<html>
<head>
<style><!--
.hmmessage P
{
margin:0px;
padding:0px
}
body.hmmessage
{
font-size: 10pt;
font-family:Tahoma
}
--></style>
</head>
<body class='hmmessage'><div dir='ltr'>
Several people asked me about making stocks for the soups served at the Elfsea College so I just<BR>
figured I'd post some basics here. Making stock is very easy but a bit time consuming. The best part<BR>
is that they are pretty much "fire and forget", put the stuff together, put on the stove and fuggedaboudit.<BR>
The ingredients don't have to be exact, use what you have. Measurements are approximate, just toss<BR>
in what you want.<BR>
<BR>
Basic Vegetable Stock<BR>
Ingredients:<BR>1 onion, chopped<BR>1 carrot, chopped<BR>2 stalks celery, chopped<BR>
1 leek including the rough green part, cleaned and chopped<BR>1 potato, chopped into large chunks<BR>1/3 cup mushrooms, chopped in half<BR>3 cloves whole garlic<BR>3 bay leaves<BR>
6 sprigs of parsley with stems<BR>
1 sprig of fresh thyme with stem<BR>1 tbsp soy sauce<BR>8 cups water<BR>1/4 cup whole peppercorns<BR>
1 T kosher salt<BR>
<BR>
Preparation:<BR>Leave the skins on the onions and potatoes, leave the carrots unscrapped. Just wash them.<BR>
Place all ingredients in a large pot and bring to a boil. Reduce heat and simmer for at least an hour.<BR>
Strain out the vegetables and remove the bay leaves. This broth can be used as a base for soups, gravies and more.<BR>
This makes a rather dark and cloudy stock but has very good flavor. If you wish a lighter stock then leave out the<BR>
potato and soy sauce.<BR>
<BR>
White Chicken Stock<BR>
Chicken necks, carcass, feet (adds body, trust me on this) and wings about 3 pounds<BR>
1/2 tsp black peppercorns<BR>
5 sprigs of parsley, with stems<BR>
4 thyme sprigs, with stems<BR>
2 celery stalks, chopped into large chunks<BR>
1 or 2 bay leaves, depending on size<BR>
1 medium onion, peels on and quartered<BR>
1 carrot, chopped<BR>
1 garlic clove, crushed<BR>
8 cups cold water<BR>
<BR>
Preparation:<BR>
This makes a very light stock. Good for delicate sauces and such.<BR>
Place the solid ingredients in a large stockpot, cover with water, adding more if needed.<BR>
Bring to a boil over medium-medium high heat. Simmer at least three hours, uncovered.<BR>
Skim and fat and foam that rises to the surface.<BR>
Strain through a colander. Refrigerate stock overnight and remove the fat layer.<BR>
<BR>
Brown Chicken Stock<BR>
5 lbs chicken pieces (carcass, legs, wings, feet, thighs, backs, necks, etc...)<BR>
2 onions, quartered<BR>
3 carrots, chopped<BR>
3 celery stalks, chopped<BR>
3 whole garlic cloves<BR>
1 T vegetable oil or spray of Pam<BR>
<BR>
2 bay leaves<BR>
6 sprigs parsley, with stems<BR>
2 thyme sprigs, with stems (can also use 1/2 tsp dried but fresh is much better)<BR>
12 whole peppercorns<BR>
salt to taste<BR>
<BR>
Preheat oven to 350F.<BR>
Arrange chicken and next 4 ingredients (through garlic) in a large roasting pan.<BR>
Toss with oil or spray with Pam to help browning and prevent sticking.<BR>
Put in oven and roast until browned, stirring a couple of times. About 20 - 30 minutes.<BR>
<BR>
Remove from oven and place in a large stockpot, cover with water and add remaining<BR>
ingredients. <BR>
To the hot roasting pan, pour in a cup of water and scrape up any stuck on bits, I often<BR>
like to use a cup of white wine for this if you desire. Add this to the stock pot.<BR>
Add the rest of the ingredients. <BR>
Bring stock up to a boil then reduce to a simmer. Simmer for about three hours, uncovered.<BR>
Remove any foam and fat with a spoon. <BR>
Taste and adjust seasonings. <BR>
If you like, towards the end of the cooking you can add chicken breasts and reserve the meat.<BR>
Strain stock into a large bowl or pot. Retain and shred the meat. <BR>
Chill stock and remove the fat layer.<BR>
<BR>
You can make pork, beef, lamb or any other kind of stock following the same basic rules.<BR>
Use pork necks, ham bones, a smoked ham hock works nice, any leftover pork bones.<BR>
Use beef marrowbones or stock bones. And these can be done either White or Roasted as well.<BR>
<BR>
I often like to add white wine to my stocks. Remember, these are just guideline so do with them<BR>
as you like. Stock freezes very well. Keep a supply on hand in both large quantities for soups and<BR>
as ice cubes to add a bit of flavor to dishes and sauce. <BR>
<BR>
Enjoy,<BR>
<BR>
Gunthar<BR>
<BR>
<BR> </div></body>
</html>