Double Stock
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Culinary Uses

Stock Fortification or making a Double Stock is used to strengthen a stock and make it richer in flavor. The fortified stock can also be used for double Consommés and if one was to keep repeating the process, the stock would be an excellent liquid for use in making an Essence.

Because of the relatively short cook time, meat trimmings are predominantly used in a double stock. Be sure to use trimmings that are high in gelatin content (such as leg meat). Be aware that the stock is picking up flavors, which means that you have to be careful of the amount of mirepoix that is used—too much and the stock gets too sweet. The other component that needs to be used sparingly is the Sachet or Bouquet Garni, again because of the concentration of flavors.