CHICKEN STOCK

(makes 4 quarts)

1 Whole free-range chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones, and wings or the carcass of a cooked chicken gizzards, feet and head from one chicken (optional).

4 quarts cold filtered water

2 tablespoons vinegar

1 large onion, coarsely chopped

2 carrots, peeled and coarsely chopped

3 celery sticks, coarsely chopped

1 bunch parsley

If you are using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity. Place chicken or chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand 30 minutes to 1 hour. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 6 to 24 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley.

Remove whole chicken or pieces with a slotted spoon. If you are using a whole chicken, let cool and remove chicken meat from the carcass. Reserve for other uses, such as chicken salads, enchiladas, sandwiches or curries. (The skin and smaller bones, which will be very soft, may be given to your dog or cat.) Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer. Use chicken stock for soups, sauces and gravies.

NOTE: You may also make this stock with turkey parts or a duck carcass.

BEEF STOCK

Makes about 4 quarts

About 4lbs. beef marrow & knuckle bones

(Optional 1 calf’s foot, cut into pieces)

3lbs. meaty rib or neck bones

4 or more cold filtered water

½ cup vinegar

3 onions, coarsely chopped

3 carrots, coarsely chopped

3 celery stalks, coarsely chopped

several sprigs of fresh thyme, tied together

1 teaspoon dried green peppercorns, crushed

1 bunch parsley

Place knuckle, marrow bones and optional calf’s foot in large pot with water and vinegar.  Let stand 1 hour.  Meanwhile, place the meaty bones in a roasting pan and brown at 350 degrees in the oven.  When well browned, add to the pot along with the vegetables.  Pour the fat out of the roasting pan, add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices.  Add this liquid to the pot.  Add additional water, if necessary, to cover the bones; but the liquid should come no higher than within one inch of the rim of the pot, as the volume expands slightly during cooking.  Bring to a boil.  A large amount of scum will come to the top, and it is important to remove this with a spoon.  After you have skimmed, reduce heat and add the thyme and crushed peppercorns.

Simmer stock for at least 12 and as long as 72 hours.  Just before finishing, add the parsley and simmer another 10 minutes.

Remove bones with tongs or a slotted spoon.  Strain the stock into a large bowl.  Let cool in the refrigerator and remove the congealed fat that rises to the top.  Transfer to smaller containers and to the freezer for long-term storage.  Use beef stock for soups, sauces and gravies.

FISH STOCK

Makes about 3 quarts

3 or 4 whole carcasses, including heads, of non-oily fish such as sole, turbot, rockfish or snapper.

2 tablespoons butter

2 onions, coarsely chopped

1 carrot, coarsely chopped

several sprigs of fresh thyme

several sprigs parsley

1 bay leaf

½ cup dry white wine or vermouth

¼ cup vinegar

about 3 cups cold filtered water

Melt butter in a large stainless steel pot.  Add the vegetables and cook very gently, about ½ hour, until they are soft.  Add wine and bring to a boil.  Add the fish carcasses and cover with cold filtered water.  Add vinegar.  Bring to a boil and skim off the scum and impurities as they rise to the top.  Tie herbs together and add to the pot.  Reduce heat, cover and simmer for at least 4 hours or as long as 24.  Remove carcasses with tongs or a slotted spoon and strain the liquid into pint-sized storage containers for refrigerator or freezer.  Chill well in the refrigerator and remove any congealed fat before transferring to the freezer for long-term storage.  Use the stock for fish soups, sauces and stews.