Lesson Description & Goals

In the world of fine cooking, dark meat stock is an essential ingredient in the kitchen. Dark stocks basically replicate the same flavors savored from grilled meats, roasted vegetables and caramelized onions, but in a pure liquid form. This incredibly flavorful liquid allows chefs to inject immediate flavor into their dishes and lays the foundation for them to create many wonderful soups, stews and braised dishes. In fact, a rich dark stock is a saucier’s building block used to create an impressive repertoire of both simple and complex sauces.

This lesson builds upon the principles you learned in the lesson on How to Make Stock Fundamentals. Here, in this lesson, you will learn the difference between white and dark stocks, how to develop flavor through caramelizing and deglazing and how to make a dark stock from beginning to end.

If there was one foundational preparation that connects the home cook to the world of the professional, it would be dark stock. With a good homemade dark stock on hand, you will be able to make many simple meals and tackle more complex dishes with courage. This will allow you to execute many special menu ideas and create a variety of restaurant-calibre dishes.

• 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

Lesson Topic Videos

• Intro to How to Make Dark Stock (1:27)
• Difference Between White & Dark Stocks (0:42)
• Caramelizing Ingredients for Stock (2:51)
• Deglazing the Pan for Stock (0:59)
• Cooking & Finishing Dark Stock (1:27)

Lesson Prerequisites

IMPORTANT NOTE:
We wanted you to be aware that there are one or more identified prerequisites to this lesson. Whether you choose to purchase a prerequisite lesson or lessons is up to you, but this lesson will likely include references to prerequisite lessons.

• How to Make Stock | Fundamentals

All Lessons in the How to Make Stock Section

• How to Make Stock | Fundamentals
• How to Make Dark Stock
• How to Make Short Stock
• How to Make Broth
• How to Make Veal & Beef Stock