Stock is what I'm really going for here with my delicious title. The easiest thing in the world to make in my humble opinion, and the stepping stone to so many delicious meals, soups, gravies etc. etc.
This entry will give a basic idea of how to achieve 3 different types of stock, depending on your preference, and what you might be cooking. You can either choose to discard the veggies or reuse them in the soup/concoction you're making.
Stock Number 1 - Chicken
1 chicken carcass
1 whole onion cut into quarters with skin still on (washed of any dirt)
1 whole carrot (washed but un-peeled)
4 cloves of garlic smashed with skin still on
1 celery stalk
2 bay leaves
1 sprig of fresh rosemary
Throw all ingredients into a large pot and generously cover with water. Cook on medium heat until a rolling boil is achieved for about 5 minutes. Cover and simmer on low heat for up to 2 hours depending on how large the carcass is. Refrigerate until cool and fat has solidified on the top. Skim fat, strain into a freezer container, pot, or bowl. Voila.
Stock Number 2 - Vegetable
2 whole onions cut into quarters
2 whole carrots
4 cloves of garlic
2 celery stalks
3 bay leaves
2 sprigs of fresh rosemary
1 handful dried mushrooms
Throw all ingredients into a large pot and generously cover with water. Cook on medium heat until boiling for 5 - 10 minutes. Cover and simmer on low heat for 2 hours. Strain into a freezer container, pot, or bowl.
Stock Number 3 - Beef
1 portion beef bones (2-3 lbs) (acquired from the butcher)
1 onion cut into quarters
1 carrot roughly chopped
4 cloves of garlic smashed with skin on
1 celery stalk roughly chopped
2 sprigs fresh thyme
2 bay leaves
Preheat oven to 400 º, roast the beef bones for up to an hour. Place the roasted bones, vegetables and herbs into a pot; generously cover with water. Cover and simmer on low heat for 2 hours. Refrigerate until cool, skim any fat that may have risen to the surface. Strain into a freezer container, pot, or bowl.
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