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Video Recipe - The stock I use in this recipe is made with roasted chicken thighs. The chickens are also divided and the vegetables are cookalong from the beginning. That's the perfect recipe for a muddy and unclear stock. To be honest, I also forgot it for a while, so that it came to a full boil :-S Well actually, it was not really a problem no problem because this stock was meant to be used for a brown sauce. If I had needed a clear stock it would have been too bad. But fear not! It can be cleaned up with this method.
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In french a stock is called "fond", from the word foundation. And a good stock IS the foundation of the french kitchen. It is the base of soups and sauces. It is the single ingredient that best distinguishes homemade food from what we get at restaurants. But most stock recipes are full of holes and implied methods. In this recipe I try very carefully to explain how to make a good stock, so you can raise the quality of your own food class or two. Death to the bouillon cubes :-)
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Video Recipe - Roux is the classic thickening and darkening agent, that is being used in many of the classic French sauces. It's actually just wheat flour which is browned in fat, but there is some technique to it too.
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I love soup and a good stock/broth, and do not mind spending hours to make it. But it's not always that I have the time or the ingredients in day to day life. It is also not always necessary. Sometimes you just need a tasty stock for the daily food. This is a miso inspired "fake stock".
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Video Recipe - Basic soup / julienne soup is a simple vegetable soup which is very similar to the Italian minestrone. With a few changes it IS a minestrone. But I do usually this simpler version, and I'll just throw in whatever extra ingredients to spice it up a bit.
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129 Vegetable stock
It is not as well known as the classic chicken stock, but it is just as usable, faster to make, and good to have in ones arsenal. Especially if you have vegetarian friends.
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126 Bouquet Garni
It is a part of many recipes, but it is rarely described in depth just exactly what a "bouquet" is. Bouquet garni means "a bundle of herbs". There may be several different kinds of herbs in it. The classical version consist only of parsley, thyme and bay leaves. The typical mistake is to make it too small with to few herbs.
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Duck stock is not often used for anything but duck sauce. Duck soup is quite unusual :-) But duck sauce is a classic, so here is a stock that is very suitable for that. In denmark it is mostly eaten around christmas eve, but it really should be eaten all year round.
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I often use stock in my cooking, and I like to have pre-cooked chicken leftovers in the refrigerator. So about once a week I make a batch of pressure cooker stock of chicken. It is much easier and faster than the traditional way, and it tastes excellent.
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108 Fish Stock
Video Recipe - Fish stock is a simple but very useful recipe. I use it for fish soup, shellfish soup, mix in with a bechamel sauce for fish. Etc. Etc. In short: it is a really nice recipe to know.
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