Best 2 Master Recipe For Basic Stock Julia Child Recipes

Indulge in the Culinary Symphony of Stocks: A Journey Through Flavor and Tradition

In the realm of cooking, stocks hold a prominent place as the foundation for countless dishes, adding depth and complexity to soups, stews, sauces, and gravies. A master recipe for basic stock, as presented by the legendary Julia Child, serves as a cornerstone for culinary exploration. From chicken to beef, fish to vegetable, this versatile recipe guides you through the process of creating flavorful stocks that elevate your dishes to new heights. Discover the art of stock-making and unlock a world of culinary possibilities.

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SIMPLE BEEF STOCK A LA JULIA CHILD

Simple Beef Stock a La Julia Child image

This simple stock, adapted from a recipe in "Mastering the Art of French Cooking," is a wonderful base for many soups, sauces, and, of course, for Julia's boeuf Bourguignon.

Provided by Chef Kate

Categories Stocks

Time 5h40m

Yield 2-3 quarts

Number Of Ingredients 10

Ingredients

3 -4 lbs beef bones, meaty
3 carrots, scraped, broken in several pieces
2 medium onions, peeled, quartered
3 stalks celery, broken in several pieces
2 leeks, cleaned and cut into chunks
1 sprig thyme
2 fresh bay leaves
2 garlic cloves, unpeeled (More if you like)
2 whole cloves
6 -8 peppercorns

Steps:

Place the beef bones in a large heavy pot and cover with cold water by about two inches.
Bring to a simmer over medium heat and skim the sum which rises to the top--this should take about five minutes.
Add the remaining ingredients and more cold water so that everything is covered by at least an inch or two.
Bring the stock to a simmer again, skimming as necessary.
When the stock is simmering (Do NOT allow it to boil), partially cover and maintain at a very slow simmer for four to five hours.
If the water level gets too low, add boiling water to the pot.
Skim as necessary.
When the vegetables and the bones have given their all to the broth, strain the broth and discard the solids.
Set the stock, uncovered in the refrigerator until the fat has risen to the top and solidified.
Remove and discard the fat.
Taste the degreased stock (remembering it contains no salt) and if it is not strong enough, reduce it over medium heat.
When the stock is cold, store in the refrigerator for up to three days or in the freezer.

Nutrition Facts : Calories 150.6, Fat 0.7, SaturatedFat 0.1, Sodium 133.9, Carbohydrate 34.6, Fiber 7.1, Sugar 13.6, Protein 4

BRAISED RICE WITH CHICKEN STOCK (JULIA CHILD)

Braised Rice With Chicken Stock (Julia Child) image

Make and share this Braised Rice With Chicken Stock (Julia Child) recipe from Food.com.

Provided by jenpalombi

Categories White Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup finely minced onion
4 tablespoons butter
1 1/2 cups white rice
3 cups boiling chicken broth
salt and pepper, to tast
1 bay leaf
1/8 teaspoon thyme
1/2 teaspoon dried parsley (or two fresh sprigs)

Steps:

Preheat oven to 375.
Cook the onions and butter slowly in a flameproof casserole over medium heat until soft but not browned. Blend the rice into the butter and onions and stir over moderate heat for several minutes, not letting the rice brown. The grains will get translucent first, then turn a milky white color.
As soon as the rice looks milky, add the boiling stock. Add the herbs and salt and pepper to taste. Bring to a simmer, then cover and place in the oven.
As soon as the liquid maintains itself at a slow boil (4-5 minutes), reduce the heat to 350 and continue to bake until the liquid has been absorbed (about 15 minutes).
Remove from oven, uncover and fluff with a fork before serving (for al dente rice. FOr more tender rice, let stand, covered, for 10 minutes).

Tips:

Use a variety of bones. This will give your stock a richer flavor. You can use bones from chicken, beef, pork, or lamb.
Roast the bones before simmering them. This will help to develop their flavor.
Add vegetables and herbs to the stock. This will also help to enhance its flavor. Some good options include carrots, celery, onions, garlic, thyme, and bay leaves.
Simmer the stock for at least 4 hours, or up to 24 hours. The longer you simmer it, the more flavorful it will be.
Strain the stock before using it. This will remove any bones or vegetables that may be in it.
Store the stock in the refrigerator for up to 5 days, or freeze it for up to 6 months.

Conclusion:

Making basic stock is a great way to add flavor to your soups, stews, and other dishes. It's also a great way to use up leftover bones and vegetables. With a little time and effort, you can make a delicious stock that will make your meals even more enjoyable.