Lessons > How to Make Stock | Fundamentals

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★★★★★ (209)

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Lesson Overview

One of THE first fundamental skills any professional culinary student is taught is how to make a delicious stock. By making and using your own stock, your cooking is guaranteed to be elevated to an entirely new level. Not only is making stock extremely rewarding, it will most definitely taste b…

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Lesson Objectives

At the end of this lesson you'll be able to:
  • define what stock is
  • understand the importance of stock in cooking
  • list the ingredients used to make a white stock
  • identify all of the key principals and techniques to stock making
  • understand the effects of improper stock-making techniques
  • make white stock
  • incorporate your white stock into a few rouxbe recipes

Course Syllabus

START: Watch Lesson Platform Tour
1. How to Make Stock | Fundamentals
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2. Complete Your Self Assessment
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3. Stock Making Essentials
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4. Getting Started to Make Stock
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5. Simmering & Skimming Stock
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6. Adding Vegetables & Salt to Stock
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7. Adding Seasonings to Stock
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8. Straining & Cooling Stock
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9. Practice Activities & Recipes
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10. Defatting & Storing Stock
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11. Lesson Quiz
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Practice Recipes

A few of the practice recipes you'll learn in this lesson.

Prerequisites & Related Lessons

Please consider these additional lessons to support your learning and discovery. Some of these lessons are prerequisites that may help contextualize what you are learning and form a baseline of knowledge and skill. Other lessons are related and may help you explore next steps or dive deeper on a learning topic.
Thumbnail how to make dark stock

How to Make Dark Stock

7 Tasks | 20 Videos | 6 Recipes

★★★★★ (77)

Thumbnail how to make short stock

How to Make Short Stock

6 Tasks | 18 Videos | 3 Recipes

★★★★★ (64)

Thumbnail how to make veal   beef stock

How to Make Veal & Beef Stock

7 Tasks | 16 Videos | 4 Recipes

★★★★★ (50)

What People Are Saying

Patrick V "So well explained -- it left no questions left to ask." Patrick V. ★★★★★
Glenys R "A comprehensive and very accessible lesson. The whys and wherefores in the detail and online help are what really makes it special." Glenys R. ★★★★★
Default profile "Excellent!" ★★★★★
Default profile "So well explained -- it left no questions left to ask." ★★★★★
Default profile "A comprehensive and very accessible lesson. The whys and wherefores in the detail and online help are what really makes it special." ★★★★★
Default profile "I really enjoyed this lesson on making stock. It was a pleasure to follow and very thorough. There is something satisfying about using the bones from a chicken you broke down yourself (learned to do this on Rouxbe). There will never be another box of stock enter our house!!!" ★★★★★
Default profile "As a home cook I, in the past, just dumped all ingredients into a stock pot and set the heat on high. Stock was not clear and the flavor was not always great. Now I have the knowledge to make great stock." ★★★★★
Default profile "Very useful. We were having chicken broth for lunch and was able to see them side to side (one skimmed and one not). Huge difference!" ★★★★★
Default profile "Beautiful and exciting!!! Essential lesson!!!" ★★★★★
Default profile "The stock could not be more clear than the lesson, or do I mean it the other way round? The stock looks great, tastes great and I will be putting it to use in a sauce shortly!" ★★★★★
Default profile "Great videos !!" ★★★★★
Default profile "I've made stocks that I thought were pretty good, but realize now the mistakes I made: stirring, not skimming properly, and adding too much mirepoix. A great lesson!" ★★★★★
Default profile "Best point learned was not to boil or else stock will be greasy. I had this problem but won't again." ★★★★
Default profile "thanks for this! now i can make rly nice stock" ★★★★★
Default profile "Very informative. This is completely different than the recipes I see online (which is a good thing)." ★★★★★
Default profile "I learned crucial tips in these lessons that were very clearly explained. Now I know how to make beautiful clear stock. Yay!!!" ★★★★★
Default profile "My first ever chicken stock. Simmered for 4 hours. Great flavours. Happy! Thank you, guys!" ★★★★★
Default profile "I find this course really informative and a pleasure to learn" ★★★★★
Default profile "Very helpful, very interesting and very informative. I really feel that I learned many things of value" ★★★★
Default profile "Simple and intuitive, these stock recipes elevate even the most basic meals. I'll never go back to store bought again!" ★★★★★
Default profile "Great lesson on homemade white stock and so much better for you. Rouxbe makes learning and cooking fun!" ★★★★★
Default profile "Learning to make my own stock, white & dark poultry stock, veal stock, and vegetable stock has changed my cooking forever. The stock itself of course is amazing, but simply knowing that I can turn all those scrap bits of onion, leek, carrot and celery, along with all the chicken parts that I used to throw away, into liquid gold makes slicing, butchering and carving far less stressful. Everything gets used! i have a supply of stock on hand at all times." ★★★★★
Default profile "What I love about Rouxbe is that I not only get great visuals of what the process should look like, but I also get good visuals of what looks incorrect. I also love the fact that you give the science behind the steps!" ★★★★★
Default profile "We will make stock often. Thank you for the help! We won't need to buy stock in bulk now. We'lll make and freeze our own, and season with our own favorite spices. This will be fun. I'm surprised how much color the vegetable stock has. I'm sure we will make our own stock for years to come." ★★★★★
Default profile "Cool" ★★★★★
Default profile "What a great resource for learning. it was not only informative but a lot of fun also. thanks Chartwells." ★★★★★
Default profile "Great program. I am finally learning how to cook. I am so grateful. Clear, concise, lessons. The best." ★★★★★
Default profile "Woohoo! I think I have made stock before by boiling everything together and straining it, basically, but now I have better understanding of the steps involved, especially to slow. down. the. cooking. My stock still didn't turn out perfect, but now I know and can work on improving. Thanks!" ★★★★★
Default profile "Fantastic! Really well broken down to allow even the male'ist of males to cook :)" ★★★★★
Default profile "It really helped a lot ^.^" ★★★★★
Default profile "Good info. I never realized how important the simmer and leaving it alone was" ★★★★★
Default profile "Perfect first lesson for any dilettante!" ★★★★★
Default profile "We have to know it!" ★★★★★
Default profile "This lesson was very informative and entertaining at the same time" ★★★★★
Default profile "I love this lesson. I have made chicken stocks in the past and after taking this lesson, I now know why my stocks were murky and lacked flavor." ★★★★★
Default profile "By following slowly but surely.... this is a must ...it is fundamental cuisine knowledge and experience." ★★★★★
Default profile "I really enjoyed this one. It was very well explained and easy to execute. Who doesn't love to have a nice warm soup on a cold day? If you can master making a great Stock, you are well on your way to making great soups and happy people!" ★★★★★
Default profile "One of the best tutorials I've watched. Easy to follow and understand! Thank you very much." ★★★★★
Default profile "Great information" ★★★★★
Default profile "The video gave easy to follow instructions for all aspects of making stocks." ★★★★★
Default profile "Enjoyed!" ★★★★★
Default profile "Great step by step videos. I have not made stock before. I understand the reason for the simmer and the skimming of the stock." ★★★★★
Default profile "The secret of better soup and stews is now revealed !" ★★★★★
Default profile "very thorough and easily understood. Will come invery handy." ★★★★★
Default profile "BEST LESSON ON EASYWAY" ★★★★★
Default profile "This was an amazing lesson that really helped me to figure some of the things I was doing wrong when making a stock. The only reason I didn't give it a 5 is because I would of personally liked more explanation on the difference between stock, broth and bone broth. I would of also liked a clearer understanding of the consistency that my stock should be at the end of it all." ★★★★
Default profile "Great lesson" ★★★★★
Default profile "When I watched the videos, they were so helpful and easy. I didn't make any recipes and watched other lessons. I got busy and life got complicated. I went back and couldn't remember a darn thing. I re-watched the videos, and took lots of notes, typed the notes and re-watched the videos. Then I made the recipe. Wow! The information didn't go in and out this time. I totally retained everything and I can make stock without the recipe because I know each element. I know the purpose of each step. The stock was great. You're definately right, homemade stock has way more flavor and is healthier and much more satisfying to make a meal knowing I made every element including stock" ★★★★★
Default profile "5 stars!! This lesson alone I have learned so much! Made white Chicken stock and used it in the rice, Everyone said it was very good and tasty also, very surprised that I cooked :) Thank you!" ★★★★★
Default profile "Learned a lot." ★★★★★
Default profile "Great lesson, the video's and instructions are clear and simple to follow. My finished result was a beautifully clear and very tasty stock." ★★★★★
Default profile "STOCK" ★★★★★
Default profile "really useful and easy to follow." ★★★★★
Default profile "Great lessons and explanations." ★★★★★
Default profile "Detailed foolproof instructions, thoroughly enjoyed it." ★★★★★
Default profile "Great in-depth information on properly making cooling and storing stock" ★★★★★
Default profile "3" ★★★★
Show More
16 Videos | 11 Tasks
Task 1: How to Make Stock | Fundamentals
Task 2: Complete Your Self Assessment
Task 3: Stock Making Essentials
Task 4: Getting Started to Make Stock
Task 5: Simmering & Skimming Stock
Task 6: Adding Vegetables & Salt to Stock
Task 7: Adding Seasonings to Stock
Task 8: Straining & Cooling Stock

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