here are some basic recipes for stock. Starting with fresh stock gives you an understanding of how to use the most from all the foods you bring into your kitchen. With a good stock base you can create about anything with in your imagination in soups and sauces in days ahead.
Making Brown Stock at Home
One of the most popular stocks used by professional chefs and more and more home cooks is a basic brown stock. The reason for its popularity? It is the foundation for making a number of sauces including brown sauce, demi-glace, and pan sauces.
When reduced to a thick syrup it is called Glace de Viande. In addition to being critical in sauce making, Brown Stock and Glace de Viande are often used as a base for soups and braises and give any dish additional flavor and color.
It is not difficult to make but does take a lot of time and equipment to make basic brown stock and if you want to prepare a Glace de Viande, it takes even longer. Here is a basic recipe for making brown stock.
BASIC BROWN STOCK
Yield: 2 gallons
Ingredients:
8 pounds veal marrow bones sawed into 2-inch pieces
6 pounds beef marrow bones sawed into 2-inch pieces
16 ounces tomato paste
4 cups chopped onions
2 cups chopped carrot
2 cups chopped celery
4 cups dry red wine
1 bouquet garni
Salt and pepper
16 quarts of water
Preheat the oven to 450 degrees F. Place the bones in a roasting pan and roast for 1 hour. Remove the bones from the oven and brush with the tomato paste. In a mixing bowl, combine the onions, carrots, and celery together. Lay the vegetables over the bones and return to the oven. Roast for 30 minutes.
Remove from the oven and drain off any fat. Place the roasting pan on the stove and deglaze the pan with the red wine, using a wooden spoon, scraping the bottom of the pan for browned particles.
Put everything into a large stockpot. Add the bouquet garni and season with salt. Add the water. Bring the liquid up to a boil and reduce to a simmer. Simmer the stock for 4 hours, skimming regularly. Remove from the heat and strain through a China cap or tightly meshed strainer.
Yield: about 2 gallons
Basic Chicken Stock
makes 1 gallon
Ingredients:
8 pounds chicken bones
6 quarts cold water
1 pound Mirepoix
1 Sachet d'Epices
Salt to taste
Rinse the bones and add them to a large stock pot filled with the water.
Bring the stock to a boil over medium heat. Simmer the stock for 4 to 5 hours skimming the surface when necessary. Add the mirepoix, sachet d'epices and salt during the last hour of simmering.
Strain, let cool and store.
Roasted Chicken Stock
Ingredients
5 pounds chicken bones and parts
2 medium onions, coarsely chopped
1/2 cup tomato paste
4 celery stalks, cut into 1/2 inch chunks
3 carrots, cleaned and cut into 1/2 inch chunks 1 leek, rinsed will, cut into 1/2 inch pieces
12 sprigs fresh parsley
4 sprigs fresh thyme
2 large bay leaves
12 black peppercorns
Procedure:
Preheat oven to 450 degrees F.
In a roasting pan, combine the chicken parts, onions, and tomato paste. Roast for about 45 minutes or until golden brown. Transfer to a large stock pot Add the celery, carrots, leeks, parsley, thyme, bay leaves, and peppercorns.
Add enough cold water to cover all the ingredients. Bring water to a boil very slowly. This will help prevent clouding of the stock. Do not cover the pot. When the stock comes to a boil, lower the heat so that the stock simmers gently. Skim any froth or foam that may surface.
Let the stock simmer for about 4 hours, skimming as needed.
Turn off the heat and let the stock cool for 3o minutes to 1 hour. Use a slotted spoon to remove the chicken bones and discard. Strain the stock through a fine sieve and discard the vegetables left behind. Strain again, this time through a sieve or colander lined with a double layer of cheesecloth.
Cool overnight in the refrigerator to allow the fat to rise to the surface. Skim the fat and portion the stock into containers. Label, date and freeze.
Fish Fume -Yield: 1 Pint
Ingredients
1 fish bones (sole is best -
-or use 1; /2 salmon/sole)
2 tb butter
1/2 md onion, sliced
1/2 md carrot, sliced
1 bouquet garni
1 1/2 c wine, white
1 c stock, chicken or
1 c water
Instructions
Fish Fume:
heat the butter in a saucepan. Add onion and carrot and cook
briefly for about 1 minute.
Add fish bones and continue to cook. (Do not brown, but cook
until meat falls off.)
Add bouquet garni, white wine and chicken stock or water. Bring
to a boil and cook for 15 minutes. Remove the bouquet garni. Strain
through chinois.
Reduce by half, strain again, and reserve.
Bouquet Garni is a cheesecloth bag with parsley, bay leaf,
oregano, thyme, and rosemary inside.)
Mirepoix is the French name for a combination of onions, carrots and celery (either common Pascal celery or celeriac). Mirepoix, either raw, roasted or sautéed with butter, is the flavor base for a wide number of dishes, such as stocks, soups, stews and sauces. Mirepoix is known as the holy trinity of French cooking.
Sachet d'epices (Fr)
This translates into "Bag of spices." Most commonly consists of aromatic ingredients that are encased in cheesecloth. It is used to flavor stocks and other liquids. A classical sachet contains parsley stems, cracked peppercorns, dried thyme, and a bay leaf.
good cooking,,
CHEF
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