stock

Poutine

canola oil

salt

½ lbs cheese curds

cornstarch

tbsp (15 ml) water

tbsp (45 ml) unsalted butter

(30 ml) unbleached all-purpose flour

(10 oz) beef broth, undiluted

(10 oz) chicken broth, undiluted

pepper

A true classic of French cuisine, sauce velout&eacute; is a velvety concoction of veal, chicken, or fish stock and roux&nbsp;&mdash; melted butter thickened with flour. Although it may seem simple at first glance, its preparation is quite time-consuming, and, when done right, employs a number of culinary techniques. The preparation starts with making the stock. Fresh bones are broken into pieces and simmered in water. Although roasting the bones is more than welcomed in the preparation of some stocks and soups, in this case, it should be avoided. During the lengthy cooking process, which can take up to 5 hours, the fat and the impurities must be skimmed off the surface regularly, in order for the stock reach its clear texture. Meat, carrots, onions, leeks, and herbs are added in the next step, and the stock is simmered for an additional 3 hours. It is then strained and set aside to cool slightly while moving on to the following chapter &mdash; the roux. Butter and flour are combined in a saucepan over low to medium heat, and their function is to thicken the sauce. The next step is quite delicate: the stock is poured into the roux, and to avoid lumps the mixture needs to be stirred constantly. At this point, the velout&eacute; can be seasoned with salt, pepper, and nutmeg. A small portion of mushroom skins and trimmings may also be added to enrich the taste. The sauce is simmered gently for 1,5 hours after which if it is strained, and cooked for an additional 30 minutes. Once again, the velout&eacute; is strained through a muslin cloth, so it becomes smooth and velvety, and is cooled by being stirred gently. At this moment the sauce can be served with meat, chicken, or fish, or used as a base for other sauces, such as sauce Supr&ecirc;me, Allemande, Bercy, and others. Sauce velout&eacute; is sometimes confused with b&eacute;chamel because they both have white roux as a building block. However, the main difference is that velout&eacute; uses stock, while b&eacute;chamel uses milk, and that velout&eacute; is slightly darker than the b&eacute;chamel.

Velouté

lbs veal shin

qt water

oz carrots

onions,

oz leeks, strung celery

herbs (1,25 oz parsley, 1 bay leaf, 1 spring thyme)

oz butter

flour

lb pale roux

qt white veal stock

oz salt

nutmeg

white pepper,

lb white mushrooms’ skins and trimmings (optional)

To make creamy lobster bisque loaded with rich flavor, start with a deeply flavorful stock made with the lobster shells.

Lobster Bisque Recipe

(1 1/4–pound; 560 grams) live lobsters

(4-ounce; 115 grams) stick unsalted butter,

(80 milliliters) extra-virgin olive oil

carrots (about 12 ounces; 340 grams), diced

onions

celery ribs (about 6 ounces; 170 grams), diced

garlic,

(25 grams) tomato paste

(60 milliliters) brandy

(240 milliliters) dry white wine

chicken stock chicken broth

flat-leaf parsley,

tarragon,

bay leaf

(120 milliliters) heavy cream

salt and freshly ground white or black pepper

Cayenne pepper,

chives,

coriander seed,

Using a hefty chef's knife, kill each lobster by pressing the tip of the knife in the indentation just behind and between the eyes. Press down firmly, then split head in half. Using kitchen towels, twist off tail and claws (including knuckles) from each lobster carapace.

Set a cutting board in a rimmed baking sheet on a work surface. Place a steamer insert in the bottom of a large lidded stockpot and add 1 inch of water. Bring to a boil over high heat. Add lobster tails, cover, and cook for 2 minutes 30 seconds. Remove tails and transfer to cutting board. Make sure water is still at a full boil, then add claws, cover pot, and cook for 3 minutes. Remove claws and transfer to cutting board. Reserve water in bottom of steamer; it will now be infused with lobster juices.

As soon as lobster is cool enough to handle, remove tail, claw, and knuckle meat from shells using kitchen shears, lobster crackers, and/or the back of a heavy cleaver to help crack shells. (It's okay if the meat gets a little mangled.) Reserve shells; separately reserve any accumulated liquids in the rimmed baking sheet. Cut lobster meat into 1-inch pieces and transfer to the refrigerator.

Using a heavy chef's knife, cut lobster bodies into large pieces (do not discard any part).

In a large Dutch oven or stockpot, combine butter with olive oil and heat over medium-high heat until butter is fully melted and foaming. Add just enough lobster bodies and shells to cover bottom of pot in a single layer and cook, stirring and scraping, until browned, about 5 minutes. Add remaining lobster bodies and shells and cook, stirring and scraping frequently, until all lobster pieces are bright red, fully cooked, and browning on bottom of pot, about 8 minutes longer.

Add carrot, onion, celery, and garlic and cook, stirring and scraping bottom of pot, until vegetables are beginning to soften and a new layer of browning has formed on bottom of pot, about 5 minutes. Stir in tomato paste and cook for 1 minute.

Add brandy (be careful if working over a gas flame not to accidentally ignite it) and cook, stirring and scraping bottom of pot, until brandy has mostly evaporated and raw alcohol smell has cooked off. Add white wine, bring to a simmer, and cook, stirring and scraping up any browned bits, until alcohol smell has cooked off.

Add reserved lobster-steaming water and collected lobster juices (you should have around 3 or 4 cups lobster liquid) along with chicken stock. There should be just enough liquid to barely cover shells; if not, add enough water to barely cover. Add parsley sprigs, tarragon sprigs, and bay leaf.

Bring to a boil, then reduce heat and gently simmer, uncovered, for 1 hour.

Strain lobster stock, pressing well on shells to extract as much liquid as possible; reserve solids. Working in batches if necessary, add lobster stock to a blender. Pick out about 2 cups cooked aromatic vegetables from reserved stock solids and add to blender. Add cream and blend, starting at low speed and gradually increasing to high speed, until soup is completely smooth. Repeat with any remaining lobster stock. If you want the broth even thicker, blend in more aromatic vegetables from stock (or cooked rice; see note).

Pass blended soup through a fine-mesh strainer into a clean pot, using a wooden spoon or ladle to work everything through; you should be left with only some tiny bits of lobster shell caught in the strainer when you're done. (This can be a slow process, but it's worth it to eliminate any shell remnants.)

Reheat soup, being careful not to let it boil to avoid curdling the cream. Season with salt and pepper, plus just enough cayenne pepper to give the soup a subtle warmth (it shouldn't be overtly spicy). Keep warm.

When ready to serve, melt about 2 tablespoons (30g) unsalted butter per serving in a skillet over medium-high heat until foaming. Add lobster meat (about 1/4 cup per serving) and cook, stirring and tossing, until just cooked through, 1 to 2 minutes. Add a mixture of minced parsley, tarragon, and chives, tossing to coat. Season with salt and pepper, along with a pinch or two of ground coriander to taste.

Ladle broth into warmed bowls and spoon lobster meat garnish and herb butter into each bowl. If you don't serve it all right away, the soup base and reserved par-cooked lobster meat can be refrigerated, separately, up to 2 days. Reheat soup (without boiling) and finish remaining lobster meat as directed to serve.

A rich, flavorful, and versatile chicken stock, made with a minimal investment of time and effort.

Basic Chicken Stock Recipe

to 8 pounds (1.8 to 3.6kg) chicken parts,

(3.8L) water

yellow onions, diced

carrots,

celery ribs, diced

garlic

parsley (see note)

gelatin,

Combine chicken, water, onions, carrots, celery, garlic, and parsley in a large stockpot and bring to a simmer over low heat. Lower heat, maintaining a very gentle simmer, and cook for 1 hour 30 minutes. Strain stock through a fine-mesh strainer, let cool, then transfer to containers and refrigerate until completely chilled, about 6 hours. Skim off and remove any fat and scum on the surface. Refrigerate for up to 5 days or freeze for up to 6 months. If stock is thin even after being fully refrigerated, add optional gelatin solution to stock and bring to a boil until fully dissolved, then refrigerate or freeze.

In this cozy beef stew, tender chunks of meat in a silky, savory, ale-tinged sauce share the pot with wedges of red onion and sweet nuggets of carrot. A little coriander and allspice add fragrance and depth to the mix, while a spoonful of tomato paste deepens and rounds out the flavors. Like all stews, it tastes even better a day or two later, and can be frozen for up to two months. Serve it over something soft and buttery to soak up the sauce: a mound of mashed potatoes, noodles or polenta.

Hearty Beef Stew With Red Onions and Ale

beef

Kosher salt and black pepper

red onions

all-purpose flour

unsalted butter

olive oil,

garlic cloves, thinly sliced

tomato paste

coriander

allspice

beef or chicken stock,

ale or beer (nonalcoholic is fine)

rosemary

carrots, sliced

cider vinegar

Flaky sea salt,

Season the beef all over with salt and pepper. Set aside while you prepare the onions.

Peel the onions. Cut 2 of them in half root to stem, then thinly slice them crosswise into half-moons. Cut the third onion, root to stem, into 1/2-inch wedges.

Dust the beef cubes lightly with flour. Heat butter and 1 tablespoon oil in a large Dutch oven or other pot over medium-high. Add beef, in batches taking care not to crowd the pan, and sear until it’s good and dark all over, 5 to 6 minutes per batch. Transfer beef cubes to a bowl as they brown. Add more oil and adjust heat if necessary to prevent burning.

Stir in sliced onions and raise heat to medium-high if you lowered it. Cook until pale golden brown and soft, 10 to 15 minutes, stirring occasionally. Add garlic and sauté until fragrant and lightly golden at the edges, 2 to 3 minutes longer.

Make a well in the center of the onions, then stir in tomato paste, coriander and allspice; cook, stirring until paste is darkened, 1 minute. Stir in stock, ale, 1 cup water and rosemary sprig. Return beef and any juices to the pot and bring to a simmer. Partly cover the pot and simmer gently for 45 minutes.

Give the beef a stir, then add onion wedges. Simmer for 15 minutes, then stir in carrots and continue to simmer until the meat, onions and carrots are tender, 30 to 45 minutes longer.

If the sauce seems thin, use a slotted spoon to transfer meat and vegetables to a platter; cover with foil to keep warm. Discard the rosemary. Return pot with liquid to stove and simmer until thickened, 5 to 10 minutes. Stir in vinegar. Taste and add more salt and vinegar if you like. Spoon sauce over meat and garnish with chives, flaky sea salt and more black pepper.

I make a variety of duck stocks, broths and consommes, and this is the one I make the most. You roast the duck or goose bones, and roast the veggies, too. Make this broth when you have a day off, as it takes all day. The good news is you will be rewarded with a gallon or more of rich stock that is a perfect base for stews, soups or wintertime risottos or polenta. It&#039;s the co-star in a beautiful bowl of duck cappelletti in the picture above. It&#039;s definitely good enough to be drunk as a clear soup, too.

Duck Stock

Carcasses of 6-8 wild ducks, (3-4 wild geese

Olive oil to coat bones

Salt

onion, (chopped)

celery stalks, (chopped)

carrots, (chopped)

fennel bulb, chopped ((optional))

duck

thyme

bay leaves

black peppercorns, (cracked)

juniper berries, crushed ((optional))

Chop the carcasses and various duck bits -- except for the feet, if using -- coat them in a little olive oil and salt them well. Arrange in a large roasting pan in one layer if possible; leave out the feet. Roast in a 400°F oven until well browned.

If you have duck feet, chop them with a cleaver or heavy knife to break the skin and expose the joints and bones. There is collagen in the feet that will seep into the water and give the finished broth more body. Put the duck feet into the pot you are making the stock in. If you're using a pig's foot, just put it into the pot.

When the duck bits are browned, put into a large stockpot and cover with cold water leaving about 2 to 3 inches of room at the top of the pot. If the roasting pan has a lot of fat in it, drain it off. Add some more water to the roasting pan and scrape up any browned bits with a wooden spoon. Add this to the stockpot.

Cover the pot and bring it to a boil, but as soon as it hits a boil, drop the heat to a bare simmer and move the pot lid slightly ajar. Let this cook very, very gently -- more steaming than simmering -- for as long as you can handle. I let it go overnight.

When you are ready to add the vegetables, toss them all in and stir to combine. Note that this is the only time you stir this stock. Let them simmer gently for 2 hours.

Turn off the heat and strain the stock. I do it this way: I set up a big container for the strained stock, like a big Tupperware tub. Over this I set a strainer, and in the strainer I lay a piece of regular paper towel. Now, using a ladle, ladle out your stock so it strains through the paper towel. Doing it this way keeps the stock very clear.

Your broth is ready now. Salt it to taste, adding a little at a time. You can further concentrate flavors by simmering the strained stock for as long as you'd like. Check every 15 minutes or so.

Pour into Mason jars and refrigerate for up to 2 weeks, or freeze for up to 9 months. If you freeze, leave at least 1 1/2 inches of headspace in the jars or they will crack. You can also pressure can your stock at 10 psi for 25 minutes (follow your canner's directions for this).

Turkey Stock

turkey carcass and neck (coarsely chopped with cleaver)

onion

celery stocks (chopped)

leek

carrots (chopped)

black peppercorns

thyme springs

herbs

water

Place all ingredients in the pressure cooker or instant pot and fill with cold water to the fill line. Cover and bring to high pressure, then set the timer for 45 minutes.

Turn the heat off and naturally&nbsp;let the pressure subside before removing the lid.&nbsp;

Remove the carcass and other large bones with tongs to make pouring easier. Pour the stock through a fine mesh strainer into a large bowl or container. Discard everything but the liquid stock.

Ideally, the stock is chilled immediately over an ice bath to rapidly cool it down before covering and placing in the refrigerator.

Refrigerate overnight and skim off and discard any fat that has risen to the surface.

This essential chicken stock recipe adds depth and herby qualities to any stew or soup. It's versatile and you can add a range of veg for extra flavour

Chicken stock

1kg chickencarcasses or wings

carrot,cut into chunks

leek,cut into chunks

garlic clove,bashed

peppercorns

clove

Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 3 hours, skimming when needed. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for three months in the freezer.

Whether you just got an Instant Pot or you've been a pressure cooker fanatic for years, there's no doubt that it's the best tool for flavorful, gelatin-rich chicken stock. Not only does it taste better than the traditional version, but it's ready in just about an hour.

Pressure Cooker Chicken Stock Recipe

(2kg) mixed chicken parts,

carrots (about 2 large; 340 grams), diced

celery (about 6 medium ribs; 225 grams), diced

parsley

Combine all ingredients in a stovetop or electric pressure cooker and cover with cold water, about 2 quarts (1.9L). Make sure not to let liquid exceed the cooker's max-fill line; it's okay if a few things poke above the water's surface.

Close cooker and bring to high pressure, then cook at high pressure for 45 minutes. Allow cooker to depressurize, either by allowing it to cool to room temperature (for the clearest stock) or by using the pressure-release valve on the cooker to rapidly vent steam. (Using the release valve will cause the stock to boil, which may result in some loss of clarity; this should not be an issue unless you're serving it as consommé or in another preparation that requires the broth to be crystal-clear.)

Skim fat from stock, strain, then use as desired or freeze for up to 6 months.

Make homemade beef stock by roasting marrow bones and cooking on a low simmer with aromatic vegetables and herbs.

How to Make Beef Stock

Olive oil

carrots, cut into 1-2 inch segments

celery tops, celery rib, cut into 1 inch segments

parsley,

"Recipe doesn't say how much kitchen bouquet to use to what amount of water."

"Just like Gramma used to make. Ab Fab.\r\n   However, if you are a purist, you can clarify your stock like so:\r\n   After refrigerating and removing the white fat (which can be used later as a beef gravy   \r\n   base, using 1:1 dry weight of fat and flour, melt the fat, adding the flour and stir, \r\n   bringing to a blond roux), bring the stock to a rolling boil over high heat.  Using 1 one \r\n   egg white per quart of stock, add the egg whites to the boiling liquid and stir to create a \r\n  vortex in the liquid, just like cooking a poached egg!\r\n   When the eggs have congealed, re-strain the liquid through food grade muslin or \r\n   cheeses cloth.  Notice how the egg whites have taken on a dirty color?  Those were \r\n   impurities left in the stock.\r\n   Now do with your stock what you will."

Roast the meat, bones, and vegetables:  Preheat oven to 400°F. Rub a little olive oil over the stew meat pieces, carrots, and onions. Place stock bones, stew meat or beef scraps, carrots and onions in a large, shallow roasting pan.
Roast in oven for about 45 minutes, turning the bones and meat pieces half-way through the cooking, until nicely browned. If bones begin to char at all during this cooking process, lower the heat. They should brown, not burn.

When the bones and meat are nicely browned, remove them and the vegetables and place them in a large (12 to 16 quart) stock pot.

Add hot water and scrape up the browned bits: Place the roasting pan on the stove-top on low heat (will cover 2 burners), pour 1/2 cup to a cup of hot water over the pan and use a metal spatula to scrape up all of the browned bits stuck to the bottom of the pan.
Pour the browned bits and water into the stock pot.

Add vegetables, water, bring to a low simmer: Add celery tops, garlic, parsley, bay leaves, and peppercorns to the stock pot.
Fill the stock pot with cold water, to 1 to 2 inches over the top of the bones. Put the heat on high and bring the pot to a low simmer and then reduce the heat to low.
If you have a candy or meat thermometer, the temperature of the water should be between 180° and 200°F (boiling is 212°F). The stock should be at a bare simmer, just a bubble or two coming up here and there. (You may need to put the pot on your smallest burner on the lowest temp, or if you are using an oven-safe pot, place it in the oven at 190°F.)
Cover the pot loosely and let simmer low and slow for 3-6 hours.
Do not stir the stock while cooking. Stirring will mix the fats in with the stock, clouding up the stock.

Skim scum and fat: As the stock cooks, fat will be released from the bone marrow and stew meat and rise to the top. From time to time check in on the stock and use a large metal spoon to scoop away the fat and any scum that rises to the surface.
(Do not put this fat down your kitchen drain. It will solidify and block your pipes. Put it in a bowl or jar to save for cooking or to discard.)

Remove solids and strain: At the end of cooking time (when you want to end the cooking is up to you, 3 hours minimum, 6 to 8 hours if you can do it) use a slotted spoon or spider ladle to gently remove the bones and vegetables from the pot (discard them, though if you see a chunk of marrow, taste it, it's delicious).
Line another large pot (8-quart) with a fine mesh sieve, covered with a couple layers of cheesecloth if you have it.
Pour the stock through the sieve to strain it of remaining solids.

Chill: Let cool to room temperature then chill in the refrigerator.
One the stock has chilled, any fat remaining will have risen to the top and solidified. The fat forms a protective layer against bacteria while the stock is in the refrigerator. If you plan to freeze the stock however, remove and discard the fat, pour the stock into a jar or plastic container. (You can also remove the fat, and boil the stock down, concentrating it so that it doesn't take as much storage space.) Leave an inch head room from the top of the stock to the top of the jar, so that as the stock freezes and expands, it will not break the container.

"Roasted the bones first, then in the slow cooker for 30 hours med-high heat,,so you can see little bubbling. \r\nCool, drain into to large pot then added a heap of Parsley to take the edge off and simmered this for Two hours..Strained through cheesecloth.\r\nInto Zip lock bags that fit into freezer when lying on side great.."

"I've used this recipe  a few times and it has turned out great each time. It sets up nicely overnight leaving you with a wonderful gelatin consistency.\r\nYou can't beat homemade stock for onion soup and braised beef recipes.\r\n\r\nThank you for sharing it."

"It seems pretty much easy to make. \r\nThanks for posting this recipe.  I was searching this for long time."

A make-ahead gravy that doesn’t rely on turkey drippings or a roux. The gravy’s depth of flavor comes from roasted poultry bones and—surprise!—a sprinkle of MSG, which has an umami-to-the-max effect. (Despite exaggerated fearmongering reports in the ’70s, MSG is harmless in such small quantities; read more here.) If you have the backbone from breaking down the turkey into pieces, use it in tandem with the wings. 

Good Gravy

turkey

extra-virgin olive oil, divided

unpeeled,

scrubbed,

Tbsp. all-purpose flour

Tbsp. unsalted butter, room temperature

amontillado sherry

turkey stock

tsp. sherry vinegar or red wine vinegar

Kosher salt, freshly ground pepper (optional)

A make-ahead gravy that doesn’t rely on turkey drippings or a roux. The gravy’s depth of flavor comes from roasted poultry bones and—surprise!—a sprinkle of MSG, which has an umami-to-the-max effect. (Despite exaggerated fearmongering reports in the ’70s, MSG is harmless in such small quantities; read more here.) If you have the backbone from breaking down the turkey into pieces, use it in tandem with the wings. See all of the Absolutely, Positively Perfect Thanksgiving recipes here.

Bon Appétit

Preheat oven to 450°. Toss wings in a large cast-iron skillet with 2 Tbsp. oil until coated. Roast, tossing halfway through, until golden brown and starting to crisp, 25–35 minutes.

Remove wings from oven and add garlic, shallots, ginger, mushrooms, peppercorns, and remaining 2 Tbsp. oil to pan; toss to coat. Return to oven and roast, tossing halfway through, until wings are deeply browned and crisp and vegetables are browned, 30–40 minutes more.

Meanwhile, mash together flour and butter in a small bowl with your fingers or a fork until homogenous. Set beurre manié aside.

Remove skillet from oven and set on stovetop over medium-high heat. Add sherry and cook, stirring and scraping up any browned bits with a wooden spoon, until sherry is almost completely reduced, about 2 minutes.

Scrape wings and aromatics into a medium pot and add parsley and stock. Bring to a low simmer over medium-high heat. Reduce heat and simmer gently, skimming fat from surface occasionally and turning wings so both sides get a chance to be submerged, until liquid is flavorful, mahogany in color, and reduced by about one-third, 30–40 minutes.

Fish out wings; discard. Pour mixture through a fine-mesh sieve into a large measuring glass; discard solids. Rinse out pot and pour turkey mixture back in. Bring to a simmer over medium. Whisking constantly, add reserved beurre manié and whisk until completely incorporated. Simmer, whisking often and skimming any foam from surface, until gravy is thick enough to coat a spoon, 6–8 minutes. Remove from heat and whisk in vinegar and MSG. Taste gravy and season with salt and pepper if desired.

Do Ahead: Gravy (without vinegar and MSG) can be made 5 days ahead. Let cool, then cover and chill. Reheat over medium until simmering, then add vinegar and MSG.

Learn how to make Kombu Dashi, vegan-friendly Japanese soup stock, at home and create the umami flavor for your Japanese dishes!&nbsp;

Kombu Dashi (Vegetarian/Vegan Dashi)

kombu

water ((roughly 1000 ml))

Gather all the ingredients. Most Japanese recipes would say to gently clean the kombu with a damp cloth. However, these days, kombu is pretty clean so just make sure it doesn't musty. DO NOT wash or wipe off the white powdery substance (Mannitol), which contributes to the umami flavor in dashi.&nbsp;

Make a couple of slits on the kombu, which will help release more flavor.

Put water and kombu in a large bottle.

Put the cap on and let it steep on the counter for 2-3 hours in the summertime and 4-5 hours in the winter time.&nbsp;You can also cold brew kombu dashi overnight in the refrigerator.

Remove the kombu from the bottle and reserve the used kombu (see below). Kombu dashi is now ready to use. If you are not using the dashi right away, save it in a bottle and keep in the refrigerator for 4-5 days or in the freezer for 2 weeks. I recommend using it sooner for the best flavor.

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