Preparation of stock

1. Meat

Wipe uncooked meat and cut into even sized pieces, removing any fat.

Remove fat from cooked meat and cut into even sized pieces.

2. Bones

Break up into moderate sized pieces removing any fat.

3. Giblets, neck etc.

Soak in salt water (1 tsp salt to 600mL water) for about 5 minutes. In the case of the gizzard, cut through the thickest part to inner
lining, taking care not to cut through the inner bag. Remove the inner bag and soak the remainder of gizzard with other giblets.

4. Fish

Break up the bones and wash together with the skin.

5. Vegetables

Wash, peel or scrape and cut into large pieces.

Method

1. Cover the main ingredients with the water, bring to the boil and skim.
2. Add the vegetables; bring to the boil and simmer slowly.
3. Remove the vegetables from the meat or bone stock after 1 ½ hours or the flavour will be spoilt.
4. Simmer for the required length of time.
5. Strain through a sieve or colander.

Fish stock fumet

Use head and bones

Only simmer for 20 mins; because it goes cloudy

Glaze

Reduced simmer stock to a past. For strengthening sauces, soups, etc. ¼ the original volume.

Stocks – (Fonds)

General proportions of ingredients for all stocks ex. fish

4 L water (1)

2 kg raw bones (½)

½ kg vegetables (onion, carrot, celery, leek) (¼)

1 bouquet garni (thyme, bay leaf, parsley, stalks) - wrapped and tied in leak stalk with string

12 pepper corns

General method for all brown stocks

1. Chop the bones and brown well on all sides.

2. Placing in a roasting in oven or

3. Carefully browning in a little fat in a frying pan.

4. Drain off any fat and place in stockpot.
5. Brown any sediment that may be in the bottom of the tray deglace (swill out) with ½ L of boiling water, simmer for a few minutes and
   add to the bones.
6. Add cold water, bring to the boil and skim.
7. Wash, peel and roughly cut the veges, fry in a little fat till brown, strain and add to the bones.
8. Add the bouquet garni and peppercorns.
9. Simmer for 6-8 hours.
10. Skim and strain.

Stocks

Start all stocks in cold water

White stocks

Remove fat or marrow.

Add cold water and bring to the boil.

Refresh add water and bring to the boil.

After 4 hours add veges and cook for another 4 hours.

Skimming fat off at all times.

Brown stocks

Brown off the bones (oven or pan).

There must not be any fat in the stockpot.

Add cold water bring to the boil.

Brown veges and add to the bones and ½ way.

Skim all the time.

Mushrooms and tomatoes can be added for extra flavour.

When a stock is finished:

- strain

- cool (rapidly)

- refrigerate

- gel

Before reusing any stock it should be brought to the boil for 10 min (Sour e.g. Cloudy).

Best Bones

Young animals contain more gelatine, add body, shine knuckle or neck bones.

1. white beef stock - fond blanc

2. brown beef stock - fond brun

3. white mutton/lamb - fond blanc De mouton

4. brown mutton/lamb - fond brun

5. white veal - fond blanc De veau

6. brown veal - fond brun

7. white chicken - fond blanc De voloille

8. brown chicken - fond brun

9. game stock - giber