Chicken, Beef, Seafood
and Vegetable Stock



Broth


STOCK UP

Soup stock is alway a great thing to have on hand. Make a large batch and freeze some for later. Not only used for soups, but great other recipes or sauteeing vegetables. Homemade broth is the best for a great risotto.

For a richer broth, just simmer the broth longer until reduced by half for an intense flavor.

Using meats and vegetables and vegetable scraps and assorted herbs and spices, you will discover you could make marvelous broths that will come in handy for all your daily cooking.

So, lets discover...

...CHICKEN STOCK

INGREDIENTS

  • 5lbs of chicken parts (legs,thighs,wings) or meaty bones
  • 1 onion quartered
  • 3 carrots unpeeled and cut into large pieces
  • 3 or 4 stalks of celery, leafs and all
  • 4 or 5 chopped cloves of garlic
  • 1 Tbls of black peppercorns
  • 1/2 bunch of fresh parsley
  • 3 or 4 bay leaves
  • 8 cups of cold water

    PREPARATION

  • Place water in a pot. I like using a pot with the strainer already inside. This makes it nice and easy to remove the meats and remaining vegetables.
  • Place all the ingredients into the pot and simmer for about 2 hours. Do not boil, simmer.
  • Remove meat and scraps and refrigerate the broth over night.
  • The next day skim any remaining fat on top and your ready.
  • For a richer flavor roast the part in the oven at around 450 degrees for about 45 minutes before putting them in the water.

    ...BEEF STOCK

    INGREDIENTS

  • 4 or 5 lbs of meat(neck bones,pot roast, short ribs)
  • 1 onion quartered
  • 3 or 4 stalks of celery
  • 4 carrots quartered
  • 5 cloves of garlic crushed to release flavor
  • 1 16oz can of whole tomatoes cut up
  • 1 6oz can of tomato paste
  • 1/2 bunch of parsley
  • 1 tsp salt
  • 1 tsp black peppercorns
  • 1/2 tsp dried basil, oregano and thyme
  • 3 bay leaves
  • 8 quarts of cold water

    PREPARATION

  • Place meat,bone, onions, celery and carrots in a roasting pan.
  • Roast at 450 degrees for about 45 minutes.
  • Fill a stock pot with the cold water.
  • Add all the meat, bones and vegetables to the water.
  • Add parsley, tomatoes and tomato paste.
  • Wrap basil, oregano,thyme and peppercorns in a cheese cloth and tie. This will keep the herbs from floating all over while still getting the flavor.
  • Add salt.
  • Simmer for about 3 to 4 hours, again do not boil, simmer.
  • Refrigerate overnight then skim any remaining fat off the top and your ready to use.

    ...VEGETABLE STOCK

    INGREDIENTS

  • 4 stalks of celery
  • 2 onions cut in halves
  • 4 carrots quartered, peel and all
  • 3 fresh tomatoes cut in half
  • 5 sprigs of parsley
  • 1 green bell pepper quartered
  • 1 turnip quartered
  • 5 clove of garlic crushed
  • 8 quarts of cold water

    PREPARATION

  • Add all the ingredients to the water and simmer for around two hours.
  • Strain and you've just made your vegetable broth.

    ...SEAFOOD STOCK

    INGREDIENTS

  • 3 to 4 pounds of mild white fish (do not use salmon, mackral, etc.)these fish will give the broth too strong of a flavor. Also use shellfish scraps (shrimp peels, lobster shells,etc.)
  • 1 onion quartered
  • 3 carrots quartered
  • 3 0r 4 stalks of celery
  • 3 sprigs of parsley
  • 1 tsp. black peppercorns
  • 1 sprig of fresh thyme
  • 4 cloves of garlic
  • 2 bay leafs
  • 1 lemon quartered
  • 1/2 cup of white wine
  • 8 quarts of water

    PREPARATION

  • Rinse off all the seafood and scraps.
  • Add seafood to water.
  • Add vegetables.
  • Tie peppercorns,bay leafs, garlic, thyme, parsley and lemon in a cheese cloth. Add to water.
  • Pour in wine.
  • Simmer for about an hour.
  • Strain and your all ready.

    Whatever stock you choose and for whatever reason you use it for I hope you enjoy both the preparation and the eating.



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