Stocks and broths form
the basis for many dishes such as soups and sauces. This recipe
offers five flavor variations.
Stocks
and Broths
15 pounds chicken bones
2 onions, chopped
2 carrots, peeled and chopped
2 large celery ribs, peeled and chopped
1 whole garlic head, cut in half
1 celery root, peeled and chopped
Chicken Stock:
Place the chicken bones and vegetables in a large pot. Cover
with cold water (about 5 quarts) and bring to a boil. Lower the
heat and simmer for 4 hours, skimming away any impurities that
rise to the top. Strain and reduce to about 1 1/2 quarts.
Lamb Stock:
Follow the recipe for Chicken Stock, but substitute 15 pounds
of lamb bones for the chicken bones, roasting the bones until
browned before putting them in the stock pot. Add 1 cleaned and
chopped fennel bulb and 1 seeded and chopped red bell pepper
along with the other vegetable.
Rabbit Stock:
Follow the recipe for Chicken Stock, but substitute 15 pounds
of rabbit bones for the chicken bones, roasting the bones until
browned before putting them in the stock pot. Add 2 chopped tomatoes
along with the other vegetables, and simmer 2 hours.
Squab Stock:
Follow the recipe for Chicken Stock, but substitute 15 pounds
of squab bones for the chicken bones, roasting the bones until
browned before putting them in the stock pot.
Veal Stock:
Follow the recipe for Chicken Stock, but substitute 15 pounds
of veal bones for the chicken bones, roasting the bones until
browned before putting them in the stock pot.
Makes 8 servings.
