Tuesday, July 5, 2011

Making Stock- Chicken, Beef

Pork Broth Cubes
I make all my stock the same way, whether it is chicken, or beef.  Of course, we are allergic to both so I make turkey, pork, and oxtail.

The base ingredients:

  • 10 cups of water
  • 3 stems (leaves and stems and all) of fresh cilantro
  • 3 stems (leaves and stems and all) of fresh parsley
  • 10 fresh basil leaves
  • 1/2 of a large quartered onion
  • 3 cloves garlic 
  • 2 stalks of celery
  • 1-1/2 to 2 lbs of meat 
  • Salt and Pepper to taste
Place all ingredients into a large pot (I use a 6 qt pot.)  Cook until it is reduced to half.  Strain the ingredients.  Add salt and pepper to taste.  Store in jars or ice cube trays.

  • If I am making soup, I chop the garlic, celery, and onion so that the pieces may remain in my soup.  However, I do remove the stems and leaves from the cilantro and parsley.  
  • I use the lesser parts of meat to make my broth ----turkey wings, and pork neck bones to make a flavorful broth.  
  • I freeze my broth in ice cube trays.  I take out as many as I need to make gravy, or use to cook my rice.  Add meat pieces if you want them in gravy.

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