HOW TO MAKE WHITE STOCK

TOOLS AND UTENSILS:

 Ladle
 Strainer
 Knife
 Spoon
 Cooking pot
 Chopping Board

INGREDIENTS:
 3 pounds chicken

 1 veal knuckle

 2 stalks celery

 1 yellow onion

 1 turnip

 1 carrots
  2 teaspoons salt

 4 quats water

PROCEDURE:
Step 1.
Cut veal from the bone.
Step 2.
Combine water, veal meat, veal bone, chicken, vegetables, and salt in a stock pot.
Bring to a boil. Reduce heat, cover, and simmer for 5 hours.
Step 3.
Strain stock, and let cool. Discard vegetables and bones, use and veal and chicken
as desired.

HOW TO MAKE BROWN STOCK

TOOLS AND EQUIPMENT:

 Large Stock pot.
 Conical Strainer.
  Cheese Cloth.
 Roasting pan.
 Whisk.
 Chef Knife.
 Prep Bowls (Misc place).

INGREDIENTS:
 3 pounds beef shorts ribs.
 3 pounds veal breast ribs.
 1 Large onion, coarsely chopped.
 1 Large carrot, scraped and cut into 2 inc pieces.
 4 quarts.
 3 stalks celery cut into 2-inch pieces.
 3 spring fresh parsley.
 2 teaspoon salt.
 3 wholee peppercorns.
 3 whole cloves.
 1 bay leaf.
 ¼ teaspoon dried whole thyme.

PROCEDURE:
STEPS 1.
Place ribs, onions and carrot in a shallow roasting pan, bake at 400 degree for 30
mins or until meat is browned, turning to brown all sides.
STEP 2.
Transfer ribs onion and carrot to a large slock pot, add remaining ingredients,
bring mixture to boil: reduce heat, and simmer uncovered for 3 hours, remove
from heat let cool luke warm.
STEP 3. Strain stock, reserving liquid, discard ribs vegetables and spices, place
stock liquid in a container: cover and refrigerate until throughtly chilled, lift solid
fat from top of stock discard fat. Use basic brown stock as a base for soups,
sauces or gravies.
STEP 4.
Note: Basic Brown Stock may be bc frozen up to 3months.

HOW TO MAKE VEGETABLES STOCK

TOOLS AND EQUIPMENT:

 Sharp knife
 Stock pot
 Strainer
 Cheesecloth or coffe filless (for straining).
 Storage containers

INGREDIENTS:
 2 large carrots
 2 salks celery, including some leaves
 1 large onion
 1 table spoon olive oil
 1 large onion
  1 table spoon olive oil
 1 bunch green onion chooped
 8 cloves garlic, minced
 8 springs fresh parsley
 6 springs fresh thyme
 2 large bay
 1 teaspoon salt
 2 quarts water

PROCEDURE:
STEP 1.
Chop carrot, celery and onion into 1 inch chunks
STEP 2.
Heat oil in a soup pot over high heat add carrots, celery, onion, scollions garlic
parsley, thyme and bay leaves cook stirring, frequently until vegetable often and
begin to brown, 5 to 10 minsies
STEP 3.
Add salt and water and bring to a boillover heat and simmer, uncovered, 30
minutes
STEP 4.
Strain discard vegetables.

HOW TO MAKE SPICY CHICKEN STOCK

TOOLS AND EQUIPMENT:
 Knife
 Chopping Board
 Ladle
 Pot
 Bowl
 Sieve

INGREDIENTS
 (1) 3-pound whole chicken
 ½ bunch of celery, coarsely chopped
 1 bunch of cilantro or parsley stems
 2 medium carrots, scrubbed, coarsely chopped
 1 lemongrass stalk, tough outer layers removed, lightly smashed, coarsely
chopped.
 8 dried chiles de Arbon
 2 jalapenos, halved lengthwise
 1 head of garlic, cut in half crosswise
 (1) 3-inch piece of ginger, peeled
 3 bay leaves
 1 tablespoon coriander seeds

PROCEDURE:
STEP 1.
Place chicken, celery, onion, cilantro, carrots, lemon grass, chiles, de arbol,
guajillo chiles, jalapenos, garlic, ginger, bay leaves, and coriander in a large
stockpot. Add cold water to cover, then bring to a boil over medium heat. Reduce
heat and simmer occasionally skimming fat and foam from the surface, for 30
minutes. Transfer chicken to a rimmed baking sheet; simmer the stock for 30
minutes longer.
STEP 2.
Once the chicken is cool enough to handle, remove the skin and shred the meat
(you should have about 4 cups); discard bones and skin
STEP 3.
Let stock cool, then strain through a fine mesh sieve into a large bowl, pressing on
solids; discards solids.
STEP 4.
Do Ahead: Stock can be made 3 days ahead. Let cool; cover and chill, or freeze
up to 3 months.

HOW TO MAKE COCONUT-CLAM STOCK

TOOLS AND EQUIPMENT:

 1 tablespoon virgin coconut oil or vegetable oil.
 1 medium onion coarsely chopped.
 1 fennel bulb, trimmed, coarsely chopped.
 1 lemongrass, stalks, tough outer layers removed, lightly smashed, coarsely
chopped.
  2 bay leaves.
 6 cherrystone or other large hard-shell clams, scrubbed.
 1 cup dry white wine.
 (1) 13.5-ounce can of unsweetened coconut milk kosher salt.

PROCEDURE:
STEP 1.
Heat oil in a large pot over medium-low. Add onion, fennel, lemongrasses, and
bay leaves cover and cook, checking and stirring halfway through to ensure no
browning occurs, until softened, 8-10 minutes (The flower won’t be ruined if the
vegetables take on color, but the stock will end up grayish)
STEP 2.
Add clams and wine and increase heat to medium-high. Cover and cook until
clams open, 12-15 minutes. Add coconut milk and I cup of water. Bring to a boil,
then reduce heat and simmer for 15 minutes.
STEP 3.
Strain stock through a pine-mesh sieve into a large bowl pressing on solids;
discard solids. Season stock with salt blend with an immersion an bender and until
smooth and emulsified, if desired.