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electronic Gourmet Guide

 

Steve's Stocks

by Prof. Steve Holzinger

 
stock

These recipes are for 5 gallons, but you can cut them in half. It hardly pays to make less than 10 quarts, but if space is a factor, reduce the stock by boiling to half its original volume. The flavors will be more pronounced, as will any errors introduced.

 

White Stock

Preparation Time: 18:00

Ingredients
  • 5 gallons water
  • 10 lb bones beef—sawn
  • 10 lb bones veal—sawn
  • 5 lb chicken backs or feet
  • 1/2 each celery—chopped
  • 1 each leek—chopped
  • 2 each onions—chopped
  • 1/2 bunch parsley—stems
  • 5 each bay leaves
  • 1 tbl peppercorns—crushed
  • 1/2 tbl thyme leaf
Preparation

Blanch the bones by covering with cold water and bringing to the boil. Discard water and rinse bones.

Add remaining ingredients. Bring to the boil, then simmer for up to 18 hours, with skimming to remove any scum that rises.

Scald clean containers, and strain stock into each, seeing some fat into each to act as a protective cap. Cover with saran and cool.

This will keep at least a week, but should be part of the regular weekly Mise en place. Excess should be frozen or reduced for glace d'viand, a 10-1 reduction.

 

White Veal Stock

Preparation Time: 12:00

Ingredients
  • 5 gallons water
  • 20 lb bones veal—sawn
  • 5 lb chicken backs or feet
  • 1/2 each celery—chopped
  • 1 each leek—chopped
  • 2 each onions—chopped
  • 1/2 bunch parsley—stems
  • 5 each bay leaves
  • 1 tbl peppercorns—crushed
  • 1/2 tbl thyme leaf
Preparation

Blanch the bones by covering with cold water and bringing to the boil. Discard water and rinse bones.

Add remaining ingredients. Bring to the boil, then simmer for up to 18 hours, with skimming to remove any scum that rises.

Scald clean containers,and strain stock into each, seeing some fat into each to act as a protective cap. Cover with saran and cool.

This will keep at least a week, but should be part of the regular weekly Mise en place. Excess should be frozen or reduced for glacé d'viand, a 10-1 reduction.

 

Brown Stock

Preparation Time: 24:00

Ingredients
  • 5 gallons water
  • 10 lb bones beef—sawn
  • 10 lb bones veal—sawn
  • 5 lb chicken backs or feet
  • 1/2 each celery—chopped
  • 1 each leek—chopped
  • 2 each onions—chopped
  • 2 lb carrot—chopped
  • 3 oz tomato paste
  • 1 head garlic—crushed
  • 1 each ham hock—sawn
  • 1/2 bunch parsley—stems
  • 5 each bay leaves
  • 1 tbl peppercorns—crushed
  • 1/2 tbl thyme leaf
  • 1/2 liter wine red
Preparation

Blanch the bones by placing on a bed of Mirepoix in a roast pan.

Add all ingredients but water. Roast in a 350 degree F oven until well browned. Do not let anything burn. Baste with red wine.

Bring to the boil, then simmer for up to 18 hours, with skimming to remove any scum that rises.

Scald clean containers, and strain stock into each, seeing some fat into each to act as a protective cap. Cover with saran and cool.

This will keep at least a week, but should be part of the regular weekly Mise en place. Excess should be frozen or reduced for glacÚ d'viand, a 10-1 reduction. The fat from the top is nice to use for making brown roux, as it has just the right color and flavor.

 

Chicken Stock

Preparation Time: 3:00

Ingredients
  • 5 gallons water
  • 20 lb chicken backs—sawn
  • 10 lb bones veal—sawn
  • 5 lb chicken feet
  • 1/2 each celery—chopped
  • 1 each leek—chopped
  • 2 each onions—chopped
  • 1/2 bunch parsley—stems
  • 5 each bay leaves
  • 1 tbl peppercorns—crushed
  • 1/2 tbl thyme leaf
Preparation

Blanch the bones by covering with cold water and bringing to the boil. Discard water and rinse bones.

Add remaining ingredients. Bring to the boil, then simmer for up to 3 hours, with skimming to remove any scum that rises.

Scald clean containers, and strain stock into each, seeing some fat into each to act as a protective cap. Cover with saran and cool.

This will keep at least a week, but should be part of the regular weekly Mise en place. Excess should be frozen or reduced for glacÚ d'viand, a 10-1 reduction.

 
About Stocks, White and Brown
 

© 1995, Steve K. Holzinger. All rights reserved.

eGGsalad Archive

 
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This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

Copyright © 1995, 2007, Forkmedia LLC. All rights reserved.

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