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Stock Recipes




Vegetable Stock
 Shrimp Stock
 Chicken Stock
 Fish Stock




 
Vegetable Stock
 

For a darker, richer stock, place the vegetables in a baking dish with a little water or oil and roast them in a 400F oven until lightly browned, making sure to add any browned bits that might stick to the pan. If you use oil to sweat the vegetables, cool and defat the stock as you would a meat stock; otherwise defatting is unnecessary, as the stock will be fat-free.
 
 
 

10 pints (or 4.25 liters) cold water
2 ounces vegetable oil (if desired)
1 medium onion, thinly sliced
1 leek (white part only), washed and chopped
2 ribs celery, sliced
1 small head garlic, sliced in half horizontally
2 medium carrots, chopped
1 large potato, thinly sliced
4 ounces white mushrooms, sliced
2 small or Roma tomatoes, chopped
6 sprigs fresh parsley, coarsely chopped
6 sprigs fresh thyme
3 leaves fresh sage
2 bay leaves
1 sachet d'epices containing:
1/2 teaspoon black peppercorns, cracked
1/4 teaspoon fennel seeds
2 whole cloves

Method

The above ingredients are placed in a square of cheesecloth, tied into a sack Add the oil to a stockpot and place the onion, leeks and garlic in the pot; sweat the vegetables for about 5 minutes until they're wilted and tender. Alternately, instead of oil add about 1/2 cup of water and cook until tender, about 15 minutes. Add the remaining ingredients. Bring to a boil, reduce heat and simmer uncovered for 1 hour. Strain the stock, pressing the vegetables to extract as much liquid as possible. Cool and store properly. Yield: 1 gallon (3.75 liters). 



Shrimp Stock
 

This stock, as well as crab and fish stocks, is used in a great deal of Louisiana cooking. Shrimp stock can be very pungent, so be careful not to overpower the other flavors in your dish.
 

About 4 quarts of shrimp shells (about what you'd get from shelling 2 pounds of shrimp)
8 quarts cold water
2 tablespoons oil
White Mirepoix:
4 ounces onions, diced
4 ounces leeks, white portion only, washed well, trimmed and chopped
4 ounces celery, diced
4 ounces parsnips, chopped
2 lemons, halved
1 cup parsley, coarsely chopped, stems and all
Sachet d'epices:
8 bay leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried tarragon leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon cracked black peppercorns

Method

The above ingredients are placed into a 4" square of cheesecloth and tied into a sack.
Rinse the shells briefly under cold water and drain well. Sweat the shells briefly in the oil, then add the mirepoix and sweat for 2-3 minutes. Add to cold water, add the parsley and sachet and bring to a boil. Reduce heat and simmer for 40 minutes. Strain the stock thoroughly in a china cap or strainer layered with cheesecloth. Cool the stock completely in an ice-water bath and use, refrigerate or freeze immediately. 



Chicken Stock
 

For a white chicken stock, place the bones/meat directly into the cold water for the stock; for a brown stock, brown the bones in a 350F oven for 30 minutes.

This recipe works well for turkey or duck stocks also.

6 quarts cold water
8 pounds chicken parts (backs, necks, etc.) and bones, or a whole chicken, cut up

Mirepoix:
8 ounces onions, chopped
4 ounces celery with tops, chopped
4 ounces carrots, chopped
2 small heads garlic, cut in half horizontally

Sachet d'epices:
1 teaspoon or so black peppercorns, cracked
6-8 parsley stems, chopped
1 bay leaf
1/4 tsp. dried thyme leaves
1/4 tsp. dried tarragon leaves
1/4 tsp. dried oregano leaves
1/4 tsp. dried basil leaves

Method

The above ingredients are placed into a 4" square of cheesecloth and tied into a sack, or use a metal tea ball. Remove the skin from the chicken and chop into 3-4 inch pieces, making sure to cut through and expose the bones. Put the chicken in the stockpot with the water and bring slowly to a simmer. Periodically skim off any scum that forms, and if you wish use a skimmer to skim off the fat. (This stock simmering process makes your house smell REALLY good!) Let this simmer for at least three, and preferably four hours. (It is this long simmering process that extracts the maximum flavor from the chicken meat and bones, as well as the natural gelatin from the bones. When refrigerated, a good chicken stock will be clear and gelatinous.)Add the mirepoix and sachet; tie the sachet closed with some twine and tie the long end of the twine to the handle of the pot; this makes the bag easier to retrieve. (A tea ball also works well.) Simmer for at least one more hour.
  Remember that during the simmering process, it's best not to stir the stock. The end result will be much clearer if it is not agitated while simmering.Strain thoroughly; the best way to do this is to ladle the stock out and pour it through a strainer which has been lined with a couple of layers of damp cheesecloth. If you're using the stock immediately, skim off as much fat as you can with a fat skimmer or a piece of paper towel, otherwise cool the stock right away by placing the container into an ice-water-filled sink, stirring to bring the hot liquid from the center to the sides of the container. Don't just put hot stock in the refrigerator; it won't cool enough to prevent possible multiplication of harmful bacteria. To defat the stock easily, refrigerate overnight, until the fat solidifies on the surface, then skim off. Makes about 4 quarts of stock.


Fish Stock
 

1kg (2lb) fish bones, washed
1 onion chopped
1 cup (250ml/8oz) dry white wine
3 lemon slices 4 cups (1L/32 fl oz) water
small bunch parsley
1/2 teaspoon peppercorns
 

Method

Combine bones, onions, wine, lemon, water, parsley
and peppercorns in a large pot and bring to boil over high heat, skimming as necessary. Reduce heat and simmer uncovered 20 minutes, skimming occasionally.Strain. Cool before refrigerating or freezing.