making huge batch of beef stock/bone broth
liz_h
10 years ago
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Comments (25)
grainlady_ks
10 years agosleevendog (5a NY 6aNYC NL CA)
10 years agoRelated Discussions
Making And Saving Stock, Broth, Demi-glace?
Comments (9)John you should get some good responses here as quite a few members have made stock and demi. I make my own chicken stock or chicken, veg and beef bones mixed. But it's not a regular thing at the moment and I'm looking for a big stock pot to make it easier to do larger quantities. Here's what I have written about my method for stock and chicken soup. Here packaged in twos in the supermarket, after they've removed most of the meat for their trays of wings, breasts etc. But there's still enough meat on the bones for a great and flavourful soup. Soup Ingredients: Homemade chicken stock - about 2 quarts 2 carrots - diced 2 stalks celery - diced 1 leek - diced 1 cup diced rutabaga or orange squash 1/2 cup fine soup noodles salt & pepper oil or chicken fat Ratio of solids to stock should be about 2 cups stock to 1 lb chopped vegetables. Add any more chopped veg if you don't have enough. Stock ingredients: 1 meaty chicken carcass or piece of whole chicken 2 heads of garlic 1 onion - cut in half celery stick - sliced 1 carrot sliced fresh thyme - large sprig 1 bayleaf black pepper & salt MAKING STOCK: 1. Early in day or day before: Preheat oven to 350F. Cut top off heads of garlic. Place on roasting pan together with chicken carcass and sliced onion and drizzle a bit of oil over top of all. (I had two carcasss to roast as they are sold this way in pairs at our supermarket. I also added a couple of beef bones.) Roast in oven about 40 minutes or until all is toasted. and juices from pan. 2. Put bones into a very large pot. Squeeze one head of the buttery garlic cloves into the stock pot, saving the other head of garlic for adding to the soup. Add the rest of the stock ingredients and fill pot with water to cover. Grind in fresh pepper. Bring to boil, turn down heat, put on lid and simmer for a couple of hours. Skim off any grey residue that rises to the top. 3. Afterwards, strain the solid debris from the stock ---(REMEMBER you're saving the stock so don't pour it down the sink - as has been done LOL !). I look through the solids and pick out the meaty chicken pieces to save for the soup. Throw away all the rest of the solid material. Here I let it cool and refrigerate until next day when it's easy to remove solid fat from top. Otherwise continue to make soup. MAKING THE SOUP: 1. Sauté the chopped ingredients in a frypan in a TBS of chicken fat or oil until lightly golden. Squeeze out the buttery cloves from the 2nd head of garlic and add to pan. 2. Put soup ingredients including small bits of chicken into large saucepan and add an appropriate amount of stock - about double the amount of liquid to vegetables. Put on lid and simmerwith lid on for about an hour. Add soup noodles during last 5 minutes. 3. Check seasoning, add salt. SharonCb...See MoreBone Broth Question
Comments (42)I guess I never thought of it as "pork stock" but boiling a ham bone is just that. A favorite soup is boiled ham bone, cabbage, onion, and a couple jalapeno/serreno peppers.... high taste, high fiber, and low cal. I get a ham from work at winter solstice every year... being single that makes a good 3-4 pots of soup with a couple sandwiches on the side. Grandma's traditional christmas gift to us is a ham... another 10 lbs on top of my work ham. In general I'm eating soup until the first of April. Almost all bean based soups have some pork broth.... sometimes I cheat and use a couple drops of liquid smoke rather then meat. Only use pork with large bones. I boiled pork chops with sourkraut one time... while delicious it was filled with the small bones. About time I made pork with kraut and taters again. Now I'm hungry! : ) lyra...See Morebeef broth again
Comments (15)Here is how I do it and I am always extremely pleased with the results. I don't always go as far as the demi glace but I do make the brown sauce which is wonderful added to any dish wanting a rich beef flavour, soups, stroganoff, bourguionne, gravy, hunter style sauces, mushroom sauce...we love it. Beef Stock/Brown Sauce/Demi Glace For Stock 5 Or 6 Pounds Of Beef Bones, Veal Bones , Maybe More I buy short ribs when they are marked down. You want bones with some meat on them 2Celery Stalks , Chopped 1 Onion, Chopped 2 Carrots, Chopped For Brown Sauce 3 carrots chopped 4 celery ribs, chopped 1 Large Onion Or 2 Small, chopped 1cup Butter 1 Cup Flour 3 TBSP tomato paste 12 Cups hot beef stock herbs, Thyme, Bay Leaf, Parsley For Demi Glace 2 Tbl Maderia beef stock equal To The Brown Sauce For the Beef Broth Drizzel the bones and veggie with olive oil and sprinkle with salt and pepper. Roast the veggies and beef bones in the oven at 400 degrees for 30 minutes, turn and cook 30 minutes more or until lovely and caramelized. Place in a large stock pot and cover with 18 cups of cold water. Simmer for 4-6 hours. Strain, place in fridge. In the morning skim off fat. For the Brown Sauce ( Sauce Espagnole)- one of the four Mother Sauces Saute mirepoix ( chopped onions, carrots and celery) in butter until the onions are light golden brown. Add tomato paste and continue cooking gently. Make a brown roux over low heat in a heavy pan with 1 cup of butter and 1 cup of flour. When the roux is a hazelnut color, add two thirds of HOT beef broth. (Reserve one third for demi glace), and whisk together. Add the vegetables, as well as a bay leaf, a little thyme and some parsley stems. Simmer the mixture for 2 to 3 hours, skimming off the scum that rises to the surface. Strain it through a fine strainer, and press the mirepoix gently to extract their juices. Chill over night. Skim off fat. Then, for the demi-glace, add an equal amount of beef or veal stock, bring it to a boil, and simmer until the sauce is reduced by half, again skimming the surface as necessary. Off the heat, add 2 tablespoons Madeira. Freeze in ice cube trays. Summary of liquid amounts 18 cups water for broth 12 cups broth for Brown Sauce 6 cups broth , plus 6 cups of brown sauce for Demi Glace...See MoreChicken bone broth? Slow cooker? Vegetables?
Comments (39)We've had lots of discussions about the difference between stock and broth (not much, but "stock" usually refers to something used as an ingredient and broth is used to mean a finished rich plain soup). We also talked about why "bone" up topic. Some are made with mostly bones and are cooked a very long time to get the minerals out of the bones. Others are made with mostly meat or meaty bones and are cooked for less time, until the meat is all cooked out and what bones there are have yielded flavor but aren't soft and/or friable unless they're tiny. A third option is made with mostly bones and vegetables, but not cooked long enough to really pull all the minerals out of the bones. The first one is "bone" because it's about the bones. And often broth because it's meant to be consumed straight as soup....See Morehdlewis
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