A very flavorful liquid in which meat, fish, or vegetables have been simmered and is used as a basis for soup, gravy, or sauce.

Made from beef of veal bones.

Made with a base of onions, celery, and carrots, vegetable stock can also incorporate leftover vegetable bits and pieces.

It usually consists of the bones and trimmings from meat, poultry, or fish.

It is usually water, but may also include wine or vinegar or even a bouillon or remouillage.

It consist of 50% onions, 25% carrots and 25% celery

Cooking time for white beef stock

Cooking time for white poultry and game bird stock

Cooking time for white and brown veal game stock

It is not usually added to a stock,as this causes it to become too salty since most stocks are preserved to make soup and sauces.

Stocks are simmered gently, with large bubbles at the bottom but not breaking at the surface. If a stock is boiled, it will be cloudy.

Thestock ingredients are boiled starting with cold water. This promotes theextraction of protein which may be sealed in by hot water.

The cooking time for vegetable stock is 45 minutes to 1 hour.

mirepoix consists of 25% onion, 25% celery and 50% carrots

Aromatics may include a ‘bag of herbs’ called a BOUQUET GARNI