Stocks
Article on Stock
From Mastering the Art of French Cooking by Julia Child
Canned Chicken Broth Stock
2 cups canned chicken broth or strained clear chicken and vegatable soup
3 tbsp each: sliced onions, carrots, and celery
1/2 C dry white wine or 1/3 C dry white vermouth
2 parsley sprigs, 1/3 bayleaf, and a pinch of thyme
Simmer the chicken broth or soup with the vegetables, wine, and herbs for 30 minutes. Season to taste, strain, and it is ready to use.
Stock
3 quarts of meat and bones chopped into 2-3 inch pieces (raw or cooked veal or beef bones and meat, and/or poultry carcasses, scraps, and giblets)
8-10quart kettle
Cold Water
Place the meat and bones in the kttle and add cold water to cover them by 2 inches. Bring to a boil and simmer. As the scum rises, skim with a spoon until it stops accumulating (around 5 minutes)
2tsp salt
2 medium size scraped carrots
2 medium-sized peeled onions
2 medium sized celery stalks
Boquet Garni: 1/4tsp thyme, 1 bay leaf, 6 parsley sprigs, 2 unpeeled garlic cloves, 2 whole cloves, (optional) 2 washed leeks
Add all the ingredients above and more water if the liquid doesn't cover the ingredients by a full inch. When the liquid simmers again, skim as necessary. Partially cover, leaving an inch of space for the steam to escape. Maintain a quiet simmer - a bubble or two of motion- for 4 to 5 hours or more. Skimoff fat and skum occasionally. Boiling water should be added if the liquid evaporates below the level of the ingredients.
Notes: Never allow the liquid to boil; fat and scum incorporate themselves into the stock and will make it cloudy. Cooking may be stopped at any time and continued later. Never cover the ketle airtight unless the contents have cooled completely or the stock will sour.
Degreasing: Set the stock, uncovered, in the dridgerator until the fat hardens and can be scraped off. OR Let the stock settle for 5 minute and remove the fat from its surface, then draw scraps of paper towel over the top of the stock to blot up the last globules of fat.
Final Flavoring: Taste the degreased stock for strength, if the flavor is weak boil it down to concentrate its strength.
Storage: When the stock is cold, cover and refrigerate it, or bottle and freeze it. Stock kept in the refrigerator must be brought to boil every 3 or 4 days to keep it from spoiling.
Fonds Brun de Volaille (Brown poultry stock)
1 2-quart saucepan
Check neck, gizzard, heart, miscellaneous scraps
1 sliced onion
1 sliced carrot
1 1/2 tbsp rendered fresh pork fat or cooking oil
Chop the chicken into piece of 11/2 inches or less. Brown them with the vegetables in hot fat or oil
2 cups white or brown stock, or canned beef bouillon, or chicken broth
Pour out the browning fat. Add the liquid, herbs, and enough water to cover the chicken by 1/2 inch. Simmer partially covered for 1 1/2 hours or more, skimming as necessary. Strain, degrease, and the stock is ready to use.
Glace de Viande (Meat Glaze)
Any of the preceding stocks boiled down until it has been reduced to a syrup that becomes hard jelly when it is cold. 3 quarts of stock will reduce to 1 1/2 cups or less of glaze. Half a teaspoon stirred into a sauce or soup will often give it just that particular boost of flavor which it lacks. Meat glaze dissolved in hot water may always be used in place of stock. It is useful to have and almost invariably has a better flavor than commercial meat extracts and bouillon cubes.
2-3 quarts of any homemade stock
Strain the stock and degrease it. Bring it to a boil in an uncovered saucepan and boil until reducedto about 1 quart. Strain through a fine sieve into a smaller sauce pan and boil down until it has reduced to the a syrup which coats the spoon lightly (napee?) Watch it during the lat stages to be sure it does not burn. Strain it into a jar. When it is cold and has turned into a jelly, cover and refrigerate, or freeze it. Meat glaze will keep for week under refrigeration. If it develops a few spots of mold, no harm is done. Pry it out of the jar, wash under warm water then simmer in a sauce pan over low heat with a spoonful of water until it has reduced again to a thick syrup.
From Mastering the Art of French Cooking by Julia Child
Canned Chicken Broth Stock
2 cups canned chicken broth or strained clear chicken and vegatable soup
3 tbsp each: sliced onions, carrots, and celery
1/2 C dry white wine or 1/3 C dry white vermouth
2 parsley sprigs, 1/3 bayleaf, and a pinch of thyme
Simmer the chicken broth or soup with the vegetables, wine, and herbs for 30 minutes. Season to taste, strain, and it is ready to use.
Stock
3 quarts of meat and bones chopped into 2-3 inch pieces (raw or cooked veal or beef bones and meat, and/or poultry carcasses, scraps, and giblets)
8-10quart kettle
Cold Water
Place the meat and bones in the kttle and add cold water to cover them by 2 inches. Bring to a boil and simmer. As the scum rises, skim with a spoon until it stops accumulating (around 5 minutes)
2tsp salt
2 medium size scraped carrots
2 medium-sized peeled onions
2 medium sized celery stalks
Boquet Garni: 1/4tsp thyme, 1 bay leaf, 6 parsley sprigs, 2 unpeeled garlic cloves, 2 whole cloves, (optional) 2 washed leeks
Add all the ingredients above and more water if the liquid doesn't cover the ingredients by a full inch. When the liquid simmers again, skim as necessary. Partially cover, leaving an inch of space for the steam to escape. Maintain a quiet simmer - a bubble or two of motion- for 4 to 5 hours or more. Skimoff fat and skum occasionally. Boiling water should be added if the liquid evaporates below the level of the ingredients.
Notes: Never allow the liquid to boil; fat and scum incorporate themselves into the stock and will make it cloudy. Cooking may be stopped at any time and continued later. Never cover the ketle airtight unless the contents have cooled completely or the stock will sour.
Degreasing: Set the stock, uncovered, in the dridgerator until the fat hardens and can be scraped off. OR Let the stock settle for 5 minute and remove the fat from its surface, then draw scraps of paper towel over the top of the stock to blot up the last globules of fat.
Final Flavoring: Taste the degreased stock for strength, if the flavor is weak boil it down to concentrate its strength.
Storage: When the stock is cold, cover and refrigerate it, or bottle and freeze it. Stock kept in the refrigerator must be brought to boil every 3 or 4 days to keep it from spoiling.
Fonds Brun de Volaille (Brown poultry stock)
1 2-quart saucepan
Check neck, gizzard, heart, miscellaneous scraps
1 sliced onion
1 sliced carrot
1 1/2 tbsp rendered fresh pork fat or cooking oil
Chop the chicken into piece of 11/2 inches or less. Brown them with the vegetables in hot fat or oil
2 cups white or brown stock, or canned beef bouillon, or chicken broth
Pour out the browning fat. Add the liquid, herbs, and enough water to cover the chicken by 1/2 inch. Simmer partially covered for 1 1/2 hours or more, skimming as necessary. Strain, degrease, and the stock is ready to use.
Glace de Viande (Meat Glaze)
Any of the preceding stocks boiled down until it has been reduced to a syrup that becomes hard jelly when it is cold. 3 quarts of stock will reduce to 1 1/2 cups or less of glaze. Half a teaspoon stirred into a sauce or soup will often give it just that particular boost of flavor which it lacks. Meat glaze dissolved in hot water may always be used in place of stock. It is useful to have and almost invariably has a better flavor than commercial meat extracts and bouillon cubes.
2-3 quarts of any homemade stock
Strain the stock and degrease it. Bring it to a boil in an uncovered saucepan and boil until reducedto about 1 quart. Strain through a fine sieve into a smaller sauce pan and boil down until it has reduced to the a syrup which coats the spoon lightly (napee?) Watch it during the lat stages to be sure it does not burn. Strain it into a jar. When it is cold and has turned into a jelly, cover and refrigerate, or freeze it. Meat glaze will keep for week under refrigeration. If it develops a few spots of mold, no harm is done. Pry it out of the jar, wash under warm water then simmer in a sauce pan over low heat with a spoonful of water until it has reduced again to a thick syrup.