Chicken Stock
3 pounds chicken backs and necks (carcasses)
3 quarts of cold water
4 celery stalks, chopped
6 carrots, sliced thick, no need to peel
2 yellow onions, peeled and quartered
8 black peppercorns
1) place all the ingredients in a large casserole and cover with cold water, bring to the boil,as the liquid heats, foam will begin to appear on the surface, as soon at is appears begin skimming off the foam, when the stock is boiling reduce the heat until it is just simmering, cook uncovered very slowly for about 2 hours.
2) put the stock into a large bowl ,discard the bones and vegetables, leave the stock to cool, then chill to allow any fat to solidify, then remove the fat..
Beef Stock
5 pounds bare beef bones, cut into 2 inch pieces
1 bunch of carrots, sliced thick and peeled
1 bunch of celery, coarsely chopped
2 leeks, cut in large pieces
2 garlic cloves
1 large bouquet garni
3 yellow onions,peeled and quartered
1) place all the ingredients in a large casserole and cover with cold water, bring to the boil,as the liquid heats, foam will begin to appear on the surface, as soon at is appears begin skimming off the foam, when the stock is boiling reduce the heat until it is just simmering, cook uncovered very slowly for about 4-5 hours.
2) put the stock into a large bowl ,discard the bones and vegetables, leave the stock to cool, then chill to allow any fat to solidify, then remove the fat.
If you which, reduced to concentrate and chill or frozen.
Fish Stock
1 onion, chopped
1 carrot, chopped
1 celery stalk with leaves, chopped
1 tsp black peppercorns
2 sprigs parsley
1 bay leaf
1 sprig fresh thyme
3 whole cloves
strip lemon rind
1 cup dry white wine
900g heads, bones and trimmings from white fish
1) place all the ingredients in a large casserole and cover with cold water, bring to the boil,as the liquid heats, foam will begin to appear on the surface, as soon at is appears begin skimming off the foam, when the stock is boiling reduce the heat until it is just simmering, cook uncovered very slowly for about 25 minutes.
2) put the stock into a large bowl ,discard the bones and vegetables,strain through a muslin-lined sieve leave the stock to cool.
If you which, reduced to concentrate and chill or frozen.
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