WHITE STOCK
This chicken and veal stock can be used in a variety of soups.
Provided by Andrew Chinn
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Time 6h
Yield 12
Number Of Ingredients 8
Steps:
- Cut veal from bone.
- Combine water, veal meat, veal bone, chicken, vegetables, and salt in a stock pot. Bring to a boil. Reduce heat, cover, and simmer for 5 hours.
- Strain stock, and let cool. Discard vegetables and bones, use veal and chicken as desired.
Nutrition Facts : Calories 111.3 calories, Carbohydrate 2.2 g, Cholesterol 49.2 mg, Fat 2.6 g, Fiber 0.6 g, Protein 18.7 g, SaturatedFat 0.7 g, Sodium 454.6 mg, Sugar 1.1 g
RICH BEEF STOCK
This recipe for beef stock is more flavorful than store-bought and not difficult to make. The time and effort spent cooking is well worth it.
Provided by Diana Rattray
Categories Soup Ingredient
Time 4h25m
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- Trim larger pieces of beef from the bones and cut into 1-inch pieces. Heat the oven to 400 F.
- Put the bones and beef pieces in a large roasting pan with the onions, carrots, and celery. Toss with the olive oil.
- Roast for 45 minutes, turning a few times so the beef browns evenly.
- Transfer the beef and vegetables to a stockpot and set aside.
- Pour off any excess grease from the roasting pan and place over medium heat. Add the tomato paste and cook, stirring, for 2 minutes.
- Add 2 cups of the water and bring to a simmer.
- Add the tomato paste mixture to the stockpot, along with the remaining 3 quarts of water. If the liquid doesn't quite cover the bones, add a little more water.
- Add the bay leaf, parsley sprigs, peppercorns, and thyme.
- Put the stockpot over medium-high heat and bring to a boil. Skim off any foamy scum from the top.
- Reduce the heat to the lowest setting, partially cover, and simmer for 3 to 4 hours. The stock should be flavorful and reduced slightly. If you want a richer, more concentrated flavor, cook longer to reduce more.
- Strain through a cheesecloth-lined strainer into a large bowl. Cover and refrigerate until chilled.
- Remove the solid fat from the surface.
- Ladle into 1-, 2-, or 4-cup freezer containers or jars, leaving about an inch of headspace.
- Refrigerate and use within four days or freeze for up to three months.
Nutrition Facts : Calories 1088 kcal, Carbohydrate 5 g, Cholesterol 340 mg, Fiber 1 g, Protein 87 g, SaturatedFat 35 g, Sodium 276 mg, Sugar 2 g, Fat 80 g, ServingSize About 2 quarts (8 servings), UnsaturatedFat 0 g
VEAL STOCK
Provided by Alex Guarnaschelli
Time 8h
Yield about 8 to 10 cups stock
Number Of Ingredients 7
Steps:
- A stock is something I make first thing when I have a day of cooking.
- Preheat the oven to 450 degrees F.
- Arrange the veal bones and scraps in a single layer on 2 or 3 baking sheets lined with foil. Put the trays in the oven and cook until the bones brown, 1 to 1 1/2 hours.
- Heat a large skillet and add 1 tablespoon of the oil. When it begins to smoke lightly, add the 2 skin-on onion halves, cut side down. We want them to turn black. Combine the remaining sliced onion, carrots and celery. When the flesh part of the onion halves turn black, remove them from the pan. Add the remaining 1 tablespoon of oil and stir in the vegetables. Season with salt and cook, stirring from time to time, until the vegetables soften, about 5 to 8 minutes.
- When the bones are roasted and browned, drain off any excess grease and add to a large pot. Cover with cold water, (warm water makes a cloudy stock) and bring to a boil over high heat. Lower the heat and use a ladle to skim any foam or impurities from the top. Add the vegetables, the cheesecloth containing the thyme, bay leaves and black peppercorns and the black onion halves (which will add flavor and enrich the color). Stir in a pinch of salt, then reduce the heat to a simmer and cook for 6 to 8 hours.
- Shut the off the heat and allow the stock to rest. Taste it! If it tastes watery or has an undeveloped flavor, cook it longer! I have made stock that has taken 12 to 16 hours to come to fruition.
- Strain the stock and return it to the pot. Gently simmer the stock over low to medium heat to reduce and intensify the flavors. Use a ladle to skim any impurities as the stock reduces. Cool and use immediately or freeze for later use.
HOW TO MAKE A WHITE STOCK
Learn how to make an excellent, impurity-free white stock. Perfect for light soups and being fancy.
Provided by Mackenzie Ryan
Categories Sauce
Time 5h
Number Of Ingredients 9
Steps:
- Rinse the bones and place them in a large stock pot. Add cold water to the pot and bring it to a boil; roughly 30 minutes. Carefully drain the bones and rinse them under running water. If you're reusing the same stock pot, quickly wash it out to remove any scum.
- Place the bones back in the stock pot and cover them with three quarts of cold water. Heat the stock over medium heat avoiding letting the stock boil. Reduce the heat as needed to keep it at a simmer. Gently skim the scum off the top as needed.
- Trying not to aggravate the stock, slowly add in the onions, celery, and sachet. Add water as needed to keep the bones submerged.
- Cooking times vary depending on the type of bones you add. See below for my recommendations.*
- Remove the stock from the heat, skim away any scum, and gently add up to 2 cups of cold water. Let sit for 10 Minutes. Skim away any additional scum that rises to the top.
- Carefully strain the stock through a fine-mesh sieve lined with several layers of cheesecloth and cool the stock in a food-safe way, like in a cold-water bath. This recipe should yield about 2 quarts of white stock.
Nutrition Facts : ServingSize 1 cup, Calories 8 kcal, Carbohydrate 2 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 24 mg, Fiber 1 g, Sugar 1 g
CHICKEN STOCK
This recipe for an intense, lovely chicken stock is full of deep flavors and provides a perfect base for soup. Feel free to use leftover bones from roast chicken, but at least half of the bones should be raw. Ask your butcher for feet, heads and wings, which are all high in gelatin and will lend body to the stock. Once cooled, freeze the stock in old 32-ounce yogurt containers, which have the added benefit of being premeasured.
Provided by Samin Nosrat
Time 9h
Yield About 6 quarts
Number Of Ingredients 10
Steps:
- Put everything but the vinegar in a large stockpot. Bring the stock to a boil over high heat, then turn down to a simmer.
- Skim off any foam that rises to the surface. Add the vinegar. (It helps draw out nutrients and minerals from the bones into the stock.)
- Simmer the stock for 6 to 8 hours, covered, keeping an eye on it to make sure it stays at a simmer.
- Strain the stock through a fine-meshed sieve. Let cool.
- Scrape the fat that rises to the top. (Save it in the fridge or freezer for matzoh ball soup.) Refrigerate for up to 5 days, or freeze for up to 3 months.
Nutrition Facts : @context http, Calories 2, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 0 grams
VEAL STOCK
A good stock to accompany any veal-based meal. Make sure your veal is sourced from humanely reared calves in the UK.
Provided by Gordon Ramsay
Categories Condiment, Lunch
Time 1h10m
Yield Makes about 1 litre
Number Of Ingredients 8
Steps:
- Put everything into a large saucepan and cover with 3 litres of cold water. Bring slowly to the boil, then reduce to a simmer and cook for 45 mins-1 hr or until the liquid reduces by two-thirds to around 1 litre. Cool for 10 mins, then strain into a jug and cool. The stock can be made ahead and chilled or frozen for up to 1 month.
BASIC WHITE STOCK
A basic white stock used to make soups, stews or as a base for white sauces. (Source: LeCordon Bleu Professional Cooking, 4th Edition)
Provided by Leta8076
Categories Stocks
Time 6h30m
Yield 5 quarts
Number Of Ingredients 11
Steps:
- If using beef or veal bones, they should be cut into 3-4 inch pieces.
- Rinse bones in cold water.
- Blanch the bones; place them in a stock pot, cover with cold water and bring to a boil.
- Drain and rinse.
- Place the bones in the stock pot and cover with cold water.
- Bring to a boil, reduce heat to simmer, and skim the scum carefully.
- Prepare the sachet by placing the bay leaf, thyme, peppercorns, parsley stems and whole clove in a square of cheesecloth.
- Tie with a string, leaving one end long enough to tie to the handle of the stockpot.
- Add the onions, carrots, celery and sachet to the stock pot.
- Simmer for required length of time: Chicken 3-4 hours.
- Beef and veal 6-8 hours.
- Skim as necessary.
- Add water if necessary to keep bones covered.
- Strain through a china cap lined with several layers of cheesecloth.
- Cool the stock, vented, in a water bath and refrigerate.
Nutrition Facts : Calories 31.3, Fat 0.1, Sodium 64.1, Carbohydrate 7.1, Fiber 1.8, Sugar 3.4, Protein 0.9
WHITE VEAL STOCK
Yield Makes about 6 cups
Number Of Ingredients 8
Steps:
- In a kettle cover the veal knuckles with 12 cups cold water, bring the water to a boil, and skim the froth. Add 1/2 cup cold water, bring the stock to a simmer, and skim any froth. Add the onion, the leeks, the carrot, the celery, the salt, and the cheesecloth bag and simmer the stock, skimming the froth, for 4 hours. Add the giblets and simmer the stock, skimming the froth and adding boiling water if necessary to keep the ingredients barely covered, for 2 hours more. Strain the stock through a fine sieve set over a bowl, pressing hard on the solids, and let it cool. Chill the stock and remove the fat. The stock keeps, covered and chilled, for 1 week if it is brought to a boil every 2 days and then allowed to cool to warm, uncovered, before being chilled again, and keeps, frozen, for 3 months.
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