Stocks are divided into white and brown categories. White stock is uncolored and subtle flavored, while a brown stock uses roasted components to create a rich color and robust flavor. Depending on the desired outcome, any stock can be white or brown.
In general, the key difference between brown and white stock is that the bones for brown stock are browned in the oven first. However, just to confuse the issue a bit, some brown stocks are not roasted first. In fact, Thomas Keller doesn't roast the bones first. He suggests roasting adds impurities to the stock.
White chicken stock is commonly used in light cooking preparations such as broths, consumes and some forms of veloute (one of the Five French Mother Sauces). For related information including other videos on how to make stock, please refer to this episode's show notes.
A light (or white) stock, such as chicken or vegetable, is best for lighter dishes such as soups, rice or risotto, and some sauces. A dark (or brown) stock, such as beef, is best used for heavier stews, braises, and some sauces.
: soup stock made from veal or chicken without colored seasonings and often used in white sauce.
noun. 1. : stock made from beef (as from beef seared to give color) or from a mixture of meats including beef. 2. : the unbleached fibers produced by cooking wood by the alkaline processes of papermaking.
White Stock
The stock is usually prepared from white meat (e.g., raw veal, pork, and chicken) and the bones as well as aromatic vegetables. Classic white stock is made with raw veal and veal bones. Chicken stock may be prepared with cooked or raw chicken, fowl, poultry, and bones.
In my eyes, a good white chicken stock should have the full, clean flavors of chicken and aromatic vegetables, and have more body than water. If it gels at least slightly when chilled, that's a good sign as far as body is concerned.
Frozen stocks can be reconstituted by skimming fat, straining through cheesecloth, and adding water or other liquids like milk or juice.
If you're going to use it that day, the stock can hang out at room temperature. But if you're going to store it for later, then you'll want to cool it as quickly as possible to keep it fresher for longer. Transfer to a wide, shallow container and add a few ice cubes.
Court-bouillon or court bouillon (in Louisiana, pronounced coo-bee-yon) is a quickly-cooked broth used for poaching other foods, most commonly fish or seafood. It is also sometimes used for poaching vegetables, eggs, sweetbreads, cockscombs, and delicate meats.
Once opened, broth should be stored in the fridge. According to the U.S. Department of Agriculture, both homemade and store-bought chicken broth can last three to four days in the refrigerator.
White Beef Stock / Fond Blanc. Stock is usually used for making clear soup or white cream sauces.
: the dark-colored material that in papermaking is discharged from a digester at the end of an alkaline cook of wood chips and contains the fiber, the alkali, and about half the weight of the wood in solution.
White and brown stock can be made with chicken, beef, pork or veal bones. The difference between the two is whether the bones are blanched before they're simmered (creating white stock) or roasted and coated with tomato paste (for brown stock).
Combine water, veal meat, veal bone, chicken, vegetables, and salt in a stock pot. Bring to a boil. Reduce heat, cover, and simmer for 5 hours. Strain stock, and let cool.
Like béchamel, velouté is considered a white sauce, and both are thickened with roux, a mixture of butter and flour. Whereas béchamel has milk as its base, velouté is made with stock.
With their silken texture, white stocks are an excellent foundation for soups or other dishes where a well-developed broth is essential. White stocks also make an ideal poaching liquid, which can be stored after use as a compound stock, also known as a double stock.
UN statistics: The most eaten meat in the world
Pork is the most widely-eaten meat in the world (36%) followed by poultry (33%), beef (24%), and goats/sheep (5%). Source for or all statistics unless mentioned otherwise: United Nations Food and Agriculture.
The word stock is of Germanic origin, meaning “trunk” in Old English. Similarly, stock is commonly used to reference shipbuilding materials and has evolved to have many related meanings around the idea of supplies and foundation.
Broth is stock's cousin but has some key differences. Although both stock and broth involve simmering in water, broth uses meat while stock uses bones. As a result, broth contains very little protein, a key ingredient in building flavor.
Au sec: In French, au sec means “nearly dry”, and in cooking, this refers to reducing a liquid to the point where it's almost dry. B. Bain-marie: In order to cook delicate foods like custards or sauces without curdling them, the ingredients are placed in a container over boiling water.
Chicken stock can be simmered for as little as 1 hour or up to 8 hours. Most often, you'll see recipes call for somewhere in between, about 3 to 4 hours. The longer the stock simmers, the more concentrated its flavor.