10-12 lb 10-12 qt
500 g 250 g
250 g 1
Bones: chicken, veal, or beef Water, cold Mirepoix: Onion, chopped Carrot, chopped
(optional) Celery, chopped Sachet: Dried bay leaf Dried thyme Peppercorns Parsley stems Whole cloves
Per 1 ounce:
Calories, 1; Protein, .1 g; Fat, 0 g (0% cal.); Cholesterol, 1 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 2 mg.
1. Review instructions for stock preparation (pp. 153-154).
2. If beef or veal bones are whole, cut them into pieces, 3-4 in. (8-10 cm) long, with a meat saw. Rinse the bones in cold water.
3. Blanch the bones: Place them in a stockpot, cover with cold water, and bring to a boil. Drain and rinse.
4. Place the bones in the stockpot and cover with cold water. Bring to a boil, reduce heat to simmer, and skim the scum carefully.
5. Add the mirepoix and sachet ingredients (tied in cheesecloth).
6. Simmer for required length of time, skimming the surface as often as necessary.
Beef and veal: 6-8 hours
Chicken: 3-4 hours
Add water if necessary to keep bones covered.
7. Strain through a china cap lined with several layers of cheesecloth.
8. Cool the stock, vented, in a cold water bath, and refrigerate.
Prepare white lamb stock, turkey stock, and ham stock according to the basic procedure, substituting the appropriate bones.
Omit the bones. Reduce the water to 9 qt (9 L). Add the following ingredients: V2 oz (15 g) garlic, chopped; 8 oz (250 g) leeks; 4 oz (125 g) mushrooms, sliced; 4 oz (125 g) turnip, sliced; 2 oz (60 g) fennel, sliced. Sweat the onion, garlic, leek, and turnip in 11/2 fl oz (45 mL) olive oil before adding the remaining ingredients. Cook the stock 30-45 minutes.
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