Stocks
Ingredients Yield: 1L (1qt)- 450g (1lb) Bones (Chicken, Beef, Pork, etc.)
- 250g (4c) Mirepoix (large dice)
- 1 Bayleaf
- 10g (1Tbsp) Black Peppercorns
- 3 sprigs Thyme (use dried if fresh unavailable)
- 3 stems Parsley (use dried if fresh is unavailable)
- 1.5L (1.5qt) Water (cold)
Instructions
- For a brown and richer stock roast bones in an oven until nicely caramelized. Then roast the vegetables in the same pan.
- Transfer bones to a pot and add cold water. Bring to a boil and reduce to a simmer.
- As it is coming up to a boil, skim and scum off the top with a ladle. (Will look like a brownish foam).
- Once at a simmer, add vegetables and herbs. Let cook for 3-4 hours for chicken, 6-8 hours for beef, 6-8 hours for pork, 40 minutes for fish, 40 minutes for vegetable.
- Strain when cooked for appropriate time and cool down as fast as possible. Fastest way to cool stocks down is a bain marie which is a cold water bath. Make a makeshift one in a sink by filling it up with cold water and draining it every 30 minutes to an hour until stock has cooled.
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