand the process of making stocks, their quality points, and the health and safety measures involved.

What do you already know about stocks and how they are made?

White Chicken Stock

White chicken stock is made by simmering chicken bones, meat, and aromatic vegetables in water.

How is white chicken stock made?

•  Break chicken carcasses into large pieces, 

• wash and place into a stockpot - 

• Cover with cold water and bring to the boil

• - Refresh the bones under cold water 

• clean the stockpot

• - Return the bones to the pot and refill with water

• - Add mirepoix and bouquet garni

• - Re-boil,skimandsimmerfor2hours

• - Strain

Vegetable stock

Prepare vegetables into a mirepoix

- Sweat or brown depending on colour required

- Add cold water

- Bring to the boil, add a bouquet garni and simmer for 1 hour- Skim impurities regularly

- Strain

Fish Stock

Fish stock is prepared by simmering fish bones, heads, and vegetables to extract the flavors and nutrients.

How fish stock is made

• - Chop fresh white fish bones and wash

• - Prepare a white mirepoix

• - Sweat the ingredients before adding cold water (and a little white wine if required)

• - Bring to the boil ,add a bouquet garni and simmer for 20minutes

• - Skimming impurities regularly

• - Strain

Quality points of fish stock

• 1. It has been strained

• 2.- The stock should not be cloudy

• 3. It should not have an overpowering fish aroma- 

• 4.It should  be translucent and without colour

• 5.Flavour is clear and not too strong or bitter

• 6. There should be no fat traces on the surface oft he stock - 

• 7.All scum should have been removed

• 8.- That it is freshly made

• 9- That it has been correctly  stored at 4 ̊C or below

Beef Stock

Beef stock requires simmering beef bones, meat, and vegetables to create a rich and hearty base for various dishes.

- Distinct beef flavour

- There should be no fat traces on the surface of the stock

- All scum should have been removed

It has been strained

- The stock should not be cloudy

- It should not have a bitter taste

- It should be translucent with a tea colour

- All scum should have been removed

- That it is freshly made

- That it has been correctly stored at 8˚C or below

Cooling and storing stock

Stocks should be rapidly cooled by placing the pot in an ice bath or using shallow containers to prevent bacterial growth.

Good practices for the storage of freshly made sauces or stocks not for immediate are:

- Rapid cooling should take place

- Hygienically store (plastic containers with lids /vacuum packing)

- Place above raw produce

- Label and date for stock rotation

- In a refrigerator at 4°C or below or frozen at -18°C or below

Health and Safety Measures

Proper food handling, cleanliness, and maintaining appropriate cooking temperatures are crucial for producing safe stocks.

What is mirepoix

A

fine dice

B

roughly cut vegetables

C

batons

D

jardinière

How long does fish stock cook for?

A

20 mins

B

30 mins

C

1 hour

D

45 mins

what is the temperature stock should be cooled to?

A

63*c

B

8*c

C

4*c

D

-18*c

What is a bouquet Garni?

A

A type of flower arrangement

B

A seasoning blend for soups and stews

C

A bundle of herbs tied together

D

A French pastry

Why make stock ? what are the pro and cons?

Have students enter three things they learned in this lesson. With this they can indicate their own learning efficiency of this lesson.

stock cube ingredients - example chicken 

Wheat Flour (with Added Calcium, Iron, Niacin, Thiamin), Salt, Dried Glucose Syrup, Flavour Enhancer (monosodium Glutamate), Yeast Extract, Flavourings, Chicken Fat (3%), Potato Starch, Sugar, Concentrated Chicken Extract (2%), Colour (ammonia Caramel).

meat  stock ingredient's 

• water

•  bones

• vegetables

• bouquet garni

Products made from stock

Write down 2 things you want to know more about.

Here, students enter two things they would like to know more about. This not only increases involvement, but also gives them more ownership.

Ask 1 question about something you haven't quite understood yet.

The students indicate here (in question form) with which part of the material they still have difficulty. For the teacher, this not only provides insight into the extent to which the students understand/master the material, but also a good starting point for the next lesson.