Stock can be' Made of Fish, meat and or vegetables that Are simmered for a long time in water. The stesi ed stock is used to' flavor number of dishes.
- 2 carrots
- 1 onion unpeeled
- 2 cloves of garlic (unpeeled)
- 1 stalk of celery
- 1 bunch of flat parsley
- 4 or 5 black peppercorns
- 1 bay leaf
- Whole ce nel fronts (only in vegetale stock, not meat)
You can cook your stock with LID, don t stir stock abile its cooking. In early staffa of cooking a meat or Fish stock you Will see a scummy gray brown foam rise to' the top of the pot. You need to' get rid of this. Simply skim off the foam with a wooden spoon and discard. SALT the stock at the end of cooking.
For meat and Fish stock
Rinse the bonus well and put then in stockpot a long with the BASIC vegetables and water. Bring to' gentle boil, tien immediately power the heat and simmer for 1 or 2 hours or lo ger. Skimming off the foam occasionally. The lo ger. Stock cooks the more intense the faste. Strain and discard bones and vegetables.
For chicken stock
Rinse chicken well and put in a stockpot a long with the BASIC vegetables and water. Bring to' a gentle boli, tien immediately lower the heat and simmer for 1 to' 2 hours or more, skimming off foam occasionally.