Solids

Vegetables stocks are made with vegetables and herbs; meat stocks are made with bones and lean meat trimmings, and a combination of vegetables and herbs. Meaty bones and carcasses add flavor, while the gelatin released from the bones gives the stock body. Bones may be roasted, blanched, or sautéed, depending on the desired stock. At The International Culinary Center, stock-making is often an adjunct to classes that teach butchering: When the students butcher chickens, for example, or break down a rack of lamb, the bones are chopped, roasted for brown stocks, and simmered with trimmings.