Homemade Broth, Stock
TIPical Mary Ellen : Episode TIP-607 -- More Projects »
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Stocks are the building blocks of great recipes, especially old-fashioned dishes like brisket. Plus, homemade stocks are simple and easy to make.
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Professional chef Andrew Zimmern offers tips for making delicious homemade broths and stocks.
- For a basic stock, use 1-1/2 gallons of water and 10 pounds of chicken or beef bones. Add one cup each of finely chopped onions, leeks, celery and carrots. Cut the recipe in half if desired.
Use a combination of roasted and raw bones when making beef broth (figure A). The cooked bones will add a nice dark color to the stock, and the raw bones will add additional juices and flavor. Roast half the bones by placing them on a cookie sheet and browning them in the oven for 45 minutes at 350 degrees.
Homemade stocks made with bones make better sauces. Gelatin from the bones leeches into the mix, making for thicker gravies and soups.
Season beef broth with a few tomatoes, a clove or two of garlic, a splash of red wine, some whole peppercorns and cloves (figure B).
Start with cold water and slowly heat the stock. Boiling stock too fast results in cloudy stock.
Slowly simmer for 24 to 36 hours on the stovetop, uncovered. Another option is to cover the pot and simmer in a 250-degree oven.
Once you've finished simmering, strain the stock through cheesecloth or coffee filters.
After the stock has cooled, pour it into a freezer bag and lay the bag flat in a pan to freeze.
Bones for stock are usually labeled as such in the supermarket. They typically come from the shinbone or neckbone.
Guests Andrew Zimmern
Professional Chef and Culinary Expert, Food Works Inc.
1116 Raymond Ave.
St. Paul, MN 55108
Phone: 651-335-7456
E-mail:
chefaz@visi.com
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