Lesson 1 Recipes - White Chicken Stock

Makes approximately 3 quarts.

One whole chicken (about 3 to 4 lbs.), cut into quarters with poultry shears and/or cleaver
2 medium onions, cut into quarters, skin left in tact
2 stalks celery, washed, cut into 1” pieces
2 carrots, washed but not peeled, cut into 1” pieces
3 ½ quarts cold water
3 garlic cloves, smashed
1 bay leaf
3 sprigs fresh thyme,
4 sprigs parsley, stems included
2 whole cloves
8 black peppercorns

Method:
Place chicken in bottom of tall-sided, heavy-bottomed stockpot. Add mirepoix (onion, celery, and carrots) of vegetables to pan. Add in garlic. Place bay leaf, fresh herbs, cloves and peppercorns on a small piece of cheesecloth and tie into a neat bundle using kitchen twine. Alternatively, you can use a bouquet garni bag, reusable tea bag, or large tea infuser to hold the herbs as well. Place herb bundle on top of vegetable and add in cold water.

This specific combination of herbs and spices, tied into a little bundle is called bouquet garni in France. Securing the herbs and spices makes it easy to retrieve after cooking and helps keep your stock clear. It’s not necessary to keep your herbs in a little bundle as you will be straining your finished stock, but many chefs feel that it does create a clearer stock.

Place pan over medium heat and bring mixture just up to a boil, then reduce heat to simmer. Skim off any foam or impurities that rise to the surface. Allow to simmer for 2 to 3 hours, skimming surface as often as necessary. Be sure to keep water level above bones.

DO NOT ALLOW THE STOCK TO BOIL!!

Turn off heat and let pan sit for a couple of minutes to allow stock to settle. Using a chinois (China cap strainer), double fine mesh strainer, or colander lined with cheese cloth, carefully strain the liquid into a clean container. Cool to room temperature and refrigerate overnight. The next day the fat will have solidified and be easy to remove. Store in refrigerator for up to one week, or in freezer for up to six months.

Lesson 1 Recipes - Brown Beef Stock

Makes approximately 3 ½ quarts.

2 onions, cut into quarters, skin left on
2 carrots, washed but not peeled, cut into 2” pieces
2 stalks celery, washed, cut into 2” pieces
1 leek, sliced lengthwise, washed thoroughly
2 medium tomatoes, quartered
5 lbs. beef marrow bones (ask your butcher)
2 Tbs. canola oil
3 lbs. beef stew meat, cut into 2” pieces
4 quarts cold water
4 garlic cloves, smashed
1 bay leaf
3 sprigs fresh thyme,
4 sprigs parsley, stems included
2 whole cloves
8 black peppercorns

Method:
Preheat oven to 400°F. Place bones in large roasting pan. Drizzle canola oil over bones and toss to coat. Roast bones for about 20 minutes, or until browned. Add stew meat, mirepoix (carrots, onion and celery), leek, tomatoes, and garlic. Continue to roast for another 20 minutes, or until vegetables have browned. Remove pan from oven. With slotted spoon, remove bones, meat, and vegetables from roasting pan and transfer to large, heavy-bottomed stockpot.

Deglaze roasting pan by adding one cup of water and stirring over low heat until all brown bits (fond) loosen and dissolve. Pour water and juices from roasting pan into stockpot. Add in bouquet garni or loose herbs and spices. Pour remaining cold water into stockpot and place pan over medium heat. Bring mixture just up to a boil. Reduce heat to low and simmer for at least of 4 hours, and as long as 8 hours, skimming off impurities as necessary.

Strain stock into clean container and discard solids. Cool to room temperature and refrigerate up to one week, or in freeze for up to six months.

Lesson 1 Recipes - Roasted Vegetable Stock

Makes approximately 2 quarts.

½ lb. crimini mushrooms, brushed clean, trimmed
2 large yellow onions, cut into quarters, skins left on
1 leek, sliced lengthwise and washed thoroughly, cut into 2” pieces
2 carrots, washed but not peeled, cut into 2” pieces
2 stalks celery, washed, cut into 2” pieces
2 medium red potatoes, scrubbed, cut in half, skin left on
3 medium tomatoes cut in half
2 Tbs. olive oil
4 cloves garlic, smashed
10 cups cold water
1 bay leaf
3 sprigs fresh thyme
4 sprigs parsley, stems included
2 whole cloves
6 black peppercorns
Pinch of red pepper flakes

Method:
Place vegetables into large roasting pan. Drizzle with olive oil, mix to coat well. Roast for approximately 50 minutes, or until vegetables have browned (caramelized) and softened. Add garlic and roast for 15 additional minutes.

Remove roasting pan from oven. Transfer vegetables to stockpot. Deglaze roasting pan with one cup of water, and pour liquid over vegetables in stockpot. Add remaining water, pepper flakes and
bouquet garni or loose herbs and spices. Bring mixture to a boil over medium heat, reduce heat to low and allow mixture to simmer for 30 minutes.

Cool slightly before straining, then continue to cool until room temperature. Use immediately, refrigerate or freeze.

Five cups of vegetables to six cups of water, generally yields four to five cups of stock.

Other Vegetables: You can also add corn, squash, parsnips, other types of mushrooms. Vegetables to avoid include those in the cabbage family, eggplant and most strong greens.