Stocks

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Mirepoix

Yield: 1 pound
Onions, peeled and chopped
Carrots, trimmed and chopped
Celery, trimmed and chopped
8 ounces
4 ounces
4 ounces
Cut the vegetables into an appropriate size based on the cooking time of the dish

 

White Mirepoix

Yield: approx. 1 pound
Onions, peeled and chopped
White portion of leeks, trimmed and chopped
Parsnips, trimmed and chopped
Celery, trimmed and chopped
Mushroom trimmings
4 ounces
4 ounces
4 ounces
4 ounces
2-3 ounces
Cut the vegetables into an appropriate size based on the cooking time of the dish.

 

Matignon

Yield: 1 pound
Onions, peeled and diced small
Carrot, trimmed, peeled and diced small
Celery, trimmed, peeled and diced small
Mushroom, diced small
Bacon or ham, diced small or minced
4 ounces
4 ounces
4 ounces
2 ounces
2 ounces
Cut all the vegetables and the bacon or ham into a neat, small dice and combine. Sweat in whole butter.

 

Aromatics

Stocks should include either a standard sachet d'epices or bouquet garni. Other herbs and spices along with other vegetables may be used to create special flavors. Bouquet garni is a combination of fresh vegetables and herbs that typically contain fresh thyme, parsley stems, a celery stock, and a bay leaf, tied into a small bundle with cheesecloth and a small piece of string. This is then attached to the stockpot handle and is placed in the stock while cooking. It should be removed and disregarded after stock is done cooking.

Standard Bouquet Garni

Yield: Sufficient to season approximately 1 gallon of stock
Celery stalk
Parsley stems
Thyme sprig, fresh
Bay leaf
Leek leaves
1
3 or 4
1
1
2 or 3

1. Halve the celery stalk crosswise. Sandwich herbs between celery pieces and fold leek leaves around the herbs and celery.

2. Tie the bundle securely with butchers’ twine, leaving a long tail of string to tie the bouquet to the stockpot handle

3. Sage, rosemary, or fresh herbs may also be used in addition to create different flavors.

 

Sachet d' Epices

A standard sachet d' epices contains parsley stems, dried thyme, bay leaf, and cracked peppercorns in a cheesecloth bag. It should be disregarded after use.

Yield: Sufficient to season approximately 1 gallon of stock

Parsley stems
Thyme leaves, dried
Bay leaf
Peppercorns, cracked
Garlic clove, crushed
3 or 4
teaspoon
1
teaspoon
1

 

Preparing the bones

Preparing Bones. The bones have to be the right size for a particular stock and be blanched or sweated depending upon the kind of stock that is being made.

Blanching Bones. Frozen bones for white stocks are generally blanched to remove any impurities that might cloud the finished stock

1. Place the bones in a stockpot

2. Cover them with cold water

3. Bring the water to a slow boil. Skim the surface as necessary.

4. Once a full boil has been reached, drain the bones through a sieve or allow the water to drain away through a spigot. Disregard the water.

5. Rinse the bones thoroughly to remove any depris or scum.

6. Follow the remaining recipe.

Browning the Bones and Mirepoix. The bones may be browned in a rondeau on the stovetop when working with small amounts. A large quantity of bones may be more efficiently browned in the oven, which promotes more even browning with less chance of scorching.

1. Prepare the mirepoix and reserve.

2. Preheat oven to 400.F.

3. Rinse the bones and dry them well.

4. Place a thin layer of oil in a pan, and place over direct heat or in the oven to Preheat.

5. Add the bones in a single layer. Cook until evenly browned, stirring or turning occasionally.

6. Transfer the bones to the stockpot and continue with the next step.

7. Place the mirepoix in the pan used for the bones. Cook until evenly browned. Stir occasionally. Add tomato product after the mirepoix has browned. Allow the tomato product to brown. Reserve the browned mirepoix and add to the stock during the last hour of cooking time.

8. Deglaze the pan with water and add to stock.




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