This is basic classical stock recipes.
4 lbs beef bones,
4 gals spring water
4 lg onions, skin on, quartered
6 lg carrots, unpeeled, chopped
1 head garlic, smashed
1 whole stalk (not rib) of celery, chopped
1 bottle(liter) red wine- burgundy, cabernet sauvignon, merlot
1 lg boquet garni- made up of sprigs of rosemary, thyme, basil, oregano and 3 bay leaves, tied together
On a lg sheet tray place all the veggies on it and drizzle some oil, over them. Stir up to coat. Add the bones. Throw in a 450* oven for about an hour. The veggies should be very well done and semi charred. Scrape them into a 5 gal stock pot and add the wine & water to cover a few inches. Bring to a rolling boil then reduce to a simmer for 2-4 hours. Pick out the bones, strain the veggies out through a cheese cloth or wire mesh strainer. This will give you a basic stock. add any seasonings you want at this time, such as liquid smoke, herbs, etc...
For a broth, just don't add any veggies. You can also add water during this if you want to get a certain number of pints/quarts per batch.
For demi glace: After straining, continue to reduce until 1 or 2 pints of liquid remain. It will be very dense and one must constantly stir it or it will scorch and you've wasted the last 5 hours. Put it in a mason jar and it will store in the fridge for months and if canned, years.
For chicken stock, use the carcasses of 4 boned chickens, rough chopped instead of beef.
4 lbs beef bones,
4 gals spring water
4 lg onions, skin on, quartered
6 lg carrots, unpeeled, chopped
1 head garlic, smashed
1 whole stalk (not rib) of celery, chopped
1 bottle(liter) red wine- burgundy, cabernet sauvignon, merlot
1 lg boquet garni- made up of sprigs of rosemary, thyme, basil, oregano and 3 bay leaves, tied together
On a lg sheet tray place all the veggies on it and drizzle some oil, over them. Stir up to coat. Add the bones. Throw in a 450* oven for about an hour. The veggies should be very well done and semi charred. Scrape them into a 5 gal stock pot and add the wine & water to cover a few inches. Bring to a rolling boil then reduce to a simmer for 2-4 hours. Pick out the bones, strain the veggies out through a cheese cloth or wire mesh strainer. This will give you a basic stock. add any seasonings you want at this time, such as liquid smoke, herbs, etc...
For a broth, just don't add any veggies. You can also add water during this if you want to get a certain number of pints/quarts per batch.
For demi glace: After straining, continue to reduce until 1 or 2 pints of liquid remain. It will be very dense and one must constantly stir it or it will scorch and you've wasted the last 5 hours. Put it in a mason jar and it will store in the fridge for months and if canned, years.
For chicken stock, use the carcasses of 4 boned chickens, rough chopped instead of beef.
