Making stocks and broths

Broths and Stocks

In this class we will be making broths and stocks. Making stock can seem intimidating as we’re dealing with large pans and a fair amount of liquid. Part of the joy of having broths and stocks on hand is being able to make delicious meals while adding great home made flavor.

Brown Chicken Stock

· 2 3Lb chickens

· 1 large onion root end cut off and quartered, not peeled

· 3 coarsely chopped carrots

· 1 celery stock

· Bouquet garni

· 2 bay leaves

Cut chickens into 8 parts making sure to separate the thighs from the legs. Put all ingredients into a roasting pan large enough to hold them in a single layer. Roast in a 400 degree oven for about an hour and a half occasionally stirring so as to brown evenly.

Transfer roasted chicken and vegetables to a stock pot. With two cups of water deglaze the roasting pan and add the flavored deglazing liquid to the stock pot. Add enough water to cover add the bouquet garni and simmer uncovered for up to 2 hours. Occasionally skim off the froth that rises to the top of the pot.

To remove your stock from the pot have a fine strainer lined with cheese cloth or a linen towel over the bowl. Taking care, so as to not stir the sediment that has dropped to the bottom of the pot ladle the stock into the bowl through the strainer.

Stock will keep in the refrigerator for up to 5 days or freeze in in gallon size zip lock bags The gallon size are stronger than the sandwich size. Alternatively you can freeze in ice cube trays to make smaller portions, once frozen transfer to zip lock bag for keeping

White Chicken Broth (variation)

Ingredients same as for Brown Chicken Stock, substitute extra chicken legs and omit the backs and thighs.

Add all your ingredients to the pot and bring to a boil. Once you have reached a boil lower the heat and simmer for about 2 hours. Follow the same process as above to remove your stock from the pot.

Vegetable stock

Celery, 7 stalks

Carrots, 2 large

Onions, 2 medium

Mushrooms (optional) 8 ounces

Fennel bulb, 1 small

Garlic, 1 head cut in half

Parsley 6 to 7 sprigs

Bayleaf

Peppercorns, 1 tsp

Mushrooms (optional)

Olive oil 1 TBS

Heat oil in a stockpot over medium heat. Add vegetable ingredients and cook until soft 5 to 8 minutes.

Add 4 quarts of water and bring to a boil. Reduce heat and let simmer until reduced by half.

Strain all ingredients through a fine sieve and discard the solids. Let cool and chill for up to three days or freeze for up to 3 months.