Culinary Arts

Stocks, Broths, and Jus: An Overview

Thomas Keller

Lesson time 08:18 min

Stocks are an essential building block in Chef Keller’s restaurants. Learn stock-making fundamentals, from their ingredients and techniques to the broader applications of stocks throughout so many dishes.

Thomas Keller
Teaches Cooking Techniques II: Meats, Stocks, and Sauces
Chef Thomas Keller returns with a second MasterClass to teach the essential techniques for cooking meats and making stocks and sauces.
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Improve your skills in the kitchen

As a follow-up to his first MasterClass, Chef Thomas Keller devotes his second cooking class to beef, duck, chicken, pork, and veal, and the techniques he uses to prepare them. Learn to sauté, pan and oven roast, braise, fry, and grill, and how to select the best cut of meat for each technique with confidence. Then, learn to make the stocks and sauces that are essentials in Chef Keller’s restaurant kitchens.


Students give MasterClass an average rating of 4.7 out of 5 stars.

Very much improved my understanding of sauce bases and how to make a few staples transform into any sauce you may need.

patience, and being consistent and doing iy t until you get it right

I consider myself to be a "foodie" but these techniques and French workbooks were excellent and beneficial.

This was the best class yet! Thomas Keller is an excellent teacher. He explained everything thoroughly. I've taken the classes by Gordon Ramsay, Wolfgang Puck and Alice Waters. Thomas Keller tops them all.


Marcus K.

I just want to thank you so much for every lesson up to now, Chef. I signed up MasterClass because Gordon Ramsay. TBH I didn't even knew Thomas Keller before. Now you're my favourite Chef. You, Sir, has elevated my cooking to another level. I don't have enough words to describe the value of everything you've shown, from making eggs to stock and broth. I made this stock changing the meaty material for pork chop bones and filet mignon's fiber. And canned italian tomatoes. It became just the best thing in the world. Thank you again, Master.


Is it true that one should boil the bones for 20 minutes before roasting them? I've done this and the marrow was almost all gone within a few minutes. . . doesn't seem to make sense. Thanks Chef!


This is a jumble of information. It needs to be unpacked. I don't want quick, I can buy good quality light chicken stock; that's quick. What I want is a slow method that produces a rich complex flavour profile without a pressure cooker, explained simply and clearly without a half-dozen qualifications. I've enjoyed most of Keller's lessons, this one not so much.

Tim G.

Ooh, I'm so over my head. Is there a stock that only requires $100 in ingredients and less than a week to produce?

Alicia C.

My cooking has greatly changed since I started making my own broth. I made a chili last night with the Jus from a roast as a base. It was amazing! Just strain, remove the fat layer and freeze the liquid in portions to use as a base.


Lots of great information. Fortunately, I have a local butcher that can do the bones 1x1.

Claudina H.

This chapter is welcome. Broths - that's what I was looking for. So thank you. Super important: one can not rely on ready made broths from the factory because they are salt overloaded, then almost always they contain saddlery - which we don't like and other ingrediants like sugar, palm oil, and other stuff that are no good for a healthy cuisine.