A Wine, Dine, and Play Recipe
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| picture courtesy reciesbay.org |
By: Sean Overpeck (CFE)
Executive Chef
Stock is a flavored liquid preparation. It forms the basis of many dishes, particularly soups and sauces. Making stocks involves simmering animal bones and or meat, seafood, or vegetables in water and or wine, adding mirepoix or other aromatics for more flavor. There is nothing really special about this recipe, it is just a simple chicken stock.
Recipe
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Information | ||
| Servings: | 1 Gallon | Ready In: | 8h |
| Prep Time: | 10m | Cuisine Origin: | French |
| Cook Time: | 6-8h | Category: | Soups, broth |
| Inactive Time: | 5h | Difficulty Level: | Easy |
Ingredients
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Amount in Imperial Measurement
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Metric Measurement
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Amount Per Serving:
|
total amount
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Equipment and Tools (Mis en Place)
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| Chicken Carcasses, wings, oyster bone, giblets, neck, and skin |
4-5
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lb
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2 1/2
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kg
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Amount Per Serving:
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1 cup
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Meat grinder |
| Red Onion |
4
|
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Carbohydrates:
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1.51g
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Chef knife | |
| Carrots |
2
|
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Total Fat:
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0.29g
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Cutting boards[1](green, and red) | |
| Celery Ribs |
2
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Sugar:
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0g
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Two 10-14 quart stock pot | |
| Leeks |
1
|
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Sodium:
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792mg
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Spoon | |
| Parsley Sprigs |
10
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Calories:
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12 kcal
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Fine mesh strainer | |
| Thyme sprigs |
5
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Cholesterol (HDL):
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0mg
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Potato Peeler | |
| Bay leaves |
3
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Protein:
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0.95g
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Mesh spoon strainer | |
| Black peppercorns |
10-15
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Dietary Fiber:
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0g
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Ice wand | |
| Garlic cloves |
4
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Potassium:
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24mg
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| Potable Water |
3
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gal
|
12
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L
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Vitamin A %DV.
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0%
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|
Vitamin C %DV.
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0%
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| Understand Metric & Imperial Conversions | |||||||
Method
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Notes for Preparation
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| 1. See the Notes for Preparation section (to the right) for the vegetables in this recipe | ||
| 2. Peel the carrots, then chop them into large pieces on a green cutting board[1] | Wash, sanitize[2], and rinse the celery, carrot, onion, parsley, leeks, thyme, and garlic to clean thoroughly. | |
| 3. Cut the celery and the leeks into large pieces on the green board[1] | ||
| 4. Peel the onions and quarter it on the green cutting board[1] | ||
| 5. Peel the skin from the garlic cloves | ||
| 6. Using a yellow cutting board, cut up your chicken saving the bones, neck, carcass pieces, and giblets for the stock. Do whatever you want with the useable or edible parts of the chicken….Fried chicken sounds nice, yummy. | ||
| 7. In a large quart stock pot and the chicken carcasses, mirepoix[3], and herbs over high heat until it starts to bubble. | ||
| 8. Reduce the heat to medium-low and skim the scumming foam from the stock with a mesh spoon strainer every 15-20 minutes over the next 2 hours. Add hot water as needed as the stock reduces over the next 6-7 hours. | ||
| 9. In your sink, close the drain and add a second stock pot to the basin, and surround the outside of the pot with a lot of ice. | ||
| 10. Remove the stock pot from the stove and strain it through a fine mesh strainer into the pot in the sink, and discard all the solid pieces. | ||
| 11. Add an ice wand to the pot to cool faster, getting it to 41°f (5oC), within 6 hours. Transfer to a sealed container and refrigerate for up to one week, or freeze for up to three months. | ||
Assembly
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Drink Recommendations For Dish
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| 1. When you use the stock, reheat it over medium-high heat before adding it to a specific recipe. | Potable Water | |
Notes and Citations:
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Temperature Cooking Chart
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| 1. One of the most common causes of food-related illness (a.k.a food poisoning) is something called cross-contamination, (transfer of harmful bacteria from one food product to another) by way of contaminated tools. Cutting boards are a prime culprit. Using separate, color-coded cutting boards for ingredients is a great way of preventing illness. The colors help you keep track of which cutting boards are reserved for which types of foods, so that you don’t cut lettuce on the same board you used for cutting raw poultry. The green board is for cutting fruits and vegetables, and the yellow board is for cutting up raw poultry. | Blue 100-110°f (38-43oC) Pittsburg (B&B) 115°f (46oC) Rare 120-125°f (49-52oC) Medium Rare 130°f (54oC) Medium 140-145°f (60-63oC) Medium Well 150°f (66oC) Well done 155-160°f (68-71oC) |
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| 2. In accordance to food safety regulation (21 CFR Part 173) specifies two conditions for the permitted use of hypochlorite solutions (bleach) in washing produce: The concentration of sanitizer in the wash water must not exceed 200 ppm (Parts Per Million).The produce must be rinsed with potable water following the chlorine treatment. |
Seafood 135-140°f (58-60oC) Roast Beef 145°f (63oC) Roast Pork 145°f (63oC) Ground Beef or Pork 155°f (68oC) Poultry 165°f (77oC) | |
| 3. A Mirepoix (pronounced "meer-pwah") is a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups, stews as well as for a bed on which to braise foods, usually meats, or fish. The proportions (by weight) for making mirepoix are 50% onions, 25% carrots and 25% celery. The French mirepoix ingredients are commonly referred to as aromatics. Grand Food Dictionary Online |
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About Sean Overpeck:
I am based out of St. Petersburg, Florida working as a chef and other areas of food service over the past twenty years, and is currently working with the American Embassy as the Executive Chef in Basra, Iraq. Formally I have worked with groups contracting in Afghanistan, Dubai, and Antarctica, and worked in restaurants in and around Atlanta prior to the wars. I have also owned a catering company and served proudly in the United States Army, in their food service program. The idea for the Wine, Dine, and Play Blog started in late 2012 after a trip to Jordan, when I was asked by others to write down the experiences in food from the Jordanian restaurants, wine from the region that I tasted, locations of interest such as Petra, and of course the culture so that people, not only friends could read about the adventures instead of just listening to me talk. Since that time, nearly 200 articles have been written on restaurants, including fifteen from the worlds top 100 lists of San Pellegrino and the Elite Travelers Guide; exotic world locations such as Dubai, Petra, and African Safari’s; food recipes & Grand Food Dictionaries; country cuisines such as Afghan and Peruvian dishes; and of course wine including vineyards from California, South Africa, New Zealand, and Australia.
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| F.O.B. Shank, Afghanistan, 2011 |
Chef Sean cooks for soldiers in Afghanistan, 2012:
“Culinary perfection consists not in doing extraordinary things,
But in doing ordinary things extraordinarily well.”
-Angelique Arnauld (1591-1661)
TTFN
