Stocks and Broths

Stocks and broths form the basis for many dishes such as soups and sauces. This recipe offers five flavor variations.

Recipe Ingredients:

15 pounds chicken bones
2 onions, chopped
2 carrots, peeled and chopped
2 large celery ribs, peeled and chopped
1 whole garlic head, cut in half
1 celery root, peeled and chopped

Cooking Directions:

1. For Chicken Stock: Place the chicken bones and vegetables in a large pot. Cover with cold water (about 5 quarts) and bring to a boil. Lower the heat and simmer for 4 hours, skimming away any impurities that rise to the top. Strain and reduce to about 1 1/2 quarts.
2. For Lamb Stock: Follow the recipe for Chicken Stock, but substitute 15 pounds of lamb bones for the chicken bones, roasting the bones until browned before putting them in the stock pot. Add 1 cleaned and chopped fennel bulb and 1 seeded and chopped red bell pepper along with the other vegetable.
3. For Rabbit Stock: Follow the recipe for Chicken Stock, but substitute 15 pounds of rabbit bones for the chicken bones, roasting the bones until browned before putting them in the stock pot. Add 2 chopped tomatoes along with the other vegetables, and simmer 2 hours.
4. For Squab Stock: Follow the recipe for Chicken Stock, but substitute 15 pounds of squab bones for the chicken bones, roasting the bones until browned before putting them in the stock pot.
5. For Veal Stock: Follow the recipe for Chicken Stock, but substitute 15 pounds of veal bones for the chicken bones, roasting the bones until browned before putting them in the stock pot.
   

Makes about 1 1/2 quarts per variation.