The 6 Stocks & Broths Every Chef Needs to Learn

Mastering these 6 stocks is the ultimate power move for any aspiring chef or home cook. From chicken to vegetable stock, these foundational liquids form the backbone of countless soups, sauces, and braises in cuisines worldwide.
Will breaks down the secrets behind each stock, teaching you step-by-step how to extract maximum flavour like a pro. Whether you’re looking to craft a rich beef stock for restaurant-quality sauces, a delicate fish stock for seafood dishes, or a robust vegetable broth for plant-based cooking, this guide will take your skills to the next level.

VIDEO CHAPTERS
00:00 – What is a Saucier?
00:46 – White Chicken Stock
04:28 – White Velouté Sauce
06:13 – Golden Chicken Stock
10:57 – Chicken Butter Sauce
13:37 – Fish Stock
17:05 – Fish Stock Beurre Blanc
18:31 – Shellfish Stock
20:31 – Shellfish Paella
21:39 – Beef Stock
25:50 – French Onion Soup
27:26 – Vegetable Stock
29:50 – Artichokes Barigoule

ROUGH RECIPES
White Chicken Stock
3kg Chicken Bones
500g Chicken Feet
1 Large Onion; sliced
3 Carrot; roughly chopped
3 Celery sticks; roughly chopped
1 Small Fennel; sliced
2 Bay Leaves
10g Thyme sprigs
5g Rosemary
7g Black peppercorns
8 litres Cold water

Golden Chicken Stock
3kg Chicken Bones; roasted
500g Chicken Feet; roasted
1 Large Onion; sliced
3 Carrot; roughly chopped
3 Celery sticks; roughly chopped
1 Leek; sliced
2 Bay Leaves
10g Thyme sprigs
5g Rosemary
7g Parsley
7g Black peppercorns
10g Neutral Oil
8 litres Cold water

Fish Stock
2kg Halibut or Turbot bones, washed, cleaned & trimmed into 5cm by 5cm pieces
2kg Cold water
6 litres Cold water
1 medium onions; peeled & thinly sliced
2 Large Carrots; peeled & thinly sliced
100g Button mushrooms; thinly sliced
1 Fennel, thinly sliced
1 Leek, thinly sliced
2 Celery Sticks, thinly sliced
0.5g Coriander seeds, toasted and lightly crushed
0.2g Black pepper corns, lightly crushed

Lobster Stock
2kg lobster bodies,
500g Carrots, sliced 3mm thickness
325g Onions, in half
150g Button mushrooms, sliced 3mm thickness
90g Leeks, sliced 3mm thickness
50g Celery, sliced 3mm thickness
1 Tin of chopped tomatoes – extrafine
4g Garlic, sliced 3mm thickness
5g Thyme
250g Sunflower oil
4 litres Cold water

Beef Stock
1.6kg Beef bones, chopped 4cm by 4cm pieces; roasted
1.5kg oxtail; roasted
3 star anise
1 Large Onion; sliced
3 Carrot; roughly chopped
3 Celery sticks; roughly chopped
1 Leek; sliced
240g Button mushroom, sliced 3mm thickness
525g Red wine
120g Ruby port
30g Garlic, peeled and sliced 3mm thickness
6g Black peppercorns
10g Thyme
5g Rosemary
6 litres Cold water

Veg Stock
750g Leeks, white part only, sliced 3mm thicknessL
500g Carrots, sliced 3mm thickness
500g Onions, sliced 3mm thickness
500g Button mushrooms, sliced 3mm thickness
250g Fennel , sliced 3mm thickness
250g Celery, sliced 3mm thickness
100g Trea Greek extra virgin olive oil
2g Bay leaves, cut into 0.5cm strips
6g Thyme sprigs
3g Rosemary
5 litres Cold water
60g Flat leaf parsley

what’s the main difference between a home-cooked meal and a restaurant meal stocks and sources I’m going to show you how to make these six basic stocks and how to use them in a homecooked meal the most important position in the kitchen and usually the person with the most amount of skill is on the stocks sauce or meat section A Saucier is um a French terminology for someone who takes care of all of the sources at the restaurant so the person responsible for the stocks is normally someone in a very high up position in the kitchen a great dish is only normally made when you add a great sauce if you’re stocks off and doesn’t taste right it will have a massive impact on the rest of the the kitchen as a whole and all of the different sections and ultimately the customer this is just a very basic white chicken sock the French word that we we always learned was chicken bullion so a bullion is really important because if you imagine that at home you’re starting off your dish say you’re doing a a poached chicken dish or say you’re heating up a garnish can you imagine how much better it would be heat up in chicken stck rather than heat it up just in water traditionally that’s why things taste so much better in restaurants cuz they add in depth of flavor right from the beginning by using a stop rather than plain old water so we’re using carrots because of the sweetness we’re using onions because of the sweetness and the savoriness we’re using fennel because of the aromat we’re using celery because of the aromat we’re using black pepper corns for spice we’re using Rosemary because it gives a fragrance we’re using Thyme same reason aromat spice our white chicken stock always starts with chicken feet these have just been rinsed what you want when you make a chicken bullon is you want something that’s quite clean in flavor so not at all like a brown chicken stock which we’ll be making later but a white chicken stock it needs a good amount of collagen so that’s why we’re adding the feet you want a beautiful Clarity in it so you don’t want it to be like very murky and and red um and what we can see in here is all this blood in the bones a classical way to get rid of this is you actually blanch the bones before you make the finished stock these are chicken carcasses you can easily get these from any butchers it’s one of the most common Butcher and Industry wastes you can get once your pot’s nice and full just take it over to the heat so this is it what we’ve done is it’s been on for 5 minutes you can see that all of the blood has started to come out the Bones have just started to cook and you’ve got this almost browny Mercury liquid this is what we want to remove you’re not really getting rid of any flavor you’re just getting rid of all of the first raft of impurities and this will make sure that you’ve got the perfect white completely clean chicken stock once we’ve blanched all our bones then we’re going to add in our onions our fennel with most of the stocks you will caramelize um your vegetables to give more sweetness and color with a white chicken stock that doesn’t happen Okay so all these vegetables is just for the aromat the flavor the sweet nness it’s going to give you a really beautiful Rich stock bay leaves can go in now any hard herbs can go in at this stage any soft herbs always go in at the end and then pepper corns as well okay so now you put your uh boiling water in over your arom mats and then the stock will go on for around about an hour and a half for a white chicken stock it’s come to the boil and it’s just slowly slowly ticking away which is the perfect sort of heat go in nice little rounds on top of your stock and then go around the outside this for the oil to the outside of the pan and then you literally just skim your Ladle around to remove the first raft of impurities and you can just see like you just get more and more clarity and that’ll just gently gently boil for about an hour and a half to 2 hours I would encourage you to make white chicken Salt like this and then you could just make a big batch of it and put it down into little Tupperware containers keep it in your freezer so our chicken stock is really nicely broken down now you can see all the vegetables are very very soft the meat is just falling apart so it’s completely cooked there’s no flavor left inside the meat it’s all been transferred into the stock and the chicken carcass is very very brittle it’s beautiful color there’s very little in way of color so when this reduces it’s going to remain white and also if you cooking something in there it’s basically just like using a much better a better water really useful thing in most kitchens the white chicken stock and I’m going to show you how to make this into a beautiful sauce one of my favorite ways to use white chicken stock is just to do a poach chicken the stock is basically on about maybe 85° got the breast like this if you put the breast all the way in it’ll actually overcook so if you submerge it halfway what will happen is the cavity will fill and the thighs which take a lot longer to break down will cook first that’s been poaching for about 35 to 45 minutes and over here what we’ve got is uh is our white chicken stock which is reducing so that’s just a little bit of this stock reducing slightly we just want to reduce this until it tastes nice and intense and then we’re going to make a white chicken sauce boiling a stock like this normally will make the fat that you can see on the outside of this pan sort of glistening on the side there boiling a stock will actually make that that fat go inside the sock and make it cloudy which is the opposite of what you want to do but with a white sauce it really doesn’t matter just adding a touch of cream now so you can still see it’s got a beautiful color really very very nice and pale which is exactly what you want for this type of voluto and then also what is going to happen is that cream is just going to lightly thicken the sauce I’ve just got some little Morale mushrooms here and they can cook really slowly on the side here our sauce is reduced nicely we’ve got these morals adding a tiny little bit of of this stock to glaze them let’s finish the sauce for the chicken Touch of lemon juice goes in there at the end tiny tiny Touch of Dijon mustard tiny Touch of parsley into the sauce so here we’ve got our finished white chicken sauce so this is basically a white Volute which has been made with um a white chicken stock so that can go out onto the plate this absolutely stunning bre chicken and then we just have these stunning little morals roasted in a pan some beautiful little leaves of tarum proper classical cooking but you can use this white chicken stock for anything so next stock is Golden Chicken stock Thomas Keller calls this the the life blood of any kitchen you can rate a good kitchen off the strength of their of their brown chicken stock the veg mix is quite simple it’s just onions leaks and carrots which we’re going to peel down for first we’re using white onions which is what I always got trained to use in stocks because they’ve got a milder flavor we’re not going to use the green part of the leak we’re actually just going to use the the nice uh White inner part and then remove these roots adding a little bit of leak adds this sort of like sort of rounded sweetness that just really works for for most stocks a good chicken stock has Savory notes sweet notes herbaceous notes so what we’ve got now is we’ve got our vegetables so this is our Mira you need some hard herbs too a good combination I always think of is double the amount of time to Rosemary because Rosemary is much stronger in flavor and then we’ll be finishing the stock with fresh parsley we’ve got this beautiful copper pan you add a little bit of oil you’re just going to sweat down the vegetables what does sweat down mean it literally just means you’re going to cook them until some of the moisture starts to come out of them and evaporate and soften okay so there we go what we’ve got is our onions have just sweat down for the soften and and then we go in with our carrots and leaks one of the things that’s um mentioned in a lot of classical French cookbooks is um to leave the onion skins on um and that adds a depth of color but to be honest what I’ve always found is it also makes it slightly muggy um and can almost make it look a little bit too dark what we’ve got here is our chicken carcasses and they’ve been roasted not too much every kitchen the world has you know chicken bones going to waste uh this is a this has got I’ve got one little duck bone in there as well just for just cuz we have that on service but we did uh Sunday Rose chicken yesterday we cooked them on the crown and then this is what we had left over our vegetables have lightly sweated down now so bones go in chicken feet these have just been lightly lightly cooked so they’re actually like a little bit golden so always adding collagen into your stock will give it body we put in our Thyme and our Rosemary and then after it comes to the boil then we add in our parsley so you don’t want the parsley to taste too stewed so it makes sense to add in the harder herbs first so all these bones will have different impurities um they’ll have little bits of dried blood and the foam that comes off is the most important thing that’s what we call a raft and that’s going to be taken off first so this has now come to the boil and this is the most important part of your f first stop so removing this first raft of impurities the first thing that comes up is ultimately all of the grease all of the fat and anything that’s not sort of going to make a really nice beautiful consistent Source this has been on the boil now for about 20 20 minutes it’s not on a massively high boil so the pan is just a big convection so if you imagine grease settles at the top and then the heat takes it down and then it moves it back down again up and down and if it’s on too much of a of a crazy boil what will happen is that grease will then get locked into the stock below so always you’ve got a fairly gentle heat and then this first raft once youve removed it you can let your stock happily cook for about 2 or 3 hours it’s now had about two 2 and 1/2 hours so you can see it’s all really nicely broken down you don’t want to keep it going all day there’s this myth that you have to cook stocks and sauces for like 12 hours actually it’s not really true and I’m going to add my parsley and then I’m going to turn it off and let it settle for at least half an hour make sure that the fat again comes all the way to the surface one last skim before you pass off your stock will make sure that it’s nice and clear but whilst it’s cools this grease will come to the top which is just easily removed with this skimmer if you are using a ladle I show you push down the ingredients and then use the very edge of your ladle to pick up all the grease and impurities that gathered around the rim of the pot so this is the finished stock and this is the kind of color you’re looking for with your finished Golden Chicken stock almost like an Amber ale like nice and blonde the roasted of the bones and it’s already got a little bit of the mouth what we’re going to do is we’re going to show you all three stages of them reducing and then use this sauce use this stock to show you how to finish a sauce so this is super light in color this is the reduced stock which has been cooking now for about 3 and a half hours but it’s still a stock it’s not got the consistency of a sauce it doesn’t have the body to it um and this is fine to stay on reducing exactly like it is now this is much different so you can see it’s got this natural shine in there It Coats the spoon so this is a basically now a source and at this stage really really important that you skim and what we’re looking for is a beautiful Clarity in our stock that’s when you know that you’ve looked after it nicely the last little stage is to remove any of these impurities we use muslin this is going to give us a really beautiful clear stock and you can see the impurities that come out of it so it’s that last little bit of some of the aromat or some git from from something but it’s really important this is our finished Golden Chicken stock but every stocks and sauce goes through a process that we call as Chef the final finish so for this I want to add a little bit of sweetness tiny little splash of cream and this is one of my favorite sauces it’s chicken butter sauce so cream adds a little bit of sweetness to her finished sauce tiny bit of butter so monteo bur is the last step it’ll create this like absolutely beautiful shine and then the most important thing that no one ever talks about when finishing sauce water when you got a really really thick sauce like this the way that you taste it and the way that it sort of reacts with your tongue if it’s very thick and viscous you can’t unlock all of the flavor in it and what it does is it it’ll it’s quite incredible really it opens up the The Taste the texture of the the entire sauce and it allows you to properly taste it because the molecules aren’t very thick all of your taste buds get engaged in a different way this is a base sauce for chicken butter sauce the taragon is just one of the greatest sources so we got a few clams splash of white wine just add your chicken stock to your clams and then the juice that comes out of those clams also helps to finish that that stock as well so our piece of turbet is beautifully ready and then we’ll go on First with our clams you can see the the sort of depth of color that the brown chicken stock has given it and then take our fish and just Nestle it beneath those clams perfect little lunch menu dish so good next up is a white fish stocks so importantly when making fish stock you don’t use anything that is oily so Salmon’s not good for fish stock uh a mackerel isn’t good for fish stock what you want to use always is a white fish your stock becomes very cloudy with uh fats so what you’ll get with h the fish oils is it’ll just make a very almost like muggy oily greasy flavor this is just a carcass from a ad DOA so flatfish and that is the best fish to use go to your fish Monga and Order white Fishbones so he’ll probably give you Pollock he might give you Cod bones to be honest any white Fishbones will do but try and avoid using something like salmon or mackerel cuz it won’t give you the flavor you’re after and what I’m taking off now is the skirts I’ve soaked my Fishbones so they’re really nicely uh soaked and you can see what’s happened to the water in there the water’s very cloudy and it’s got lots of blood in there these are turbo bones that we just used uh for the earlier dish we can actually use the skirts of a turbet it adds a nice gelatin but you kind of want to balance out too too many skirts will give you a very cloudy murky looking fish stock fennel which is really important in fish stocks leaks roughly chopped I’ve always added mushrooms to uh to any fish stock um I think it just gives it a little bit more meatiness carrots pretty much go in every stock just because of the the uh added sweetness that they give with a fish stock it’s best to use a little bit less onion than you would use for a chicken on this one we’re just actually going to leave the mushrooms whole mushrooms go in the only difference here is we are not adding hard herbs to a fish stock but we do add a few peppercorns so coriander seed works really really well in fish stock cover with boiling water and whack it on the heat so this is our fish stock and it’s come up to the boil now so we’re just going to take off the first raft of impurities espec especially with fish stop it’s quite uh foamy what comes off realistically what you want to be doing is cooking this for about 45 minutes no longer really so it’s a really fresh stock and it can be done quite quickly okay so this has been cooking away now for around about 35 minutes and you can see the colors change nicely it’s one of those things that like you should never really be throwing away any part of the fish and you can almost use apart from like the eyeballs you can pretty much use most of the fish to make a traditional stock so obviously in a in a kitchen we’ll get a lot more fish bones but if you’re at home when you go to the fish you can pretty much get most of these bones for free um they’ll pretty much sort you out I’m just going to turn this off now and always with the fish so I just finish it with a few AR mats so got my Dill stalked in there bit of parsley and then turn it off and leave that that’ll just nicely nicely gently Infuse whilst that stock settles and then we can pass it off and see the color so that’s at half an hour so like similar to the chicken bullon but definitely a little bit more of greenness it’s delicious it’s not got too much it’s not it’s not too strong it’s definitely not fishy at all which is exactly what you want I’m going to show you how to make this into a banging little sauce that you could use for um special occasion or a weekday lunch so this is the fish stock I just passed it off and I’ve just reduced it and it’s nice and intense now you can see the color changes quite drastically as it gets more reduced and also that flavor intensifies and then this is just um a vinegar and wine reduction so what we’re going to do is just make a sort of Classic Fish bur BL so I’ve got my vinegar and wine reduction then just add a little bit of your reduced fish stock into that and then once that reduces back down you’ll be ready to add a few knobs of cold butter and we can finish it with a little bit of seaweed to make a a fishy like a fish bur blonc it’s going to cook a little bit of bream to make this dish this is just a little really like easy little grill that you can cook fish on so especially fish with skin this this gets really nice and crispy It’s banging and then we’ll just lightly emulsify some butter into there so don’t Crow the pan not too much butter fish stock shouldn’t really be fishy at all it’s just kind of there just to reinforce the flavor of the fish it just has a really nice richness and a really nice savory out as well splash of cream acidity at the end all the butters are msfi into it and pass it for a fine sa just to remove some of those overcooked chots beautiful glossy finish Dill to finish and then little bit of dul beautiful fish Stock B Blanc into the base serve that with any sort of seasonal vegetable but that is it that’s a perfect way to use your fish stock a fish BB long and how to make the basics okay so next up we’re going to do shellfish stock in the restaurant we often ask our supplier about shellfish stock we will tend to get something called Nelson lobsters so they lobsters that have died and basically haven’t made it to Market typically what we would do is we use this to make stocks it’s not really that much good to to use for anything else the important thing to remove especially when dealing with these lobsters is these dead man fingers because that’s what contains all the toxins inside the lobster nothing actually wrong with them at all especially not for stock they’ve all they’ve got all the right flavor and normally they’ll come in Frozen so they’re not able to sort of degrade in any sort of significant way so they can still be used for stocks but they’re not very good to use just for normal consumption they’re a fraction of the price I’m going to roast the lobsters in a bit of olive oil it’s more of a Spanish style stock I remember the first time that um Spanish AER used to work with with sorus make um Lobster stock and he actually showed me how they used to they they do it in Spain and this is the method that you showed me it could be crab bones it could be prawn heads um and the first stage is get a really nice hot pan and roast off this trim once all of the natural liquid has started to evaporate off the bottom of the pan that looks like this so it starts to fry rather than uh rather than to cook we want to add in our veg celery leak and add an our onions and just put some mushrooms in as well white wine some garlic three clothes and one tin of chopped tomatoes few sprigs of thyme to finish just cover with boiling water okay so this is going to cook for about the same time as a fish sock so about an hour and a half could be a little bit longer 2 hours we’ll pass it off and reduce it down and what you end up with is this and this is really obviously intense it’s probably been reduced by half um and you can see the color in it that’s the tomato all almost red we’re going to show you how to make a really delicious shelfish P good quality olive oil so white and green onion don’t use as much rice as you think so even covering like that’ll be more than enough pinch of saffron in there as well Ladle of our stock we’re going to focus on the outside cuz it will work its way into the middle anyway when you’re cooking with stock the the inclination is that when it’s boiling really rapidly that the rice is going to cook quicker well that’s not actually true true the rice won’t cook any quicker because boiling temperature is boiling temperature it just means that more stock is evaporating out the base of the pan so just passing off our shelfish stock here you can see got this beautiful Rich red color that’s stunning it’s really beautiful this has been cooking for about 45 minutes it’s important that you get the crust on the bottom or the sock rat as they call it these beautiful prawns few beautiful chunks of monk fish and few muscles as well always add your fish last thing because it’ll cook with a steam if you add it too early it’ll just overcook there we have it perfect little rice dish what you’re looking for is that sock RP and what you can taste in there the rice is just a perfect vessel to unlock all the flavor from that shelf for stock so we’re moving on now to the most important stock of all beef stock and what I’ve got here is uh is some oxtail trimming just quite a a lot of different types of brown stock this is obviously the the base for a lot of different sources a really good quality beef stock uses a few different elements so there’ll be some form of meat meat trimming uh for this I’m using oxtail and then there’ll be some collagen Rich bones as well with a beef sauce the most important thing to do is build layers and layers of flavor so here we’ve got the roasting of this oxtail and that is really important for a beef stock it’s going to give color but it’s also going to develop lots of and lots of flavor compounds which will taste in your finished stock you can’t hide behind a bad beef sock if you’ve not roasted the bones properly or if you’ve not given the enough caramelization on the onions you can really tell and then something that we um we always used to use when working for hon was um Starin so hon did a lot of research about Starin and stares brings out the natural meatiness of things and for me now I always associate good beef stock with star Andes and it really does work it’s a big tip that I would always suggest you really want to be careful not to burn any element but also not to burn the bottom of your pan when you’re caramelizing everything so a fond is um it’s the residue and the flavor that’s left in the base of a pan but there’s a fine line with fond because if it catches and goes too far then it can ruin your sauce it adds slowly adds bitterness while sauce cooks and the result will be a not very nice stock with a bit of a bitter acrid taste here we can see our bones which have been roasted about 180° we will use ducks in our Brown stock pretty much any meat trim apart from pork because of the cross contamination roasting some meat roasting some bones caramelizing some onions will basically make a delicious beef stock unlike our white chicken sock Brown Chicken sock um we’re actually caramelizing our onions so we’ve got the beef fat as well from the TR which is from all the marrow and we want to keep the caramelization as dark as possible a good beef stock is about layers and layers of flavor you want to avoid like over caramelized notes in white stocks or even in some brown stocks um here it’s all about those different layers adding depth you can see we use the natural juices from the vegetables to remove the fond from the bottom of the pan so leaks go in now mushrooms go in now now and then crucially we don’t need to caramelize these the onions are going to add that caramelized sweetness what we’re using here is just to remove that fond from the bottom and use the natural sweetness from the carrots to deglaze the pan red wine splash of pork to add a little bit of sweetness can use Brandy as well and then all of our vegetables are going to go in there beautiful Char grilled vegetables there is a little bit of fond left on the bottom of the pan to Del glaze it you get all that flavor inside the pot when it cooked and then inside the stock black pepper corn some thyme some rosemary garlic pour in your water and this one will cook for longer than the other stocks be more like 3 to 4 hours okay so beef Stock’s been cooking for about 2 and 1/2 hours the meat’s looking cooked it’s got a really nice depth of color so I’m happy to take this off now I’ve been skimming this the whole time CU this bones were really well roasted did the red wines obviously helped a little bit as well and what you’re looking for is a really nice clear but quite dark brown stock this will actually need to pass through muslin 100% cuz it’s got quite a lot more vegetables and meat in there than the last one but you can already tell that that’s going to be a very nice rich deep dark stock so what we’ve got here is this size recipe of beef stock reduced uh and that’s exactly what you want you want it to be really nice and thick if you have at your home ice cube trays whack these in the freezer in ice cube trays and that is a much better way than using nor stock cubes cuz it’ll give you a really intense flavor if you want to make this clear when you pass off this stock you’ll get a really um thick um raft of fat at the top just chill it down for an hour or two in your fridge and then you can remove that fat and then reduce your liquid into a heavy bottle pan glug of olive oil good bit of butter as well and then into that pot goes your sliced onion cook them down with steam and just keep checking on them okay so our onions are now really nicely caramelized good amount of that beautiful brown stock into our onions so just added a bit of butter in for a little bit of Sheen to can it into a smaller vessel for service add a couple of knobs of butter a tiny splash of cherry vinegar just to lift it three little crustinis of bread of comp with two nice croutons comp mixed with guer and then underneath the grill honestly one of the most comforting and beautiful little dishes caramelized onion really rich beef stock lots of uh g a cheese so good reason it’s a classic but the beef stock um adds so much levels of sweetness savoriness meatiness to it so we’ve covered meat we’ve covered fish this is veg stock a veg stock has a different very different flavor compound to me it’s very sweet if you’re a vegetarian and you want to make effectively if you want to make any of the dishes that we’ve made today you can pretty much replace beef stock with veg stock it’ll have a completely different flavor but it’ll still have sweetness it’ll still have character it’ll still have depth obviously onions always start with onions and what we’re going to do is every single time we add an element we’re going to just lightly sweat it down so we want to avoid having any color so Leaks get sweat down as well I actually interestingly enough started with olive oil I find that olive oil has a much better flavor than using something like neutral like a rape seed oil and then as soon as you start to see that there’s a little bit of roasting on the bottom or color we’re going to add our next round of vegetables so it’s carrots and fennel so this is some carrot carrot trimming from a dish that we’ve got on the menu at the moment and I’m just going to whack that in as well cuz why the hell not the last thing that we’re going to do is add in some mushrooms so mushrooms are really really important cuz they add a depth and meatiness to the bed stock and then we’re going to let this all sweat down together until it’s super soft and then we’ll be ready to fill it with water and arom mats okay so this is just all the natural juice that’s come out of this veg some coriander seeds black pepper corns and topper with water veg stock unlike our other stocks only needs to cook for around about 25 35 minutes you can have it on for a little bit longer it won’t make a huge difference but all the goodness and all the flavor is going to come out after a fairly short time with water percentage roughly yes there would be a a specific weight but I normally just cover until it’s full at the end of the day you’re going to reduce this afterwards so this has now just come up to the boil and I’m just going to remove the first raft of impurities that’s come to the top I’ve got rosemary in there and then doubling amount of time to Rosemary our Vegs now had 25 minutes all the veggies really nicely cooked you can see the color has developed really nicely and then last stage is just add in some parsley so the color is kind of as you’d expect for a veg stock it’s a little bit Brown really considering it’s a veg stock it’s not too far away from something like a golden chicken stock um and it can really be used as a vegetarian alternative to that I’m going to show you now the um the perfect way to finish this as what we would call a veg barag and it’s really really simple you get a lot more sort of detritus inside veg stocks so it’s better to pass this through muslin and a double uh double SIV and then once we’ve got it here we’re going to reduce this roughly by about a half it’s going to take probably close to around half an hour to an hour this is now reduced by about 1/3 season it enough so you wouldn’t need to season the vegetables that they’re going into so this is like like I said about building flavor salt and pepper into the veg stock show every good quality olive oil which adds a beautiful fragrance to it last step is just to add some lemon juice so we’ve just prepped the art jokes down we’ve taken the core out of the middle add those to your pan cover with your veg which just got such an amazing fragrance and smell and then put those on to boil for about 10 to 15 minutes okay so once our art chokes are really tender take them out my favorite H sort of garnish for arter choke barle is just some pck rocket there you have it this is one of my favorite little garnishes perfect a dish on its own or as a garnish to like a stunning pigeon dish or a meat dish I choke barag using veg stock super Tender Love Archer so underrated all the aromates are went into the stock come through into the barag and then you get that nice acidity which just keeps those vegetables really beautiful seasoned all the way through perfect