Stocks And gravies

---

Use the freshest ingredients possible. In the summer time there are farmers markets and farm stands open. Buy local . Use purified water that's cold. Always pour the water in last. It keeps the stock evenly heated.  The bone marrow is where the stock meat flavor comes from, make sure your bones are good. Always remember to skim the brown scum from the stock, it really detracts from the flavor and texture of the stock. Always strain your stock with cheesecloth, little slivers of bones can be harmful if swallowed and also detracts from the soup  or whatever comes next.

 Stock is made from bones, the marrow is what gives it the meat flavor. Broth is made from  the meat. In both cases vegetables can be  used in addition to the animal parts,  and both are seasoned. Broth is usually less seasoned, usually just salt and pepper.

5 pounds beef bones

3 quarts of water

2 medium onions 

2 large carrots 

1 bay leaf

1/2 teaspoon dried parsley

1/2 tablespoon dried thyme

1/2 teaspoon of ground black pepper

1/2 teaspoon coriander

olive oil

this will make 5-6 cups of stock.

Put the bones in a large roasting pan and brown them on both sides. this will take 1/2 hour to 40 minutes.

Add your onions and carrots and pour some evoo on top and stir it up a bit so it's all coated.

Roast this for another hour or so and give it a few turns so that it is all evenly cooked. 

Then place your meat and vegetables in a large stock pot and add 2 quarts of water. I prefer spring water to tap water. Take the roasting pan and pour off the grease. Place it over a medium heat, take 1 quart of water and pour it in the roasting pan and scrape the meat and such off the sides and bottom and pour it into the stock pot with the rest of the meat and vegetables. Make sure the water covers the meat and vegetables. If it doesn't cover it add some more. Now add your seasonings. Bring this to a boil and then turn it down to a simmer. Be sure to skim the brown scummy stuff from the top. Let it simmer for 4 to 6 hours. Use a strainer lined with cheese cloth and strain the stock into a large bowl.  Let it sit for a while and come to room temperature and then pour it into a container and place it in the fridge.  You may use mason jars or plastic containers if you want to freeze some. Seal, label and date it. it's good in the freezer for 6 months. 

2 rotisserie chicken carcasses, including skin, necks and backs 

2 large onions, chopped 

2 large carrots, cut 

2 celery stalks chopped 

2 Tablespoons of thyme 

2 Tablespoons of parsley

3 bay leaves

1 Tablespoon Dill 

2 tablespoons of minced garlic 

salt and pepper to taste 

Enough spring water to cover the ingredients in a stock pot

Place all of your ingredients in a large stock pot. Pour in your water. Make sure it's

enough to cover the chicken and vegetables. Bring it to a boil then turn the temperature

down and simmer for 4-6 hours. Make sure to skim off the scummy foam from the top. Strain 

the stock into a bowl using a strainer. You may want to use cheese cloth to line the strainer. 

You can uses a mason jar to keep the stock. Or if you want to store it plastic containers 

and freeze it. it's good frozen for 6 months. Seal, label and date it.

4 1/2 pounds bones and heads of white fish

(Flounder, halibut or sole) 

2 medium onion, roughly chopped 

2 tablespoons minced garlic

1 thyme sprigs 

2 carrots, roughly chopped 

2 celery stalks, roughly chopped 

1/2 cup Scallion

1 bay leaf

2 teaspoons Dill

1 teaspoon pepper

1 teaspoon salt 

Enough water to cover the contents

Place the vegetables in a large sauce pan and pour some olive oil on them. Cook them until they are tender. Then place the vegetables in the stock pot along with the fish product and seasonings. Pour enough water in the pot to cover the contents. Turn it on high  and bring  it to a boil.  After it boils, simmer on low for 1 hour.  Using a strainer lined with cheesecloth, pour the contents of the stockpot into it.  Don't just dump it in,  there is a lot of sediment at the bottom and we don't want this in our stock.  Place in a covered container. Fish stock will keep for 3 days in the refrigerator and 3 months in the freezer. Always remember to seal, label and date it. Prior to use, bring it to a boil for 2-3 minutes. 

Total Time about 6 hours

Prep: 25 min. Cook: 5-1/2 hours + chilling

Makes

about 2-1/2 quarts

Ingredients

4 pounds meaty beef soup bones (beef shanks or short ribs)

3 medium carrots, cut into chunks

3 celery ribs, cut into chunks

2 medium onions, quartered

3 bay leaves

3 tablespoons minced garlic

8 to 10 whole Szechuan peppercorns

4 sprigs fresh parsley

1 teaspoon dried thyme

1 teaspoon dried marjoram

1 teaspoon dried oregano

Cold purified water

Directions

Buy some beef bones with the meat still on it. Broth is made from meat not bones. However

leaving the bones in deepens the flavor and enhances the nutritional value of the broth.

This recipe is for a very traditional broth. you may want to use different herbs and spices

if you want to use the broth for a spicier dinner you have planned. If you choose, put some cayenne

in or paprika.Roast the meat, bone in, in the oven at 375 for about 30 to 45 minutes. You can 

add the vegetables with it if you like. That will deepen the flavor. Place the meat and veggies 

into your crock pot. Pour your water in last, make sure you cover the contents completely. 

Put the cover on and slow cook it for 6 hours.about an hour before it's finished add in your spices.

Our specialty dishes are made with a unique blend of spices and flavors that will have your taste buds dancing! Try our signature dish, Natural home made living's Spicy Shrimp Linguine.

We offer family-style meals that are perfect for sharing with loved ones. Our portions are generous and our prices are affordable.

1 large yellow onion 

1 large leek 

2 stalks of celery

2 carrots 

1 turnip

1 parsnip 

3 Roma tomatoes 

1 cup mushrooms, including stems 

2 teaspoons parsley 

2 bay leaves

2 teaspoons thyme 

1 teaspoon salt

2 teaspoons Dill 

1/2 teaspoon pepper 

2 cloves garlic, peeled

2 Tablespoons Olive oil 

2 gallons water

Cut up all your vegetables. You can use your food processor. Pulse the processor until its medium sized pieces. Cut the parsnips and turnips down to size before throwing them into the food processor. When you are finished cutting up all the vegetables put them in the water and Bring them to a boil. Turn down the heat to medium low and simmer for 4 hours. Add water to make sure the vegetables are covered. Strain all the solids and refrigerate. Vegetable stock will keep 3 days in the fridge and 3 months in the freezer. Always remember to seal, label and date it. Prior to use, bring to boil for 2-3 minutes. 

1 cup of the beef stock

4 Tablespoons butter

2 Tablespoons corn starch

Salt and pepper to taste

Melt the butter in a small sauce pan. Add the corn starch and allow it to cook for about 1 minute. Slowly whisk in the stock and cook until the mixture is thickened or about 10 minutes. Season the gravy with salt and pepper. The gravy may be kept in the refrigerator for up to 3 days. You must be sure to seal, label and date it.

½ cup bacon drippings or olive oil

1 cup of flour

1 yellow onion chopped

3 garlic toes chopped

½ teaspoon parsley chopped

1/8 cup of Worcestershire sauce

Salt & red pepper to taste

2 ribs celery, chopped

1/2 bell pepper, chopped

1 cup tomato, chopped

1 1/2 quarts fish stock

2 bay leaves

Make a dark brown roux with flour and bacon drippings. For health benefits you can use olive oil. Add onion, garlic, parsley, Worcestershire sauce, salt, red pepper, celery, bell pepper, tomato, fish stock and bay leaves. Simmer slowly for 2 hours stirring often so it doesn’t burn. You must be sure to seal, label and date it. Freezes well.

1 cup of the chicken stock

2 Tablespoons homemade butter

2 Tablespoons cornstarch

Salt and pepper to taste

Melt the butter in a small sauce pan. Add the cornstarch and allow it to cook for about 1 minute. Slowly whisk in the stock and cook it until it’s thickened. Season the gravy with salt pepper. The gravy may be kept in the refrigerator for up to 3 days. You must be sure to seal, label and date it.

1 cup of the turkey stock

2 Tablespoons homemade butter

2 Tablespoons cornstarch

Salt and pepper to taste

Melt the butter in a small sauce pan. Add the cornstarch and allow it to cook for about 1 minute. Slowly Wisk in the stock and cook it until it’s thickened. Season the gravy with salt pepper. The gravy may be kept in the refrigerator for up to 3 days. You must be sure to seal, label and date it.

32 ounces of your favorite stock

Pour your stock into a stock pot. Turn the heat up to medium low. Let it cook until it’s reduced to a thick liquid. If you have a dehydrator you can use that to dry it out into a bouillon, Just follow the directions that come with the dehydrator. Or you can place the liquid into a pan and place it in the oven at 190 degrees and let it dry. This should take several hours or more. When it looks like peanut brittle take it out and grind it up. If you find that it is not dry enough just place it back in the tray and put it back in the oven or dehydrator for a bit longer. This will give you 4 teaspoons of bouillon. To reconstitute it you use 1 cup of water for each teaspoon of bouillon.

1-1/3cups dry milk powder

3/4 Cup sifted flour 

3 Tablespoons chicken or beef bouillon powder

1/4 teaspoon ground sage

1/8 teaspoon ground thyme

1/8 teaspoon ground pepper

½ cup homemade butter or margarine

Combine milk powder, sifted flour, bouillon powder/granules, and seasonings. Place it in a plastic container and seal, label and date it. Make sure to refrigerate it. Use within 4-6 weeks. When you go to use it add the butter. Place it in a stock pot and heat on medium low. If it seems too thick add a little water to it. You may choose to use the margarine instead of butter. Makes about 2-2/3 cups chicken gravy mix. To make the beef gravy mix replace the chicken bouillon with beef boullion. There is even turkey bouillon these days so you can do that too.