STOCKS & GRAVIES

CHICKEN STOCK

Makes 3 quarts (3 L)

4 lb (2 kg) chicken bones (wings, backs, and necks)

2 tbsp (30 mL) vegetable oil

4 carrots, quartered

3 onions, quartered

4 stalks celery, quartered

1 leek, cut into thirds, white and pale green parts only

4 cloves garlic

6 sprigs parsley

3 sprigs thyme

2 bay leaves

¼ tsp (1 mL) black peppercorns

Place all of the ingredients into a large pot. Fill the pot with cold water until it just covers the chicken bones. Over high heat, slowly bring the water to a boil. Reduce the temperature to a simmer. Using a ladle, skim off the foam as it appears at the top of your stock. Continue this until there is very little foam on top, about 1 hour. Continue to simmer the chicken stock until it develops a rich, chicken flavour, about 3 hours.

Remove the pot from heat. Pour the stock through a mesh strainer into a container. Fill your kitchen sink with ice and water. Cool the strained stock as quickly as possible. Cover and refrigerate for up to 1 week or freeze up to 3 months.

ROASTED CHICKEN STOCK

Makes 1 quart (1 L)

4 lb (2 kg) chicken bones, rinsed and cut into pieces

1 carrot, cut into 1-inch (2.5 cm) pieces

2 shallots, quartered lengthwise

1 stalk celery, cut into 1-inch (2.5 cm) pieces

1 cup (250 mL) white wine

2 sprigs thyme

4 sprigs parsley

5 peppercorns

3 quarts (3 L) chicken stock

Salt and pepper

Preheat your oven to 425°F (220°C). Roast the chicken bones until golden brown. Transfer bones to a stockpot. Add the carrot, shallots, and celery to the roasting pan. Return to the oven for another 8 minutes, until the vegetables are golden brown. Using a slotted spoon, transfer the vegetables to the stockpot. Set the roasting pan over two burners. Add the white wine and bring to a boil, scraping up any brown bits from the bottom of the pan. Boil until the liquid is reduced by half. Pour everything into the stockpot. Add the thyme, parsley, peppercorns, and chicken stock. Bring to a boil, then reduce heat and simmer. Using a ladle, skim off the foam as it appears at the top of your stock. Continue this until there is very little foam on top, about 1 hour. Continue to simmer stock until it has reduced by two-thirds, about 2 hours.

VEAL STOCK

Makes 4 quarts (4 L)

5 lb (2.5 kg) veal bones (knuckles and shins)

3 tbsp (50 mL) canola oil

2 leeks, cut into thirds, white and pale green parts only

3 onions, unpeeled, cut in half

4 stalks celery, cut into thirds

3 carrots, quartered

1 head garlic, cut in half crosswise

2 tbsp (30 mL) tomato paste

1 cup (250 mL) water

½ bunch parsley

5 sprigs thyme

3 bay leaves

2 tsp (10 mL) black peppercorns

½ split chopped calf’s foot

Preheat your oven to 425°F (220°C). Spread the veal bones in a large roasting pan. Drizzle with oil and turn to coat. Roast until dark golden brown, about 1 hour, turning them from time to time with a slotted spoon. Transfer the bones to a large stockpot and set aside. Spread the leeks, onions, celery, carrots, and garlic in the roasting pan and return to the oven for about 20 minutes. Using a wooden spoon, stir the vegetables and scrape any browned bits off the bottom of the pan. Add the tomato paste and roast for another 5 minutes. Transfer the vegetables to the stockpot. Set the roasting pan over two burners. Add the water and bring to a boil, scraping up any browned bits from the bottom of the roasting pan. Boil until liquid is reduced by half. Pour everything into the stockpot. Add enough water to cover the bones and vegetables by 2 inches (5 cm). Bring to a boil, then reduce heat to a bare simmer. Add the parsley, thyme, bay leaves, peppercorns, and calf’s foot, and very gently simmer for 8 hours. Skim any fat or foam that rises to the top.

Strain the stock through a fine-mesh strainer into storing containers. Cool in ice water in the sink, stirring often to cool the stock as quickly as possible. Cover and refrigerate for up to 1 week or freeze up to 3 months.

FISH STOCK

Makes 2 quarts (2 L)

2 tbsp (30 mL) butter

1 stalk celery, cut into 1-inch (2.5 cm) pieces

1 onion, quartered

1 leek, thinly sliced, white only

½ fennel bulb, thinly sliced

10 white peppercorns

6 fennel seeds

1 bay leaf

2 sprigs thyme

Kosher salt

1 cup (250 mL) white wine

2 lb (1 kg) white fish bones, rinsed and chopped

Stems from ¼ bunch chervil

Stems from ¼ bunch parsley

Heat the butter in a large stockpot over medium-high heat. Add the celery, onion, leek, fennel, peppercorns, fennel seeds, bay leaf, thyme, and salt to taste. Cook, stirring, for 6 minutes or until the vegetables are soft but not coloured. Add the white wine and cook until it has reduced by half. Add the fish bones and enough cold water to just cover the bones. Bring to a boil, then reduce heat and simmer for 20 minutes, frequently skimming any foam that rises to the top. Add the chervil and parsley stems and cook for another 10 minutes.

VEGETABLE STOCK

Makes 2 quarts (2 L)

2 leeks, whites only, thinly sliced

6 carrots, cut in 1-inch (2 cm) rounds

3 celery stalks, thinly sliced

3 onions, thinly sliced

Stems from ¼ bunch tarragon

Stems from ¼ bunch basil

Stems from ¼ bunch chervil

1 star anise

5 white peppercorns

5 fennel seeds

1 cup (250 mL) white wine

½ lemon, sliced

Place the leeks, carrots, celery, and onions in a large pot and add enough water to cover. Bring to a boil, reduce heat, and simmer for 10 minutes. Add the tarragon, basil, and chervil stems, the star anise, peppercorns, and fennel seeds; simmer for another 4 minutes. Remove from heat and stir in the white wine and lemon slices.

QUICK TURKEY GRAVY

Makes 4 cups (1 L)

4 turkey wings

1 medium onion, peeled and diced

½ cup (125 mL) cup water

5 cups (1.25 L) chicken broth, divided

2 carrots, cut into ½-inch (1 cm) pieces

2 stalks of celery, cut into 1-inch (2.5 cm) pieces

2 sprigs of thyme

1 bay leaf

¼ cup (60 mL) all-purpose flour

2 tbsp (30 mL) unsalted butter

Salt and pepper

Preheat your oven to 400°F (200°C). Arrange the turkey wings in a large roasting pan. Scatter the onions over the wings and roast in the oven for 1 hour or until wings are browned.

Place browned wings and onions in a large stockpot. Add the water to the roasting pan and stir, scraping up any brown bits on the bottom of the pan. Pour the water from the pan into the stockpot. Stir in 4 cups of broth, carrot, celery, thyme, and bay leaf. Bring to a boil. Reduce heat to medium-low and simmer uncovered for 1½ hours.

Remove wings from the pot and strain contents of stockpot through a large strainer into a medium saucepan. Press on the vegetables to extract any remaining liquid. Discard the vegetables and skim the fat off the liquid. Bring the contents of the pot to a gentle boil.

In a medium bowl, whisk flour into the remaining 1 cup chicken broth until smooth. Gradually whisk the flour mixture into the simmering turkey broth; simmer 3 to 4 minutes or until the gravy has thickened. Stir in the butter and pepper. Serve immediately or pour into containers and refrigerate or freeze.