Stocks, soups and sweating

Question 1

Brown Chicken Stock - what is the method and how long do you cook it for?

Answer 1

Trim fat from the chicken. Roast chicken and veal for 50-60 mins. Chop veg/cut onions in half and brown the veg in a saucepan add tomato. Transfer to tall stock pot and boil then depoullier skimming the fat and replacing the water. Once clear add aromatics. Simmer for 4-5 hours. Strain and reduce.

Question 2

White Chicken Stock

Answer 2

Trim fat from the chicken and chop veg. Transfer chicken to a tall stock pot and boil then depoullier skimming the fat and replacing the water. Once clear add veg and aromatics. Simmer for 2-3 hours. Strain and reduce.

Question 3

Fish Stock

Answer 3

Rinse fish bones and cut off some heats and cut into pieces. Put in stock pot and cover with cold water. As soon as the water poils then add sliced veg/aromatics in. Simmer for 20-30 minutes. Strain and reduce.

Question 4

Vegetable Stock

Answer 4

Peel veg and put in stockpot. Simmer for 30 minutes. Strain and reduce.

Question 5

What might cause a stock to be cloudy and fatty?

Answer 5

Small pieces of veg cause it to be cloudy and not sufficiently depouilliering the stock make it fatty

Question 6

Why a fish stock has a bitter taste?

Answer 6

Too many fish heads in the stock

Question 7

What is depouiller?

Answer 7

The term depouiller means to add cold water or ice to a stock during the
cooking process. This encourages fat and impurities to rise to the surface where they can be
skimmed away.

Question 8

Why do you sweat vegetables?