HICKEN STOCK
Makes approximately 3 quarts
BOUQUET GARNI
12 whole black peppercorns
6 sprigs thyme
6 basil leaves
1 tablespoon virgin olive oil
3 tablespoons butter
3 carrots, peeled and roughly chopped
2 bay leaves 6 sprigs parsley
2 onions, peeled and roughly chopped
1. 3 stalks celery, cleaned and roughly chopped
pound mushrooms, cleaned and roughly chopped
1 head garlic, cut in half crosswise
5 pounds chicken carcasses, chopped up
3 cups white wine IV2 gallons water, or enough to cover the bones
1. Make the bouquet garni: Tie all ingredients together in a cheesecloth bag.
2. Heat a large stock pot on medium-high heat. Add the olive oil and butter. Melt briefly. Reduce heat to medium. Add the carrots, onions, celery, mushrooms, and garlic.
3. Stir this all together and cook until the vegetables are shiny and glazed, about 10 minutes. Add the chicken bones and the bouquet garni.
4. Add the white wine and reduce by half. Add the cold water, and heat to just boiling. Skim and reduce heat.
5. Simmer until the stock has a pronounced chicken aroma and flavor (approximately 2V2 hours on low heat). Strain and chill.
"SMOKED STOCK
In the restaurants I have worked in, we have used various smokers over the years. They have included the inexpensive home varieties that worked well enough to suit any of the recipes included in this book. If you have room for your own smoker, you can include items such as smoked stock in your larder. If a smoker is unavailable or impractical for you, you might be able to locate someone in your community who is smoking meats or seafoods commercially. They might have bones available for you. It can't hurt to ask.
You can create a smoked veal or lobster stock if you wish, but I use a smoked poultry stock most often.
Makes approximately 3 quarts
1 recipe Chicken Stock (above)
1 smoked turkey carcass, or 5 pounds
smoked chicken bones 1 smoked pork hock
1. 1. Cook the carcass and hock in the stock at a simmer for about 1¥2 hours. Strain. Chill.
Makes approximately 3 quarts
BOUQUET GARNI
12 whole black peppercorns 6 sage leaves
6 sprigs thyme 2 bay leaves
6 basil leaves
5 pounds duck carcasses, chopped up 3 stalks celery, cleaned and roughly
(feet included if obtainable) chopped
3 cups red wine '/2 pound mushrooms, cleaned and roughly
1 tablespoon virgin olive oil chopped
3 tablespoons butter 1 head garlic, cut in half crosswise
3 carrots, peeled and roughly chopped 2 tomatoes, cored and cut up
2 onions, peeled and roughly chopped About 1Ч2 gallons water
1. Preheat oven to 425 degrees. While it is preheating, prepare the bouquet garni by tying all the ingredients in a cheesecloth bag.
2. Scatter the duck bones in a roasting pan and roast until they are deep brown but not black. Remove from the oven, pour in 1 cup of red wine, and scrape any matter clinging to the bottom of the pan using a wooden spoon.
3. Heat a large stock pot on medium-high heat. Add the olive oil and butter. Melt briefly. Reduce heat to medium. Add the carrots, onions, celery, mushrooms, garlic, and tomatoes and cook until the vegetables are shiny and glazed, about 10 minutes. Add the bouquet garni.
4. Add the red wine and reduce by half. Add the duck bones and any liquid left in the roasting pan. Add about 1V2 gallons of cold water, bring just to the boiling point, skim, and reduce heat.
5. Simmer until the stock has a pronounced duck aroma and flavor, approximately 2V2 hours, on low heat. Strain and chill.
1. Note: To make duck glaze, degrease the prepared, chilled stock and reduce to approximately 2 cups.