Stock Making
The foundation of every professional sauce. Without stock, there is no kitchen: Auguste Escoffier built his entire brigade de cuisine system on this fundamental technique.
In brief
Stock (French: fond, meaning "foundation/base") is a concentrated broth extracted from bones, shellfish or vegetables through slow simmering at low temperature (85-95°C). Stock forms the flavour foundation of classic sauces, soups and braising liquids in the professional kitchen.
- Rich umami flavour through gelatinous extraction of collagen from bones, cartilage and tendons during prolonged heating
- HACCP-compliant cooling protocol mandatory: from 70°C to below 7°C within 2 hours (EU Regulation 852/2004, Article 4)
- Maximum cooking temperature 85°C: above this point, cloudy proteins are extracted that make the stock turbid and compromise the flavour
The 4 types of stock
White veal stock
Extracted from blanched veal bones without prior roasting. White stock is clear in colour and neutral in flavour, making it the base for white sauces such as Veloute and Supreme. Collagen from the veal knuckle gives the stock its characteristic, lightly gelatinous texture.
Brown stock
Roasted veal bones seared with tomato paste at high heat before adding liquid. The Maillard reaction during roasting gives brown stock its deep colour and complex, caramel-like flavour. The foundation for demi-glace, Sauce Espagnole and all brown meat sauces.
Fish stock
The fastest stock in the brigade. 500 grams of white fish frames per litre of water with finely chopped vegetables and a small amount of dry white wine. Strain after exactly 20-25 minutes: simmering longer makes the stock bitter due to fatty acids released from the frames.
Poultry stock
Chicken carcasses with mirepoix and bouquet garni. Lighter in flavour and colour than veal stock, yet remarkably aromatic. Used for poultry sauces, risotto and as a base for clear broths. Carcasses can be used raw or lightly roasted for more depth.
Step-by-step method
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1
Blanch or roast the bones
Blanch bones in boiling water for white stock, or roast them in an oven at 220°C for brown stock. This removes blood clots and develops colour and flavour.
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2
Place bones in cold water
Place blanched bones in cold water, never in hot water for white stock. Cold water ensures a gradual extraction of collagen and flavour compounds.
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3
Bring slowly to a simmer
Bring the stock slowly to a simmer. Never boil vigorously: always keep it at a gentle simmer. Hard boiling makes the stock cloudy due to emulsified fats and proteins.
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4
Skim the surface
Skim the scum (coagulated proteins and impurities) thoroughly during the first 30 minutes, then every hour. This determines the clarity of the stock.
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5
Add mirepoix
After 1 hour, add the mirepoix: onion, carrot and celery in a ratio of 2:2:1. Mirepoix adds depth of flavour without overpowering the stock.
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6
Add bouquet garni
Add the bouquet garni: thyme, bay leaf, parsley stems and peppercorns tied in cheesecloth. Stems release more flavour than leaves during long extraction.
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7
Monitor temperature
Maintain the stock at 88-92°C. Never above 95°C: at that point fats emulsify and the stock becomes cloudy with a greasy mouthfeel.
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8
Sear tomato paste (brown stock)
For brown stock, cook the tomato paste for 3-4 minutes with the roasted bones before adding liquid. This creates extra depth of colour and a lightly caramelised flavour.
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9
Strain the stock
After the cooking time, pour the stock through a chinois lined with damp cheesecloth. Do not press the solids: this will make the stock cloudy.
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10
Degrease
Skim the fat from the surface, or let the stock cool completely and remove the solidified fat layer. A thoroughly degreased stock is essential for clear sauces.
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11
Execute HACCP cooling protocol
Cool the stock from 70°C to below 7°C within 2 hours. Method: ice bath with regular stirring (45-60 min) or blast chiller (maximum 90 min). EU Regulation 852/2004, Article 4.
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12
Label and store
Label each container with: product name, preparation date, preparation time and name of the chef. Store for a maximum of 3-4 days in the refrigerator at no more than 4°C or 3 months in the freezer.
HACCP cooling protocol for stock
Cooling stock is the most critical HACCP step in production. Stock contains gelatine, proteins and sugars: ideal breeding grounds for bacterial growth. NEVER place hot stock directly in the refrigerator — the bacterial danger zone (5-60°C) doubles bacteria every 20 minutes.
Method 1: Ice bath
- Place the pot of stock in a large container filled with ice and cold water.
- Stir regularly (every 5-10 minutes) to dissipate heat evenly.
- Reaches <7°C in 45-60 minutes when executed correctly.
Method 2: Blast chiller
- The professional solution.
- From 70°C to 3°C in a maximum of 90 minutes.
- Uniform cooling without the risk of uneven temperature distribution.
- Ideal for large volumes of stock in any professional kitchen.
Method 3: Shallow containers
- Divide the stock into shallow containers of no more than 7 cm depth.
- Greater surface area means faster heat dissipation in the walk-in cooler.
- Never stack containers immediately after filling: ensure air circulation around each container.
Storage times (EU 852/2004)
- Refrigerator (maximum 4°C): 3-4 days.
- Freezer (maximum -18°C): 3 months.
- After thawing: never refreeze. Treat thawed stock as fresh stock (24 hours).
EU Regulation 852/2004, Article 4: the 2-hour rule (70°C to <7°C) mandatory in every professional kitchen
Time table: all stocks at a glance
| Stock type | Cooking time | Temperature | Yield | Time intensity |
|---|---|---|---|---|
| White veal stock | 6-8 hrs | 88°C | 1L per 1.5kg bones | High |
| Brown stock | 8-12 hrs | 90°C | 1L per 2kg bones | Maximum |
| Fish stock | 20-25 min | 85°C | 1L per 500g frames | Low |
| Poultry stock | 3-4 hrs | 88°C | 1L per 1kg carcasses | Medium |
| Vegetable broth | 45-60 min | 90°C | 1L per 800g vegetables | Low |
Auguste Escoffier, Le Guide Culinaire (1903) | CIA The Professional Chef, 9th Ed. | EU Regulation 852/2004
The Stock Ladder: from stock to glace
Frequently asked questions
What is the difference between stock and broth?
Why should stock never be boiled vigorously?
How long does homemade stock keep?
What is the HACCP cooling protocol for stock?
Why should fish stock only simmer for a maximum of 25 minutes?
What is demi-glace and how do you make it?
Why do professional kitchens make their own stock?
Legal information & disclaimer — click to read
Informational disclaimer
The information on this page is intended solely for educational and informational purposes for hospitality professionals. KitchenNmbrs B.V. strives for accuracy and timeliness but cannot guarantee that all information is fully correct, complete or up-to-date at all times. Culinary techniques, scientific insights and food safety guidelines may change.
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Applying the techniques described requires professional expertise and training. KitchenNmbrs is not liable for damage, injury, illness or loss resulting from the application of information from this website without adequate professional guidance or verification. Every kitchen, every product and every environment is different: always apply your own professional judgement.
Food safety & HACCP
The HACCP guidelines, temperatures and storage advice on this page are based on Codex Alimentarius (WHO/FAO) as the global baseline standard and EU Regulation 852/2004. Local laws and regulations may differ. Always consult your national food safety authority for the applicable standards in your region:
- Netherlands: NVWA (nvwa.nl)
- Belgium: FAVV (favv-afsca.be)
- Germany: BfR (bfr.bund.de)
- United Kingdom: FSA (food.gov.uk)
- United States: FDA (fda.gov) — FDA Food Code
- EU general: EU Regulation (EC) 852/2004 on food hygiene
- International: Codex Alimentarius CAC/RCP 1-1969 (revised 2020)
Allergens & dietary information
Allergen information is indicative. When in doubt about allergens in preparations, always contact the supplier or a certified allergological adviser. KitchenNmbrs accepts no liability for allergic reactions or diet-related harm.
Copyright & sources
All sources mentioned (Escoffier, McGee, CIA Professional Chef, etc.) are the property of their respective publishers and authors. KitchenNmbrs cites these works in accordance with fair use for informational purposes. The source attribution at the bottom of each technique page is not a complete bibliography but an indication of primary sources consulted.
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- Auguste Escoffier — Le Guide Culinaire (Flammarion, 1903)
- Larousse Gastronomique (Larousse, 2009)
- CIA Professional Chef (Wiley, 9th ed. 2011)
- EU Regulation 852/2004, Article 4 — cooling protocol
- Harold McGee — On Food and Cooking (Scribner, 2004)
