More Stock
I picked up a cookbook for Meag on the discount table at Coles (or something like that) a few Christmases ago. In my imaginary adopted family, a copy of Betty is included in every going-off-to-college care package (Doesn't that sound like a great tradition? I have the best imaginary relatives.). The recipe box doesn't change hands until I die. All other cookbooks are fair game however and I love to give and receive them (HINT, HINT! Totally kidding on the square there).
This cookbook seemed okay, there was a really good section in the front explaining all of the different cuts of meat and some of the techniques and terms. I also liked that it gave the recipes by weight because that's fast becoming my favourite way of working. Other than that it didn't seem to be anything special.
So this cheapo little book that I picked up is now selling for $50 on Amazon and we've gone through it with a fine-toothed comb and it is amazing. On one page, you're making the most serviceable stock, on the next page you're making Lobster Thermidor (which I SO want to make someday! And a Baked Alaska! Could you get more 70s? I don't know, I could open with a Waldorf salad.)
I ended up cutting the amount of chicken and veggies in half because I have absolutely no eye for how much a chicken carcass weighs and I only had about half of the amount I thought that I did. I still used the full amount of water for coverage with the full intention of simmering it down to about half its volume (honestly, I planned it that way all along!).
Um, on to the recipe
Bouquet Garni
Ingredients
# 1 sprig Italian parsley
# 2 large bay leaf
# 1 sprig fresh dill weed
# 3 sprigs fresh thyme
# 1 teaspoon black peppercorns
Directions
1 Remove stems from parsley.
2 Wash the fresh herbs.
3 Lay the herbs on a square of cheese cloth. Make a sack and tie it off with some butchers twine or tie together spices with twine and omit cheesecloth.
4 Place in soup, stew, or broth.
5 Remove before serving.
Chicken Stock (10 cups)
4 lb chicken bones
2 unpeeled onions, quartered
2 unpeeled carrots, chopped
2 sticks celery, leaves included, chopped
1 bouquet garni
12 black peppercorns
Mix chicken, vegetables and 14 cups of water in a large, heavy based pan. Bring slowly to the boil, skimming the surface if required and adding the bouquet garni (I just love typing that) and peppercorns. Reduce the heat to low and simmer gently for 3 hours. Skim froth.
Ladle in batches through fine sieve over a bowl. Press the solids to extract all of the liquid. Let the stock cool, refrigerate till cold and spoon off any fat.
If you want to concentrate it, you can reduce it at this point and then add water when you want to use it. It will apparently store for 2 days in the fridge or 6 months in the freezer.
They make it sound pretty complicated but it's basically:
Throw stuff in the pot.
Add water.
Simmer a reeeeaaaallllllly long time.
Strain.
Chill.
Skim.
Boil down if you want.
This cookbook seemed okay, there was a really good section in the front explaining all of the different cuts of meat and some of the techniques and terms. I also liked that it gave the recipes by weight because that's fast becoming my favourite way of working. Other than that it didn't seem to be anything special.
So this cheapo little book that I picked up is now selling for $50 on Amazon and we've gone through it with a fine-toothed comb and it is amazing. On one page, you're making the most serviceable stock, on the next page you're making Lobster Thermidor (which I SO want to make someday! And a Baked Alaska! Could you get more 70s? I don't know, I could open with a Waldorf salad.)
I ended up cutting the amount of chicken and veggies in half because I have absolutely no eye for how much a chicken carcass weighs and I only had about half of the amount I thought that I did. I still used the full amount of water for coverage with the full intention of simmering it down to about half its volume (honestly, I planned it that way all along!).
Um, on to the recipe
Bouquet Garni
Ingredients
# 1 sprig Italian parsley
# 2 large bay leaf
# 1 sprig fresh dill weed
# 3 sprigs fresh thyme
# 1 teaspoon black peppercorns
Directions
1 Remove stems from parsley.
2 Wash the fresh herbs.
3 Lay the herbs on a square of cheese cloth. Make a sack and tie it off with some butchers twine or tie together spices with twine and omit cheesecloth.
4 Place in soup, stew, or broth.
5 Remove before serving.
Chicken Stock (10 cups)
4 lb chicken bones
2 unpeeled onions, quartered
2 unpeeled carrots, chopped
2 sticks celery, leaves included, chopped
1 bouquet garni
12 black peppercorns
Mix chicken, vegetables and 14 cups of water in a large, heavy based pan. Bring slowly to the boil, skimming the surface if required and adding the bouquet garni (I just love typing that) and peppercorns. Reduce the heat to low and simmer gently for 3 hours. Skim froth.
Ladle in batches through fine sieve over a bowl. Press the solids to extract all of the liquid. Let the stock cool, refrigerate till cold and spoon off any fat.
If you want to concentrate it, you can reduce it at this point and then add water when you want to use it. It will apparently store for 2 days in the fridge or 6 months in the freezer.
They make it sound pretty complicated but it's basically:
Throw stuff in the pot.
Add water.
Simmer a reeeeaaaallllllly long time.
Strain.
Chill.
Skim.
Boil down if you want.
Labels: chick-en good, stock
posted by Jody at
11:54 AM
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