Stock Preparation

Creating a high-quality stock begins long before anything goes into the pot. Proper preparation, clean technique, and thoughtful ingredient selection determine whether your stock becomes thin and flat — or rich, full-bodied, and deeply flavorful.

Start With Mise en Place

Having the right equipment and ingredients organized before you begin is essential. Stock making is a slow, steady process, and once it starts simmering, you should not have to step away to find tools, additional aromatics, or extra water.

Good mise en place ensures:

1. Consistent flavor extraction
2. Proper cooking times
3. Clean, controlled simmering
4. Fewer impurities ending up in the pot

Choosing the Right Stockpot

The pot you use plays a major role in the quality of your final stock.

A proper stockpot should:

1. Be taller than it is wide
2. Have a small surface area to encourage convection
3. Be large enough to hold all bones, vegetables, and waterLeave at least 3 inches of headspace at the top

Why the shape matters:

1. A tall, narrow pot creates a rolling convection current, pulling flavor from the bones and vegetables more efficiently.
2. The smaller surface area reduces evaporation, keeping flavors balanced.
3. Impurities naturally rise to the top in this shape, which makes skimming easier and helps maintain clarity.

Selecting the Best Ingredients

The quality of your stock is determined by the ingredients you put into it. Great stock can only come from fresh, clean, well-prepared components.

Bones

1. Use fresh, raw, or well-roasted bones depending on the stock type.
2. Avoid old bones with off-odors — they will transfer directly into your stock.
3. Rinse or blanch bones when appropriate to remove impurities.

Vegetables (Mirepoix)

Classic mirepoix is:

• 50% onion
• 25% carrot
• 25% celery

For lighter stocks, a white mirepoix (onion, celery, leek, mushrooms, parsley stems) is often preferred to maintain a pale color.

Aromatics & Herbs

Use aromatics intentionally:

• Bay leaf, thyme, parsley stems, peppercorns are classics.
• Avoid strong herbs like rosemary or sage unless the dish specifically calls for them; they can overpower the stock.

Cold Water: The Secret Starting Point

Always begin your stock with cold water.

Cold water allows the proteins, collagen, and impurities in bones to slowly release, which helps develop:

• Better clarity
• Better body
• Cleaner flavor

If you add bones to hot water, impurities tighten and cloud the stock.

The Art of Skimming

As your stock heats, impurities rise to the surface. Skimming is crucial to maintaining a clean-tasting, clear product.

Skim when:

• The stock first begins to simmer
• Every 15–20 minutes in the first hour
• As needed afterward

A well-skimmed stock tastes fresher and has better color.

Avoid Boiling

Stock should never boil.

A gentle simmer:

• Prevents fats from emulsifying into the liquid
• Keeps the stock clear
• Extracts flavor more evenly
• Protects delicate aromatics from overcooking

Boiling agitates the liquid, causing cloudiness and muddy flavor.

Why Good Stock Matters

A properly made stock becomes the foundation for:

• Soups
• Stews
• Sauces
• Braising liquids
• Risottos
• Reductions
• Countless classical preparations

Good stock adds depth where water never could.

When you invest time in making a clean, well-structured stock, you elevate every dish built on top of it.