Stocks & broths
Soup Base
Fond de cuisine · A foundational liquid preparation produced by slowly simmering animal bones, vegetables, aromatics, herbs, and seasonings in water and then straining, used as a building block for soups, stews, sauces, braises, and grain dishes.
The formula
~2 lb bones : 1 onion : 2 carrots : 2 celery stalks : 3 qt cold water
Vegetable bases omit the bones; fish bases use frames and simmer only 20-45 min.
Identity
- Made by gentle simmering rather than boiling
- Always strained before use or storage
- Used as a building block, not typically a finished dish
- Freezes well for 2-3 months per Foodal
- Salt is usually adjusted only at the end of cooking
Ingredients
| Base | Animal bones (chicken, beef, fish, or roasted bones) | Source of body, gelatin, and savory depth; roasting the bones first deepens color and flavor. |
| Aromatics | Onion | Roughly chopped; may be left unpeeled for extra color in the finished base. |
| Aromatics | Carrots and celery | Classic aromatic vegetables that add sweetness and balance to the liquid. |
| Seasoning | Black peppercorns | Whole peppercorns season gently without adding sharp heat. |
| Seasoning | Bay leaves and thyme | Herbs that contribute a subtle herbal backbone. |
| Liquid | Cold water | Cold water allows slow, clear extraction as the pot comes up to a simmer. |
| Seasoning | Salt | Added at the end of cooking so reduction does not over-concentrate it. |
Method
- 1Combine bones, chopped aromatics, herbs, and peppercorns in a stockpot and cover with cold water.Cold water extracts proteins and flavors slowly, giving a clearer base than starting with hot water.
- 2Bring the pot slowly up to a bare simmer over medium heat, then lower to hold it there.A rolling boil emulsifies fat and protein into the liquid, turning the base cloudy and greasy.
- 3Skim foam and surface fat from the top during the first 30-60 minutes of simmering.Skimming clarifies the liquid and removes impurities that would otherwise cloud it.
- 4Simmer gently, uncovered or partially covered, for 1-2 hours (poultry/vegetable) or up to 6-8 hours (beef bones).Long, gentle heat dissolves collagen from the bones into gelatin, which gives the base its body.
- 5Strain the liquid through a fine-mesh sieve, or a cheesecloth-lined sieve, into a clean container.Straining separates the usable base from the spent solids and yields a clean, pourable liquid.
- 6Cool quickly in an ice bath or smaller containers, then refrigerate; lift off solidified fat before using.Rapid cooling protects flavor and food safety, and chilled fat solidifies for easy removal.
Techniques that matter
Skimming
Removes scum, blood, and excess fat so the finished base is clear and clean-tasting.
Gentle simmer
Extracts collagen and flavor without emulsifying fats that would cloud the liquid.
Straining
Separates the usable base from bones and aromatics for a smooth result.
Degreasing
Lifts off solidified fat after chilling, leaving a lean, savory liquid.
Variations & derivatives
Chicken stockFrench/European home kitchens
Made with raw or roasted chicken carcasses; 1-2 hour simmer.
Beef stockFrench/European home kitchens
Made with roasted beef or veal bones; 6-8 hour simmer for full body.
Fish stock (fumet)French cuisine
Made with fish frames and aromatic vegetables; only 20-45 minutes to avoid bitterness.
Vegetable stockVegetarian home kitchens
Omits bones; uses mushrooms, leeks, carrots, celery, and herbs for savory depth.
Used in these dishes
Substitutions
- Homemade base → Low-sodium store-bought stock — Use as a convenience substitute and reduce any added salt in the finished dish.
- Bone-based base → Vegetable stock — Works in any recipe that does not depend on gelatin body.
- Beef bones → Chicken or turkey bones — Shorter simmer and a lighter, poultry-flavored result.
Troubleshooting
Cloudy or milky base
Boiling too hard, which emulsifies fat and protein into the liquid. → Hold the pot at a bare simmer and skim regularly.
Weak or watery flavor
Not enough bones, aromatics, or simmer time to extract body. → Use a higher bone-to-water ratio, simmer longer, or reduce the base to concentrate.
Greasy mouthfeel
Surface fat not skimmed during cooking or removed after chilling. → Skim during simmering and lift off solidified fat after refrigeration.
Bitter or off taste
Overcooked fish base, or burnt aromatics stuck to the pot bottom. → Keep fish bases under 45 minutes and maintain a gentle, even simmer.