Re: [CH] Beef base
Joy (hummingbird@gototalk.com)
Mon, 31 Mar 2003 08:49:07 -0800
I normally make my own stocks, in fact I have made two chicken stocks this
week... the following way:
Roasted Chicken Stock... quite rich, and you can also use beef
preheat oven to 350
1 chicken
1-2 onions, sliced in half, dotted with cloves, with skins on
handful of pepper corns
carrots
leeks 2-3 (slice them longwise first and then let them sit in water, make
sure they are completely clean
celery with the tops (chopped in 3 inch pieces
2-3 bulbs of garlic, sliced cross wise with skin left on
2 parsnips, cut in large chunks
1 turnip cut halfway
whatever chile pepper you have
1/4 cup tamari sauce or shoyu soy sauce
Put all ingredients in a dutch oven or large roaster (I use my 8-quart
calphalon) after spraying pot with Pam.
drizzle tamari sauce over everything
roast for 1-1.5 hours
take the pan out of the oven, and either add water to pot, or transfer all
ingredients to a large stock pot, fill pot with water, and add fresh herbs
of any variety, including parsley, sage, oregano, marjoram, rosemary (go
light on that, it can overpower easy) and any other herbs you want.
bring pot of stock to a boil then bring down to a simmer and cook for 1-2
or even more hours, adding water if it reduces down. Add salt to taste, but
remember the Tamari is salty on its own. Let cool, then pour stock into a
fat skimmer before pouring into containers and store.
Golden stock
Same as above, except you don't roast it, and you skip the tamari. Just
throw it all together in a stock pot and cook.
Vegetable stock, either roasted or golden, same as above, just no chicken.
When that fails, or I don't have any, I use Tone's soup bases.
Bright Blessings!
Joy Williams