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Introduction
Introduction
The major distinction been stocks and broths is that broths can be served as is, whereas stocks are used in the production as other dishes. Meat and poultry broths are more pronounced in flavor, because they are based on meat rather than bones.
Choose meat cuts which are from the exercise (fully developed muscle) parts of the animal. For poultry broths, stewing hens and more mature game birds are the best choice for flavor.
For vegetable broths, combine wholesome trim several vegetables. Cabbage or cauliflower can be overbearing.
Cooking Times for Stocks – Approximate
- White Beef Stocks – 8 to 10 hours
- White and Brown Veal & Game Stocks – 6 to 8 hours
- White Poultry & Game Bird Stocks – 3 to 4 hours
- Vegetable Stocks – 45 minutes to 1 hour
Glace – It is a highly reduced stock. As a result, the stock acquires a jellylike consistency and its flavor is high concentrated. When chilled it becomes rubbery. It is used to boost the flavor of foods and sauces. They may be made from different stocks and re-constituted with water.
In the culinary arts, the word glace refers to a thick, syrup-like reduction of stock which is in turn used to flavor other sauces. The word glace means "glaze" or "ice" in French and it is pronounced "GLOSS."
A demi-glace is a rich, dark sauce made by combining half brown stock and half brown sauce (called Espagnole sauce) and then reducing that by half (demi means "half").
Glaces differ from demi-glace in that they are much more concentrated. For example, glace de viande is stock that is reduced by a factor of eight to 10 until it is a syrup, while in a demi-glace the stock is reduced by only a factor of two to four. For this reason, if you substitute glace for demi-glace you should use only half as much.
Making and Using Glaces
Glaces are convenient because just a small spoonful can add a lot of flavor to a sauce or soup. Glaces freeze easily, and it is easy to turn a glace back into stock again simply by adding water.
A typical glace recipe starts with an unsalted stock of some kind. Glace de viande, or meat glace, is made from brown stock. Chicken glace, or glace de volaille, is made from chicken stock. Fish glace, or glace de poisson, is made from fish stock.
If you start from scratch, you first need to make the stock. In a big commercial kitchen, this is often a daily process as bones are simmered with vegetables to make the stock. At home, you might skip that process and buy already prepared stock. Then bring the stock to a boil and simmer, skimming any solids if they appear. When it has been reduced by half, the stock is strained. The stock is then returned to simmering until it is reduced to the point where it is syrupy.
One word of caution: When making your own glaces, be sure to use unsalted stocks, as the reduction process is such that any amount of salt in the stock will be intensely concentrated in the final glace, making it way too salty.
Chicken Stock & Broth
Chicken Stock & Broth
Serves 6 – Preparation time 30 minutes.
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A stock is a flavorful liquid prepared by simmering meaty bones and/or vegetables in water with aromatics, until their flavor, aroma, color, body and nutritive value are extracted. The liquid is then used to create soups and sauces. They can also be used as a braising and simmering medium for vegetables and grains.
White stocks are prepared by gently simmering ingredients with cool water. Brown stocks are made by browning the bones and Mirepoix in enough fat to produce a rich mahogany color. For good flavor, use meaty bones.
A good simmering time is approximately 1 hour for Mirepoix cut into ½ inch pieces. A pressure cooker is the best process to maximize extraction and flavor. The Mirepoix and tomato paste required for brown stocks are roasted or sautéed until browned, prior to adding to the stock. Stocks also include bouquet garni containing aromatics or sachet d’Épices suited to the type of stock desired.
To reduce evaporation during simmering, cover the pot and use pots which are taller than they are wide.
Chicken Stock
- 8 Lbs. / 3.63 kg. bones & trimmings
- 1 gallon / 5.76 Liters cool liquid
- 1 Lb. / 454 gr. Mirepoix
- 1 basic bouquet garni or sachet d’Épices
Instructions
- Rinse the bones under cool running water
- Add cold water and salt to a stock pot – 2” + above the bones
- Slowly bring stock to simmer
- Simmer for 3 to 4 hours
- Add Mirepoix and Sachet and simmer an additional 1 hour, skimming as necessary and tasting from time to time
- Strain the stock. Degrease as desired by skimming
- Use or cool and refrigerate
Notes
Replace 2 lbs. of the chicken bones with chicken necks for an extra rich and gelatinous stock.
Add or replace aromatic ingredients to achieve particular flavors:
- Ginger, lemongrass and fresh or dried chiles
- Juniper berries for game stocks
- Strongly flavored herbs, such as tarragon or rosemary
- Wild mushroom stems
Simmer Times
- Vegetable Stocks – approximately 1 hour
- White Poultry & Game Stocks – 3 to 4 hours
- White Beef Stock – 8 to 10 hours
- White & Brown Veal & Game Stocks – 6 to 8 hours
Chicken Broth
- 10 to 12 Lbs. / 4.54-5.44 kg. meat & bones
- 1 gallon / 5.76 Liters cool liquid
- 1 Lb. / 454 gr. Mirepoix
- 1 basic bouquet Garni or sachet d’Épices
Instructions
- Rinse the bones under cool running water
- Add cold water and salt to a stock pot – 2” + above the bones
- Slowly bring stock to simmer
- Simmer for 3 to 4 hours
- Add Mirepoix and Sachet and simmer an additional 1 hour, skimming as necessary and tasting from time to time
- Meat should be fork tender; vegetables should be extremely soft
- Ladle & strain through a fine-mesh sieve the stock
- Degrease as desired by skimming all fat
- Broth should be clear, golden in color, flavorful, rich tasting & aromatic
- Use or cool and refrigerate
To Intensify Flavor
- Add sachet or bouquet
- Add Oignon Brûlé
- Add fresh or dried herbs
- Add aromatic vegetable
Change Flavors
- Ginger, lemongrass and fresh or dried chilies
- Juniper berries for game stocks
- Strongly flavored herbs, such as tarragon or rosemary
- Add cooked pasta, grains such as rice or barley
- Add beers or wines
Beef Stock & Broth
Beef Stock & Broth
Serves 6 – Preparation time 30 minutes.
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Beef Stock
- 8 Lbs. / 3.63 kg. bones & trimmings
- 1 gallon / 5.76 Liters cool liquid
- 1 Lb. / 454 gr. Mirepoix
- 1 basic bouquet garni or sachet d’Épices
Instructions
- Rinse the bones under cool running water
- Add cold water and salt to a stock pot – 2” + above the bones
- Slowly bring stock to simmer
- Simmer for 3 to 4 hours
- Add Mirepoix and Sachet and simmer an additional 1 hour, skimming as necessary and tasting from time to time
- Strain the stock. Degrease as desired by skimming
- Use or cool and refrigerate
Add or replace aromatic ingredients to achieve particular flavors:
- Ginger, lemongrass and fresh or dried chilies
- Juniper berries for game stocks
- Strongly flavored herbs, such as tarragon or rosemary
- Wild mushroom stems
Beef Broth
- 10 to 12 Lbs. / 4.54-5.44 kg. meat & bones
- 1 gallon / 5.76 Liters cool liquid
- 1 Lb. / 454 gr. Mirepoix
- 1 basic bouquet garni or sachet d’Épices
Instructions
- Rinse the bones under cool running water
- Add cold water and salt to a stock pot – 2” + above the bones
- Slowly bring stock to simmer
- Simmer for 3 to 4 hours
- Add Mirepoix and Sachet and simmer an additional 1 hour, skimming as necessary and tasting from time to time
- Meat should be fork tender; vegetables should be extremely soft
- Ladle & strain through a fine-mesh sieve the stock
- Degrease as desired by skimming all fat
- Broth should be clear, golden in color, flavorful, rich tasting & aromatic
- Use or cool and refrigerate
To Intensify Flavor
- Add sachet or bouquet
- Add Oignon Brûlé
- Add fresh or dried herbs
- Add aromatic vegetable
Change Flavors
- Ginger, lemongrass and fresh or dried chilies
- Juniper berries for game stocks
- Strongly flavored herbs, such as tarragon or rosemary
- Add cooked pasta, grains such as rice or barley
- Add beers or wines
For additional information, this is an excellent article. Click HERE.
Vegetable Stock
Vegetable Stock
Serves 6 – Preparation time 30 minutes.
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Vegetable Stock
- 2 fl. oz. / 60 ml vegetable oil
- 3 Lbs. / 3.63 kg. large diced Mirepoix
- 3 Lbs. / 1.36 kg. non-starchy vegetables (leeks, tomatoes, garlic, etc.)
- 1 gal. 16 + 16 fl. oz. / 4.32 L cold water
- 2 tsp. / 10 gr. salt
- 1 Sachet d’Épices
Instructions
- Heat oil in a large rondeau (large pot) over medium heat, add vegetables and mirepoix;
- Cover and sweat vegetables for 10 to 12 minutes, stirring occasionally;
- Add water and salt and simmer for 45 minutes to an hour – add the sachet;
- Strain the stock and use or rapidly cool and refrigerate.
Roasted Vegetable Stock: Roast vegetables in a large pan, to make sure al sides are evenly browned.
Ham Stock & Broth
Ham Stock & Broth
Serves 6 – Preparation time 30 minutes.
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Ham Stock
- 8 Lbs. / 3.63 kg. bones & trimmings
- 1 gallon / 5.76 Liters cool liquid
- 1 Lb. / 454 gr. Mirepoix
- 1 basic bouquet Garni or Sachet d’Épices
Instructions
- Rinse the bones under cool running water
- Add cold water and salt to a stock pot – 2” + above the bones
- Slowly bring stock to simmer
- Simmer for 3 to 4 hours
- Add Mirepoix and Sachet and simmer an additional 1 hour, skimming as necessary and tasting from time to time
- Strain the stock. Degrease as desired by skimming
- Use or cool and refrigerate
Add or replace aromatic ingredients to achieve particular flavors:
- Ginger, lemongrass and fresh or dried chilies
- Juniper berries for game stocks
- Strongly flavored herbs, such as tarragon or rosemary
- Wild mushroom stems
Ham Broth
- 10 to 12 Lbs. / 4.54-5.44 kg. meat & bones
- 1 gallon / 5.76 Liters cool liquid
- 1 Lb. / 454 gr. Mirepoix
- 1 basic bouquet Garni or Sachet d’Épices
Instructions
- Rinse the bones under cool running water
- Add cold water and salt to a stock pot – 2” + above the bones
- Slowly bring stock to simmer
- Simmer for 3 to 4 hours
- Add Mirepoix and Sachet and simmer an additional 1 hour, skimming as necessary and tasting from time to time
- Meat should be fork tender; vegetables should be extremely soft
- Ladle & strain the stock through a fine mesh sieve
- Degrease as desired by skimming all fat
- Broth should be clear, golden in color, flavorful, rich tasting & aromatic
- Use or cool and refrigerate
To Intensify Flavor
- Add sachet or bouquet
- Add Oignon Brûlé
- Add fresh or dried herbs
- Add aromatic vegetable
Change Flavors
- Ginger, lemongrass and fresh or dried chilies
- Juniper berries for game stocks
- Strongly flavored herbs, such as tarragon or rosemary
- Add cooked pasta, grains such as rice or barley
- Add beers or wines
Veal Stock & Broth
Veal Stock — Brown
Serves 6 – Preparation time 30 minutes.
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Brown Veal Stock
- 2 fl. oz. / 60 ml vegetable oil
- 8 Lbs. / 3.63 kg. veal bones, including knuckles and trim
- 1 gal. / 5.28 L cold water
- 2 tsp. / 10 gr. salt
- 1 lb. / 454 gr. large diced Mirepoix
- 4 to 6 oz. / 113 to 170 gr. tomato paste
- 1 Sachet d’Épices
Instructions
- Condition roasting pan: Heat the pan and enough oil to lightly film the pan in a 425°-450°F oven. Add bones to the pan and return to oven.
- Stir and turn from time to time until deep brown – 30 to 45 minutes;
- Transfer bones to stock pot; add all water except 1 cup; add salt;
- Deglaze the roasting pan with remaining cup of water and add released drippings to the stock pot;
- Bring pot slowly to simmer over low heat – establish an even, gentle simmer and skim surface as necessary;
- While simmering, add oil to film a medium sized rondeau and heat over medium-high heat; add the Mirepoix and sauté until onions are a nice golden brown – 15 to 20 minutes;
- Add tomato paste and continue to cook, stirring frequently until it takes on a rusty brown color and gives off a sweet aroma – 1 to 2 minutes;
- Add a few ladles of stock to the rondeau and stir well to release the drippings;
- Add this mixture and Sachet to the stock after the stock has simmered for approximately 5 hours;
- Continue to simmer the stock, skimming as necessary and tasting from time to time, until it has developed a rich flavor and a noticeable body – approximately 1 more hour;
- Strain the stock and use or rapidly cool and refrigerate.
Change Flavors
- Ginger, lemongrass and fresh or dried chilies
- Juniper berries for game stocks
- Strongly flavored herbs, such as tarragon or rosemary
- Add cooked pasta, grains such as rice or barley
- Add beers or wines
Brown Game Stock: Replace veal bones and trim with game bones. Include fennel seeds and/or juniper berries in a standard Sachet d’Épices.
Estouffade: Replace half the veal bones and trim with beef bones and trim and add an unsmoked ham hock.
Brown Chicken Stock: Replace veal bones and trim with an equal amount of chicken bones and trim.
Copyright
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