Simple White and Brown Stock, The Base of Anything that Tastes Good
No blabbing, just straight to this one...
White Stock (2 Litres)
You will need...
1Kg Raw Bones - beef, veal, chicken whichever you require
1 Brown onion, peeled, diced
1 Carrot, peeled, diced
1 Stick Celery, diced
1 Bouquet Garni*
6 Peppercorns
2.5Lt Water
Method..
1. Cut up the bones and remove any excess fat or ask your butcher to trim them for you
2. Place the bones in the stock pot, cover with cold water, blanch and refresh**
3. Put the bones in a clean stock pot, cover with cold water and bring to the boil.
4. Using a ladle, skim the scum from the surface (if you leave it your stock will be cloudy) then add the washed and cut vegetables, the bouquet garni and peppercorns. Re-boil, then turn down to simmer, and continue to skim any scum from the top.
5. Chicken stock will be ready after 3 hours, beef and veal will take 4-5 hours.
6. When straining, use a clean heatproof container, and strain through a fine sieve- I like to use muslin cloth or an oil-filter to give an extra clear stock.
7. Store the stock in the fridge for 24 hrs and there should be a layer of solidified fat on the top. Scoop this off before use, then bring to the boil and simmer for 15 minutes before use. You may freeze this to use for a later date.
Brown Stock
Follow the same recipe as above. But instead of STEP 2, place the bones in a baking tray (with sides to avoid fat leaking out) in a hot oven, and let them brown, turning frequently to give them even colour.
Meanwhile, proceed to brown your vegetables in a saucepan, making sure your onions are well caramelised (at this point you may add a splash of red wine for extra flavour). Drain any excess fat out of your tray before placing your bones in your stock pot and then continue from STEP 3 as per usual.
*Bouquet Garni is a bunch of herbs tied into a bundle, consisting of 3-4 parsley stalks, 1 bay leaf and 1 sprig of thyme.
** blanching is a method of fast-boiling, usually to quickly seal or cook an ingredient. It involves bringing the water to the boil with the ingredient for 30 seconds, then removing the ingredient and
placing it into ice water, or running under a cold tap to quickly stop the cooking process (I use this method when making a green-bean salad where I like the beans to still have a bit of crunch, or when you need to peel the skin off a tomato)
White Stock (2 Litres)
You will need...
1Kg Raw Bones - beef, veal, chicken whichever you require
1 Brown onion, peeled, diced
1 Carrot, peeled, diced
1 Stick Celery, diced
1 Bouquet Garni*
6 Peppercorns
2.5Lt Water
Method..
1. Cut up the bones and remove any excess fat or ask your butcher to trim them for you
2. Place the bones in the stock pot, cover with cold water, blanch and refresh**
3. Put the bones in a clean stock pot, cover with cold water and bring to the boil.
4. Using a ladle, skim the scum from the surface (if you leave it your stock will be cloudy) then add the washed and cut vegetables, the bouquet garni and peppercorns. Re-boil, then turn down to simmer, and continue to skim any scum from the top.
5. Chicken stock will be ready after 3 hours, beef and veal will take 4-5 hours.
6. When straining, use a clean heatproof container, and strain through a fine sieve- I like to use muslin cloth or an oil-filter to give an extra clear stock.
7. Store the stock in the fridge for 24 hrs and there should be a layer of solidified fat on the top. Scoop this off before use, then bring to the boil and simmer for 15 minutes before use. You may freeze this to use for a later date.
Brown Stock
Follow the same recipe as above. But instead of STEP 2, place the bones in a baking tray (with sides to avoid fat leaking out) in a hot oven, and let them brown, turning frequently to give them even colour.
Meanwhile, proceed to brown your vegetables in a saucepan, making sure your onions are well caramelised (at this point you may add a splash of red wine for extra flavour). Drain any excess fat out of your tray before placing your bones in your stock pot and then continue from STEP 3 as per usual.
*Bouquet Garni is a bunch of herbs tied into a bundle, consisting of 3-4 parsley stalks, 1 bay leaf and 1 sprig of thyme.
** blanching is a method of fast-boiling, usually to quickly seal or cook an ingredient. It involves bringing the water to the boil with the ingredient for 30 seconds, then removing the ingredient and
placing it into ice water, or running under a cold tap to quickly stop the cooking process (I use this method when making a green-bean salad where I like the beans to still have a bit of crunch, or when you need to peel the skin off a tomato)
Comments
Post a Comment