Leaarn how to prepare Brown Chicken Stock

Learn to prepare Brown Chicken Stock

Methods

1.Pre-heat the oven to 220 degrees C. Arrange the chicken bones on a baking tray. Roast for about 45 minutes in the preheated oven, or until well browned: add tomato paste ten roast for another few minutes. Remove the bones from the oven.

2. Heat the olive oil in a stock pot over medium heat. Add the onions, celery and carrots: cook and stir until browned. If they scorch, just add a bit of water and scrape up all the bits.

3. Add the roasted chicken bones to the pot and fill with enough water to cover the bones. Bring to a boil, and add the garlic, thyme, parsley and pepper. Reduce heat to low and simmer uncovered for 4 to 6 hours. add more water if needed.

4. Strain out all of the solids from the stock with the help of cheese-cloth, drain off the fat, and refrigerate. You can also remove the fat after it has chilled. The stock will be thick Use full strength for soups and gravies or dilute with water for a milder flavor. (Note: Simmering time : 4 to 6 hours)

Recipe Names and Quantity

Chicken Bones: 1.5 kg

Tomato Paste : 2 tbsp

Olive oil : 30 ml

Red Onions, Sliced : 200 gms

Celery : 100 gms

Carrots, Diced : 100 gms

Water as needed : 1 ltrs

Garlic, Crushed : 1 tbsp

Dried Thyme : 1 tsp

Dried Parsley : 1 tsp

Cracked Black Peppercorns : 1 tsp

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Learn how to prepare Fish Stock

Learn to make Fish Stock

Methods.

1. In stockpot, combine the fish bones, white wine, and just enough water to cover. Bring to a boil, skimming off the white foam from the top of the stock. As it approaches boiling and then reduce the heat. Using a ladle and circular motion, push the foam from the center to the outside of the top, where it is easy to remove.

2. Add the onions, celery, bay leaves, parsley, thyme, and peppercorns and stir them into liquid. If the ingredients are not covered by the liquid, add a little more water. Allow the stock to simmer gently for 30 minutes.

3. Remove the stock from the stove, stir it again. Strain

through a fine-mesh strainer. If you are not going to be using the stock within the hour, chill it as quickly as possible.

4. Cover the stock after it has completely cooled and keep refrigerated for up to 3 days.

(Note : Simmering Time : 30 to 45 minutes)

Recipe Name and Quantity

Fish Frames(Bones) : 3 kg

Dry White Wine : 1/2 kg

Water : 2 ltr

Onion, Thinly Sliced : 2 pcs

Celery Thinly Sliced : 4 Stalks

Bay leaf : 2 pcs

Italian Parsley(Fresh), Chopped : 1/4 cups

Thyme Fresh : 6-8 Springs

Black Peppercorns : 2 Table Spoons.

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Learn How To Make White Chicken Stock

Learn to Make White Chicken Stock

Methods

(If you are using Whole chicken)

1. Wash the chicken inside and out and place in a large stockpot with 3 and half liters of cold water.Add the vegetables(mire poix), herbs and peppercorns, bay leaf and slowly bring to the boil over medium heat. Scoop off and discard any scum that may appear on the surface.

2. Once boiling, reduce heat to low and allow to just simmer(any more will make the stock cloudy) for about 3 to 4 hours. Allow the stock to cool slightly, then strain. Discard the vegetables and herbs, and reserve succulent chicken meat for use in sandwiches pies etc. Cool the stock completely, then refrigerate overnight.

3. The next day, use a large spoon to scrape off the fat from the top and discard.

Note: Simmering time - 3 to 4 hours.

Recipe Name and Quantity

Water = 3 and half.

Chicken = 1.5 kg.

Onion Chopped = 1 pcs.

Carrot Chopped

Celery Chopped = 1 pcs.

Leek Chopped = 1 pcs

Bay leaf = 1 pcs.

Thyme = 2 to 3 Springs.

Flat-Leaf Parsley = 2 Stalks

Black Peppercorns = 6 to 8 Pcs.

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Learn How To Make Vegetable Stock

Vegetable Stock

Methods:

1. Gather all Vegetables and herbs wash and peel them according to its nature and roughly chop them, add into a stock pot and keep on the range.

2. Cover the vegetables with enough water(1.ltr) that you can easily stir them in the pot. Less water means that your stock will be more concentrated;more water makes a lighter-flavored stock.

3. Set the pot wver medium-high heat and bring it to just under a boil. Once you start to see some bubbling around the edges of the pot, turn the heat down to medium-low.

4. Take the pot off the stove and remove all the vegetables with a slotted spoon. Set your strainer over a big bowl and line it with cheese cloth or coffee filters. Pour the stock through. Divide the stock into storage container. Coll completely, and then freeze for later use.

Note : Simmering time 20 to 30 minutes

Recipe Name and Quantity.

Cold water = 1 liter.

Onions = 100 gms.

Carrots = 50 gms.

Celery Stalks = 50 gms.

Thyme Fresh = 4-5 Springs.

Bayleaf = 1 pcs.

Parsley = 1 Bunch.

Peppercorn Whole = 1 Teaspoon.

Optional Vegetables = you can add Leeks,Fennel,Tomato,Mushroom,Mushroom steams Parsnips.

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