[Elfsea] Making stocks
vmarsh at twmarsh.net
Sun Nov 20 12:49:11 PST 2011
Thank you, Master Gunter.
I plan on using these recipes this week to prepare for my holiday cooking. They are much healthier than MSG-laden bullion cubes.
Sent from myTouch 4G
----- Reply message -----
From: "Michael Gunter" <dookgunthar at hotmail.com>
To: "Barony of Elfsea" <elfsea at lists.ansteorra.org>, <steppes at lists.ansteorra.org>
Subject: [Elfsea] Making stocks
Date: Sun, Nov 20, 2011 5:19 am
Several people asked me about making stocks for the soups served at the Elfsea College so I just
figured I'd post some basics here. Making stock is very easy but a bit time consuming. The best part
is that they are pretty much "fire and forget", put the stuff together, put on the stove and fuggedaboudit.
The ingredients don't have to be exact, use what you have. Measurements are approximate, just toss
in what you want.
Basic Vegetable Stock
Ingredients:1 onion, chopped1 carrot, chopped2 stalks celery, chopped
1 leek including the rough green part, cleaned and chopped1 potato, chopped into large chunks1/3 cup mushrooms, chopped in half3 cloves whole garlic3 bay leaves
6 sprigs of parsley with stems
1 sprig of fresh thyme with stem1 tbsp soy sauce8 cups water1/4 cup whole peppercorns
1 T kosher salt
Preparation:Leave the skins on the onions and potatoes, leave the carrots unscrapped. Just wash them.
Place all ingredients in a large pot and bring to a boil. Reduce heat and simmer for at least an hour.
Strain out the vegetables and remove the bay leaves. This broth can be used as a base for soups, gravies and more.
This makes a rather dark and cloudy stock but has very good flavor. If you wish a lighter stock then leave out the
potato and soy sauce.
White Chicken Stock
Chicken necks, carcass, feet (adds body, trust me on this) and wings about 3 pounds
1/2 tsp black peppercorns
5 sprigs of parsley, with stems
4 thyme sprigs, with stems
2 celery stalks, chopped into large chunks
1 or 2 bay leaves, depending on size
1 medium onion, peels on and quartered
1 carrot, chopped
1 garlic clove, crushed
8 cups cold water
This makes a very light stock. Good for delicate sauces and such.
Place the solid ingredients in a large stockpot, cover with water, adding more if needed.
Bring to a boil over medium-medium high heat. Simmer at least three hours, uncovered.
Skim and fat and foam that rises to the surface.
Strain through a colander. Refrigerate stock overnight and remove the fat layer.
Brown Chicken Stock
5 lbs chicken pieces (carcass, legs, wings, feet, thighs, backs, necks, etc...)
2 onions, quartered
3 carrots, chopped
3 celery stalks, chopped
3 whole garlic cloves
1 T vegetable oil or spray of Pam
2 bay leaves
6 sprigs parsley, with stems
2 thyme sprigs, with stems (can also use 1/2 tsp dried but fresh is much better)
12 whole peppercorns
salt to taste
Preheat oven to 350F.
Arrange chicken and next 4 ingredients (through garlic) in a large roasting pan.
Toss with oil or spray with Pam to help browning and prevent sticking.
Put in oven and roast until browned, stirring a couple of times. About 20 - 30 minutes.
Remove from oven and place in a large stockpot, cover with water and add remaining
To the hot roasting pan, pour in a cup of water and scrape up any stuck on bits, I often
like to use a cup of white wine for this if you desire. Add this to the stock pot.
Add the rest of the ingredients.
Bring stock up to a boil then reduce to a simmer. Simmer for about three hours, uncovered.
Remove any foam and fat with a spoon.
Taste and adjust seasonings.
If you like, towards the end of the cooking you can add chicken breasts and reserve the meat.
Strain stock into a large bowl or pot. Retain and shred the meat.
Chill stock and remove the fat layer.
You can make pork, beef, lamb or any other kind of stock following the same basic rules.
Use pork necks, ham bones, a smoked ham hock works nice, any leftover pork bones.
Use beef marrowbones or stock bones. And these can be done either White or Roasted as well.
I often like to add white wine to my stocks. Remember, these are just guideline so do with them
as you like. Stock freezes very well. Keep a supply on hand in both large quantities for soups and
as ice cubes to add a bit of flavor to dishes and sauce.
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