Stocks

PreparationFor the beef, veal, lamb, or pork stock: Heat a heavy kettle or stockpot over medium heat. Add the meat and the bones of whichever meat you are using and cook until well browned all over, turning them now and then. (For the beef stock, add the carrots after meat begins to brown.) Then add 2 gallons of water to the pot, plus all the stock seasonings. Bring to a light boil, then lower to a bare simmer. Cook for 2-3 hours. Finish for all stocks: 1. As the pot boils, skim any foam that rises to the top. For meat and chicken stocks, also skim off any fat. Cook for the noted time, then strain stocks through the finest sieve or cheesecloth. Dispose of solids (except for the chicken or meats, which can be picked up from the bones for use in other recipes). Stocks can be further reduced and intensified by continuing to simmer after the solids have been removed. 2. Let stock cool to lukewarm, then refrigerate if not using right away. For beef and chicken stocks, the fat will rise and solidify upon chilling and can be easily removed. All except vegetable stocks may become gelatinous in the refrigerator; this is not a problem. From Tom Fitzmorris's New Orleans Food by Tom Fitzmorris, (C) 2006 Stewart, Tabori & Chang

PreparationFor the beef, veal, lamb, or pork stock: Heat a heavy kettle or stockpot over medium heat. Add the meat and the bones of whichever meat you are using and cook until well browned all over, turning them now and then. (For the beef stock, add the carrots after meat begins to brown.) Then add 2 gallons of water to the pot, plus all the stock seasonings. Bring to a light boil, then lower to a bare simmer. Cook for 2-3 hours. Finish for all stocks: 1. As the pot boils, skim any foam that rises to the top. For meat and chicken stocks, also skim off any fat. Cook for the noted time, then strain stocks through the finest sieve or cheesecloth. Dispose of solids (except for the chicken or meats, which can be picked up from the bones for use in other recipes). Stocks can be further reduced and intensified by continuing to simmer after the solids have been removed. 2. Let stock cool to lukewarm, then refrigerate if not using right away. For beef and chicken stocks, the fat will rise and solidify upon chilling and can be easily removed. All except vegetable stocks may become gelatinous in the refrigerator; this is not a problem. From Tom Fitzmorris's New Orleans Food by Tom Fitzmorris, (C) 2006 Stewart, Tabori & Chang