VEGETABLE STOCK

INGREDIENTS

1 large carrot chopped

2 medium onions, chopped
6 sticks celery, chopped
4 pcs. bay leaves
2 tsp. peppercorns
3 liters water

PROCEDURE:
1. Combine all ingredients in a stock pot.
2. Simmer uncovered 1 1/2 hrs.
3. Strain.

BEEF STOCK

2kg meaty beef bones

2 bulb onions, chopped
2 sticks celery, chopped
2 large carrots, chopped
1pc. bay leaf
1/8 tsp. thyme
1 tsp. peppercorns
3 pcs. parsley stem
1 cloves garlic

PROCEDURE:
1. Combine all ingredients in a stock pot.
2. Simmer uncovered, 3 hours. Add extra water if needed.
3. Simmer further, uncover 1 hour, strain
4. Simmer uncover, 1 ½ hrs. Strain.
CHICKEN STOCK
INGREDIENTS

2kg Leftover bones and skin from a cooked or raw chicken carcass
2 pcs. carrot chopped
2 pcs. onions, chopped
2 sticks sticks celery
2pcs. bay leaves
2 tsp. peppercorns
5 liter water

PROCEDURE:
1. Combine all ingredients in a stock pot.
2. Simmer uncover, 2 hours. Add extra water if needed.

FISH STOCK

INGREDIENTS

2kg fish bones

2 cloves onions, chopped
2 sticks celery, chopped
2 pcs. bay leaves
3 liters water

PROCEDURE:
1. Combine all ingredients in a stock pot.
2. Simmer uncover, 20 minutes to 1 hour, strain.
BASIC BROWN STOCKS
INGRIDIENTS

5-6 kg. bones (veal or beef)

10-12 liters water (cold)
Mirepoix
500 g. onions chopped
250 g. carrots chopped
250 g celery chopped
500 g tomatoes
5 pcs. bayleaf
1 tbs. peppercorn
1 pc. thyme
6-8 stems parsley
2 pcs. Cloves garlic

PROCEDURE:
1. Brown the bone in a roasting pan in a hot oven 400 °F .
2. Remove bones from pan and place in a stock pot.
3. Cover with water and bring to simmer. Skim and let stock
continue to simmer.
4. Drain and reserve the pot in a roasting pan. Deglaze the pan
with water and add to stock pot.
5. Toss the mirepoix with some of the reserve fat and brown well
in the oven.
6. Add the brown mirepoix to the stockpot
7. Continue to simmer, skimming the surface as necessary.
8. Strain to several layers of cheese cloth.
9. Cool the stock and refrigerate.
BASIC WHITE STOCKS

INGRIDIENTS
5-6 kg. bones (veal or beef or chicken)
10-12 liters water (cold)
Mirepoix
500 g. onions chopped
250 g. carrots chopped
250 g celery chopped
500 g tomatoes
1 pc. bayleaf
1 pc. dried thyme
1 pc. peppercorn
6-8 stems parsley
2 pcs. cloves

PROCEDURE:
1. Blanch the bone, place in the stock pot cover with cold water
bring to boil. Drain and rinse.
2. Place the bone on a stock pot and cover with cold water. Bring
to a boil and reduce heat to simmer, and skim the sum.
3. Add the mirepoix.
4. Simmer for the required length of time skimming the surface as
necessary.
5. Strain to several layers of cheese cloth.
6. Cool the stock and refrigerate.