Recipes: Stocks, White and Brown

Steve's Stocks

by Prof. Steve Holzinger

White Stock
White Veal Stock
Brown Stock
Chicken 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 glacé 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 glacé d'viand, a 10-1 reduction.