Stocks

If you want to improve your cooking at home, you will want to learn how to make stocks and stock reductions and then learn how to cook with them. They are vital for making soups, sauces, braises and more. Besides, they are fun to make and will help you with all your cooking technique skills.


CHICKEN STOCK
bony chicken pieces (backs, necks, and wings) from 2 chickens
2 stocks celery with leaves cut up
1 carrot cut up
1 large quartered onion
1 1/2 tsp. salt
1/4 tsp. pepper
3 whole cloves
6 c. cold water
Put all ingredients into large stock pot or Dutch oven and bring to boil. Reduce heat and simmer for 1 hour. Remove chicken, strain stock and discard vegetables. If to be used right away skim off fat if not chill and lift off fat.
Makes 4-1/2 cups stock.


BEEF STOCK
4 lbs. beef or veal bones
3 qts. water
1 med. onion, coarsely chopped
3 lg. carrots, chopped
6 sprigs fresh parsley
1 tsp. whole peppercorns, or to taste
4 cloves garlic, halved
1 bay leaf
2 whole cloves
1 tsp. thyme
1/2 tsp. celery seeds
Makes 2 quarts. Preheat oven to 400 degrees. Place bones in a roasting pan and bake 30 minutes, turning once. Discard accumulated fat.
Transfer bones and remaining ingredients to large stockpot. Bring mixture to a boil over medium-high heat. Reduce heat and simmer, partially covered, at least 4 hours. Frequently skim the froth off the top.

Using a colander or a large sieve lined with a layer of cheesecloth, strain stock.

To defat stock, refrigerate until the fat hardens on the surface, then remove and discard. The stock may gel during refrigeration; this is natural.


FISH STOCK
2 lbs. fish trimmings, heads, bones, tails
1 onion, thinly sliced
6 sprigs parsley
1 tsp. lemon juice
1 c. dry white wine
2 qts. cold water
1/2 tsp. peppercorns
Fish stock is a broth made by simmering fish bones and trimmings (heads, tail, etc.) in water and (or) wine with or without the addition of various herbs and aromatics. A good stock is indispensable in the preparation of superior fish sauces, soups, and bouillabaisses - and it comes in handy as a moistener for baking and broiling lean fish.
Put all the ingredients into a large soup kettle and bring to a boil. Cut the heat, cover, and simmer for half an hour or so. Strain and set aside. (Yields: 2 quarts).