Double Chicken Broth from Culinary Fundamentals

Notes: VARIATION:

Chicken Noodle Soup: Dice or shred the reserved chicken meat and add it to the broth along with 6 ounces of cooked corn (fresh or frozen), 6 ounces of cooked egg noodles, and 2 ounces of chopped parsley.

Categories: Soup

Source: Culinary Fundamentals
Copyright: Prentice Hall

Ingredients:

3 pounds Stewing hen

2 quarts Chicken Stock

2 teaspoons Salt

6 ounces Mirepoix, medium dice

4 ounces Tomato concassé

1 each Sachet d'epices

1/2 teaspoon Salt

1/4 teaspoon Black pepper, freshly ground

Process:

1. Cut the stewing hen into quarters.

2. Place the chicken in a stock pot and add the stock and salt. The stock should cover the chicken by at least 2 inches. Bring the chicken and stock to a simmer over medium heat. Reduce the heat slightly and continue to simmer, skimming the surface as necessary, for 2 hours.

3. Add the mirepoix and tomatoes and simmer for 30 minutes.

4. Add the sachet to the broth and continue to simmer until the chicken is fully cooked and tender and the broth has a rich flavor and good body, another 30 to 40 minutes.

(Note: Remove the chicken from the broth when fully cooked and tender (the breast portions may complete cooking before the thighs) and pull the meat away from the bones. Discard the bones, skin, and tendons. Reserve the meat to use as a garnish for the broth or for other applications.)

5. Taste the broth and adjust the seasoning with salt and pepper. Strain the broth through a fine wire mesh sieve or cheesecloth.

6. Degrease the broth if necessary. It is ready to serve now, use as an ingredient in another dish, or it may be properly cooled and stored for a later use.

Beef Stock from Culinary Fundamentals

Yield: 2 quarts

Categories: Soup

Source: Culinary Fundamentals
Copyright: Prentice Hall

Ingredients:

1 fluid ounce Vegetable oil

4 pounds Beef hind shank, cut crosswise

3 quarts Cold water

2 teaspoons Salt

8 ounces Mirepoix, medium dice

4 ounces Tomato concassé

1 each Sachet d'epices

Process:

1. Preheat oven to 375°F. Pour the oil into a half sheet pan or roasting pan and place the pan in the oven. When the oil is hot, after about 5 minutes, add the beef shank pieces to the pan and roast, turning brown all sides evenly, 30 minutes. (Note: Roasting the beef is optional, but contributes a rich color and flavor in the finished broth.)

2. Put the beef shank pieces into a stock pot and add the cold water. The water should cover the bones by about 2 inches. Add the salt and bring to a simmer over medium heat. Reduce the heat to establish a gentle simmer. Skim the surface with a skimmer or a spoon as necessary throughout simmering time. 

3. While the broth comes to a simmer, add the mirepoix and tomato concassé to the same pan used to roast the bones and return to the oven. Roast until the onions are golden and the tomatoes have a rich, sweet aroma, 15 to 20 minutes. After the broth has simmered for 2 hours, add the roasted vegetables to the pot. Add a ladle full of the broth to the roasting pan and stir well to release any drippings. Add these to the pot as well. Continue to simmer for another hour.

4. Add the sachet to the broth after it has simmered a total of 3 hours and continue to simmer until the broth is richly flavored with a good body, another hour. Taste and adjust the seasoning with salt and pepper is necessary.

5. Strain the broth through a fine wire mesh sieve or cheesecloth. It is ready to serve now, use as an ingredient in another dish, or it may be properly cooled and stored for later use.