MAKING BROTH AND STOCKS
A broth is a clear, savory essence
drawn from a combination of meats,
aromatic vegetables and herbs that are
simmered in water and then strained out
when they have yielded their flavors.
A broth makes a delicious soup in its
own right and it can also be used
as the moistening agent in other soups. Bouillon is merely the French word for broth. The predominant flavor of a broth may come from beef, chicken, game, vegetables or fish; but for all general purposes, a broth is made with beef and frequently supplemented with chicken, and sometimes with veal as well. Chicken contributes a soft, almost sweet flavor that, in effect, mellows the robustness of the beef; and mild-tasting but gelatinous veal lends some body to the finished, fragrant liquid. Stocks, aptly named fonds de cuisine, meaning “foundations of cooking” are made in the same way as broths. A stock is, however, meant to serve as a braising medium or a sauce base; it should give richness and body to a dish without masking the flavors of the basic ingredients. Stocks, therefore, are much more gelatinous than broths and somewhat less assertive in flavor. Since the flavors of beef or chicken would tend to overpower those of other ingredients, a stock might well be made with veal cuts only. Stocks of this type are called fends blancs because of their pale color. For certain dishes you may prefer a richer, deeper colored liquid: a brown stock, or fond brun. To make it, simply brown the meat, bones and vegetables in the oven before adding the water and simmering them. Browning caramelizes the vegetable and meat juices, which then add richness and color to the finished stock.
HOW TO MAKE BROTH AND STOCKS
For Soup, Cooking and Sauces
Use chicken fat parts, chicken backs and necks. The same goes for turkey, which makes a great broth for noodle soup. Combine celery, green and colored peppers, and other green vegetables in your refrigerator tray that you're ready to dispose of but make sure it's still firm and not spoiled. Include already open pack of frozen vegetables from the freezer that is not caked with ice like corn, green beans, peas, etc.
Put everything in a pot. Chop up a few cloves of garlic and a large yellow onion, black pepper, a bay leaf, carrots. Don't peel the onions or the garlic either, chop them open and throw them in whole (wash them before). The skins are good for stock! Do not add salt.
Pour cold water into the pot, to cover the solids plus an inch or two. Bring the whole thing to a boil, skim off the foam with a spatula or slotted spoon. Lower the heat to simmer and cover the pot. Simmer it for two hours, watching so it doesn't boil again.
Strain the soup with a small net strainer, discarding all the solids and keeping only the broth. Strain again through a cloth (You want a fairly clear broth) The finished broth can be frozen or refrigerated.
Use either beef, chicken, turkey and veal bones or a combination of them in making a meat broth.
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