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
45 Comments
Is beef stock a substitute for veal stock? Do you ever use veal stock in your dishes?
Hey Fallow I saw on your menu a Barnsley lamb chop with crispy lambs tongue and olive tapanade any chance of showing how to do that dish
Time to save my whole monthly salary just to cook one of these stocks lol
Thank you so much for making these videos. As someone looking to work their way up the cooking ladder these are all super helpful, interesting, and straight to the point.
I feel sympathy for our country, low
income people are suffering to survive.imagine lnvestlng $2,500 and got proflts of $11,800 in 5days, With the lady you recommended here sometime ago. Ms Peggy Seute is the best!.🇺🇸🇺🇸
Does anything happen to the veggies left in the pot after making the stock?
Yeah, i have loads of feet at home. Useless video 😂
Another reason to use olive oil over rape/canola is because rape/canola tends to get a quite "fishy" flavor when heated.
Excellent video!!!
I can’t see what happened when you cut from blanching the bones to then adding the aromatics. You said something about getting rid of it. Did you tip it out ? So confused! (Love your cooking videos I’m taking copious notes! Thanks
"Basically a white Veloute" !? Excuse me sir but I watched the video on Veloute : )
Great video, love it.
Stirring with tongs, interesting.
Spectacular!!!
I've subscribed for top tier cooking videos. This one made me turn on notifications.
These guys. Just wonderful. Professionalism, personality and all the skills you could ever need. They say you shouldn’t watch people this professional if you’re a beginner, but I think these guys are just inspiring.
Star anise in beef stock, huh?
Ill give it a try next time I make it.
Alright, it seems like you guys are the king of food youtube channels and I would love for you to produce a anatomy video on all protein.
I love your Videos! Thank you!
Awesome. Only question I have left, what happens if you keep stock simmering for longer, as in: too long compared to your suggestions in this vid? Is it just a waste of time and gas, or will it actually start to taste less good?
Great information!! And education!!
Been a Chef for over 30 years and still love making sauces! And prep work!!
not sure if i missed it, but when do i add salt?
I've been shot a few times in my life due to my service to country. The Chinese chicken broth VS western Chicken broth. Chinese chicken broth wins and I do not know why I should be dead. Answer that chefs. I can't wait for your correspondence.
Mushrooms in the fish stock. Im keeping that one 👍
Enjoyed your video – i feel like i have gained knowleages. Thank you.
So y’all be making un eat feet juice unknowingly
Yes! I've been waiting for a stock vid!
you realize what you're doing on the channel? you're inspiring many homecooks young, old whoever around the world.
I've contacted over 10 butchers asking about chicken feet and most of them just laugh at me! WHERE THE HELL CAN I GET CHICKEN FEET IN HAMPSHIRE!???
The best cooking show out there and done while running two restaurants. So grateful you share your passion knowledge and skill. Keep shining.
Think my stock game just went up a level.
Has anyone found the stock pot online? I have found something very similar, so I am wondering if it is just an older version of the one i found as the tap is slightly different but what I have found is labelled as a soup station: Mauviel M'Tradition Hammered Copper Soup Station
This video was awesome. It was beyond informative. Thank you.
Why boiling water tho? Can anyone explain the science behind it?
Thank you.
I've learned more from this channel than anything else in my cooking life.
That tea towel wipes everything from bench to raw chicken upset me a lot ngl
Star anise has shikimic acid in it, which, if tinctured will help a body heal that has c-flu
WOW. Thank you
Where can we get the stock pot with drain?
Magnificent 🤤😃
Very usefull thanks !
Why reduce and then add water? Doesn't that just bring the stock back to a less reduced state? Is there some reaction going on here that makes this worth the time?
I love your channel so much
signed, a hobby cook
When you guys completely blow up with multimillions of followers, please don’t change your food content. Some big food tubers change their content and start doing stupid things. We just want great food recipes, just keep doing that.