Free Recipes Archive
Makes 12 cups 4 large leeks, carefully washed 2 large carrots, peeled and sliced 4 large celery stalks, sliced 4 large yellow onions, sliced 5 garlic cloves 6 fresh parsley sprigs 4 fresh thyme sprigs, or 1 teaspoon dried thyme Read More …
1 large onion 2 large carrots 2 celery ribs, including a few leaves 1 bunch scallion, including half the greens 1 tablespoon olive or vegetable oil 1 tablespoon nutritional yeast, optional 8 garlic cloves, peeled and smashed 8 parsley branches Read More …
Vegetable stock is a delicate substitute for chicken stock in soups. It can actually be very inexpensive if you think ahead: Instead of using whole vegetables, save your cleaned trimmings and scraps (potato skins, onion skins, carrot tops and peels, Read More …
3 pounds veal breast 1 veal shank 5 or 6 boney pieces of chicken 3 quarts water 1-1/2 teaspoons salt 5 carrots, diced 2 turnips, diced 1 parsnip, diced 4 leeks (white part only) 3 stalks celery with leaves, diced Read More …
3 1/2 pound chicken (3 1/2 to 4) 1 onion coarsely chopped 1 med carrot coarsely chopped 1 bay leaf 6 whole cloves Cut chicken in to 9 pieces; legs, thighs, breast pieces, wings and back bone. Use the neck Read More …
5 lb chicken bones (necks, backs, giblets, wings) or 1 large chicken, cut up 6 qt water 1 salt 2 chopped carrots 2 chopped onions 1/2 shredded celeriac 2 sliced leeks 3 chopped cloves of garlic 1 bouquet garni (celery Read More …
BASIC 2 qt Cold water 1 Med. onion, (see note) 1 Large clove garlic (note) 1 Bones, excess meat (notes) FOWL AND GAME STOCKS 1 1/2 lb Backs, necks, bones (notes) BEEF OR TURTLE STOCK 2 lb Beef shank (see Read More …
Preheat oven to about 400 degrees F. Put cleaned beef, chicken or fish into a large baking pot. Add any fresh vegetables you care to, including carrot tops, if desired. Carrots, celery, and bell peppers are good to use. Onions Read More …
4 quarts water 1 cup dry white wine 4 pounds fish trimmings such as skin, bones, and heads 2 tablespoons fresh lemon juice 1 onion, halved 2 celery stalks, halved 4 fresh parsley sprigs 2 fresh thyme sprigs, or 1 Read More …
8 pounds veal or beef bones and trimmings 2 onions, halved 2 carrots, peeled and cut into chunks 2 celery stalks, halved 3 garlic cloves, halved 8 quarts water 3 fresh thyme sprigs, or 1 teaspoon dried thyme 6 fresh Read More …
3 onions, chopped 3 tablespoons unsalted butter (or olive oil, if you prefer) 2 leeks, washed well and chopped 2 carrots, chopped 2 celery ribs, chopped 1/4 pound mushroom caps, chopped 1 cup potato peel 12 cups cold water 1/4 Read More …
8 pounds veal bones 2 medium onions, cut into medium dice 4 medium carrots, cut into medium dice 4 stalks celery, cut into medium dice 1 head garlic, halved crosswise 1/2 cup tomato paste 1 bay leaf 1 teaspoon black Read More …
1 ham bone, meaty 1 quarts water 1 small onion 3 celery tops 2 parsley sprigs 1 bay leaf 6 peppercorns Salt to taste Combine all ingredients, except salt in a soup kettle. Bring to a boil, then reduce the Read More …
Source: Michel Nischan, Executive Chef, Heartbeat Restaurant, New York City 10 pounds smoked ham hocks 5 pounds fresh ham hocks Place ham hocks in a stockpot large enough to hold them, leaving 4 inches of room at the top of Read More …
In an herb bouquet, herbs are tied together, or put tied into a cheesecloth, for seasoning. 3 or 4 sprigs parsley 1 sprig thyme 1 bay leaf 1 sprig dill Tie herbs together and drop into simmering soup, stews, braised Read More …
When making lobster stock, don’t let it boil or it will have a slightly soapy taste. Get the lobster shells from your fishmonger or freeze the shells from the lobsters you cook. Makes 6 cups 4 uncooked lobster shells, or Read More …
Washed potato peel of 6 potatoes 1 onion sliced 2 carrots scraped and sliced 1 stalk celery diced 1.25 litre water Combine all ingredients in a pan and bring to the boil. Lower heat and simmer 1-1/2 hrs. As the Read More …
12 cups water Up to 5 pounds Maine lobster shells and/or bodies 2 cups aromatics, roughly chopped* 2 bay leaves 5 sprigs fresh parsley 6 whole peppercorns 1 cup dry white wine (may be omitted) Add all the ingredients to Read More …
3 tablespoons Oil, vegetable 1 medium Onion, sliced 1 Carrot, peeled, trimmed, sliced 1 Celery, stalk, trimmed, sliced 3 large Shallots, sliced 2 Tomatoes, ripe, coarsely chopped 4 Bay leaves 4 Berry, Juniper, crushed 20 Peppercorns 2-1/2 cups Wine, red, Read More …
2 to 4 quarts uncooked pork bones 2 large carrots, broken in several pieces 2 large onions, unpeeled and halved 2 celery ribs, roughly chopped 2 cloves garlic, unpeeled and smashed 12 to 15 peppercorns 2 bay leaves 1 teaspoon Read More …
15 pounds chicken bones 2 onions, chopped 2 carrots, peeled and chopped 2 large celery ribs, peeled and chopped 1 whole garlic head, cut in half 1 celery root, peeled and chopped Chicken Stock: Place the chicken bones and vegetables Read More …
2 tablespoons unsalted butter 2 medium onions, very thinly sliced 4 stalks celery, very thinly sliced 2 medium carrots, very thinly sliced 2 dried bay leaves 1/4 cup roughly chopped fresh flat-leaf parsley and stems 6 to 8 springs fresh Read More …
MAKES ABOUT 1-1/2 QUARTS 2 tablespoons extra-virgin olive oil 8 ounces shallots (about 1-3/4 cups), sliced 1/4-inch thick 4 ounces carrots (about 1 cup), sliced 1/4-inch thick 1 head garlic, cloves separated, peeled, and smashed 8 ounces fennel (about 2 Read More …
4 pounds fish frames (bones) from sole, flounder, halibut, and/or turbot, cut into 2-inch pieces and rinsed clean of any blood 1/2 cup dry white wine About 2 quarts water 2 medium onions, very thinly sliced 4 stalks celery, very Read More …
turkey neck giblets wing tips 1 onion, skin on, cut in large chunks 2 carrots, cut in chunks 2 celery stocks, cup in large pieces 3 garlic cloves, unpeeled 8 cups water 1 can low-salt chicken broth or good quality Read More …
2 lbs fish heads, tails, bones and trimmings 1 onion, halved 1 cup mushroom pieces parsley thyme 1 bay leaf 1 tablespoon lemon juice 4 cups water 1 cup white vinegar Fish trimmings can be saved in the freezer until Read More …
Makes 6 cups 1 tablespoon vegetable oil turkey giblets (neck, tailpiece, heart and gizzard) 1 large onion peeled and chopped 1 stalk celery chopped 1 carrot peeled and chopped 1 teaspoon thyme 2 dried bay leaves 8 cups water Place Read More …
This is a rich, flavorful foundation on which many other recipes are built. Although it is time-consuming to make, it will add depth of flavor to any recipe that calls for chicken broth or stock. The smart thing to do Read More …
8 to 10 pounds beef bones 4 large onions, cut into large pieces 2 leeks, washed and diced into large pieces 4 large carrots, cut into large pieces 4 celery stalks, cut into large pieces 1 whole head of garlic Read More …
Makes 5 quarts of stock “The Old World has always had basic soup stocks on hand. The frugal cook was not about to throw out anything since he could not afford our luxury of waste. The bones of any and Read More …
4 cups beef broth 12 cups water 1 cup chopped onion 1 cup sliced carrot 1 cup sliced celery 1 bay leaf 1/2 teaspoon thyme 4 peppercorns 1 tablespoon dried parsley Heat beef broth and bring to a boil. Gently Read More …
5 lb meat, with bones and fat. I find that short ribs [beef, veal, or pork], and wings and backs of fowl make great stock meat. 4 cloves garlic, split 2 large onions, chopped 6 stalks celery, chopped 2 carrots, Read More …
2 tablespoons vegetable oil 3 pounds lean meat, chuck or blade 1 soup bone 3 quarts water 1-1/2 tablespoons salt Herb Bouquet 1 medium onion 2 whole cloves 5 carrots, peeled and cubed 2 turnips, peeled and cubed 1 parsnip, Read More …
Makes 12 cups 6 quarts water 5 pounds chicken bones, skin and trimmings 2 carrots, peeled and cut into chunks 1 large onion, halved 3 garlic cloves, halved 3 celery stalks, halved 3 fresh thyme sprigs, or 1 teaspoon dried Read More …
2 quarts white stock, cold 2 egg whites, slightly beaten 2 well-washed egg shells, crushed and mixed with 4 teaspoons water In a large kettle, stir into the cold white stock the egg whites and crushed egg shells mixed with Read More …
3 cups (750 ml) water 1 cup (250 ml) wine vinegar 1 medium onion, sliced 1 carrot, sliced 1 celery stalk, sliced 1 leek, trimmed and sliced, white part only (optional) 3 fennel stalks, sliced (optional) 1 sprig of fresh Read More …
1 cup all-purpose flour Put the flour in a heavy skillet and place over moderate heat. Stir the flour around often with a wooden spoon as it cooks. Pay attention to the cooking because the flour will take a few Read More …
3 pounds duck, rabbit, lamb or venison trimmings (bones, skin, fat, and/or anything else you can trim away) and meat 4 quarts (16 cups) water 1 onion, halved 1 carrot, peeled and halved 2 celery stalks, including leaves, cut into Read More …
3-1/2 Tablespoons butter 2 pounds white fish bones 2 medium-sized onions, thinly sliced 17 ounces white wine, approximately 34 ounces water, approximately 1 bay leaf White pepper Pinch thyme Melt the butter in a stockpot; add fish bones and saute. Read More …
If you want to make stock, you’ll just need a few things: a good amount of ‘scrap’ veggies – the odds and ends of your choppings water a large soup pot a ladle a wooden spoon or similar for stirring Read More …