DIFFERENT TYPES OF STOCKS: aromatic ingredients to achieve a

particular flavor.
1. Brown Stock (fond brun) – the brown color is achieve
3. Remouillage – is by simmering bones and mirepoix for
by roasting the bones and mirepoix. Brown stocks are
a second time, the word translated from French as a
often used as the foundation of brown sauces such as
“rewetting”. Made from the clarification raft used to
demiglace or jus lie.
prepare consomme’, this secondary stock can be used
 Brown Game stock (jus de gibier) –
as the liquid for stocks, broths, as a cooking medium,
replace veal bones with an equal
or reduced to a glace.
amount of game bones, include fennel
seeds and/or juniper berries in a
4. Glace – is a highly reduced stock or remouillage. The
standard sachet d ‘epices.
result of continuous reduction , the stock acquires a
 Estouffade – a traditional component
jelly like or syrupy consistency and its flavor becomes
of stock is a particularly rich brown
highly concentrated. When chilled, a glace takes on a
stock. Combine veal and beef bones
rubbery consistency.
totaling 8 to 9 lbs, with an unsmoked
ham knuckle.
 Glace de viande – made from brown
 Brown lamb stock – can be flavored
veal or beef stock or remouillage.
with one or more of the following
herbs and spices in a standard sachet d
5. Fumets – (sometimes called essences) are
‘epices: mint stems, juniper berries,
concentrated, highly aromatic stock.
cumin seeds, caraway seeds, rosemary.
 Fish Fumet – is prepared by sweating
 Brown pork stock – made from dresh
fish bones along with vegetables such
or smoked pork bones is often used as
as leeks, mushrooms, and celery, then
an ingredient in bean or potato dishes
simmering these ingredients in water
or pork-or ham-based soups. Add 1 or
often with some dry white wine.
more of the following herbs and spices
 Fish Stock – uses bones from lean
to a standard sachet d’epices: oregano
flatfish like sole and turbot.
stems, crushed red pepper, caraway
Sometimes used to make very clear
seeds, mustard seeds.
broth or consomme’.
 Brown chicken stocks – replace the
veal bones with an equal weight of
6. Vegetable Stock – stock can be used in any recipe
chicken bone and lean trim.
calling for stock, perticullary when preparing meatless
 Brown duck stock – replace the veal
soups, entrees, and side dishes.
bones with an equal weight of duck
 Roasted Vegetable Stock – roast the
bones and lean trim (or bones of other
vegetables first in a large pan, turning
game birds, such as pheasant). Include
to make sure all sides are evenly
fennel seeds and/or juniper berries in
roasted. Combine them with the
standard sachet d’epices, if desired.
water and simmer for 30 to 40
minutes. if desired, fresh or dried
2. White Stock (fond Blanc) – is made by using raw bones
chiles may be roasted with other
and white mirepoix. Chicken bones (when used its
vegetables for a specific flavor.
called Fond blanc de volaille) are common for fond
blanc (for beef and veal bones).
7. Court Bouillon – Or short broth, is often prepared as
 White veal stock (fond blanc) – made
the cooking liquid for fish by simmering aromatic
from veal bones that are gently
vegetables in water with an acid such as wine or
simmered with mirepoix and a sachet,
vinegar. When fish bones or shells are simmered in the
was originally called ordinary stock.
court bouillon, it is called a Nage.
Simmer for 6 to 8 hours.
 White Beef stock – is made by
replacing chicken bones with an equal
amount of beef bones. Often, chefs
like to include a piece of veal shank to
add body to the stock. Simmer for 8 to
10 hours.
 Chicken stock – replace of the chicken
bones with turkey for an extra rich,
gelatinous stock. Add or replace
Categories and Types of Stocks as a vegetable stock. Those stocks made from meat or fish
bones will reach a state of clarity and body through the

White Stock - it is made from the meaty bones and trim extraction of proteins found in bones and meat. Vegetable

from veal, beef, poultry, some types of game, and fish. The broths vary greatly in the degree of body and clarity that

bones are frequently blanched in order to remove any they may achieve.

impurities that might cloud or discolor the finished stock.

Ordinary white stock is classically prepared from veal meat Fumet (or Essence) - the most common fumet is one
and bones, with the addition of poultry carcasses. prepared by sweating fish bones along with vegetables such
as leeks, mushrooms and celery, then simmering these

A white beef stock (sometimes referred to as a "neutral ingredients in water, perhaps with the addition of a dry

stock") is often prepared by first simmering the stock at white wine. The end result is generally not as clear as a

higher temperature than would be used for most stocks for stock, but it is highly flavored. Fumets and essences can be

several minutes. The aim is to produce a stock with a nearly prepared from such ingredients as wild mushrooms, tomato,

neutral flavor. It is often flavored for use in vegetable soups celery or celery root, ginger and so forth. These essences,

or bean dishes. White beef stock can contribute a significant nothing more than highly flavored infusions made from

body to these dishes, while still allowing the flavor of the especially aromatic ingredients, can be used to introduce

major ingredient to predominate. flavor to other preparations, such as consommés or broths

and a variety of "small sauces".

Brown Stock - one of the most commonly called-for stocks

in the classic and contemporary repertoire of any kitchen is Estouffade - the classic formula for estouffade set down by

likely to be brown veal stock (fond de veau brun). Brown Escoffier is virtually identical to what was then known as a

stocks are prepared by first cooking meaty bones and meat brown stock. There are some differences to note, however.

trim to a deep brown color, as well as the mirepoix and a Estouffade is prepared by simmering together browed meaty

tomato product, before they are simmered. This changes veal bones, a piece of fresh or cured pork, and the requisite

both the flavor and color of the finished stock. Brown stocks vegetables and other aromatics. Contemporary kitchens

are especially valuable in sauce cookery, as they are used as tend to prepare a brown stock that does not include pork.

the foundation for brown sauce, demi-glace and pan gravies. Today, estouffade is less widely used as a basic preparation,
although it is still regarded as a classic preparation.

Remouillage - the word translates as a "rewetting", which

is a good way to think of the way that remouillage is made. Court Bouillon - a "short broth" is often prepared as the

Bones used to prepare a "primary stock" are reserved after cooking liquid for fish or vegetables. The basic components

the first stock is strained away from the bones. The bones of a court bouillon include aromatic vegetables and herbs, an

are then covered with water, and a "secondary stock" is acid such as vinegar, wine or lemon juice, and water. A

prepared. Some chefs argue that, if the first stock was made court bouillon may be prepared as part of the cooking

properly and simmered for the correct amount of time, there process, or it may be prepared in large batches and used as

will be little if anything left in the bones to provide either required, in much the same manner as stocks and broths

flavor or body in the remouillage. Others feel that this are prepared.

second generation of stock can be used as the basis for

other broths or as the cooking liquid for braises and stews.
The food being prepared will provide the majority of the
flavor in the finished sauce, and a first-rate stock can be
reserved for use in dishes where its role is more significant.

Broth (or Bouillon) - it shares many similarities with

stocks. They are prepared in essentially the same fashion.
Meaty bones (or in some cases, the entire cut of meat, bird
or fish) are simmered in water (or remouillage or a prepared
stock) along with a variety of vegetables and other aromatic
ingredients. Many meatless dishes are prepared with a
vegetable broth. Some chefs may refer to this preparation
 BROWN STOCK

BROWN BEEF STOCK

CHICKEN STOCK