Uncategorized12 Jul 2009 07:18 pm
What to use for soup stock.
Hi guys,
I saw a recipe on “What’s For Dinner.” the other day and I wanted to try out the soup recipe. I have everything, but it calls for 2-3 C of stock. I know what it is, but instead of buying it in some store what can I use — I would imagine water but what else.
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July 12th, 2009 at 8:02 pm
If you have chicken, you could add the chicken, water, onions, celery and make a chicken stock, or you could just use onions, celery, carrots, water and make a vegetable stock. Add bay leaf, salt and pepper and cook for a couple of hours.
July 12th, 2009 at 9:00 pm
water will work if you if the soup has veggies and you boil them then the water become vegetable stock. Same as if the soup has meat boil the meat ans the water becomes stock I never use store bought stoke for my soups and I am a caterer.
July 12th, 2009 at 10:00 pm
If you don’t want to make your own soup stock from chicken or beef bones, then you can buy chicken or beef broth in cans or the tetrapaks at the grocery store. They’re not as rich but they work.
July 12th, 2009 at 10:56 pm
You didn’t specify what kind of stock you wanted, so I gave you a basic chicken, beef and veggie stock. Email me or join the website below if you need something else in the way of stock or want more recipes. Good luck. <3
Basic Chicken Stock
Ingredients:
5 to 6 pounds chicken parts, wings, backs, necks
1 large yellow onion, quartered
2 medium-size stalks celery, quartered with celery leaves
2 medium-size carrots, quartered
6 sprigs parsley
2 bay leaves
12 black peppercorns
1 teaspoon each dried rosemary and thyme, crumbled (optional)
2 cloves garlic
3 quarts water
Preparation:
In a large stockpot, combine the chicken parts, onion, celery, carrots, parsley, bay leaves, peppercorns, rosemary, thyme, garlic, and water. Bring to a boil over high heat, lower the heat, and partially cover. Cook at a barely bubbling simmer for at least 2 hours or up to 4 hours, occasionally skimming off any scum that collects on the surface.
When the stock has finished simmering, set aside to cool. Strain the liquid through a sieve or cheese-cloth-lined colander into a large heatproof bowl. Let cool slightly, cover, and refrigerate. Discard the vegetables and other solids.
Refrigerate the stock until chilled, then skim off the fat. The stock will keep, refrigerated, in a tightly covered container for up to 3 days. The yield varies according to how long the stock has simmered.
Basic Brown Stock
Ingredients:
7 pounds beef marrow bones sawed into 2-inch pieces
8 ounces tomato paste
2 cups chopped onions
1 cup chopped carrot
1 cup chopped celery
2 cups dry red wine
1 bouquet garni
Salt and pepper
8 quarts of water
Preparation:
Preheat the oven to 450 degrees F. Place the bones in a roasting pan and roast for 1 hour. Remove the bones from the oven and brush with the tomato paste. In a mixing bowl, combine the onions, carrots, and celery together. Lay the vegetables over the bones and return to the oven. Roast for 30 minutes. Remove from the oven and drain off any fat. Place the roasting pan over the stove and deglaze the pan with the red wine, using a wooden spoon, scraping the bottom of the pan for browned particles. Put everything into a large stockpot. Add the bouquet garni and season with salt. Add the water. Bring the liquid up to a boil and reduce to a simmer. Simmer the stock for 4 hours, skimming regularly. Remove from the heat and strain through a China cap. Yield: about 1 gallon
Basic Vegetable Stock
Ingredients:
1 large yellow onion, peeled and quartered
1 large leek, washed, trimmed and coarsely chopped
2 stalks celery, quartered
Celery leaves from heart of a bunch of celery
2 carrots, trimmed and quartered
1 turnips or parsnip, trimmed and quartered
3 tomatoes, cored and coarsely chopped
1 cup mushrooms, including stems
6 parsley sprigs
2 bay leaves
6 peppercorns
2 cloves garlic, peeled
3 quarts water
Preparation:
In a large stockpot, combine all ingredients and bring to a boil. Partially cover pot, reduce heat and simmer for 2 hours. Add additional water if necessary. Cool stock and strain. Discard solids. Refrigerate or freeze until ready to use.
July 12th, 2009 at 11:34 pm
wateva kind of meat and seasoning u like if its vegetable wateva of those u like and just boil if its meat skim the fat and drain
July 13th, 2009 at 12:05 am
Honestly, I cook for a living but I almost NEVER make stock at home. I use the Rachael Ray stock, it’s almost like the real thing. When cooking for a special occasion I’ll spend the hours to make and strain stock, rarely.
Seriously, I know it’s going to sound weird, but the Rachael Ray stock in a box in the next best thing to real stock.