How to Make Stock

How to Make Dark Stock

Dark_stock_t4_thumbnail

Continue To Topics Video »

All lessons in the How to Make Stock section:

Lesson Goals

Dark stocks are a slight variation on white stocks, yet have a dramatically different end result.

In this lesson we will show you how to make dark stock. Again, we will be focusing on chicken stock as our example. You will learn that caramelizing the bones and mirepoix can dramatically alter the color and flavor of your stock. Dark stock is the base for many of those fancy restaurant-quality sauces you only wish you new how to make – and soon you will be able to.

At the end of this cooking school lesson, you will be able to:

  • explain the main difference between white and dark stock
  • caramelize and deglaze to add color and flavor to stock
  • identify what ingredients are used to make dark stock
  • make dark chicken stock
  • learn how to reduce and concentrate dark chicken stock to a sauce-like consistency
  • use dark stock to make amazing restaurant-quality recipes and sauces

Pre-requisites

In partnership with:
Northwest Culinary Academy of Vancouver