Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [103]
1 large onion, chopped
2 carrots, peeled and sliced
2 celery ribs, sliced
6 parsley sprigs
4 thyme sprigs
2 bay leaves
1 teaspoon salt
½ teaspoon whole black peppercorns
11 cups water, or as needed
Position the rack in the center of the oven and preheat the oven to 425°F. Lay the bones on a large rimmed baking sheet; bake until browned and caramelized, about 20 minutes.
Traditional method: Pour all the bones and any liquid on the baking sheet into a large soup pot or a Dutch oven. Add the remaining ingredients and enough cool water to cover everything to a depth of 2 inches. Bring to a boil over high heat. Reduce the heat to very low, cover partially, and simmer very slowly for 3 hours.
Pressure cooker method: Pour the bones and liquid on the baking sheet into a large pressure cooker. Add the remaining ingredients and enough water to cover everything but do not go above the maximum fill line. Lock on the lid and bring to high pressure over high heat (read the manufacturer’s instructions). Reduce the heat to medium and cook at high pressure for 1 hour. Set the cooker off the heat and let the pressure return to normal, about 30 minutes (again, read the manufacturer’s instructions to discover the pressure indicators of your model).
Strain through a sieve or colander into a large bowl set in the sink. Cover and refrigerate overnight so the fat solidifies on top of the stock.
Skim off the fat, then spoon into individual containers, cover, and store in the refrigerator for up to 2 days or in the freezer for up to 3 months.
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Tips for Success with Homemade Stock
• If you use the traditional method for making stock, make sure the lid is slightly askew over the pot so the soup reduces very slowly without boiling away.
• When you pour or ladle the soup into the strainer, let the solids rest there so they drip their liquid into the bowl. Don’t press them against the mesh; the attendant collagens and fat can cloud the stock.
• Ladle the stock into 1-or 2-cup containers so you can use discrete amounts in recipes without any waste.
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Fish Stock
Makes about 2 quarts
3 pounds fish heads and bones, gills removed, bones rinsed of blood
1 large onion, chopped
2 carrots, peeled and sliced
2 celery ribs, sliced
6 parsley sprigs
3 thyme sprigs
1 bay leaf
1 teaspoon salt
¼ teaspoon whole black peppercorns
7 cups water, or as needed
1 cup dry white wine or dry vermouth
Traditional method: Combine everything in a large soup pot or Dutch oven and bring to a boil over high heat. Cover partially, reduce the heat to very low, and simmer very slowly, just the slightest bubble, for 1 hour.
Pressure cooker method: Combine everything in a large pressure cooker, adding enough water that everything is covered but the water does not rise above the maximum fill line. Lock on the lid and bring to high pressure over high heat (read the manufacturer’s instructions for various indicators and safety methods). Reduce the heat to medium and cook at high pressure for 18 minutes. Set aside off the heat and let the cooker return to normal pressure, about 15 minutes.
Strain through a sieve or colander set over a large bowl in the sink. Ladle into small containers, seal, and store in the refrigerator for 2 days or in the freezer for 3 months.
Shrimp Stock: Substitute the shells from 3 pounds shrimp for the fish heads and bones.
Vegetable Stock
Makes about 2 quarts
2 large onions, quartered
2 medium turnips, peeled and quartered
4 carrots, peeled and cut into 1-inch sections
3 celery ribs, cut into 1-inch sections
2 parsnips, peeled and cut into 1-inch sections
2 tablespoons olive oil
½ cup dry vermouth or dry white wine
1 small head cabbage, quartered
6 parsley sprigs
6 thyme sprigs
2 bay leaves
1 teaspoon salt
¼ teaspoon whole black peppercorns
8 cups (2 quarts) water
Position the rack in the center of the oven and preheat the oven to 400°F. Place the onions, turnips, carrots, celery, and parsnips in a large roasting