Vegetable & Meat Stock
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Ingredients:
- 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 white 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 Garnish
- 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 marjoram
- 2 bay leaves
- 2 tablespoons dried celery
- Makes: 12 bags
Instructions:
Put all in a pot and and simmer for a couple of hours. Or roast all the vegetables and meats and then add to a pot with water and simmer. Pressure can or freeze for future use.