Lets Talk Stocks

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http://redneckchef.netii.net
No i am not talking about stocks and bonds, that's boring. Stocks are the ground work for many things in cooking. From soups, sauces to brazing liquids, these are very important ingredients. First let me say, there are several good store bought stocks and broths but keep in mind they are all very high in sodium. Nothing is as good as a start from scratch stock, remember your grandma's chicken soup, bet that did not come from a can. I will show you how easy it is and later we will incorporate some of these stocks into fresh soups.

First there are 2 main stocks used in restaurant cooking, beef(or veal) and chicken. Have you gone into a store and seen they have veal and chicken bones for sale and wondered what they are for? well you just found out

For chicken based stock you will need;

a large pot
about 2 pounds of chicken necks or bones
3 quarts water
1 1/2 cups mirepoix (1/2 cup diced onion, 1/2 cup diced carrot, and 1/2 cup diced celery)
fresh rosemary
fresh thyme
salt and black pepper

In large pot over medium heat melt about 2 tablespoons of butter or margarine add mirepoix and saute till it reaches a nice golden color. This is called caramelizing. It helps release all of the oils in the vegetables that hold all the good rich flavor. Once the mirepoix is a nice and brown color add in the chicken bones and let them saute in for 5 min. Next add in Thyme and Rosemary, 1 stalk of each if using fresh. If you want to use dried remember that dried herbs have a more condensed flavor therefor they are stronger. So you can substitute a 1/2 teaspoon of each and mix in well. Next slowly add water to the pot stirring as you do to make sure you get any of the flavor that has stuck to the bottom of pan. Bring to a rolling boil for about 5 min. and reduce to a medium heat and let cook for about an hour. Now any time you make stocks there will be a fatty layer that forms on the top as it simmers take a spoon and skim it of carefully because it is hot and will burn you.


After cooking is done remove from heat and remove bones from pot and discard them. Line a colander with cheese cloth, or if you have a fine mesh strainer that will work, drain broth into a large container so all you have is a nice clear liquid.

Following these steps will yield about 2 quarts of fresh stock


To make a good beef stock all you do is substitute either veal or beef bones and follow the same steps.