On Monday, July 22, 2013 7:36:38 AM UTC-4, W wrote:
>
> Please post a link to your preferred recipe.
>
> W

I don't have a recipe handy, I just add ingredients until the volumes
look right. The main problem is technique. First, use a combination
of bones and meat. My favorite is fairly meaty shanks with an addition
of some chuck. It's the meat that give the flavor.

The bones and meat should first be browned. Rub them generously
with oil and place in a 500F oven until they go a dark
mahogany color. (Can't remember offhand how long,
probably about 45 minutes, maybe longer.) When you think they
are dark enough leave them in another 15 minutes.

Place the bones/meat in a large stock pot along with generous
amounts of aromatic vegetables, especially onion, celery and
carrots. Add some spices and herbs as desired, such as whole pepper corns,
bay leaves, etc. but no salt. Salt can be added later when you use the stock.
Cover with water.

Bring to a boil (uncovered) and immediately turn down the heat to a low simmer.
Do not let it boil as the fats and scum etc will combine with the
liquid and make it cloudy. The correct simmer is when you see a
few bubbles reaching the surface each second. (Even less is OK.
Usually, once I get the temperature right, I get maybe a bubble every few
seconds.) Skim as required.

I usually let it simmer for about 6 hours.

Let the mixture cool enough to handle. Remove the bones, meat and vegetables.
I do this by manually removing the large pieces and using a very fine sieve.
Do not force liquid through the sieve as you will push unwanted solids through
as well. (You can also use a double layer of cheesecloth.) If necessary you
can sieve twice.

If necessary further cool the stock by placing the pot in a sink of cold water.
Then in the refrigerator overnight. Next day, skim off the fat. Return
to the stove and reduce as required. I usually reduce to a very small volume,
getting very concentrated stock. I then freeze this in ice cube trays and
then transfer to ziplock bags. One cube per person is enough for a wonderful
sauce.

If you reduce to a very concentrated level you must use a good, aluminum ply
pot. The ply must also go up the sides of the pot. Care needs to be taken
not to burn the stock.

This process takes some time, but you have wonderful instant stock for a long
time.

htp://www.richardfisher.com