* Chicken Stock, Fish Stock, and Vegetable Stock

CHICKEN STOCK

5 pounds chicken bones, including feet and neck, or 2 roasted chicken carcasses
3 quarts cold water
2 carrots, peeled and coarsely sliced
2 medium onions, coarsely chopped
2 stalks celery coarsely chopped
1 leek, washed and cut into l/2-inch chunks
2 cloves garlic, crushed
2 bay leaves
3 parsley sprigs
1/4 teaspoon black peppercorns

PREPARATION
Place chicken bones into a large pot and pour in cold water to cover by 2-inches. Bring to a boil, regularly skimming off fat and froth that rise to the surface.

Once water is boiling, add remaining ingredients, reduce heat to low, cover and simmer for 2 1/2 to 3 hours, skimming occasionally

Strain stock through a fine sieve lined with several layers of cheesecloth and refrigerate, uncovered, overnight.

Discard congealed layer of fat on the surface and strain once again into small containers or ice cube trays.

Use stock immediately or freeze it and use as needed.

Makes 2 1/2 quarts.

FISH STOCK

BOUQUET GARNI
3 sprigs parsley
3 celery leaves
1 sprig thyme
l/4 teaspoon black peppercorns
1 bay leaf

STOCK
2 tablespoons extra virgin olive oil
1 pound fish bones and heads from any saltwater fish, except salmon
1 carrot, peeled and coarsely sliced
1 shallot, coarsely chopped
1 small onion, coarsely chopped
1 stalk celery, coarsely chopped
1 leek, washed and cut into l/2-inch chunks
1 clove garlic, crushed
l/4 cup dry white wine
5 cups cold water

PREPARATION
Prepare bouquet garni by wrapping parsley, celery, thyme, peppercorn, and bay leaf inside a piece of cheesecloth and tying it with kitchen string.

In a saucepan over medium heat, warm oil and sauté fish bones and vegetables for 8 minutes. Add wine and stir, scraping the bottom of the pan. Add bouquet garni and enough water to completely cover fish. Bring to a boil, regularly skimming off fat and froth that rise to the surface. Reduce heat to low and simmer for 30 minutes.

Strain stock through a fine sieve lined with several layers of cheesecloth.

Use stock immediately or freeze it in small containers and use as needed.

Makes l quart.

VEGETABLE STOCK

2 tablespoons extra virgin olive oil
1 medium onion, coarsely chopped
1 leek, washed and cut into 1/2-inch chunks
1 stalk celery coarsely chopped
1 turnip, peeled and coarsely chopped
2 carrots, peeled and coarsely chopped
2 tomatoes, peeled, seeded and chopped
1 clove garlic, crushed
3 sprigs parsley
1 sprig thyme
1 bay leaf
1/4 teaspoon black peppercorns
5 cups cold water

PREPARATION
Heat oil in a stock pot over medium heat. Add vegetables and sauté for 10 minutes. Do not brown.

Add enough water to completely cover the vegetables. Reduce heat to low and simmer for 30 minutes. `

Strain stock through a fine sieve lined with several layers of cheesecloth.

Use immediately or freeze it into small containers and use as needed.

Makes l quart.

* We would like to thank Royal Caribbean for giving us permission to post this recipe from their Savor RCCL International Cookbook

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