How to make the four basic stocks or broths every chef uses (tips & tricks)



Today I'll be showing you how to make all four basic broths or stocks that you'll find in any kitchen or restaurant. We'll be making a chicken stock, a beef stock, a fish stock, a vegetable stock and I'll also show how to clarify a stock.



The chicken stock

2 kg

chicken carcasses

2 kg

chicken necks

100 grams

celery

100 grams

celeriac

100 grams

leek

150 grams

onions

4 cloves

garlic cut in half

4 grams

black pepper

2 grams

coriander seeds

2 sprigs

rosemary

3 sprigs

thyme

2

bay leaves

Transfer the chicken carcasses into a big pot and also add the chicken necks. Now submerge this with water and then bring it to a simmer on a medium heat. Once it’s simmering turn down the heat and skim the stock with a ladle. Then we can chop the vegetables. Clean and chop the celery, the celeriac, the leek and the onion. Transfer all the chopped vegetables in some cold water and wash them well. Then add the chopped vegetables to the skimmed broth together with the garlic cut in half, the black pepper, the coriander seeds, the rosemary, the thyme and the bay leaves. Now make sure everything is submerged and let it simmer on a low heat for at least 6 hours. Then we can drain the broth. Let it sit for at least 30 minutes to be sure you don’t waste a single drop. Then bring it to a simmer once more so that all the fat will float to the top and you can skim it with a ladle. After that pass it through a sieve that’s lined with a kitchen paper to remove the final small bits. Now give it a taste. I always use my stocks as a base for other components like sauces or risotto, so it should be flavorful, but not overpowering. Then it’s ready to be used.



The beef stock

2 kg

beef bones

250 grams

carrots

200 grams

celeriac

150 grams

celery

200 grams

leek

200 grams

onions

700 milliliters

red wine

6 cloves

garlic cut in half

4 sprigs

thyme

3 sprigs

rosemary

4

bay leaves

5 grams

black pepper

4 grams

coriander seeds

First transfer the beef bones on an oven dish fitted with an oven rack. Toast them at 200 degrees Celsius for 50 minutes. While that’s toasting we can start chopping the vegetables. Clean and chop the carrots, the celeriac, the celery, the leek and the onions. Transfer all the chopped vegetables in some cold water and wash them well. Once the bones are toasted transfer them into a big pot and submerge them with water. Then bring it to a simmer on a medium heat. Once it’s simmering turn down the heat and skim the stock with a ladle. Now remove the oven rack from the oven dish and toast the chopped vegetables for around 30 minutes. Stir it every 10 minutes. Then add the red wine, the garlic cut in half, the thyme, the rosemary, the bay leaves, the black pepper and the coriander seeds. Put it back into the oven for 20 more minutes. Then transfer the vegetables and the liquid into the pot and let it simmer for at least 12 hours. While that’s simmering use a small ladle to skim the stock because there’s going to be a lot of fat. After that we can drain the broth. Let it sit for at least 30 minutes, so you don’t waste a single drop. Then bring it to a simmer once more so that all the fat will float to the top and you can skim it with a ladle. Now pass it through a sieve that’s lined with a kitchen paper to remove the final small bits. Then it’s ready to be used.



The fish stock

3 kg

fish bones

200 milliliters

white wine

200 grams

onions

100 grams

leek

100 grams

celery

100 grams

celeriac

150 grams

mushrooms

4 sprigs

thyme

2

bay leaves

3 grams

coriander seeds

2 grams

black pepper

4 cloves

garlic cut in half

Take the fish bones and remove the intestines, the eyes and the gills. Then transfer the bones into a big pot and let them rinse under cold water for a couple of minutes till you have a clear water. After that just submerge the bones with water and add the white wine. Bring this to a simmer on a medium heat. Once it’s simmering turn down the heat and skim the stock with a ladle. While the stock is coming to a simmer, we can chop our vegetables. Clean and chop the onions, the leek, the celery, the celeriac and the mushrooms. Transfer all the chopped vegetables in some cold water and wash them well. Now when the stock has simmered and you’ve skimmed the top directly add the chopped vegetables together with the thyme, the bay leaves, the coriander seeds, the black pepper and the cloves of garlic cut in half. Make sure everything is submerged and let it simmer for 30 minutes. After that we can drain the broth. When draining it you can carefully pass the top half through a fine sieve for a clear broth, but this way you do throw away quite a lot. That’s why I drain it like normal and later on clarify it. Let the broth cool down if you want to clarify it. For this first separate 4 eggs. Now beat the egg whites for 30 seconds. Then take 3 pieces of celery and cut them in small cubes. Now cut 1 onion in half, clean it and chop it. Then add it to the egg whites and mix it. Now add it to the cold fish stock, mix it and then bring it to a simmer on a medium heat. All the small bits that make the stock cloudy will attach to the egg white and then float to the top. Leaving you with a clear stock. Once it’s at a simmer turn off the heat and let it sit for 20 minutes. Then gently make a hole in the middle. Now we can pass the stock through a sieve that’s lined with a kitchen paper. I added a couple of cloves to just give it a little flavor boost. Pour it gently and you see that we have a beautiful clear stock. This method works on all stocks. Then it’s ready to be used.



The vegetable stock


For this one I don’t really have a recipe, because I always make it with leftovers. You can use vegetable peels, trimmings or vegetables that are about to go bad. I always keep a container in the freezer and when it’s full I make a batch. Just be sure that the vegetables you put in the stock are clean. Now you can toast them first for some more flavor, but that’s up to you. When toasting, the sugars will start to caramelize and make the stock also a bit sweeter. Now submerge it with water and add some herbs and garlic. Then let it simmer for at least 4 hours. Then we can drain the broth. Let it sit for at least 30 minutes to be sure you don’t waste a single drop. Then bring it to a simmer once more to check the flavor and when necessary reduce it. After that pass it through a sieve that’s lined with a kitchen paper to remove the final small bits. Then it’s ready to be used!