Making stock

  •  
  • Chicken stock
  • 3 kg chicken carcasses and bones, coarsely chopped
  • 2 onions, coarsely chopped
  • 1 celery stalk, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 leek, white part only, coarsely chopped
  • 1 garlic head, halved
  • 1 bouquet garni (see note)
  • 8 white peppercorns
  •  
  • Veal stock
  • 3 kg veal bones
  • 2 onions, coarsely chopped
  • 2 carrots, coarsely chopped
  • 1 celery stalk, coarsely chopped
  • 1 leek, washed and coarsely chopped
  • 1 garlic head, halved
  • 3 tomatoes, coarsely chopped
  • 8 black peppercorns
  • 1 bouquet garni (see note)
  • 250 ml white wine
  •  
  • Fish stock
  • 2 kg white fish bones, rinsed
  • 1 leek, white part only, washed and coarsely chopped
  • 1 onion, coarsely chopped
  • 1 celery stalk, coarsely chopped
  • 1 bouquet garni (see note)
  • 6 white peppercorns
  •  
  • Vegetable stock
  • 4 celery stalks, coarsely chopped
  • 2 carrots, coarsely chopped
  • 2 leeks, white part only, coarsely chopped
  • 1 onion, coarsely chopped
  • 4 garlic cloves, bruised
  • 1 bouquet garni (see note)
  • 6 white peppercorns
01   For chicken stock, remove as much fat as possible from bones, then rinse bones under cold running water and place in a large saucepan. Add vegetables, garlic, bouquet garni, peppercorns and enough water to cover bones, bring to the boil over medium-high heat, reduce heat to low and gently simmer, skimming occasionally until stock is well-flavoured (4-5 hours). Remove from heat, carefully strain through a muslin-lined fine sieve (discard solids). Cool to room temperature. Refrigerate stock until chilled and fat comes to the surface (2-4 hours), then carefully remove fat from surface. Makes about 3 litres. Stock will keep refrigerated for up to 3 days or frozen for up to 1 month. To make a brown chicken stock, preheat oven to 190C. Divide chicken carcass between two roasting pans and roast, rotating pans halfway through cooking until golden in colour (45 minutes-1 hour), then add vegetables to pan and roast until vegetables begin to colour (30 minutes), place in a large saucepan and follow as per above recipe.
02   For veal stock, preheat oven to 190C. Divide bones between two roasting pans and roast, rotating pans halfway through cooking, until starting to colour (1 hour), then add onion, carrot, celery, leek and garlic to pan and roast until golden (40-50 minutes). Transfer bones and vegetables to a large saucepan, add tomatoes, peppercorns and bouquet garni and set aside. Deglaze roasting pan with wine (scraping the bottom of the pan), add to saucepan and cover completely with cold water. Bring to the boil over medium-high heat, reduce to low and lightly simmer, skimming occasionally until well-flavoured (6-7 hours). Remove from heat, carefully strain through a muslin-lined fine sieve (discard solids). Cool to room temperature. Refrigerate stock until chilled and fat comes to the surface (2-4 hours), then carefully remove fat from surface. Makes about 3 litres. Stock will keep refrigerated for up to 3 days or frozen for up to 1 month.
03   For fish stock, place ingredients in a large saucepan and cover with water. Bring to the boil over medium heat, reduce to low and lightly simmer, skimming occasionally until well-flavoured (1 hour). Cool slightly (10 minutes), then carefully strain through a muslin-lined fine sieve. Cool to room temperature, then refrigerate stock until chilled (2-4 hours). Makes about 2½ litres. Stock will keep refrigerated for up to 3 days or frozen for up to 1 month.
04   For vegetable stock, combine ingredients in a saucepan. Cover with cold water, bring to the boil over medium heat, then reduce to low and lightly simmer, skimming occasionally until stock is flavoured (30-40 minutes). Remove from heat, strain through a muslin-lined fine sieve (discard solids). Cool to room temperature then refrigerate stock until chilled (2-4 hours). Makes about 2 litres. Stock will keep refrigerated for up to 3 days and frozen for up to 1 month.

Note For a bouquet garni, wrap parsley stems, bay leaves and thyme sprigs in muslin.

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