Stocks

A STOCK IS A VERY FLAVORFUL LIQUIDTHAT IS MADE BY GENTLY COOKING BONES AND OTHER INGREDIENTS SUCH AS VEGETABLES IN A LIQUID. THIS EXTRACTS FLAVOR, AROMA, BODY, COLOR, AND NUTRIENTS.

A STOCK IS USUALLY NOT SERVED BY ITSELF, BUT BECOMES A PART OF OTHER PREPARATIONS. A STOCK USUALLY TAKES MANY HOURS TO COOK, BUT IS AN EXCELLENT WAY OF SAVING MONEY BY USING THE TRIMMINGS FROM FISH, MEAT, AND VEGETABLES.

WHITE STOCK IS A CLEAR, PALE LIQUID MADE BY SIMMERING POULTRY, BEEF, OR FISH BONES.

INGREDIENTS: 3 pounds chicken 1 veal knuckle 2 stalks celery 1 yellow onion 1 turnip 1 carrots 2 teaspoons salt 4 quarts water

CHICKEN SOUP IS AN EXAMPLE OF A DISH WHERE WHITE STOCK CAN BE USED.

BROWN STOCK IS AN AMBERCOLORED LIQUID MADE BY BROWNING AND THEN SIMMERING POULTRY, BEEF, VEAL, OR GAME BONES. INGREDIENTS: 3 pounds veal or beef bones, sawed into 2-inch pieces 2 pounds stew beef, cut into 1 1/2-inch cubes 2 unpeeled onions, quartered 2 carrots, halved 2 ribs of celery, halved 4 unpeeled garlic cloves 6 long parsley sprigs 1 teaspoon salt 1/2 teaspoon dried thyme, crumbled 1 bay leaf STEWS ARE AN EXAMPLE OF A DISH WHERE BROWN STOCK CAN BE USED.

FUMET IS A VERY FLAVORFUL,LIGHTCOLORED STOCK MADE WITH FISH BONES. Ingredients: 2 pounds bones and heads of lean, 2 tablespoons kosher salt 2 tablespoons vegetable oil 1 cup diced yellow onion 1 cup diced fennel bulb 1 medium leek, minced 2/3 cup diced celery 2 medium cloves garlic, crushed 1 cup dry white wine 4 cups water 2 sprigs flat-leaf parsley 2 sprigs tarragon 1 bay leaf 5 whole black peppercorns

PAELLA IS AN EXAMPLE OF A DISH THAT CAN BE PREPARED WITH FUMET.

COURT BOUILLON IS A VERY AROMATIC VEGETABLE BROTH, AND IS USED FOR POACHING FISH OR VEGETABLES. Ingredients: 1 gallon cold water 1/4 cup kosher salt 1 cup white wine 1 medium onion 1 stalk celery 1 medium carrot 1 bay leaf 1 sprig fresh thyme 8 fresh parsley sprigs 1 teaspoon black peppercorns, 1 thinly sliced lemon

SEAFOODS ARE AN EXAMPLE OF A DISH THAT CAN BE PREPARED USING COURT BOUILLON.

GLACE OR DEMI-GLACE IS A STOCK MADE FROM BROWN, WHITE, OR FISH STOCKS THAT HAVE BEEN SIMMERED TO EVAPORATE THE LIQUID. THIS IS CALLED 'REDUCING’. AS IT COOLS, IT TAKES ON A JELLY-LIKE CONSISTENCY.

Ingredients: For the Sachet d'Épices: 1 dried bay leaf 1 teaspoon dried thyme 6 to 8 fresh parsley stems

8 to 10 whole peppercorns For the Sauce: 2 tablespoons 1/2 cup chopped yellow onions 1/4 cup chopped celery 1/4 cup chopped carrots 1/4 cup all-purpose flour 5 cups low-sodium beef stock, divided Kosher salt, to taste

REMOUILLAGE IS A STOCK MADE FROM BONES THAT HAVE ALREADY BEEN COOKED IN ANOTHER FOOD PREPARATION. WHEN SIMMERED IN WATER A SECOND TIME, THE RESULT IS A PALE AND WEAK-FLAVORED LIQUID.

Ingredients: 2 pounds veal bones 3 pounds water 1 onion, medium dice 2 carrots, medium dice 1 bay leaf

BEEF STEW IS AN EXAMPLE OF A DISH THAT CAN BENEFIT FROM REMOUILLAGE.

BOUILLON IS MADE FROM SIMMERING MEAT OR VEGETABLES.

Ingredients: 4 pounds lean beef 2 pounds beef bones 4 whole cloves 2 quarts cold water Kosher salt, to taste 1/2 cup diced celery 1/2 cup diced carrots 1/2 cup diced turnips 1/2 cup diced onions

JUS STOCK IS A SAUCE MADE FROM PAN DRIPPINGS, TYPICALLY BEEF FAT, WITH ADDED STOCK, AND PERHAPS THICKENED WITH CORNSTARCH OR FLOUR. Ingredients: Reserved carcasses from Molasses-Brined Roasted Chicken 1/2 sweet onion, thinly sliced 1 small carrot, sliced 1 celery rib, sliced 1 fresh thyme sprig 1 tablespoon canola oil 1 cup dry white wine 1 teaspoon cornstarch 1 tablespoon minced fresh flat-leaf parsley 1 teaspoon minced fresh chives

HAM STOCKS GENERALLY GO WELL WITH PULSES AND THE STOCK COULD BE USED TO MAKE A BLACK BEAN SOUP, A LENTIL SOUP SUCH AS THE YELLOW SPLIT PEAS AND FRANKFURTER SOUP (FROM FEAST) OR THE CHICK PEA AND PASTA SOUP Ingredients: 1 ham bone or hock 1 yellow onion, peeled and cut into 6 wedges 2 carrots, cut into 2-inch pieces 1 stalks celery, cut into 2-inch pieces 1 head of garlic, halved crosswise 4 sprigs parsley 10 whole black peppercorns 1 bay leaf (optional)