MASTER RECIPE FOR BASIC STOCK (JULIA CHILD)
After roasting or poaching a chicken a la Julia Child, I always complete the process by making chicken stock a la Julia Child! Here is her master recipe for basic meat stock from volume 1 of Mastering the Art of French Cooking.
Provided by jenpalombi
Categories Stocks
Time 5h10m
Yield 2-3 quarts
Number Of Ingredients 12
Steps:
- Place the meat and bones in a stockpot and add cold water to cover them by 2 inches. Set over moderate heat. As the liquid comes slowly to a simmer, scum wills tart to rise. Remove it with a spoon or ladle for 5 minutes or so, until it almost ceases to accumulate.
- Add all the ingredients to the left, tying the herbs up in an herb bouquet with cheesecloth. Add more water if the liquid does not cover the ingredients by a full inch. When the liquid is simmering again, skim as necessary. Partially cover the kettle, leaving a space of about 1 inch for steam to escape.Maintain at a very quiet simmer for 4-5 hours. Skim occasionally.
- To degrease, set the pot in the refrigerator until the fat has hardened on the surface and can be scraped off.
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FIFITA VAVAU
[email protected]This is a great recipe for beginners. It's easy to follow and the stock turns out delicious.
Mms Shop
[email protected]I've never made stock before, but this recipe made it easy. I'm so glad I tried it!
Nathan Zeldaguy
[email protected]This stock is a great way to use up leftover vegetables and bones.
faizullah khosty
[email protected]I've tried a few different stock recipes, but this one is my favorite. It's simple to make and always turns out great.
Amber Orr
[email protected]This recipe is a bit time-consuming, but it's worth it. The stock is so flavorful and delicious.
SK SOHAG RANA
[email protected]I love the rich flavor of this stock. It's so much better than anything you can buy at the store.
Bobby Kelley
[email protected]This stock is so versatile. I've used it to make everything from soup to risotto.
Max Stone
[email protected]I've been using this recipe for years and it never disappoints. It's the perfect way to add flavor to any dish.
Awol Nurhusen
[email protected]I love that this recipe is so easy to make. I just throw everything in a pot and let it simmer.
Dev das
[email protected]I'm a professional chef and I use this recipe all the time. It's the foundation for many of my dishes.
Nomi 77k
[email protected]This recipe is a game-changer! I used to buy store-bought stock, but now I make my own and it's so much better.
Najeeb Najeeb ullah
[email protected]I followed the recipe exactly and it turned out perfectly. The stock was rich and flavorful, with a beautiful golden color.
Kwah Shaka 3
[email protected]This is the best stock recipe I've ever used! It's so flavorful and versatile. I've used it to make soup, stews, and sauces, and it always turns out delicious.