What are double broth" or "double stock" in culinary terms?"

Question

What exactly is a 'double broth'? Learn about this advanced culinary technique where a finished broth is used to create an even more flavorful second batch.

Answer 1

Double broth or double stock refers to the culinary technique of using an already-made broth or stock as the liquid base for creating a new, more concentrated and flavorful broth or stock. This process intensifies the existing flavors, resulting in a richer and more complex final product.

Detailed Explanation:

The concept behind double broth or double stock is simple: instead of using water as the liquid when making a broth or stock, you use a previously prepared broth or stock. This means that all the flavors and nutrients extracted from the bones, vegetables, and aromatics in the first batch are now being further concentrated and infused into the second batch.

Here's a step-by-step breakdown of how it works:

1. Prepare your first batch of broth or stock: Follow your favorite recipe for chicken, beef, vegetable, or any other type of broth or stock. Simmer it for the recommended time, then strain it and set it aside.

2. Gather fresh ingredients: Collect a new batch of bones, vegetables (like carrots, celery, and onions), and aromatics (such as herbs, peppercorns, and bay leaves).

3. Combine and simmer: Place the fresh ingredients in a large pot and pour the previously made broth or stock over them. Ensure the ingredients are fully submerged. Bring the mixture to a simmer and cook for the recommended time, typically several hours.

4. Strain and use: Once the simmering is complete, strain the double broth or double stock to remove the solids. You now have a significantly richer and more flavorful liquid that can be used in soups, sauces, stews, and other culinary applications.

The extended simmering time and the use of a flavorful liquid base extract even more flavor from the ingredients, resulting in a superior broth or stock.

Pro Tip:

When making double broth, consider using roasted bones for the second batch. Roasting the bones beforehand adds a deeper, more complex flavor profile to the final product, enhancing the richness and depth of the double broth or stock.