
Stocks and Glazes
PART 2 - KITCHEN CHAPTER ONE
Stocks and Glazes
1. Brown
2. Chicken
3. Court bouillon
4. Fish
5. Game
6. Veal (brown)
7. Veal (white)
8. White
9. Fish
10. Meat

INTRODUCTION
1. The basic ingredients for most soups and sauces is a good stock, and this is one reason why a stockpot should always be maintained in a kitchen. Stock is obtained by simmering bones and selected vegetables in water, thereby extracting their nutriment nutrients and flavour. The preparation of the basic type of stock is a straightforward process, and although weights and measures are given in the receipts recipes which follow, such quantities should be regarded as flexible, permitting variation within fairly broad limits.
2. Fat which derives from skimming is a useful by-product. It should be retained and clarified for first grade dripping. Bones which have been boiled for more than six hours are of no further value and should be disposed of discarded. It is important to note that any stock remaining at the end of the day should be reboiled and then stored in a cool place.
1. BROWN
STOCK
3 LITRES
Ingredients
Beef Bones 2 kg
Water 5 ltr
Carrots 100 g
Onions 100 g
Leeks 50 g
Celery 50 g
Bouquet garni 1 small
Peppercorns (black) 10
Oil 25 g
Method
1. Saw the bones into 10cm lengths and brown in a hot oven.
2. Place them in a saucepan and cover with the water.
3. Bring to the boil and ski,m, simmer for 2 hours.
4. Cut the carrots and onions into large dice, brown them in a frying pan and add top the stock..
5. Add the remainder of the ingredients and simmer for a further 4 hours.
6. Skim, strain and use as required.
Note: Points to note when making stock should be read in conjunction with this recipe.
2. CHICKEN STOCK
3 LITRES
Ingredients
Boiling fowl or chicken carcass 2 kg
Water 5 ltr
Salt 10 g
Leeks 50 g
Onions (studded with cloves) 100 g
Carrots 100 g
Bouquet garni 1 small
Peppercorns (white) 6
Method
1. Clean, singe, wash and truss the fowl.
2. Place the boiling fowl or chicken carcasses into a suitable saucepan and add the water.
3. Add the salt and bring to the boil.
4. Skim and wipe the sides of the pan.
5. Add the vegetables, left whole, bouquet garni and peppercorns and allow to simmer for 2 hours or until the fowl is cooked.
6. Remove the scum, skim and pass the stock through a fine strainer or muslin.
Notes:
1. The cooked fowl is reserved for the preparation of other dishes such as vol-au-vent, creamed chicken or minced chicken etc.
2. Salt is added to this stock to flavour the chicken especially when using whole birds, otherwise the meat has a tendency to be bland.
6. VEAL STOCK
3 LITRES
Ingredients
Veal bones 2 kg
Water 5 ltr
Carrots 100 g
Onions 100 g
Leek 50 g
Celery 50 g
Bouquet garni 1 small
Peppercorns (black) 10
Oil 25 g
Method
1. Saw the bones into 10 cm lengths and brown in a hot oven.
2. Place them in a saucepan and cover with the water.
3. Bring to the boil and skim, simmer for 2 hours.
4. Peel the carrots and onions and cut them into large dice. Brown them in a frying pan and add to the stock..
5. Add the remainder of the ingredients and simmer for a further 4 hours.
6. Skim, strain and use as required.
7. VEAL STOCK
3 LITRES
Ingredients
Veal bones 2 kg
Water 5 ltr
Onion (studded with cloves) 100 g
Carrots 100 g
Leeks 50 g
Celery 50 g
Bouquet garni 1 small
Method
1. Saw the bones into 10 cm lengths and place them in a saucepan.
2. Cover with cold water, bring to the boil, skim. Simmer for 4 hours.
3. Add the peeled whole vegetables and bouquet garni and allow to simmer for a further 2 hours.
4. Skim,
strain and use as required.

POINTS TO NOTE WHEN MAKING STOCK
1. Scum which rises when a stock first boils must be skimmed off.
2. Fat rising during the cooking process must be skimmed from time to time. This fat may be clarified and preserved for further use.
3. Stock should simmer and not be allowed to boil rapidly.
4. Stock remaining at the end of the day must be reboiled and placed in a cool place where air may freely circulate around it.
5. The crust which forms on the sides of the stockpot as a result of a reduction by evaporation should be removed from time to time.
6. Stock which has been stored over-night must be reboiled and checked before further use.
3. COURT
BOUILLON
5 LITRES
Ingredients
Water 5 ltr
Vinegar 250 ml
Salt 50 g
Peppercorns 10
Onions 400 g
Carrots 300 g
Bouquet garni 1 small
Method
1. Place all ingredients into a suitable saucepan.
2. Bring to the boil, simmer for one hour.
3. Strain and use as required.
Note: Court bouillon is suitable for cooking trout, salmon and shellfish.
4. FISH STOCK
1 LITRE
Ingredients
Fish bones (sole, plaice, whiting, turbot) 1 kg
Water 1.5 ltr
Onions 150 g
Margarine 5 g
Peppercorns (white) 10
Bouquet garni 1
Juice of lemon 1
Method
1. Peel and shred the onions.
2. Place the margarine, onions and fish bones in a saucepan cover with a lid and cook until the essence has been extracted for 5 minutes.
3. Add the remaining ingredients and bring to the boil, skim and simmer for 20 minutes. Strain through fine strainer or muslin. Reboil and cool.
5. GAME STOCK
3 LITRES
Ingredients
Game bones 2 kg
Water 5 ltr
Carrots 100 g
Onions 100 g
Leeks 100 g
Celery 50 g
Salt 25 g
Peppercorns (black) 6
Bouquet garni 1
Oil 25 g
Method
1. Partly roast the game bones.
2. Peel the carrots and onions and cut them into large dice. Brown them in a frying pan.
3. Place all the ingredients into a saucepan, bring to the boil, skim and simmer for 3 hours.
4. Skim,
strain and use as required.
8. WHITE STOCK
3 LITRES
Ingredients
Beef bones 2 kg
Water 5 ltr
Onion (studded with cloves) 100 g
Carrots 100 g
Leeks 50 g
Celery 50 g
Bouquet garni 1 small
Method
1. Saw the bones into 10 cm lengths and place them in a saucepan.
2. Cover with cold water, bring to the boil, skim and simmer for 4 hours.
3. Add the peeled whole vegetables and bouquet garni and allow to simmer for a further 2 hours.
4. Skim, strain and use as required.
GLAZES
9. FISH GLAZE
250 MILLILITRES
Ingredients
Fish stock 1 ltr
Method
1. Reduce the fish stock by boiling until it coats the back of a spoon.
2. Allow to cool.
3. Store in the refrigerator and use as required.
10. MEAT GLAZE
250 MILLILITRES
Ingredients
Brown stock 1 ltr
Method
1. Reduce the brown stock by boiling until it coats the back of a spoon.
2. Allow to cool.
3. Store in the refrigerator
and use as required.