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.
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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 |
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|
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 ½ teaspoon 1 ½ 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.
The Icons below will guide you to the other Stocks Pages 
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