{"id":1040,"date":"2020-02-04T12:16:45","date_gmt":"2020-02-04T18:16:45","guid":{"rendered":"http:\/\/jessicatijerina.com\/?p=1040"},"modified":"2020-02-04T12:16:45","modified_gmt":"2020-02-04T18:16:45","slug":"stock-and-broth","status":"publish","type":"post","link":"https:\/\/jessicatijerina.com\/index.php\/2020\/02\/04\/stock-and-broth\/","title":{"rendered":"Stock and Broth"},"content":{"rendered":"

Vegetable Stock<\/strong><\/h2>\n

Yield:\u00a0<\/strong>16 Cups<\/p>\n

Ingredients<\/strong><\/p>\n

18-20 cups cold water<\/p>\n

2 T Canola Oil<\/p>\n

2 onions, peeled and quartered<\/p>\n

2 ribs celery, halved<\/p>\n

2 carrots, halved<\/p>\n

1 leek, white only, halved and rinsed<\/p>\n

3 garlic cloves, crushed<\/p>\n

1 bunch flat-leaf parsley sprigs<\/p>\n

1 sprig fresh rosemary<\/p>\n

8-10 whole black peppercorns<\/p>\n

1 sprig fresh thyme<\/p>\n

1 bay leaf<\/p>\n

Method<\/strong><\/p>\n

    \n
  1. Bring 16 cups cold water to a boil<\/li>\n
  2. Add all ingredients, simmer, uncovered 35 minutes \u2013 1 hour<\/li>\n
  3. Pour liquid through sieve into a large bowl<\/li>\n
  4. Discard all vegetables<\/li>\n
  5. Chill, uncovered prior to storing<\/li>\n<\/ol>\n

    Storage: Refrigerator 1 week and Freezer 3 months<\/em>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/strong><\/p>\n

    Chicken Stock<\/strong><\/h2>\n

    Yield:\u00a0<\/strong>16 Cups<\/p>\n

    Ingredients<\/strong><\/p>\n

    16-18 cups cold water<\/p>\n

    1 (3 \u00bd-4-lb) chicken whole, plus neck and giblets (no liver)<\/p>\n

    2 onions, peeled and quartered<\/p>\n

    2 ribs celery, halved<\/p>\n

    2 carrots, halved<\/p>\n

    3 garlic cloves, left unpeeled<\/p>\n

    6 fresh flat-leaf parsley sprigs<\/p>\n

    1 sprig fresh rosemary<\/p>\n

    8 whole black peppercorns<\/p>\n

    1 sprig fresh thyme<\/p>\n

    1 bay leaf<\/p>\n

    Method<\/strong><\/p>\n

      \n
    1. Bring 16 cups cold water to a boil with chicken in an 8-10 quart pot<\/li>\n
    2. Add remaining cup cold water and bring to a simmer<\/li>\n
    3. Add remaining ingredients, simmer, uncovered 1-3 hours removing scum if necessary<\/li>\n
    4. Pour stock through sieve into a large bowl<\/li>\n
    5. Discard all, but the liquid and skimming the fat (easiest when cool)<\/li>\n
    6. Chill, uncovered prior to storing\u00a0<\/strong><\/li>\n<\/ol>\n

      Storage: Refrigerator 3-4 days and Freezer 3 months<\/em><\/p>\n

      Beef\/Veal\/Pork\/Game Stock<\/h2>\n

      Yield:\u00a0<\/strong>18 Cups<\/p>\n

      Ingredients<\/strong><\/p>\n

      20 cups cold water<\/p>\n

      7-10 lbs of meat with bone<\/p>\n

      1 tablespoon oil<\/p>\n

      2 onions, peeled and quartered<\/p>\n

      2 carrots, halved<\/p>\n

      1 leek, white part only, halved and rinsed<\/p>\n

      3 garlic cloves, crushed<\/p>\n

      6 fresh flat-leaf parsley sprigs<\/p>\n

      1 tablespoon whole black peppercorns<\/p>\n

      2 bay leaves<\/p>\n

      (Herbs may vary due to preference for each meat)<\/p>\n

      Method for roasting meat<\/strong><\/p>\n

        \n
      1. Pre-heat oven to 425 degrees and lightly oil a shallow roasting pan<\/li>\n
      2. Remove meat from bones if in excess and arrange in one layer<\/li>\n
      3. Roast until bones are golden brown 30-40 minutes<\/li>\n
      4. Discard fat from pan, add \u00bd cup water to scrape up bits to add to the stockpot<\/li>\n<\/ol>\n

        Method for stock<\/strong><\/p>\n

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

          Note:\u00a0 for demi reduce by 2\/3<\/p>\n

          Storage: Refrigerator 3-4 days and Freezer 3 months<\/em><\/p>\n

           <\/p>\n

          Seafood Stock<\/strong><\/h2>\n

          Yield:\u00a0<\/strong>14 cups<\/p>\n

          Ingredients<\/strong><\/p>\n

          5 cups cold water<\/p>\n

          2 tablespoons oil<\/p>\n

          2 shallots<\/a>, roughly chopped<\/p>\n

          1 head garlic, smashed<\/p>\n

          \u00bc fennel bulb, rinsed<\/p>\n

          4 black peppercorns<\/a><\/p>\n

          1 carrot, halved<\/p>\n

          4 sprigs fresh parsley<\/p>\n

          1 bay leaf<\/p>\n

          Fish* bones from 1 or 2 fish, preferably head and tail as well<\/p>\n

          \u00bd cup white wine or dry sherry (optional)<\/p>\n

          Method<\/strong><\/p>\n

            \n
          1. Heat saucepan<\/a> over medium heat.<\/li>\n
          2. Add olive oil, shallots, garlic halves, fennel, peppercorns, carrot<\/a> and saut\u00e9 for a few minutes.<\/li>\n
          3. Add fish bones or seafood carcass and continue to saut\u00e9 for 5 minutes<\/li>\n
          4. Add wine and water.<\/li>\n
          5. Bring to a boil, then reduce to a simmer<\/a> for 20 minutes skimming the fat as needed.<\/li>\n
          6. Strain through a sieve, fine mesh colander or cheesecloth.<\/li>\n
          7. Use immediately or cover and refrigerate.<\/li>\n<\/ol>\n

            *Sole, halibut or flounder, bass or cod for fish or carcass\/shells of lobster, crab or shellfish<\/p>\n

            Storage: Refrigerator 3-4 days and Freezer 3 months<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

            Vegetable Stock Yield:\u00a016 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<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":{"1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-recipes"},"_links":{"self":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1040","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/comments?post=1040"}],"version-history":[{"count":1,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1040\/revisions"}],"predecessor-version":[{"id":1041,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1040\/revisions\/1041"}],"wp:attachment":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/media?parent=1040"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/categories?post=1040"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/tags?post=1040"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}