Stocks

Question 1

Beef, veal and lamb stock timings

Answer 1

6-8 hours

Question 2

Brown chicken stock timings

Answer 2

4-6 hours

Question 3

White chicken stock timings

Answer 3

2-4 hours

Question 4

Fish stock timings

Answer 4

20-30 minutes

Question 5

Vegetable stock timings

Answer 5

30 minutes

Question 6

Game stock timings

Answer 6

3 hours

Question 7

Shellfish stock timings

Answer 7

30-40 minutes

Question 8

Rules of stock making

Answer 8

• Vegetables must be appropriate sized
• No starchy vegetables
• Bones should be fat free
• Always start in cold water
• Depouiller
• Never add salt
• Do not allow to boil
• Dot not stir
• Good quality ingredients

Question 9

Why does a stock go cloudy?

Answer 9

Stirring, boiling, starchy veg, not starting in cold water

Question 10

Why is a stock greasy?

Answer 10

No depouiller, too much fat on bones

Question 11

Standard white chicken stock making method

Answer 11

1. Trim fat off bones
2. Place bones in stock pot with cold water enough to cover
3. Bring up to heat, descum as needed, reduce heat to simmer
4. Depouiller with cold water and skim. Repeat until stock is clear
5. Add vegetables and aromatics
6. Cook for 2-4 hours, top up water as needed
7. Strain stock through a chinois lined with J cloth
8. Reduce to desired concentration in a drawliner

Question 12

Standard brown chicken stock making method

Answer 12

1. Trim fat off bones
2. Brown bones in oven
3. Brown veg in pan with minimal oil, add tomato purée and cook out
4. Place bones and veg in stock pot with cold water enough to cover
5. Bring up to heat, descum as needed, reduce heat to simmer
6. Depouiller with cold water and skim. Repeat until stock is clear
7. Add aromatics
8. Cook for 4-6 hours, top up water as needed
9. Strain stock through a chinois lined with J cloth
10. Reduce to desired concentration in a drawliner