Stock is the basis for many, many soups, rice, and pasta dishes as well as braising liquids etc. that it should be a constant prescence in your kitchen. Stock should always be made with fresh vegetables not old or overly ripe ones. Bird (no BBQ!), pork, beef bones add additional thickness (collegen/gelatin) and certain richness to your finished stock. Stock can be made in small quantities in an emergency but I like making several quarts and freezing it for long term storage. A large 1.5 - 2 gallon ( 6 - 8 quart/liter ) pot designed for the purpose is an excellent tool. They can be stainless steel, aluminum or enameled steel and may or may not have a lift out sieve section for easy removal of the used bones and/or vegetables. For a complete explanation of the ingredients and methods try this link: http://culinaryarts.about.com/od/stocks/p/stockcomponents.htm
Always start with cold water.
4 quarts cold tap water.
2 - 4 carrots roughly chopped large
2 - 4 Onions skinned and quartered
4 - Roughly chopped Celery stalks and leaves
1- Bouquet Garni, ie: rosemary, thyme, sage bound into a small parcel.
Carcass and Bones of one roasted or fried chicken
Heat to a boil and reduce heat to a bare simmer, 3 - 5 hours. Remove vegetables and bones,
Reduce to half. Yeild should be 1 - 2 quarts of stock.
So today for dinner I'm faking a Mexican meal with the few ingredients I can come upo with from the Larder-of-Gold, dried California Chiles, Mexican Oregano, Cumin (ground) with garlic, onion and sauted Red and Yellow Bell Peppers. To this mix in a small Dutch oven went 4 cups of Chicken Stock hot out of the stock pot. In another small casserole went a cup of dried black beans and 2 cups of the same stock. The Pork Roti (Roast tied round) was browned in Duck Fat from the duck we ate 3 days ago as dinner (I always save bacon and duck fat for just such a purpose) then inserted in the smaller casserole and the sauted vegies poured over the top. Onto the Hob it went to cook for the next 3 hours, turning each hour. The beans will take a similar time in my experience. Soaking overnight helps but it still takes a long time to cook them thoroughly in the Mexican style.
Once cooked the Pork Roti will be pulled apart into chunks and browned in the oven. Then flour tortilla will hold the sauted vegies, pulled pork and a reduction of the braising liquid as a dinner fajita-like meal. The beans are a side attraction and alas there is no sour cream in France, only Creme Fraise (Creme Fresh) to add to the beans. Too bad for us, it's pretty close and still delicious!
Always start with cold water.
4 quarts cold tap water.
2 - 4 carrots roughly chopped large
2 - 4 Onions skinned and quartered
4 - Roughly chopped Celery stalks and leaves
1- Bouquet Garni, ie: rosemary, thyme, sage bound into a small parcel.
Carcass and Bones of one roasted or fried chicken
Heat to a boil and reduce heat to a bare simmer, 3 - 5 hours. Remove vegetables and bones,
Reduce to half. Yeild should be 1 - 2 quarts of stock.
So today for dinner I'm faking a Mexican meal with the few ingredients I can come upo with from the Larder-of-Gold, dried California Chiles, Mexican Oregano, Cumin (ground) with garlic, onion and sauted Red and Yellow Bell Peppers. To this mix in a small Dutch oven went 4 cups of Chicken Stock hot out of the stock pot. In another small casserole went a cup of dried black beans and 2 cups of the same stock. The Pork Roti (Roast tied round) was browned in Duck Fat from the duck we ate 3 days ago as dinner (I always save bacon and duck fat for just such a purpose) then inserted in the smaller casserole and the sauted vegies poured over the top. Onto the Hob it went to cook for the next 3 hours, turning each hour. The beans will take a similar time in my experience. Soaking overnight helps but it still takes a long time to cook them thoroughly in the Mexican style.
Once cooked the Pork Roti will be pulled apart into chunks and browned in the oven. Then flour tortilla will hold the sauted vegies, pulled pork and a reduction of the braising liquid as a dinner fajita-like meal. The beans are a side attraction and alas there is no sour cream in France, only Creme Fraise (Creme Fresh) to add to the beans. Too bad for us, it's pretty close and still delicious!
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