Beef and Chicken Stock

Ingredients

  • Beef Stock:
  • 2 lb's of beef and veal bones cut into pieces.
  • 2 lb's of beef and veal bones cut into pieces.
  • 4 carrots, cut into 2 inch pieces
  • 4 stalks of celery cut into 2 inch pieces
  • 2 bay leaves
  • 1 cup of water for roasting
  • 8 cups of water for stock
  • Chicken Stock:
  • 1 whole chicken carcass or 3 lbs of chicken bones and parts (wings, backs, etc.)
  • 2 large onions quartered
  • 4 carrots chopped into 2 inch pieces
  • 4 stalks of celery cut into 2 inch pieces
  • 2 bay leaves
  • 8 cups water
Stocks form the basis of flavor and if made correctly will enhance your cooking to immeasurable levels. One of the keys to making a good stock is to coax and not force the flavor from bones, vegetables and herbs, and ultimately produce a magical elixir. When used for soups, sauces, and gravies will elevate the flavor of any dish that you are preparing. Store brought stock does not compare in any way to your own homemade version.

The characteristics of a good stock are fine flavor and clarity. Guard against boiling as this will over concentrate the flavors and increase the saltiness. Fat and impurities will make the stock cloudy, so take care not to boil and to skim the stock often. Here are some guidelines for successful stock making.

  • Do not cover you stock pot completely. Stock needs to develop flavor by evaporation and concentration.
  • Skim frequently to remove scum and fat.
  • Strain the stock with a wire strainer, once completed. Don’t press vegetables, as they will make you stock cloudy.
  • Cool the stock to room temperature, then place in the refrigerator. The fat will congeal on the top of the stock, and it may then be easily removed.
  • Use fish stock on the day that it is made or at least within 2 days.
  • Meat and chicken stock may be used up to 4 days, but should be boiled before using.
  • Stock may be frozen for later use.

Directions:

  • Place vegetables in the bottom of a roasting pan.
  • Add the water, and beef and veal bones
  • Roast in the oven until well browned at 425 degrees.(about 45 minutes
  • Once browned, place the bones and vegetables in a stock pot and bring almost to a boil, then reduce heat.
  • Fill stock pot with water.
  • Partially cover and simmer for 5 hours, removing scum each hour.
  • After 5 hours strain stock through a wire mesh strainer and let cool to room temperature.
  • Refrigerate overnight, then remove any solid fat from the surface.

Directions:

  • Add chicken carcass and or chicken parts to a large stock pot. Add the vegetables and  8 cups of water and bay leaves.
  • Bring almost to boil, then reduce to a simmer.
  • Simmer partially covered for 3 hours, skimming scum and debris from time to time.
  • Strain stock through a wire mesh strainer and let cool to room temperature.
  • Place stock in refrigerator overnight, then remove the fat which has formed on top of the stock.

Note: Both of these stocks may be frozen for later use. A good method is to freeze the stock in ice cube trays. Once the stock has frozen remove the stock cubes and place them in a zip lock freezer bag. When a recipe calls for stock you may remove as many cubes as necessary.



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