STOCK

STOCK a clear, thin liquid flavored by soluble substances extracted from meat, poultry, and fish and their bones, and from vegetables and seasonings. Ingredients: Bones are the major ingredient of stocks. Most of the flavor and body of stocks are derived from the bones of beef, veal, chicken, fish and occasionally, lamb, pork, ham, and game.

 The kinds of bones used to determine the kind of stock. Chicken stock made from chicken bones White stock made from beef or veal bones or a combination of the two. Chicken bones or even pork bones are sometimes added in small quantity. Brown stock made from beef or veal bones that have been browned in an oven Fish stock made from fish bones and trimmings left over after filleting

 There are 2 basic facts that you should learn. and understand: 1. When connective tissues (called collagen) break down, they form gelatin. This gives body to a stock. A well-made stock thickens or even solidifies when chilled. 2.Cartilage is the best source of gelatin in bones. Younger animals have more cartilage in their skeletons. As they become older, this hardens into solid bone, which is harder to dissolve into stocks.

 Meat because of its cost, meat is rarely used in stock making any more. Occasionally, a broth is produced as a result of simmering meat or poultry. This broth can then be used like a stock. Mirepoix a combination of onions, carrots,and celery. It is a basic flavoring preparation that is used in all areas of cooking, not only for flavoring stocks but also for sauces, soups, meats, poultry, fish and vegetables.

 Acid Products help dissolve connective tissues 1. Tomato products contribute flavor and some acid to brown stocks 2. Wine occasionally used, especially for fish stocks Scraps and Leftovers may be used in stocks if they are clean, wholesome, and appropriate to the stock being made

 Seasonings and Spices 1. Salt is usually not added when making stocks. It might become too concentrated 2. Herbs and spices should be used only lightly. Usually tied in a sachet (bay leaf, thyme, parsley stems, peppercorns)

 Basic Proportions: Bones 50% Mirepoix 10 % Water 100% Proper Cooking Times: Poultry 3 to 4 hours Beef/Veal 6 to 8 hours Fish/Shellfish/Vegetables 30 to 45 minutes

 Procedure for blanching bones 1. Rinse bones in cold water 2. Place bones in a stockpot and cover with cold water 3. Bring water to a boil 4. Drain the bones and rinse them well

 Goals of White Stock: 1. Clarity use cold water 2. Flavor follow the ratio of the mirepoix ( 50% onions, 25% carrots, 25% celery) 3. Body connective tissue gives body to a stock

 2 Kinds of Connective Tissue: 1. Cartilage tough 2. Marrow fatty

Procedure for Preparing White Stocks: 1, Cut the bones into pieces, 3 to 4 inches long. 2, Rinse the bones in cold water. 3. Place the bones in a stockpot and add cold water to cover. 4. Bring water to a boil, then reduce to simmer. Skim the scum that comes to the surface. 5. Add the chopped mirepoix and the sachet.

6. Do not let the stock boil. Keep it at a low simmer. 7. Skim the surface as often as necessary during cooking. 8. Keep the water level above the bones. Add more water if the stock reduces below this level. 9. Simmer for recommended length of time. 10. Skim the surface and strain off the stock through a china cup lined with several layers of cheesecloth.

11. Cool the stock as quickly as possible. *Add mirepoix and sachet are added last half hour

. Procedure for Preparing Brown Stocks: 1. Cut the bones into pieces, 3 to 4 inches long. Veal and or beef bones are used for brown stock. 2. Do not wash or blanch the bones. 3. Place the bones in a roasting pan in one layer and brown in the oven at 375 F (190 C) or higher. 4. When bones are browned, remove them from pan and place them in a stockpot. Cover with cold water and bring to a simmer. 5. Drain and reserve the fat from the roasting pan. Deglaze the pan by adding water and stirring over heat until all the brown drippings are dissolved or loosened. Add to stockpot.

6. Place the mirepoix in the roasting pan with some of the reserved fat and brown the vegetables well in the oven. 7. While the bones are beginning to simmer, skim the surface. 8. Add the browned vegetables to the stockpot. 9. Deglaze the roasting pan with water and add the liquid to the stockpot. 10. Strain the stock through a china cap lined with cheesecloth. 11.Cool the stock quickly.

 Add mirepoix as soon as possible. Add sachet during the last half hour