Stock Recipes - Vegetable and Meat

  Vegetable & Meat Stock:

Vegetable Stock:

1 teaspoon sugar
In a large pot:
1/2 cup finely chopped onion
IN:
2 tablespoons fat
Add:
A dash of white pepper
A dash of cayenne
1/2 teaspoon salt
1 cup each - carrots, turnips, parsnips
2 cups diced celery ribs
1 cup of shredded lettuce

3 or 4 sprigs of parsley or chervil
1 bay leaf
2 sprigs of fresh thyme
1 leek - white portion only
2 cloves
Add enough cold water to cover vegetables.
Bring to a boil.
Lower temperature, cover pot partially and simmer about 1-1/2 hours or until vegetables are very tender.
Strain and chill.
Degrease before using, if necessary.
Makes about: 1 quart

Chicken Stock:

• 2 - 1/4 pounds chicken parts
• 7 quarts col water
• 3 cloves garlic peeled
• 3 leeks - greens and roots removed
• 1 large yellow onion - quartered
• 3 stalk celery with leaves
• 3 carrots - sliced
• 3 ripe tomatoes - quartered
• 2 bay leaves
• 1/4 cup chopped fresh parsley
• 1 teaspoon salt
• 3 black peppercorns

In stock pot, combine chicken parts and water:
Bring to a boil, removing scum and fat as it floats to the top.
Add remaining ingredients and simmer for 3 - 1/2 hours.
Do not boil or fat will be reabsorbed into the broth, making it cloudy.
Cover only partially with lid so that steam can escape.
Strain Broth.
Refrigerate over night. Skim and discard fat that floats to the top.
Return broth to stock pot.
Simmer uncovered for 3 hours or until broth is reduced by one-third.
Use at once or freeze for later use.
Freeze some stock in ice-cube trays to use for stir-fry or sauté vegetables.
Makes: 7 - 1/2 quarts

Beef Stock:

• 4 pounds beef chuck, cut into 2" cubes
• 4 pounds of beef marrow bones
• 7 quarts cold water
• 3 cloves garlic, peeled
• 3 leeks - roots and greens removed
• 1 large yellow onion - quartered
• 3 stalks celery with leaves
• 3 carrots chopped
• 3 ripe tomatoes, quartered
• 2 bay leaves
• 1/4 cup chopped parsley
• 1 teaspoon thyme
• 1 tablespoon salt
• 3 black peppercorns
• 4 white peppercorns

In stock pot, combine beef chuck, marrow bones and water:
Bring slowly to a boil, removing scum and fat as it floats to the top.
Add remaining ingredients and simmer for 3 - 1/2 hours.
Do not boil or fat will be reabsorbed into the broth, making it cloudy.
Cover only partially with lid so that steam can escape.
Strain Broth.
Refrigerate over night. Skim and discard fat that floats to the top.
Return broth to stock pot.
Simmer uncovered for 3 hours or until broth is reduced by one-third.
Use at once or freeze for later use.
Freeze some stock in ice-cube trays to use for stir-fry or sauté vegetables.
* Remove choice pieces of meat from stock as soon as they are cooked ( 1 - 1/2 - 2 hours ).
Serve for dinner with steamed Red Potatoes and stir-fried snow peas. Makes: 7 - 1/2 quarts

Veal Stock

• 1 pound veal chuck, cut into 2" pieces
• 3 pounds of veal bones
• 2 carrots, chopped
• 1 large yellow onion - quartered
• 3 quarts of cold water
• 2 stalks celery with leaves
• 2 cloves of garlic, peeled
• 1 bay leaf
• 2 teaspoons white peppercorns
• 1/2 teaspoon thyme
• 2 teaspoons salt
• 2 tablespoons tomato paste
• 1/2 cup wite wine

In a shallow baking dish.
Combine veal chuck, veal bones, carrots and onion:
Bake at 350° F. 15-20 minutes.
Remove to stock pot;
Add water. Bring slowly to a boil, removing scum and fat as it floats to the top.
Add remaining ingredients and simmer for 5 hours. Do not boil the stock as it will make the broth cloudy.
Cover only partially with lid so that steam can escape.
Strain Stock.
Refrigerate over night. Skim and discard fat that floats to the top.
Return broth to stock pot.
Simmer uncovered for 3 hours or until broth is reduced by one-third.
Use at once or freeze for later use.
Freeze some stock in ice-cube trays to use for stir-fry or sauté vegetables.
* Remove choice pieces of meat from stock as soon as they are cooked ( 1 - 1 1/2 hours ).
Serve for dinner with fresh asparagus and pasta.

Bouquet Garnis

Bunch together:
3 or 4 sprigs of parsley or chervil
1 bay leaf
2 sprigs of fresh thyme
1 leek - white portion only
2 cloves
Several celery stalks
Bind together with white string.



II.

Tie in a bunch:
3 sprigs chervil
3 sprigs parsley
1/2 bay leaf
2 sprigs fresh thyme



III.

If you can't find fresh herbs:
Wrap the freshly dried herbs, tie them in small bags.
Use 4 inch square cheesecloth, add herbs and tie.
Store them tightly in a covered container.
Add to stock and cook them no longer than 25 - 30 minutes, during the last part of the cooking period.

2 tablespoons dried parsley
1 tablespoon time
1 tablespoon marjoran
2 bay leaves
2 tablespoons dried celery
Makes: 12 bags