BASIC WHITE STOCK
A basic white stock used to make soups, stews or as a base for white sauces. (Source: LeCordon Bleu Professional Cooking, 4th Edition)
Provided by Leta8076
Categories Stocks
Time 6h30m
Yield 5 quarts
Number Of Ingredients 11
Steps:
- If using beef or veal bones, they should be cut into 3-4 inch pieces.
- Rinse bones in cold water.
- Blanch the bones; place them in a stock pot, cover with cold water and bring to a boil.
- Drain and rinse.
- Place the bones in the stock pot and cover with cold water.
- Bring to a boil, reduce heat to simmer, and skim the scum carefully.
- Prepare the sachet by placing the bay leaf, thyme, peppercorns, parsley stems and whole clove in a square of cheesecloth.
- Tie with a string, leaving one end long enough to tie to the handle of the stockpot.
- Add the onions, carrots, celery and sachet to the stock pot.
- Simmer for required length of time: Chicken 3-4 hours.
- Beef and veal 6-8 hours.
- Skim as necessary.
- Add water if necessary to keep bones covered.
- Strain through a china cap lined with several layers of cheesecloth.
- Cool the stock, vented, in a water bath and refrigerate.
Nutrition Facts : Calories 31.3, Fat 0.1, Sodium 64.1, Carbohydrate 7.1, Fiber 1.8, Sugar 3.4, Protein 0.9
BASIC VEGETABLE STOCK
This is a good basic stock, and is perfect for vegetarians!
Provided by Stan Webber
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
- Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
- Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
- Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?
Nutrition Facts : Calories 37.4 calories, Carbohydrate 5.9 g, Fat 1.4 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 226.6 mg, Sugar 1.8 g
WHITE CHICKEN STOCK
Provided by Food Network
Time 6h
Yield 4 to 6 quarts of stock
Number Of Ingredients 13
Steps:
- Place chicken wings in bottom of large stockpot. Tie together the legs of the chicken with a piece of kitchen twine. Place whole chicken in pot on top of wings. Scatter remaining ingredients around chicken and pour on the wine. Add cold water to cover chicken generously, by about 3 inches. Bring pot to a simmer over high heat, then skim any foam that may have accumulated on the surface with a ladle and reduce the heat to low. Cook at a bare simmer for 1 hour, skimming foam and fat frequently and regulating the heat so the stock does not boil. After 1 hour, remove the whole chicken and let it cool enough to be handled. Cut apart the chicken and remove the meat; reserve for another use. Throw out large pieces of skin and return the bones to the still simmering stockpot. Continue to barely simmer the stock 2 hours. Strain through a coarse sieve into a large metal bowl and cool 2 hours at room temperature, then refrigerate uncovered until chilled. Cover and store up to 2 days before either using or reducing and freezing.
- To reduce and freeze, remove any congealed fat from the cold stock then empty it into a large saucepan or Dutch oven. Bring to a boil over high heat then lower heat to medium and reduce stock at a lively simmer until half the original volume. Skim as necessary. When well reduced, allow to cool then pour through fine mesh strainer into small freezer containers, label and freeze. To use, add an equal quantity of water to the thawed chicken stock.
- Making excellent stock requires paying attention to a few simple rules. To ensure clear stock, use cold water, skim frequently, and never let the stock boil, which would incorporate fat and particles in the liquid. Keep the stock at just barely a simmer so that it smiles, bubbling gently and occasionally. In this manner your chicken meat will be tender and moistly poached as well. Use plenty of aromatic vegetables to give the stock a good flavor base, and use a large stewing hen which has more flavor than younger birds. Extra chicken wings enhance the stock.
- This recipe yields about 4-6 quarts of stock depending on how rich you like it, as well as a good amount of poached chicken meat. Use it for chicken salad or tacos, etc., or freeze it to use when you reconstitute the broth and turn it into an improvised soup.
BASIC CHICKEN STOCK
Use this versatile chicken stock as a base for classic soups, such as Broccoli Cream Soup and Creamy Tomato Soup. The recipe is adapted from the "Martha Stewart's Cooking School" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 2 1/2 quarts
Number Of Ingredients 6
Steps:
- Place chicken parts in a stockpot just large enough to hold them with about 3 inches of room above (an 8-quart pot should do) and add enough water to cover by 1 inch (about 3 quarts). Bring to a boil over medium-high heat, using a ladle to skim impurities and fat that rise to the top.
- Add vegetables, bay leaf, and peppercorns and reduce heat to a bare simmer (bubbles should just gently break the surface). Cook, skimming frequently, for at least 1 1/2 hours and up to 4 hours.
- Pass stock through a cheesecloth-lined sieve into a large heatproof measuring cup or another bowl or pot; do not press on solids. Discard solids.
- Skim off fat if using immediately, or let cool completely (in an ice-water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing stock.
WHITE BEAN PRIMAVERA
Pasta primavera, the creamy, vegetable-heavy pasta dish popularized in the 1980s at Le Cirque, in New York, is a little too fussy for a busy weeknight, but this reimagined white bean version comes together in less than a half-hour. The simple beans and vegetables feel fancy in their robe of cream, Parmesan, lemon juice and mustard. The dish is best with fresh spring vegetables, and it's also very flexible: Substitute spinach for the peas, a handful of halved cherry tomatoes for the carrot, and sugar snap peas for the asparagus. Drained jarred artichoke hearts wouldn't be out of place, either.
Provided by Sarah DiGregorio
Categories dinner, lunch, weeknight, beans, main course, side dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Melt the butter in a 12-inch skillet (preferably straight-sided) over medium-high heat. Add the zucchini and 1 teaspoon salt, and stir, then cook undisturbed in an even layer until one side is golden, about 4 minutes. (It's great if the butter browns, but decrease the heat if it threatens to get too dark.) Stir in the asparagus, carrot and garlic, and cook, stirring occasionally, until fragrant and softened, about 4 minutes. Stir in the peas, scallions and ½ teaspoon salt, then add the red-pepper flakes, oregano and a generous amount of black pepper. Cook, stirring, until the peas are warmed through and bright green, about 2 minutes.
- Add the white beans and the cream, lower the heat to medium, and let the cream come to a simmer. Simmer for about 1 minute.
- Turn off the heat and stir in the lemon juice, Parmesan and Dijon. Taste and season with more salt, pepper or lemon juice as needed. Add 1 or 2 tablespoons of warm water to the creamy beans to loosen as you like; the sauce will thicken as it cools. (You may need more water when you reheat any leftovers.) Serve in bowls topped with the nuts and a handful of basil leaves. Pass more Parmesan at the table.
WHITE STOCK
This chicken and veal stock can be used in a variety of soups.
Provided by Andrew Chinn
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Time 6h
Yield 12
Number Of Ingredients 8
Steps:
- Cut veal from bone.
- Combine water, veal meat, veal bone, chicken, vegetables, and salt in a stock pot. Bring to a boil. Reduce heat, cover, and simmer for 5 hours.
- Strain stock, and let cool. Discard vegetables and bones, use veal and chicken as desired.
Nutrition Facts : Calories 111.3 calories, Carbohydrate 2.2 g, Cholesterol 49.2 mg, Fat 2.6 g, Fiber 0.6 g, Protein 18.7 g, SaturatedFat 0.7 g, Sodium 454.6 mg, Sugar 1.1 g
More about "basic white stock recipes"
HOW TO MAKE WHITE STOCK LIKE A CHEF - FOOD ABOVE GOLD
From foodabovegold.com
Ratings 3Category SauceCuisine AmericanTotal Time 5 hrs
- Rinse the bones and place them in a large stock pot. Add cold water to the pot and bring it to a boil; roughly 30 minutes. Carefully drain the bones and rinse them under running water. If you're reusing the same stock pot, quickly wash it out to remove any scum.
- Place the bones back in the stock pot and cover them with three quarts of cold water. Heat the stock over medium heat avoiding letting the stock boil. Reduce the heat as needed to keep it at a simmer. Gently skim the scum off the top as needed.
- Remove the stock from the heat, skim away any scum, and gently add up to 2 cups of cold water. Let sit for 10 Minutes. Skim away any additional scum that rises to the top.
FOODISTA | RECIPES, COOKING TIPS, AND FOOD NEWS | BASIC …
From foodista.com
STOCK RECIPES - BON APPéTIT RECIPE | BON APPéTIT
From bonappetit.com
8 BASIC STOCK RECIPES - SIMPLY RECIPES
From simplyrecipes.com
CHICKEN, VEAL, OR BEEF WHITE STOCK RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.6/5 (62)Total Time 6 hrs 30 minsCategory Soup, IngredientCalories 423 per serving
BREAD MACHINE BASIC WHITE LOAF RECIPE - FOOD NETWORK
From foodnetwork.com
Author Martha Tinkler for Food Network KitchenSteps 2Difficulty Easy
BASIC WHITE STOCK RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HOMEMADE CHILI CRISP RECIPE
From simplyrecipes.com
WE TRIED THE VIRAL CHICKEN COBBLER RECIPE—AND IT'S RIDICULOUSLY …
From tasteofhome.com
BASIC VEGETABLE BROTH - RECIPES FROM ITALY
From recipesfromitaly.com
THE DIFFERENCES BETWEEN BROWN AND WHITE STOCKS (AND HOW TO …
From tastingtable.com
BASIC WHITE STOCK (BEEF OR VEAL)
From app.ckbk.com
7 TOAST RECIPES FOR QUICK, EASY MEALS - THE WASHINGTON POST
From washingtonpost.com
10+ HEALTHY GROUND BEEF SKILLET DINNER RECIPES
From eatingwell.com
CLASSIC WHITE STOCK RECIPE | RECIPELAND
From recipeland.com
QUICK AND EASY VEGETABLE STOCK RECIPE - THE SPRUCE EATS
From thespruceeats.com
WHITE STOCKS MAKING - ONLINE CULINARY SCHOOL (OCS)
From onlineculinaryschool.net
HOW TO MAKE WHITE STOCK FOR SOUPS - HARVEST TO TABLE
From harvesttotable.com
HOW TO MARINATE CHICKEN SO IT NEVER TASTES BLAND
From realsimple.com
BASIC WHITE STOCK RECIPE, BASIC WHITE STOCK RECIPES - TARLA DALAL
From tarladalal.com
You'll also love