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| BROWN VEAL OR BEEF STOCK 4 pounds veal or beef bones, cracked by butcher or (for an all purpose "brown stock" 2 pounds veal bones and 3 pounds beef bones, cracked by butcher) 2 onions, quartered 2 stalks of celery, cut into 2 inch chunks 2 carrots, scrubbed clean and cut into 2 inch lengths 1 gallon water Bouquet Garni including parsley, 1 teaspoon thyme, 2 cloves garlic, 2 peppercorns and a bay leaf 1 medium tomato, cored and chopped Preheat the oven to 475 degrees. Roast the bones for 30 minutes or until well browned, add the onions, celery and carrots and roast for 30 minutes longer. Transfer bones and vegetables to 1012 quart tall stockpot. Discard fat from roasting pan and deglaze with 2 cups of the water. Add this to the stock pot with remaining water, bouquet garni and tomato. Bring the liquid slowly to a boil, skimming often. Simmer for 4 5 hours, skimming occasionally and replenishing the water to keep the level of water somewhat constant. Strain and discard solids; let stock come to room temperature and chill. When chilled, discard surface fat. Bring back to a simmer and adjust for seasoning. If too weak for your taste, reduce, the season with salt. If you want to concentrate it, keep on reducing and transferring to a smaller pot until you have the consistency you want. Yield: 3 quarts CHICKEN STOCK 2 tablespoons vegetable oil 2 pounds chicken backs, necks, thighs, wings 2 onions, chopped roughly 2 quarts water 1 carrot, chopped roughly 1 celery stalk, chopped roughly Bouquet Garni, wrapped in cheesecloth bay leaf, parsley, 2 cloves garlic and thyme In a tall stock pot heat the vegetable oil. Add the chicken and saut� over moderate heat for about 5 minutes or until browned. Remove and set aside. Add the onions and saut� until golden. Return chicken to stockpot with 1/ cup of water. Cover and simmer over very low heat for 20 minutes or until chicken has given of its liquid. Add carrot, celery remaining water and bouquet garni. Slowly bring water to a boil, skimming on occasion and simmer for 30 minutes longer. Strain, discard the solids and cool o room temperature. Refrigerate and remove fat the following day. Re-heat to adjust the seasoning. Yield: 2 quarts FISH STOCK 4 (1 pound) fish or 4 pounds fish heads and bones 8 tablespoons (1 stick) unsalted butter 1/4 cup olive oil 2 medium onions, finely chopped 2 carrots, peeled and chopped 2 stalks celery, peeled and chopped 1 /2 teaspoons salt 2 cups dry white wine 1 cup Madeira 5 cups fish stock, clam juice, or water 3 cups tomato juice 1 head garlic, with skins, cut in half horizontally 1/2 bunch fresh parley, with stems 1 tablespoon back peppercorns 2 bay leaves 1/2 teaspoons dried tarragon teaspoon dried thyme 1/2 teaspoon cayenne Bring a large stockpot of water to a rolling boil, add lobsters, and cook at a fast boil until done, about 10 minutes. Transfer to a bowl of ice water to cool, then remove tai and bones. Do this messy job over a bowl to reserve drippings. Melt butter and oil in a large stockpot over medium high heat. cook onions, carrots, celery, and salt until golden, about 10 minutes. Stir in white wine and Madeira. Turn heat to high and cook until liquid reduces by half. Add clam juice and tomato juice. Bring to a boil and carefully skim and discard foam that rises to surface. Add remaining ingredients and cook at a simmer, uncovered, 1 hour 15 minutes. Strain through a fine sieve and refrigerate up to 2 days or freeze indefinitely. Yield: 7 cups VEGETABLE STOCK 3 carrots, large dice 2 stalks celery, large dice 2 cups mushroom stems 2 bay leaves 1 � onion, large ice � bunch parsley stems 1 gallon water In a large stock pot, over high heat, place all ingredients and bring to a boil. Reduce heat and simmer stock for 5 minutes. Strain the liquid and set aside. Yield: about 3 quarts LOBSTER STOCK 4 (1 1/2 pound) lobsters or 4 pounds crayfish 8 tablespoons (1 sick) unsalted butter 1/4 cup olive oil 2 medium onions, finely chopped 2 carrots, peeled and chopped 2 stalks celery, peeled and chopped 1 1/2 teaspoons salt 2 cups dry white wine 1 cu Madeira 5 cups fish stock, clam juice, or water 3 cups tomato juice 1 head garlic, with skis, cut in half horizontally 1/ bunch fresh parsley, with stem 1 tablespoon black peppercorn 2 bay leaves 1 1/2 teaspoons dried tarragon 1 teaspoon dried thyme 1/2 teaspoon cayenne Bring a large stockpot of water to a rolling boil, add lobsters and cook at a fast boil until done, about 10 minutes. Transfer to a bowl of iced water to cool then remove and reserve tail and claw meat for another use. Do this messy job over a bowl to reserve drippings. Crush shells, which will be the base for the sock, using a mallet or hammer, then grind as fine as possible with reserved drippings in a food processor. Melt butter and oil in a large stockpot over medium high heat. Cook onions, carrots celery, and salt until golden, about 10 minutes. Stir in crushed shells, white wine, and Madeira. Turn heat to high and cook until liquid reduces by half. Add clam juice and tomato juice. Bring to a boil and carefully skim and discard foam that rise to surface. Add remaining ingredients and cook at a simmer, uncovered, 1 hour 15 minutes. Strain through a fine sieve and refrigerate up to 2 days or freeze indefinitely. Yield: 7 cups |
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