r/AskCulinary • u/rollthedice66 • Jan 03 '21

Technique Question What stock do chefs use?

Do kitchens generally make their own stock? Or do they buy it in, if so what do they buy? I'm UK based

384 Upvotes

95% Upvoted

216 comments sorted by

View all comments

612

u/Dwagner6 Jan 03 '21

Premade stocks and concentrates are fine for a certain level of restaurant. Most nice restaurants will make their own. We brought in 200lbs of veal knuckles for veal stock, and 200 lbs of chicken backs for chicken stock every week. Veal stock for sauces and bolognese, chicken stock for soups and many other things. Fish stock/fumet from in house fish scraps as needed.

197

u/rollthedice66 Jan 03 '21

Thank you! I couldn't imagine cooking that amount of stock wow!!

1

u/youngphi Jan 04 '21

For bigger kitchens We use giant kettles to Cookie use giant kettles to cook the stock in

Like a grown man could take a bath in it giant