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White chicken stock Place the chicken bones in a large stockpot, and add enough cold water to cover by 2 inches. Bring the liquid to a boil over medium-high heat, skimming off any foam that rises to the surface. Add remaining ingredients. Reduce heat to low, and gently simme
Chinese chicken stock Pour the chicken stock in a large stockpot and place over medium heat. Toss in the green onions, garlic, ginger, onion, and peppercorns. Simmer gently for 1 hour, covered.
Strain the liquid through cheesecloth (or small holed strainer) to remove all solid
White chicken stock #2 Place chicken wings in bottom of large stockpot. Tie together the legs of the chicken with a piece of kitchen twine. Place whole chicken in pot on top of wings. Scatter remaining ingredients around chicken and pour on the wine. Add cold water to cover chi
Brown soup stock, basic This is one of those things that you prepare on your one major cooking day each week. It takes some time to concoct, but this soup stock is just basic to a properly and frugally run kitchen. It is used for soups, sauces and gravies. Tell your butcher that
Vegetable stock In a stock pot, heat oil. Add onion, celery, tomato, potato, turnip, and
garlic. Cook until vegetables are tender, about 10 minutes.
Add remaining ingredients. Cover, bring to a boil, reduce heat, and
simmer 1 hour.
Strain stock and discard the vegetables
White veal stock 4 ts Parsley
1/2 ts Dried sprigs
1/2 ts Thyme
1 x Bay leaf
1 lb Chicken giblets
In a kettle cover the veal knuckles with 12 cups cold water, bring the water to a boil, and skim the froth. Add 1/2 cup cold water, bring the stock to a simm
Ham stock In a large stock pot add 16 cups of water and all of the ingredients. Bring to a boil and simmer for 3-4 hours. Allow to cool and filter through cheese cloth. Store in 1-4 cup units in the freezer.
Brown veal stock Place veal bones in a shallow roasting pan. Bake At 450 F. For 45 minutes or until bones are well browned, turning occasionally. Combine browned bones & water in a 14 quart stockpot. Cover, cook over medium low heat for 1 1/2 hours. Uncover & si
White fish stock In a well-buttered heavy saucepan combine the fish bones and trimmings, the onion, the parsley, the lemon juice, and the salt and steam the mixture, covered, over moderately high heat for 5 minutes. Add 3 1/2 cups cold water and the wine, bring the liquid
Brown chicken stock - master chefs Preheat your oven to 450 F.
Roast the chicken bones in a roasting pan in the oven for 30
minutes, then add the vegetables and roast for 15 minutes more.
Transfer everything to a stockpot.
Deglaze the roasting pan with a little water, scraping up the
littl
Quick chicken stock COMBINE ALL INGREDIENTS in a 6-quart pot and add water to cover.
Bring to a boil, then reduce heat and simmer gently, uncovered, for 1
1/2 hours, skimming the top as necessary. Remove and discard the
large bones. Pour the stock through a large str
Mike stock marinade for beef Combine all the ingredients in a small container with lid. Cover and shake
to mix well. One-eights teaspoon dried tarragon leaves and thyme leaves may
be substituted for the fresh tarragon and thyme.
Brown stock #3 Preheat the oven to 400 degrees F. Spread the bones, carrots, onions, celery, and garlic in a roasting pan and sprinkle them with the oil. Roast, turning the bones from time to time, until very well browned, about 1 1/2 hours. Scrape the bones and vegetab
Basic chicken stock 1. Combine all the ingredients in a stock pot. Bring water to a boil
then reduce heat and simmer, uncovered, for 1 hour, periodically
skimming foam off the top as it rises.
2. After 1 hour remove the chicken and continue cooking the stock for
2 more ho
Budget homemade chicken stock In large saucepan, combine 12 cups cold water, chicken, onion, cloves,
parsley, celery, carrot, thyme and bay leaf; bring to boil. Skim foam from
top. Reduce heat; simmer for 1-1/2 hours.
Strain through sieve, discarding vegetables and chicken bones
Winter vegetable stock HEAT THE BUTTER OR OIL in a wide pot, add the vegetables, lentils, herbs,
garlic, salt, nutritional yeast, if using, and 1/2 cup water, and stew over
medium-low heat for 15 to 20 minutes. Pour in the 8 cups of cold water and
bring to a boil; th
Turkey stock 1. Combine giblets, neck, and wing tips with water in a large
saucepan; add remaining ingredients. Bring to boil, then lower heat
and simmer for about 15 minutes, or until liver is tender. Remove
liver and continue to simmer mixture for about 1 hour, or
u
Brown vegetable stock #2 1. Place the beans in a 3 quart/liter saucepan and add enough water to cover by 2 in. Bring to a boil over moderate heat and simmer for 2 minutes. Remove the pan from the heat and set aside, covered, while you cook the vegetables.
2. Heat the ghee or b
Hearty soup mix and stock HEARTY SOUP MIX: Combine ingredients in a large airtight container. Stir
to evenly distribute ingredients. Label container. Store in a cool, dry
place. Use within 6 months. Shake before using.
Makes about 12- 1/2 cups of Hearty Soup Mix. HE
Brown stock Preheat oven to 450. Place meat, bones, & vegetables in roasting pan. Roast in preheated oven 30-40 min. Remove from oven & place ingredients in large kettle. Pour off fat from roasting pan & de-glaze pan w/ one cup water. Add contents to kett
Liquor stock (suggested list) LIQUOR:
bourbon
brandy
canadian whiskey
gin
rum
scotch
tequila
vodka
whiskey
amaretto
bailey's
creme de cocoa
dark or spiced rum
grand manier
kahlua
peach schnapps
sweet vermouth
triple sec
MIXERS:
orange juice
cranberry juice
pineapple juice
grapefr
Quick vegetable stock Scrub and coarsley chop carrots, turnip, celery, peel and chop onions.
Melt butter in 8-quart pan over medium heat. Add chopped vegetables and
cook, stirring occasionally, until vegetables turn golden (about 15
minutes).
Add water, salt, parsley, bay lea
Chicken stock In a kettle combine the fowl, the neck and the giblets, and 12 cups
cold water, bring the water to a boil, and skim the froth. Add 1/2
cup cold water, bring the stock to s simmer, and skim any froth. Add
the onion, the leeks, the carrots, the ce
Brown vegetable stock Preheat the oven to 450^F. Put the cut vegetables in a heavy baking pan. Roast in the oven, uncovered, stirring occasionally, for about 1 hour. Transfer the vegetables to a stockpot. Cover with 2 quarts water. Bring to a boil and simmer, covered, for 1 h
Double chicken broth stock Put the previously prepared, cold, fat-free, 2-1/2 quarts of chicken stock
in an 8 quart pan. Add a whole stewing fowl or roasting chicken weighing
between 4 and 5 pounds. Bring slowly to a boil. Skim off any scum that
forms on the surface; reduc
Brown stock #2 Spread the bones and the beef in a flameproof roasting pan and roast them in a preheated 400 oven for 25 minutes. Add the onions and the carrots, roast the mixture, stirring once or twice, for 30 minutes more, or until it is browned well. Transfer content
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