Chicken, Beef, Seafood
and Vegetable Stock
STOCK UPSoup 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 bones1 onion quartered3 carrots unpeeled and cut into large pieces3 or 4 stalks of celery, leafs and all4 or 5 chopped cloves of garlic1 Tbls of black peppercorns1/2 bunch of fresh parsley3 or 4 bay leaves8 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 quartered3 or 4 stalks of celery4 carrots quartered5 cloves of garlic crushed to release flavor1 16oz can of whole tomatoes cut up1 6oz can of tomato paste1/2 bunch of parsley1 tsp salt1 tsp black peppercorns1/2 tsp dried basil, oregano and thyme3 bay leaves8 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 celery2 onions cut in halves4 carrots quartered, peel and all3 fresh tomatoes cut in half5 sprigs of parsley1 green bell pepper quartered1 turnip quartered5 clove of garlic crushed5 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 quartered3 carrots quartered3 0r 4 stalks of celery3 sprigs of parsley1 tsp. black peppercorns1 sprig of fresh thyme4 cloves of garlic2 bay leafs1 lemon quartered1/2 cup of white wine8 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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