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Alsatian Chicken Stock (fond Blanc De Volaille)

Place the chicken parts in a large pot.
Add the water and bring to a boil.
Spoon off the foam and salt lightly.
Add remaining ingredients and simmer for three hours.
Skim off the foam frequently to keep broth clear.
Strain the broth and carefully skim off the fat.
Chill or freeze until ready to use.
When cold, remove any remaining fat from top.

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Basic Chicken Stock

Combine chicken wings and 4 quarts water in heavy large pot.
Bring to boil over high heat.
Reduce heat to medium-low and simmer 15 minutes, skimming foam from surface.
Add remaining ingredients to pot; simmer 2 hours.
Strain stock, lightly pressing on solids to release all liquid.
Chill stock until cold and fat on top is solid, at least 6 hours and up to 2 days.
Discard fat.
Boil stock in heavy medium saucepan over high heat until reduced to 8 cups, about 30 minutes.
(Can be prepared ahead.
Cover and refrigerate 2 days or freeze up to 6 months.) Makes 8 cups.
Recipe from Bon Appetit, March, 1993 - from Jim Fobel, whose most recent book is "The Whole Chicken Cookbook" (Ballantine, 1992).
Note from me: We usually freeze our stock in ice trays until frozen; then we put in large zip lock freezer bag, labeled for storage.
We know that approximately 7 stock "cubes" equal one cup of stock, so it makes it easy to pop out a few when cooking, or take out a measured amount for a recipe.
Sure is nicer to have your own *unsalted* stock to use instead of the canned, which is so hard to find with little or no salt.
We also make our own garlic broth and store it the same way, and occasionally make our own beef broth.
Whenever we make a smoked turkey (and can resist using the carcass for gumbo), we make turkey stock, too.

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Basic Shrimp Stock

Cover ingredients with 2 Quarts *cold* water in a large stock pot or saucepan.
Bring to boiling over high heat, then lower heat and *gently* simmer for 4 - 8 hours, replenishing liquid as required to keep about 1 quart of liquid in the pan.
The pot may be left wholly or partially uncovered.
Strain, cool and refrigerate until ready to use.

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Basic Soup Stock

May be used as base, soup, stew or cooking.
Bring water to a boil.
Add Kombu.
Return to boil and then remove Kombu with tongs.
Stir in the Katsuobushi and turn off heat.
Let the Katsuobushi settle to the bottom for 2 minutes.
Skim off surface scum with a large spoon.
Place a double thickness of cheesecloth or a clean cloth napkin in a sieve over a large bowl.
Pour the stock through and let it drain undisturbed.

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Basic Stock Prudhomme

Notes: To the basic stock, you can also add vegetable trimmings from the recipe(s) you are serving, in place of the onion, garlic and celery.
The recipe calls for the onion and garlic to be unpeeled and quartered.
Also, you may include bones and any excess meat (excluding livers) from meat or poultry, or shells or carcasses from seafood, used in the recipe(s) you're cooking, or FOR FOWL AND GAME STOCKS: 1 1/2 to 2 pounds backs, necks and/or bones from chickens, guinea hens, ducks, geese, rabbits, etc.
FOR BEEF OR TURTLE STOCKS: 1-1/2 to 2 pounds beef shank (preferred) or other beef or turtle bones.
FOR PORK STOCK: 1-1/2 to 2 pounds pork neck bones (preferred) or other pork bones.
FOR SEAFOOD STOCK: 1-1/2 to 2 pounds rinsed shrimp heads and/or shells, or crawfish heads and/or shells, or crab shells (2-1/2 to 3 quarts), or rinsed fish carcasses (heads and gills removed), or any combination of these. (you can also substitute oyster liquor for all or part of seafood stock called for in a recipe).
NOTE: If desired, you can first roast meat bones and vegetables at 350F until thoroughly browned.
Then use them to make your basic stock.
(When you brown the bones and vegetables, the natural sugar in both caramelizes on the surface, which gives the stock a fuller taste and adds color when it dissolves in the stock water.) Always start with cold water--enough to cover the other stock ingredients. Place all ingredients in a stock pot or a large saucepan.
Bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 (unless directed otherwise in a recipe), replenishing the water as needed to keep about 1 quart of liquid in the pan.
The pot may be uncovered, or set the lid on it askew.
Strain, cool and refrigerate until ready to use.
(Note: Remember if you are short on time, using a stock simmered 20 to 30 minutes is far better than using just water in any recipe.
.) TO MAKE A RICH STOCK: Strain the basic stock, then continue simmering until evaporation reduces the liquid by half or more.
For example, if your recipe calls for 1 cup "Rich Stock," start it with at least 2 cups of strained basic stock.
(Rich stocks are needed when a sauce requires lots of taste but only a limited amount of liquid, for example, "Oyster Sauce for Beef.)

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Basic Stock For Soups

Place all ingredients in a large saucepan.
Bring to a boil skimming off any foam from top.
Reduce heat.
Cover.
Simmer for 2 to 2 1/2 hours.
Strain stock when slightly cooled; refrigerate.
Discard chicken; no flavor remains in it.
Discard gingerroot and onions.
Lift fat from top of cold stock before using.
Stock will keep in refrigerator for 3 or 4 days.
Freeze if storing for a longer period.
Makes 7 to 8 cups.

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Beef Stock

Put the bones in a large kettle and cover them with cold water.
Bring t a boil for 2 minutes and drain.
Return the bones to the kettle and add 3 quarts of water, the onions, carrots, celery, bay leaf, thyme, peppercorns and parsley.
Bring to a boil and simmer for 4 hours, skimming the fat and foam from the surface.
Strain the stock and discard the solids.
Leftover stock can be frozen.

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Brown Veal Stock

Place Veal Bones in A Shallow Roasting Pan. Bake At 450 F.
For 45Minutes OR Until Bones Are Well Browned, Turning Occasionally.
Combine Browned Bones & Water in A 14 Quart Stockpot.
Cover; Cook Over Medium Low Heat For 1 1/2 Hours.
Uncover & Simmer 4 Hours, Skimming Surface Frequently With Metal Spoon To Remove Scum.
Add Carrots, Onions, Celery, Garlic & Bay Leaves; Arrange Parsley On Top.
Reduce Heat To Low.
Cook, Uncovered 6 Hours.
Remove From Heat & Cool.
Strain Stock Through A Paper Towel Lined Sieve Into A Large Bowl.
Discard Bones & Vegetables.
Cover & Chill Stock.Skim Solidified Fat From Stock & Discard.
(Fat 0.Chol.O.)

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Chicken Stock (stovetop)

Combine all of the ingredients with 7 quarts cold water in a 10- quart stockpot.
Bring to a boil. Reduce heat and simmer for 2 hours, skimming frequently.
Strain through a fine sieve lined with 2 layers of washed cheesecloth; discard solids.
Let stock stand for 10 minutes. (Can cover and refrigerate for up to 5 days or freeze for up to 1 month.) Degrease stock if it is to be used immediately.
Makes 4 quarts.

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Chicken Stock Chinese

1.In a stockpot, bring 3 quarts of water to a boil.
Add the chicken parts and boil for 1 minute.
Pour off the water and run cold water over the chicken; drain well.
2.Return the chicken to the stockpot.
Add 3 quarts of cold water and the ginger, garlic, green onions, onions and celery.
Cover and bring to a boil over high heat.
Reduce the heat to moderately low, cover partially and simmer for 4 hours.
3.Strain the broth through a colander set over a large bowl; discard the chicken and vegetables.
Refrigerate the stock for up to 3 days.
Skim off the fat before using.
(The stock can be frozen for up to 1 month.) Makes about 2 Quarts.

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Chicken Stock - Fgci

Place the chicken backs and necks in a 12-quart soup pot and rinse with very hot tap water.
Drain and add the cold water to the pot, along with the other infredients.
Bring to a simmer, skimming off any foam, and cook for 2 hours.
Be sure to skim off the froth that forms when the pot first comes to a simmer.
The stock will taste a bit flat to you since it has no salt.
Salt will be added when you use the stock in the preparation of soups, sauce, pasta, or stews.

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Chinese Vegetable Stock

Cover shiitake mushrooms & soak for 20 minutes.
Coarsely chop the vegetables.
In a soup pot, heat oil for a moment.
Add the vegetables & the rest of the ingredients except the mushrooms, tamari & water.
Stir-fry for 3 to 4 minutes.
Add the remaining 3 ingredients.
Bring to a boil, lower heat & simmer, covered for about an hour.
Strain & cool to room temperature.
Any stock not being used within 2 or 3 days, freeze.

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Dashi (basic Soup Stock)

1.Bring water to boil.
Add konbu and shaved Katsubushi.
2.Turn off heat and let stand for 10 minutes.
Strain.

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Fish Stock John Folse

Ask your seafood supplier to reserve two pounds of white fish bones and heads or two pounds of whole inexpensive white fish for this stock.
Combine all ingredients in a two gallon stock pot.
Bring to a rolling boil, reduce to simmer and cook for forty-five minutes.
During the cooking process, skim off all impurities that rise to the surface.
Add water if necessary to retain volume.
Strain through fine cheese cloth or strainer.
Return stock to low boil and reduce to two quarts.

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Hearty Soup Mix And Stock

HEARTY SOUP MIX: Combine ingredients in a large airtight container.
Stir to evenly distribute ingredients.
Label container.
Store in a cool, dry place.
Use within 6 months.
Shake before using.
Makes about 12- 1/2 cups of Hearty Soup Mix.
HEARTY SOUP STOCK: Put 6 cups water in a large kettle or Dutch oven.
Add 1-1/3 cups Hearty Soup Mix and salt.
Bring to a boil.
Cover and simmer 1 to 1/2 hours.
Add carrots, celery, cabbage, tomato sauce, and vegetable juice cocktail.
Add cooked ground beef or other leftover meat, if desired.
Simmer 20 more minutes, until vegetables are cooked.
YIELD: 6 to 8 Servings.

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Ichiban Dashi ( Basic Soup Stock)

Pour 4 pints of cold water into lg saucepan and bring it to boil.
Drop in Kombu, and bring just to boil again, then remove the Kombu and set aside.
Stir in the Katsuobushi and turn off heat.
Let rest for 2 minutes, then skim off scum.
Strain out Katsuobushi.
Set both aside.
The Stock may be used immediately or can be used up to 8 hours later.
Can be kept in fridge for up to 2 days.

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Lamb Stock

1. Add enough water to just cover the lamb bone.
Bring to a boil over high heat, reduce the heat, and simmer, partially covered, 1 to 2 hours, or until the stock is somewhat reduced and flavorful.
If it tastes weak, simply raise the heat a bit and let it reduce further.
2. Drain the stock into a colander set over a large bowl.
Remove the bones and cut any remaining meat off and set aside.
Discard the vegetables and bones.
Remove any fat that has floated to the top.
The stock can then be refrigerated or frozen, or used right away to make a soup. Makes about 8 cups.

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Light Vegetable Stock

Put Into a Saucepan.
Cover Generously With Water and Bring To a Boil.
Simmer Half Covered for About An Hour.
Then Strain.
Other Vegetables and Flavorings Such as Leeks, Thinly Pared Lemon Rind, & Allspice Berries Can Be Added.
Peelings from Well-Scrubbed Potatoes Also Give Good Flavor.

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Microwave Chicken Stock (traditional)

Place all of the ingredients in a 3-quart microwave-safe bowl.
Cover and cook on high power for 20 minutes; skim.
Cook for on medium power for 1 hour. Strain. Makes 3 cups.

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Mushroom Pasta 2chicken Stock

Season with salt and pepper to taste. Place the pasta in the boiling water and cook for 30 seconds to 1 minute, or until al dente. Test frequently; do not overcook. Drain well.
Toss the hot pasta in the mushroom sauce and serve immediately.
CHICKEN STOCK: Place chicken bones & trimmings w/2-1/2 qts. water in stockpot.
Bring slowly to boil, simmer about 30 min. Add celery, carrot, onion, bay leaf, peppercorns, thyme, & season to taste w/salt & pepper. Simmer 1-1/2 to 2 hrs. longer, or until reduced to 1 qt.
Skim any scum that rises to the surface. Remove chicken bones, trimmings, and bay leaf. Strain stock through fine sieve, pushing vegetables through for extra flavoring.
Cool, then refrigerate until ready to use.

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