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