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How To make Classic White Stock
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title: classic white stock categories: professional, sauce, soup servings: 32
12 lb chicken bones
12 qt water
2 c onion
1 c carrot
1 c celery
1 ea bay leaf
1/4 t dried thyme
1/4 t black peppercorns
6 parsley
2 clove
rinse bones and wing tips well place into a stockpot, cover with water, and place over a moderate flame bring to a boil, drain, and rinse return bones to the stockpot, cover with 12 quarts cold water, and place over a medium flame bring barely to a boil, reduce heat to a bare simmer, and skim carefully tie the bay, thyme, peppercorns, parsley, and cloves in cheesecloth add the mirepoix and the sachet simmer gently for 3-4 hours, adding water as necessary to cover bones strain through a chinois or cheesecloth cool quickly in a water bath cover and chill remove and discard accumulated fat from the top of chilled stock return to a low flame and reduce as necessary use as desired
note: variations include use of veal bones, beef bones, lamb bones, turkey bones, or ham bones - when using beef or veal bones, simmer for 6-8 hours, turkey or lamb, simmer 3-4 hours
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How To make Classic White Stock's Videos
Classic French Best Quality Brown Beef Stock (professional advanced restaurant recipe)
Be sure to have the ANNOTATIONS turned on in your YouTube preferences located at the bottom of the video frame. Only then will you be able to see the list of ingredients and other important text presented throughout the video.
Although the title of this video states restaurant recipe, only the finest Michelin star restaurants today would actually make stock in this manner.
The easiest Egusi soup recipe you would find on the internet #shorts #shorts_video #egusisoup #soup
Ingredient list and measurements
* Add Palm oil a cup of palm oil
* Add 2 medium sized purple onions
* Fry it till the onions becomes translucent
* Mix 3 cups of grinded egusi with water. The consistency should be thick
* Add to the fried onions
* Fry the Egusi till it goes from a paste to a clumpy texture
* Next Add your beef stock and your beef
* Blend a cup of crayfish, 2 scotch bonnets and 1 tiny Okpei and add to the mix and allow to cook for 3 minutes
* Add your washed and chopped Ugu leaves and your soup is ready
Marco Pierre White - Recipe for Beef Stock Pot
Marco unveils the secret recipe for Beef Stock Pot!
Martha Stewart's 9-Recipe Special: Soups, Stews, and Stocks!
If the winter months have you craving something warm and delicious, Martha Stewart has you covered! In this three-episode, 9-Recipe special, Martha teaches you how to create delicious stews, hearty soups, and tasty stocks. Learn how to make classics like beef stew, chicken soup, and more. Chat live with your fellow cooks during this hour-long special, only at YouTube.com/MarthaStewart!
Full Recipes:
Beef Stew -
Coq Au Vin -
Veal Stew -
Chicken Soup -
Minestrone Soup -
Spinach Cream Soup -
Chicken Stock -
Beef Stock -
Vegetable Stock -
#MarthaStewart #Cooking #Recipe #Soups #Stew #Winter
0:00 Introduction
0:17 Beef Stew
9:11 Coq au Vin
17:03 Veal Stew
24:39 Chicken Soup
31:10 Minestrone Soup
41:16 Spinach Cream Soup
48:33 Chicken Stock
1:00:27 Beef Stock
1:06:47 Vegetable Stock
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's 9-Recipe Special: Soups, Stews, and Stocks!
Basic Chicken Stock Recipe - How To Make Basic Chicken Stock - Basic Recipe - Monsoon Recipe - Varun
Learn how to make Chicken Stock Recipe with Chef Varun on Get Curried.
Want to try something basic but healthy at the same time then Basic Chicken Stock Recipe is perfect for you by chef Varun.
Making homemade chicken stock is easy!
Not only do you save money because you don’t have to buy boxed stock, the stock itself is so much healthier for you because of all the iron, collagen, and vitamin-rich marrow from the bones. It's a Perfect Monsoon Recipe.
Watch our video to Learn how to make Basic Chicken Stock at home, and don't forget to share your feedback in the comments section below.
Do watch the video to know more about Chicken Stock and many more Basic Recipes! Don't forget to Like, Share, Comment, Subscribe and press the BELL ICON for instant updates
#BasicChickenStock#HealthyRecipe#MonsoonRecipe#GetCurried
How to Debone the Chicken at Home :
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Ingredients:
Chicken Bones
For Recipe
1 Onion (roughly chopped)
1 Carrot (roughly chopped)
1 Celery
Water
For Bouguet Garni
1 Spring Thyme
2 Bay Leaf
2-3 Parsley Stalks
8-10 Peppercorns
Method: Let's start with putting the Chicken Bones in hot and boiling Water, after that take the Bone into stock pot (as shown in the video) then add Onion (roughly chopped), Carrot (roughly chopped), Celery, Water.
Next, cook it on high flame and in the mean time let's make bouquet garni for which add Spring Thyme, Bay Leaf, Parsley Stalks and bundle them all together (as shown in the video) and add in the Pot with Chicken. Now add Peppercorns then stir it properly and let it cook for 15 minutes on high flame.
Next while it is boiling, skim the Chicken Stock (as shown in the video) and then let it cook for 45 minutes on Medium Flame. Now turn off the flame and let it cool down for 10-15 minutes, finally strain the Stock with all the ingredients and your Chicken Stock is ready to serve.
Host: Varun Inamdar
Copyrights: REPL
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes, particularly soups, stews and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period of time. Mirepoix or other aromatics may be added for more flavor.
The BEST Classic Beef Borscht Recipe (Борщ) - Ukrainian Beet Soup w/ Beef! Family Recipe!!
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Today, I'm sharing the star dish from my newest cookbook, Beyond Borscht! Straight off the cover - my classic beef borscht! This Eastern European and Russian beet soup is made with tender chunks of beef tri-tip, potatoes, cabbage, loads of veggies and of course, beets! This delicious tomato based soup is hearty, warming and perfect anytime of year! This traditional recipe has been passed down from generation to generation and I have enjoyed this incredible recipe since childhood!
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