Stocks Recipes

STOCKS

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.

BASIC CHICKEN STOCK

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.