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Vegetable Stock

Yield: 16 Cups

Ingredients

18-20 cups cold water

2 T Canola Oil

2 onions, peeled and quartered

2 ribs celery, halved

2 carrots, halved

1 leek, white only, halved and rinsed

3 garlic cloves, crushed

1 bunch flat-leaf parsley sprigs

1 sprig fresh rosemary

8-10 whole black peppercorns

1 sprig fresh thyme

1 bay leaf

Method

  1. Bring 16 cups cold water to a boil
  2. Add all ingredients, simmer, uncovered 35 minutes – 1 hour
  3. Pour liquid through sieve into a large bowl
  4. Discard all vegetables
  5. Chill, uncovered prior to storing

Storage: Refrigerator 1 week and Freezer 3 months                                 

Chicken Stock

Yield: 16 Cups

Ingredients

16-18 cups cold water

1 (3 ½-4-lb) chicken whole, plus neck and giblets (no liver)

2 onions, peeled and quartered

2 ribs celery, halved

2 carrots, halved

3 garlic cloves, left unpeeled

6 fresh flat-leaf parsley sprigs

1 sprig fresh rosemary

8 whole black peppercorns

1 sprig fresh thyme

1 bay leaf

Method

  1. Bring 16 cups cold water to a boil with chicken in an 8-10 quart pot
  2. Add remaining cup cold water and bring to a simmer
  3. Add remaining ingredients, simmer, uncovered 1-3 hours removing scum if necessary
  4. Pour stock through sieve into a large bowl
  5. Discard all, but the liquid and skimming the fat (easiest when cool)
  6. Chill, uncovered prior to storing 

Storage: Refrigerator 3-4 days and Freezer 3 months

Beef/Veal/Pork/Game Stock

Yield: 18 Cups

Ingredients

20 cups cold water

7-10 lbs of meat with bone

1 tablespoon oil

2 onions, peeled and quartered

2 carrots, halved

1 leek, white part only, halved and rinsed

3 garlic cloves, crushed

6 fresh flat-leaf parsley sprigs

1 tablespoon whole black peppercorns

2 bay leaves

(Herbs may vary due to preference for each meat)

Method for roasting meat

  1. Pre-heat oven to 425 degrees and lightly oil a shallow roasting pan
  2. Remove meat from bones if in excess and arrange in one layer
  3. Roast until bones are golden brown 30-40 minutes
  4. Discard fat from pan, add ½ cup water to scrape up bits to add to the stockpot

Method for stock

  1. Cut vegetables into chunks
  2. Roast vegetables tossed in oil 20 minutes in 425 degree oven
  3. Bring water and bones to a simmer, skimming fat in the first hour
  4. Add roasted vegetables and all remaining ingredients during last hour of cooking
  5. Pour stock through sieve, discard solids, skim off fat
  6. Chill, uncovered
  7. Scrape congealed fat from cooled stock
  8. Simmer stock, skimming fat until reduced, about 45 minutes
  9. Cool, uncovered, then store

Note:  for demi reduce by 2/3

Storage: Refrigerator 3-4 days and Freezer 3 months

 

Seafood Stock

Yield: 14 cups

Ingredients

5 cups cold water

2 tablespoons oil

2 shallots, roughly chopped

1 head garlic, smashed

¼ fennel bulb, rinsed

4 black peppercorns

1 carrot, halved

4 sprigs fresh parsley

1 bay leaf

Fish* bones from 1 or 2 fish, preferably head and tail as well

½ cup white wine or dry sherry (optional)

Method

  1. Heat saucepan over medium heat.
  2. Add olive oil, shallots, garlic halves, fennel, peppercorns, carrot and sauté for a few minutes.
  3. Add fish bones or seafood carcass and continue to sauté for 5 minutes
  4. Add wine and water.
  5. Bring to a boil, then reduce to a simmer for 20 minutes skimming the fat as needed.
  6. Strain through a sieve, fine mesh colander or cheesecloth.
  7. Use immediately or cover and refrigerate.

*Sole, halibut or flounder, bass or cod for fish or carcass/shells of lobster, crab or shellfish

Storage: Refrigerator 3-4 days and Freezer 3 months

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