
“Stock” it up👩🏻🍳 Soup Series 1/4
The secret is in the sauce or should I say stock❣️
It’s that time of year again when I am ready to make lots of stock for the anticipation for the colder months ahead.
One of my most favorite food memories was learning how to make stock at age 16 by Jacques Pepin himself👨🍳@jacquepepinfoundation❣️He showed me how to make stock, stock & more stock! But, mostly, the importance of a good stock in the culinary world.
Working with him was a childhood gift and changed my life❣️ I’ve appreciated the world of cooking ever since❣️
Don’t be afraid of stock! It’s really not hard to do, and is the secret to making the best soup, sauces, stews and so much more because it infuses flavor in all your dishes❣️
I suggest making a huge pot of stock and freezing it in small containers so you are ready to use anytime (especially while making risotto and other rice and pasta dishes).
Here is my version for CHICKEN STOCK❣️
This recipe makes quite a bit and will last a while. Your dishes will taste incredible with this classic base of flavor.
For the Bouquet Garni Sachet*:
3 bay leaves
2 sprigs each of fresh thyme, rosemary and sage
½ bunch Italian parsley sprigs
10 peppercorns
6 whole cloves
8-inch piece of cheesecloth
Butcher string
Place in center of cheesecloth. Tie ends together with Butcher string to make bundle. Set aside.
For the Stock:
4 quarts water
1 chicken (3 lbs whole or cut up), skin removed
1 large Vidalia onion, peeled
1 large tomato
1 leek, trimmed and cleaned
4 large carrots, peeled
4 celery ribs, peeled
6 cloves garlic, peeled
Prepared Bouquet Garni Sachet
Add to large stockpot. Bring to a boil. Immediately reduce to medium low heat. Simmer, 2 hours or until chicken pulls apart easily. NOTE: Skim foam from surface occasionally to get rid of any impurities.
Strain in colander. Strain again through fine stainless steel sieve. Season with salt and pepper, as desired. Remove chicken from bones and use for soup, but discard all vegetables.
*TIP: Bouquet Garni: A bundle of herbs tied together by a string to flavor stocks and sauces. I make a sachet bundle with a cheesecloth by placing my herbs into it and then tying the bundle with butcher string. Use any combination you like. All the herbs are able to stay together and infuse the stock with many aromatic flavors.
TIP: Stock can be made ahead and frozen in plastic containers up to three months. Perfect for rice, risotto, soups and sauces.
En-JOY❣️
Alysssa ❌⭕️
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