| BEEF STOCK  |  CHICKEN JUS  |  CHICKEN STOCK  |  

BEEF STOCK

25 kg chopped beef bones

5 kg mirepoix (12 kg onion and 8 kg carrots)

2 kg tomato puree

150 g sage stalks and thyme

6 bay leaves

1 head garlic, chopped

3 lt red wine

20 crushed peppercorns

Method

Roast the bones to a dark golden brown colour (do not burn the bones, this will cause the stock to go bitter)

Put bones into stock pot, discard all fat.

Add mirepoix, garlic, herbs, peppercorns to the same pan and cook until golden brown.

Add the tomato puree and cook for 2-3 minutes.

Add wine in 3 stages, 1 litre at a time.  Each time reducing to a glaze.

Place mirepoix in stock pot with bones, cover with cold water and bring to the boil.

Skim regularly and simmer for 6-8 hours.

Pass and reduce by 1/3.

CHICKEN JUS

Chicken wings          5.5k

Mirepoix:

Carrots                       400g

Onoins                        700g

Leek                            400g

Thyme                         1 bunch

Bayleaf                         4

Garlic                           1 bulb

Tomato paste             100g

Chicken stock             5 litres

Veal stock                    5 litres

White wine                  350 mls

Roast chicken bones in oven at 180’c for about 1 hr until the bones start to colour

Sweat mirepoix very well add herbs and garlic continue to sweat add tomato paste

Cook out until it starts to change colour, deglaze with white wine, cook out until liquid has evaporated and a shine starts to appear. Reduce 3 times with chicken stock.

Add roasted bones add stock  gradually  skimming regularily  simmer for approx 1hr or until the correct consistency appears pass through mousline and finish.  

CHICKEN STOCK

1 boiling fowl, dressed

500 g chicken bones (if available)

12 white peppercorns, crushed

1 spring of thyme

a few parsley stalks

2 bay leafs

100 g celery, chopped

100 g leek, chopped

50 g carrot, chopped

1 small onion, unpeeled and halved

salt and freshly milled pepper

Method

Choose a saucepan not much larger than the fowl.  Just cover the fowl and bones with about 1.5 lt cold water.  Bring to the boil slowly and skim off all the fat.

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