There are four basic Stocks to make soups and sauce
Chicken (white Stock)
Beef Stock (Brown)
Fish stock
Vegetable Stocks
Chicken Stock
(2 liters)
1 ½ kg. Chicken bones (necks, backs skins)
3 liters Cold water
1 small onion chopped
2 stocks celery chopped
1 Small Carrots optional (carrots will make your stock
orange)
3 or 4 parsley stems
2 bay leafs
½ tsp thyme or
5 or 6 peppercorns
2 or 3 whole cloves
1. Wash bones well, place them in a stock pot
2. Cover with cold water and bring to a boil
3. Skim very careful and reduce heat to a simmer
4. Add vegetables and Spices
5 simmer for 3 to 4 hours and keep on skimming
6 Drain through a china or very fine (with a coffee paper
filter for clearer brought) strainer and cool down
7. Refrigerate and use as needed
Note: for white stock veal or turkey or any other fowl maybe
used
Beef Stock (3liters)
2 kg Beef B ones
4 liters Coldwater
2 small onions chopped
2 stocks celery chopped
2 Small Carrots
6 to 8 parsley stems
1 Small can tomatoes paste
3 bays leafs
½ tsp thyme
5 or 6 peppercorns
2 or 3 whole cloves
1. Place to bones (brush the bones with tomato paste) in a
roasting pan in a pre heated oven at 200 c.
2 .When bones are brown place the bones in a stock pot put
the fat too
3 Pour the cold water in the pot and bring to a boil skim
often
4 Add the rest of the ingredients and reduce heat to simmer
for about 6 to 7 hours
5 .Drain through a china or very fine (with a coffee paper
filter for clearer brought) strainer and cool down
7. Refrigerate and use as needed
Note for Brown Stock Lamb or game bones can be used
Fish Stock
(2 liters)
20 gr butter
1 small onion chopped
½ stalk of celery chopped
½ carrots (optional)
75 ml. chopped mushroom white
2 kg fish bones
125 ml. white wine dry
3 or 4 parsley stems
1 bay leafs
½ tsp thyme
3 peppercorns
2 ½ liters of cold water
1.Place all the vegetables at the bottom of the stock pot
and add fish bones
2 Add Cold water and bring to a boil skim and reduce heat to
a simmer
3 Add the rest of the ingretience including the wine and
simmer for about 1 hour
4. Drain through a china or very fine (with a coffee paper
filter for clearer brought) strainer and cool down
Note for fish stock the fish are ocean or shell seafood fish
head and bones and skin are all good
Vegetables
Stock (3liters)
3 ½ liters cold water
2 chopped onions
2 carrots chopped
3 stalks of celery
6 garlic cloves peeled chopper
2 leeks (whites only) chopped
250 g white mushrooms sliced
100 gr chopped turnips or rehabber
100 gr chopped fennel
150 gr fresh tomatoes (optional)
50 ml. white dry wine (Optional)
3 bays leafs
½ tsp thyme
5
or 6 peppercorns
2 or 3 whole cloves
1. Put all the ingretience together in a stock pot and bring
to a boil
2. Add all the spices Wine and simmer for about 1 hour
3. Drain through a china or very fine (with a coffee paper
filter for clearer brought) strainer and cool down
Note other vegetable maybe used broccoli etc.
