Stocks ( Beef/ Chicken/ Fish)

BROWN BEEF STOCK

Yield: 3L

 

Ingredients:

2.5 beef bones, cut 2-3 inches long

5L water, cold

Mirepoix:

150g onion, chopped

75g carrot, chopped

75g celery, chopped

100g tomato paste

Sachet:

1pc  Bay leaf

1 bunch parsley stem

1g peppercorns, cracked

 

Instruction:

1. In a roasting pan, place the beef bone. Roast until brown in oven at 400 F. 
2. Transfer the bone to stock pot.  Reserve the fat that remained in the pan 
3. Add water enough to cover the bone in the stockpot. Bring to boil, turn down to simmer. Skim once in a while.
4. Drain the remained fat, use it to brown and cook the the tomato paste and mirepoix. Pincage the tomato paste before mixing to mirepoix.
5. Deglaze the pan with water and add to stock.
6. Add the mixture of mirepoix and tomato paste, then put he sachet in the pot. 
7. Cook fo 6-8 hours. May add water if the whole bone is not covered by water anymore.
8. Transfer and strain. A cheesecloth may be used for more clarity.
9. Let it cool. Refrigerate.

 

CHICKEN STOCK

Yield: 1L

 

Ingredients:

500g chicken bones, rinsed

2L water, cold

Mirepoix:

50g Onion.chopped

25g. celery chopped

25g carrot, chopped

50g tomato paste (use only for brown chicken stock)

Sachet:

1 pc bay leaf

1 bunch parsley stems

1g peppercorn, cracked

 

Instruction: 

1. Wash the chicken bones.
2.   A.) For white stock: In a pot, put the chicken, add water  up  just slightly above the bone. 

       B.) For Brown Stock: Pot dry. Chop with cleaver into small pieces. Sauté chicken bone in saute pan until slightly brown. Pincage tomato paste before mixing with the chicken bone. Transfer to pot, add water. Deglaze the  fond with water, and add to the stock.

3. Bring to boil. Skim the scum.turn down to simmer . Add mirepoix and the sachet. Skim the surface as often as necessary.

4. Check if desired flavor and consistency have been achieved.

5. Strain by ladling stock through a fine strainer, may use cheesecloth.

6. Cool the stock.

 

FISH FUMET

Yield: 500 ml

 

Ingredients:

250g fish bones (from lean white fish)

750 ml water, cold

Mirepoix:

30g onion, chopped

15g celery, chopped

30g white wine

15g butter or oil

Sachet:

1 pc bay leaf

1 bunch parsley stem

1g peppercorns, cracked

 

Instruction:

1. Cut the bone in smaller pieces. Trim and discard any blood from the belly. Put the bone to stock pot greased with butter or oil. Allow to sweat until bones are opaque and begin to exude juices. 
2. Add wine and reduce to au sec. 
3. Add water enough to cover the bone in the stockpot. Bring to boil, turn down to simmer. Skim the scum once in a while.
4. Add the mirepoix and  the sachet in the pot. 
5. Cook for 30-45 minutes. Transfer and strain. A cheesecloth may be used for more clarity.
6. Let it cool, in a cold-water bath. Refrigerate.