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
STOCKS
Using stocks in place of water in a recipe gives an added dimension of flavor, so they're well worth making and using if you can. Many of the stocks in this book are described within the recipes, but here is a general method of making a variety of stocks. The key to making good stock is to simmer it very slowly for a long time, with only a few bubbles breaking on top of the pot. Slow-cooked stocks come out clear and full of flavor. The longer you cook a stock, the more intense it gets and the less of it you need in a recipe. Stocks hold up for a few days in the refrigerator or for a long time if well sealed in a freezer. Many cooks freeze stock in ice-cube trays, so they can slip out a few cubes and add it to recipes conveniently. Canned chicken stock can be used if you don't have your own. It's not as good, but it's acceptable. Canned beef stock is not very good, and I wouldn't recommend using it.
Provided by Tom Fitzmorris
Yield Makes about 3 quarts
Number Of Ingredients 1
Steps:
- Heat a heavy kettle or stockpot over medium heat. Add the meat and the bones of whichever meat you are using and cook until well browned all over, turning them now and then. (For the beef stock, add the carrots after meat begins to brown.) Then add 2 gallons of water to the pot, plus all the stock seasonings. Bring to a light boil, then lower to a bare simmer. Cook for 2-3 hours.
- 1. As the pot boils, skim any foam that rises to the top. For meat and chicken stocks, also skim off any fat. Cook for the noted time, then strain stocks through the finest sieve or cheesecloth. Dispose of solids (except for the chicken or meats, which can be picked up from the bones for use in other recipes). Stocks can be further reduced and intensified by continuing to simmer after the solids have been removed.
- 2. Let stock cool to lukewarm, then refrigerate if not using right away. For beef and chicken stocks, the fat will rise and solidify upon chilling and can be easily removed. All except vegetable stocks may become gelatinous in the refrigerator; this is not a problem.
STOCKS
Stock made on the low setting of your slow cooker will be clearer than one that has been brought to a boil on the stovetop. It's cheaper to make stock than to buy it, and it tastes a whole lot better. And homemade stock can be refrigerated overnight so that most of the congealed fat can be removed the next day. I always keep bags of frozen poultry, meat, and fish bones in the freezer. Each time I have leftover parts from a recipe, I toss them into the bag, and when I have a sufficient amount of bones, I make a stock. And I always use organic meats, poultry, fish, and vegetables to avoid ingesting concentrations of pesticides.
Yield makes 8 cups
Number Of Ingredients 15
Steps:
- For each stock, combine all ingredients in the slow cooker. Cover and cook on low for 8 hours, until all the meat has fallen off the bones.
- Strain the stock through a medium-meshed sieve into a bowl. Refrigerate overnight, then skim off the congealed fat the next day. Use immediately, refrigerate for up to 3 days, or freeze for up to 3 months.
BASIC CHICKEN STOCK
A great stock to use for soups, sauces, gravies, etc.
Provided by Logan
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Time 1h40m
Yield 6
Number Of Ingredients 9
Steps:
- Quarter onion. Chop scrubbed celery and carrot into 1 inch chunks. Place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot or Dutch oven. Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.
- Remove chicken and vegetables. Strain stock. Skim fat off the surface.
- To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method. Separate the egg white from the egg yolk, and reserve the shell. In a small bowl, combine 1/4 cup cold water, egg white, and crushed eggshell. Add to strained stock, and bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 4.4 g, Cholesterol 89.3 mg, Fat 13 g, Fiber 1.2 g, Protein 15.5 g, SaturatedFat 3.7 g, Sodium 674.9 mg, Sugar 2 g
HOMEMADE STOCK
Saving all the odds and ends in the freezer while doing your daily cooking will give you an endless supply of stocks to cook with. You will not waste even those parts of the vegetables or meat that you paid for (usually by the pound), and will never again need to buy canned stocks. This will save you money and allows you to control the contents of your stocks. All the vegetables I have listed in the ingredients list are just ideas of things to save in your bag. You do not need each and every one of them to make a stock. Everything is optional. When you peel carrots or anything else, wash them first. It is rather difficult to wash peelings. I do not recommend strong flavored herbs like cilantro or vegetables that could color your stock strangely like beets. Note: In order for the recipe to post, I had to include measurements, but you don't need measurements. Just use what you have saved in your bags using more or less of whatever is there.
Provided by Karen From Colorado
Categories Stocks
Time 2h5m
Yield 4 quarts
Number Of Ingredients 23
Steps:
- Save a gallon freezer bag in your freezer.
- Wash all stock ingredients well before peeling.
- As you use your vegetables, chicken, or beef, save the peels, ends, leaves, skins, wing tips etc and place them in separate bags in your freezer. Keep a vegetable bag, a chicken bag and a beef bag. Your vegetable bag will fill the fastest and beef the slowest.
- Once you have a full bag of mixed vegetables, place them all in a large stockpot or a crock pot.
- Pour the water over your ingredients and add the bay leaf, peppercorns and any other herb or spice that you desire.
- If you don't have much garlic or parsley in your freezer bag, then add more if desired. If you have too much, it is not necessary to use it all. Just use what you desire for the flavor you wish to achieve.
- If making meat stock, add meat pieces and bones to the vegetables.
- If using a stockpot, bring to boil; reduce heat and simmer for 2 hours until vegetables are very soft.
- If using a crock pot, cover and cook on low overnight or for 6 to 8 hours.
- Strain stock through a colander to remove vegetables and herbs.
- Strain stock again through doubled layers of cheesecloth to remove all other small particles if desired.
- Stock can be reduced even further if desired or place in quart freezer bags, date and note the contents.
- Stock can be kept up to 6 months in your freezer.
- For Vegetarian and Vegan omit the beef and chicken.
Nutrition Facts : Calories 84.5, Fat 0.8, SaturatedFat 0.2, Sodium 125, Carbohydrate 18.6, Fiber 5.4, Sugar 6, Protein 3.9
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