| |
Homemade Beef And Chicken Stocks
(Fonds de Cuisine)
|
|
|
| What You Need: |
|
|
|
2 carrots, peeled
2 celery stalks with leaves, cut up
Bouquet garni, made of 6 parsley sprigs, 1 bay leaf, 2 garlic cloves and ˝ teaspoon dried thyme, wrapped together in cheesecloth
1 tablespoon salt
2 pounds beef shank and 4 pounds beef bones or 6 pounds chicken backs and necks
4 to 5 quarts cold water
2 onions, peeled
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Good soups depend on good stocks-and so do stews, casseroles, braised meats and vegetables, and many sauces. Here are recipes for three stocks (or fonds de cuisine) that are basic to French cooking.
|
2. SIMPLE STOCK: Place the beef and bones, or the chicken backs and necks in a soup pot or kettle, and add enough cold water to cover them by 1 inch. Bring to a boil over high heat, skimming off the scum that rises to the surface. Add the vegetables, bouquet garni and salt. Bring to a simmer, skimming if necessary, then partially cover and cook very slowly for 4 hours.
|
3. Remove the bones and strain the stock through a fine sieve into a large bowl, pressing down hard on the vegetables and herbs before discarding them. Taste and season. Skim any fat from the surface or refrigerate until the fat solidifies on the top and can be removed. The stock will keep refrigerated for 3 or 4 days or can be frozen for future use. For richer taste boil down the strained and degreased stock until its flavor has concentrated.
|
4. BROWN BEEF STOCK: Preheat the oven to 450°F. Roast the beef bones, onions and carrots in a shallow pan for 30 to 40 minutes, turning them occasionally. Transfer the bones and vegetables to a soup pot. Then discard the fat from the roasting pan, add 2 cups of water and bring to a boil over high heat, scraping in any browned bits clinging to the pan. Pour this into the soup pot and add the celery, bouquet garni, salt and cold water to cover. Proceed with the stock, following the directions above.
|
|
5. BROWN POULTRY STOCK: Over high heat, brown the chicken backs and necks in 2 tablespoons of vegetable oil in a large skillet. Transfer them to the soup pot and deglaze the skillet with a little water. Add this to the soup pot with the onions, carrots, celery, bouquet garni, salt and cold water to cover. Proceed with the stock, following the directions for simple stock.
|
|
| |
|
|
|
|
|
|
