Beef Stock:
  • See Notes for Brown Beef Stock.

      Ingredients:
    • 3 To 5 Lbs. Beef bones
    • 1 med. Size onion
    • 1 Stalk of celery
    • 2 med. Size peeled carrots
    • 1/4 t. Crushed black peppercorns
    • Bayleaf
    • Parsley stems
    • water

      Procedure:
    • Chop and wash bones, onion, celery and carrot.
    • Cover with water and bring to a boil, reduce heat to a simmer. Some scum and impurities will float to the top, remove with a ladel.
    • Add herbs and pepper and simmer on low temperature for 5 to 6 hours.
    • Strain and cool.

      Notes:
    • Never boil stocks! Always simmer lightly, so that it remains clear and not cloudy.
    • Roasting bones and veg. first will make Brown Beef Stock, a stronger and darker stock.

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    Chicken Stock:

      Ingredients:
    • 3 to 5 Lbs. chicken bones and scraps
    • 1 med. size onion
    • 1 stalk of celery
    • 2 med. size carrots (peeled)
    • 1/4 t. crushed black pepper
    • parsley stems
    • sage (or thyme or marjoram) optional
    • water

      Procedure:
    • wash and chop veg.
    • cover bones with water then half as much more. Bring to a quick boil, reduce heat to a low simmer and remove scum with a ladel.
    • add veg. and seasonings, simmer for about 3 to 4 hours.
    • strain and cool.

      Notes:
    • Never boil stocks, always simmer so that stock remains clear
    • Stain stock threw a cheese cloth
    • Stock should turn to a jelly when cooled

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    Fish Stock:

      Ingredients:
    • 3 to 5 Lbs. of fish bones and scraps
    • 1 onion
    • 2 stalk of celery
    • 1 small leek
    • 1 lemon wedge
    • 1/4 t. crushed black pepper
    • bay leaf
    • parsley stems (and or dill) optional.

      Procedure:
    • Cover bones with water and then some
    • Bring to a quick boil, reduce heat to a low simmer
    • Remove any scum with a ladel
    • Add the rest of the ingredients and simmer for 1 to 1 1/2 hours
    • Strain and cool

      Notes:
    • Do not use carrots as they will color stock
    • Stick to white fish like halibut or haddock for proper color and clearness
    • Strain a second time through a cheese cloth.

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    Vegetable Stock:

      Ingredients:
    • 1/2 C. fine chopped onion
    • 2 T. oil
    • white pepper
    • cayenne
    • 1/2 t. salt
    • 1/4 C. carrots
    • 1/4 C. turnips
    • 1/4 C. parsnips
    • 1 C. celery
    • water

      Procedure:
    • Sauté onions with oil
    • Add the rest of the ingredients and cover with water
    • Simmer for 1 to 2 hours
    • Strain and cool

      Notes:
    • You can play around with this one by adding other veg.

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      Etc:

        Notes:
      • You can make other stocks from bones and scraps by following beef or chicken stock recipes. Such as turkey, lamb, veal, ham, quail, or pheasant.
      • Always remember never boil always simmer lightly.
      • More notes on the way.

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