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Brown Stock

3 lb beef soup meat; cut up
3 lb beef soup bones; cracked
3 lb veal soup bones; cracked
1 cup sliced carrots
1 cup sliced onions
1 cup sliced celery
1 tablespoon salt
1 large bay leaf
4 parsley sprigs
2 gal water

Preheat oven to 450°F. Place meat, bones, & vegetables in roasting pan. Roast in preheated oven 30-40 min. Remove from oven & place ingredients in large kettle. Pour off fat from roasting pan & de-glaze pan w/ one cup water. Add contents to kettle. Add remaining water, salt, bay leaf, & parsley stems. Bring to a boil & then simmer for 4-5 hrs. Strain stock. Let it cool & skim the fat.

Vegetable Stock

3 onions -- roughtly chopped
4 carrots -- roughly chopped
5 stalks celery -- roughly chopped
4 oz mushrooms -- 120g, roughly chopped
4 cloves garlic -- chopped
3 shallots -- chopped
6 sprigs thyme
8 cup water

In a large stockpot over high heat, bring the onions, carrots, celery, mushrooms, garlic, shallots, thyme and water just to a boil. Reduce the heat and simmer for about 1 hr, until the stock has a rich full flavor. Strain through a fine sieve into a bowl and use immediately or allow to cool to room temp before refrigerating.
This stock keeps in the refrigerator for up to one week and can be frozen.
Recipe From: Caprial's Cafe Favorites by Chef Caprial Pence

White Vegetable Stock

8 celery stalks
6 carrots
3 unpeeled baking potatoes
3 medium zucchini
1 lg leek, halved lengthwise
2 lg onions, unpeeled
1 whole head garlic, crushed
1/2 lb mushrooms
10 black peppercorns
8 fresh thyme sprigs
3 bay leaves
1 1/2 cup dry white wine

Directions: About 2-1/2 hours before using: 1. Cut up celery, carrots, potatoes, zucchini, leek, and onions. 2. In 12-quart stockpot, combine all ingredients, add water to cover. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 hour. Remove cover, simmer 45 minutes. 3. Pour vegetable mixture through strainer, pressing vegetables to remove as much stock as possible. Discard vegetables. Makes about 9 Cups.

Wildfowl Stock

3 quart cold water
5 lb game bird carcass, wings, legs, neck, other spare parts
2 or 3 stalks wild celery, cut in chunks
1/2 cup wild onions, chopped
1/2 cup wild carrots, chopped
1 small bunch watercress

Place cold water in a soup pot. Place game bird pieces in cold water. Soak for 1 hour. Add other ingredients. Do not stir. Soak for 1 hour. Place pot, uncovered, at the back of a cook stove far from the fire. On a conventional stove, place the pot on an asbestos pad over very low heat.
Allow pot and it's contents to warm very slowly. You need to draw as much as possible out of the ingredients and into the stock. Skim off scum as it rises. When the pot is uniformly warm, move it closer to the fire (or increase the heat) and very slowly and carefully bring the liquid to a simmer. Do not boil. Do not rush. Skim off all the scum immediately, as it rises within the first 30 minutes of simmering. After 30 minutes and after skimming, use a clean piece of cheesecloth to wipe the pot at the level of the liquid.
Simmer very gently, uncovered, for at least 3 hours.
Taking great care not to disturb the ingredients, carefully ladle the liquid through clean, moistened cheesecloth into a large screw-lid jar. Do not pour the stock. Leave the unstrained stock uncovered until cool. Cover cooled stock tightly and store in refrigerator. Do not remove grease at this time.
Skim grease from stock. Reheat for use, or freeze.
This is from the cookbook on wild foods. It was copied as it written because the style of writing and ingredients were interesting. If you try to use wild ingredients, be careful; both wild onions and wild carrots have close relatives that look much the same but are toxic. You can buy wild at the health food store.

Winter Vegetable Stock

2 tablespoon butter or olive oil
1 onion, diced into 1/2-inch squares
1 cup leek greens, roughly chopped
2 medium carrots, peeled and diced
3 to 4 outer stalks of celery, plus some leaves, diced
1 cup winter squash, cubed, or squash seeds and skins
1 cup chard stems, cut into 1-inch lengths
1 medium potato [cubed], or 1 cup thick potato parings
1/2 celery root, scrubbed and diced
1/4 cup lentils, rinsed
6 branches thyme or 1/4 tsp dried thyme
2 bay leaves
2 handfuls borage leaves, chard leaves, lettuce or nettles or make a mixed green salad and include outer leaves and ribs from romaine
3 sage leaves
10 branches parsley, roughly chopped
4 cloves garlic, peeled
1 teaspoon salt
2 teaspoon nutritional yeast
8 cup cold water

Heat the butter or oil in a wide pot, add the vegetables, herbs, garlic, salt, nutritional yeast, if using, and 1/2 cup water, and stew over medium-low heat for 15-20 minutes. Pour in the 8 cups water and bring to a boil; then simmer, patially covered, for 30-40 minutes. Pour the stock through a sieve and press out as much of the liquid as possible. Use as is, or reduce it further for a richer flavor. Taste and season with more salt if needed.
Notes: No one flavor dominates in this complex, full-bodied stock, so it can be used unobtrusively in simple soups... or as a broth in stews and rice dishes. The proportions are roughly 7 cups vegetables to 8 cups water to yield 4 to 6 cups stock, depending on how long it is cooked or reduced. Use different vegetables from those listed if they would better compliment the dish in which the stock will be used.

Fish Stock

2 lb fish heads and bones
1 cup dry white wine
1 large onion, sliced
1 large carrot, scrubbed, unpeeled, and sliced
bouquet garni
salt to taste
5 cup water

Fish stock is simmered longer than court bouillon, but rarely for more than20 minutes. Most chefs feel that a longer cooking time makes the stock bitter. Place all the ingredients in a large heavy kettle and simmer over low heat for 20 minutes, skimming if you wish. Strain through a cheesecloth lined strainer. Yield: About 5 cups.
Recipe From: The Complete Book Of Sauces by Sallie Y. Williams

Basic Stock

1 1/2 lb chicken pieces
1 1/2 lb pork spareribs
15 cup water
3 (to 4) pieces fresh ginger, unpeeled and crushed
3 (to 4) scallions, each tied into a knot
3 tablespoon (to 4t) chinese rice wine or dry sherry

Trim off any excess fat from the chicken and spareribs. With a sharp knife, chop them into large pieces.
Place the chicken and spareribs in a large pot or pan with the water. Add the ginger and scallion knots.
Bring to a boil and, using a strainer, skim off the froth. Reduce the heat and simmer, uncovered, for 2-3 hours.
Strain the stock, discarding the chicken, pork, ginger, and scallions; add the wine or sherry and return to a boil. Simmer for 2-3 minutes. Refrigerate the stock when cool. It will keep for up to 4-5 days. Alternatively, it can be frozen in small containers and defrosted when required.
Recipe From: A Taste Of The East

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