Knowing how to prepare the basic stocks is as essential to the cook as knowing the correct way to construct a foundation is to the builder or reading musical notes is to the musician. Having the knowledge of the "how and whys" to prepare stocks correctly is one of the skills that separates a cook from a chef.

If your stocks are inspired; clear in presentation, with crisp, light flavor, than you are on you way to being able to create a soup or sauce that will be memorable.

Keep in mind that the recipes here or anywhere for that matter should not be restraints or manacles, only guidelines that are broad lights illuminating a general direction. An overly scientific devotion to a recipe will take the fun out of cooking and the inspiration out of the item being prepared. How you choose to get to your illuminated destination is up to you, so remember to be flexible with the recipe while staying true to classical culinary tradition.

This web resource document will take you through the complete process of the basics of making stocks. The information contained here is not new, but presented in a way that should make it easy to understand and remember and quick to reference. I have also included a dynamic self-grading and scoring exam covering the material contained in this web resource document.

And finally, remember the fundamental rule of preparation/mise-en-place:

"You must always keep in mind the final use for the preparation (a stock in this case)".

This will effect how you cook it and what you put into it. For example, a brown stock being prepared for a consomme or aspic will be made differently than one being readied for use in an Espagnole.