G
Guest
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The recipes section of this forum is very active and contains a wealth of information and ideas. However, though I haven't looked at every post, there doesn't seem to be any mention of using your leftover carcases, scraps and bones to make stock. So I thought I'd put in my 2 cents worth on this subject.
The French, who certainly know a lot about cooking, call stock "fonds de cuisine", which literally means "fountations of cooking". It is an essential ingredient in all manner of cooking. Making stock is fairly simple and foolproof and when we make our own stocks we can add our own unique flavor to our dishes which no one can duplicate exactly.
There are basically two kinds of stock, white and brown. White stock is made from raw bones and scraps and brown stock is made from cooked bones and scraps. Since we are using leftovers from BBQ'n, we are making brown stock.
The ingredients in stock fall into three catagories. First, of course, bones and scraps (flavor, body and texture), second, aromatic vegitables (flavor) and third herbs and spices (flavor and heat). The equipment you need is a large stock pot, a collender, a seive, cheesecloth and jars for storage. The method for making stock is much more important than the recipe, as is true in most cooking, so I'll detail how I make the stock and suggest certain ingredients.
The aromatic vegitables: These are basically onion, celery and carrots. I buy a couple bags of celery hearts, carrots and onions. I clean the vegies and cut the celery into stalks then halves. Cut the tips and stem ends off the carrots and cut them in half, no need to peel, just wash well. Peel the loose outer skin from the onions and cut off the stem end and cut in half. I put four pieces each of the vegies into quart freezer bags add two bay leaves and put them in the freezer. I use one bage per pot of stock.
Bones and Scraps: I BBQ mostly chicken and pork so these are usually what I use. After I cut or pull off the useable meat, I put all the bones and scraps into the stock pot, including the skin and fat. I don't segregate the different kinds of leftovers. The pork goes right in with the poultry. For extra rich stock, get a veal knuckle from the butcher, smoke it in the WSM for several hours and add it as well.
Herbs and Spices: Add a TBSP of Kosher salt and a generous grinding of fresh black pepper along with a couple TBSP of herbs. I use a pre-packaged "bouquet garni". You can also add a TBSP or two of crushed red pepper if you like heat.
The Method: Cover it all with cold water from the tap and bring to a boil. Lower the temp and cook at a low boil for several hours, stirring occasionally. When the liquid has reduced to about half, pour through a collender into a clean pot. Let it cool and put into the referigerator overnight. The next day, the fat will have solidified on the top of the stock. Remove and discard this fat with a spoon then bring the stock to a boil. Place several thicknesses of cheesecloth in a seive and strain the stock into a clean pot. Return to the boil and reduce the stock until you have about a pint of liquid. Let this cool a bit and pour into a pint mason jar, cover and put into the refrigertor.
This process is one of extraction and reduction. First you are extracting the flavors from the ingredients. Then, during the reduction process you are only removing the water (steam) and concentrating the flavor. What you end up with is highly concentrated, thick, gelatinous stock. The French call this "glace de viende". In this form it will keep in your refer for several weeks. Use about a TBSP of this to a cup of water or wine to make reconstituted stock and use in your cooking.
I know this has been long and seems involved, but try it, you'll like it. The process itself is very rewarding and the result is a stock that has a wonderful smokey flavor which along with your unique blend of ingredients will add an individual flair to the dishes you serve your guests.
The French, who certainly know a lot about cooking, call stock "fonds de cuisine", which literally means "fountations of cooking". It is an essential ingredient in all manner of cooking. Making stock is fairly simple and foolproof and when we make our own stocks we can add our own unique flavor to our dishes which no one can duplicate exactly.
There are basically two kinds of stock, white and brown. White stock is made from raw bones and scraps and brown stock is made from cooked bones and scraps. Since we are using leftovers from BBQ'n, we are making brown stock.
The ingredients in stock fall into three catagories. First, of course, bones and scraps (flavor, body and texture), second, aromatic vegitables (flavor) and third herbs and spices (flavor and heat). The equipment you need is a large stock pot, a collender, a seive, cheesecloth and jars for storage. The method for making stock is much more important than the recipe, as is true in most cooking, so I'll detail how I make the stock and suggest certain ingredients.
The aromatic vegitables: These are basically onion, celery and carrots. I buy a couple bags of celery hearts, carrots and onions. I clean the vegies and cut the celery into stalks then halves. Cut the tips and stem ends off the carrots and cut them in half, no need to peel, just wash well. Peel the loose outer skin from the onions and cut off the stem end and cut in half. I put four pieces each of the vegies into quart freezer bags add two bay leaves and put them in the freezer. I use one bage per pot of stock.
Bones and Scraps: I BBQ mostly chicken and pork so these are usually what I use. After I cut or pull off the useable meat, I put all the bones and scraps into the stock pot, including the skin and fat. I don't segregate the different kinds of leftovers. The pork goes right in with the poultry. For extra rich stock, get a veal knuckle from the butcher, smoke it in the WSM for several hours and add it as well.
Herbs and Spices: Add a TBSP of Kosher salt and a generous grinding of fresh black pepper along with a couple TBSP of herbs. I use a pre-packaged "bouquet garni". You can also add a TBSP or two of crushed red pepper if you like heat.
The Method: Cover it all with cold water from the tap and bring to a boil. Lower the temp and cook at a low boil for several hours, stirring occasionally. When the liquid has reduced to about half, pour through a collender into a clean pot. Let it cool and put into the referigerator overnight. The next day, the fat will have solidified on the top of the stock. Remove and discard this fat with a spoon then bring the stock to a boil. Place several thicknesses of cheesecloth in a seive and strain the stock into a clean pot. Return to the boil and reduce the stock until you have about a pint of liquid. Let this cool a bit and pour into a pint mason jar, cover and put into the refrigertor.
This process is one of extraction and reduction. First you are extracting the flavors from the ingredients. Then, during the reduction process you are only removing the water (steam) and concentrating the flavor. What you end up with is highly concentrated, thick, gelatinous stock. The French call this "glace de viende". In this form it will keep in your refer for several weeks. Use about a TBSP of this to a cup of water or wine to make reconstituted stock and use in your cooking.
I know this has been long and seems involved, but try it, you'll like it. The process itself is very rewarding and the result is a stock that has a wonderful smokey flavor which along with your unique blend of ingredients will add an individual flair to the dishes you serve your guests.
