| Making Stock
post-template-default,single,single-post,postid-15791,single-format-standard,ajax_fade,page_not_loaded,,side_area_uncovered_from_content,columns-4,qode-theme-ver-7.5,wpb-js-composer js-comp-ver-4.5.3,vc_responsive

Making Stock

reference: Escoffier

11 Aug Making Stock

Stock is an intense broth made from cooking the bones and other parts of the meat, fish or poultry in water with vegetables and herbs – or just the vegetables and herbs for vegetarian stocks. Stock is easy to make but time-consuming.

– Prepare the bones first. If you are making a white chicken stock, cover raw chicken bones in water and bring to a boil, then either skim or strain. This removes the blood and other impurities, resulting in a lighter stock. For brown stock, first roast the bones of beef, veal game or poultry in a 425ºF oven until they are browned about 1 hour. This will give the stock a meatier flavor and deeper color. For fish stock, rinse the fish bones( and the tail and head if available) under cold running water for 30 minutes to remove salt and impurities before boiling in the water.

– Be gentle. Never let the stock come to rolling boil and do not stir it. This will produce a clearer stock.

– Keep skimming. Foam and oil will gather at the top of the pot, around the edge. Use ladle to skim this off, ensuring a cleaner, lighter stock.

– Go light on the seasoning. It is best to hold off on adding salt to the stock; this will allow you more control later when using it in a dish. The addition of a bouquet garni will infuse enough seasoning to enhance the flavor.

– Use a strainer. When the stock is done, strain it through a fine mesh sieve or a colander lined with cheesecloth. cool the liquid down quickly( immerse the container in an ice bath and stir continuously until cool) to prevent bacteria from forming. When it is cool, the remaining fat will form at the top, making easier to remove.