Types
- Chicken stock should be cooked for 3–4 hours.
- Fish stock is made with fish bones and finely chopped mirepoix. Fish stock should be cooked for 20-25 minutes—cooking any longer spoils the flavour. Concentrated fish stock is called "fish fumet." In Japanese cooking, a fish and kelp stock called dashi is made by briefly (3–5 minutes) cooking skipjack tuna (bonito) flakes called katsuobushi in nearly boiling water.
- Fond blanc, or white stock, is made by using raw bones and white mirepoix. Chicken bones are the most common for fond blanc.
- Fond brun, or brown stock. The brown color is achieved by roasting the bones and mirepoix. This also adds a rich, full flavour. Veal bones are the most common type used in a fond brun. Tomato paste is often added (sometimes thinned tomato paste is painted onto the roasting bones). The acid in the paste helps break down the connective tissue helping accelerating the formation of gelatin, as well as giving color to the stock.
- Glace viande is stock made from bones, usually from veal, that is highly concentrated by reduction.
- Ham stock, common in Cajun cooking, is made from ham hocks.
- Jus is a rich, lightly reduced stock used as a sauce for roasted meats. Many of these are started by deglazing the roasting pan, then reducing to achieve the rich flavour desired.
- Lamb stock should be cooked for 5 hours. To make a lamb jus, start with a chicken stock and roasted lamb necks and bones.
- Master stock is a special Chinese stock used primarily for poaching meats, flavoured with soy sauce, sugar, ginger, garlic, and other aromatics.
- Prawn stock is made from boiling prawn shells. It is used in Southeast Asian dishes such as laksa.
- Veal stock should be cooked for 8 hours.
- Vegetable stock is made only of vegetables.
- Remouillage is a second stock made from the same set of bones.
Read more about this topic: Stock (food)
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