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stocks


Brown Stock (Estouffade) 4litres
Beef shin bones -4kg
 Onions -250gm
Carrots -125gm
 Leeks-125gm
Celery- 125 gm
Water-6 litres
 Thyme- 01 sprig
Bay leaf- 1 nos
Peppercorns-1 tsp
Tomato paste- 50g
Method:
1.       Clean and wash the shin bones to remove any dirt and blood. Crack the bones for better flavour.
2.       Roast the bones in the oven till they are brown. Put in cold water and slowly bring to a boil. Discard the water as it will have impurities and refill the pot with fresh cold water and bring to a boil.
3.       Add tomato paste and simmer the stock for 8 to 10 hours.
4.       Add roasted mire poix only in last one hour remaining and the sachet 30 minutes before the finishing time.
5.       Skim the stock from time to time, as the impurities will rise to the top.
6.       Remove from the fire, strain and cool immediately for further usage.
7.       Strain the stock and cool immediately.
8.        Refill the pot with more water and boil for one hour to get a remouillage.









White chicken Stock (Fond de volaille) 4litres
Chicken bones -4kg
 Onions -250gm
Carrots -125gm
 Leeks-125gm
Celery- 125 gm
Water-6 litres
 Thyme- 01 sprig
Bay leaf- 1 nos
Peppercorns-1 tsp

Method:
1.       Clean and wash the Chicken bones to remove any dirt and blood. Crack the bones for better flavour.
2.       Cut the bones into smaller pieces,. Put in cold water and slowly bring to a boil. Discard the water as it will have impurities and refill the pot with fresh cold water and bring to a boil.
3.       Lower the heat and simmer the stock for three to four hours.
4.       Add mire poix only in last one hour remaining and the sachet 30 minutes before the finishing time.
5.       Skim the stock from time to time, as the impurities will rise to the top.
6.       Remove from the fire, strain and cool immediately for further usage.
7.       Strain the stock and cool immediately.
8.        Refill the pot with more water and boil for one hour to get a remouillage.








Fish stock (Fumet de poisson) 4 litres
Fish bones -5kg
Butter -100gm
Onions -250gm
Carrots -125gm
Celery- 125 gm
 leeks- 125gm
Water-4 litres
Thyme- 01 sprig
Bay leaf- 1 nos
Peppercorns-1 tsp
White wine- 1 litre
Method:
1.       Clean and wash the fish bones to remove any dirt.
2.       Cut the bones into smaller pieces and sauté with mire poix.
3.        Add wine and cook for two minutes.
4.       Add cold water and sachet of spices and let the stock simmer for 20 minutes.
5.       Remove from the fire and strain. Discard the mirepoix and bones and cool immediately for further usage.
6.       Strain the stock and cool immediately.










Vegetable stock (fond de legumes) 4litres
Onions -250gm
Carrots -125gm
 Leeks-125gm
Celery- 125 gm
Water- 4.5 litres
Thyme- 01 sprig
Bay leaf- 1 nos
Peppercorns-1 tsp
Method:
1.       Clean and wash the vegetables to remove any dirt. Cut the vegetables into smaller piece for maximum extraction of flavour.
2.       Boil vegetables in cold water and simmer for an hour. Add the sachet 30 minutes before the finishing time.
3.       Skim the stock from time to time, as the impurities will rise to the top.
4.       Remove from the fire and strain and cool immediately for further usage.
(Note: Fungi stock white of brown fungi stock can be made using the vegetable stock recipes above adding 200 -400 grams of mushrooms, stalks and trimmings)









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