1½ pounds chicken pieces (a combination of backs, wings, and necks) and bones
6 cups cold water
1 onion, chopped
1 leek (white part only), washed and chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
1 teaspoon salt
1 teaspoon black peppercorns
1 bouquet garni (a cheesecloth bag containing 3 sprigs fresh flat-leaf parsley, 1 sprig fresh thyme, and 1 bay leaf)
In a large stockpot or Dutch oven over medium heat, combine the chicken pieces and bones and water. Bring to a boil and skim any foam that rises to the top. Reduce the heat to medium-low, skim again, and add the onion, leek, carrot, celery, salt, peppercorns, and bouquet garni. Simmer, skimming occasionally, for 2 to 2½ hours. Strain the stock through a fine-mesh sieve into a bowl and let cool. Refrigerate for several hours, remove the congealed fat, then cover and refrigerate for up to 1 week or freeze for up to 3 months.
4 pounds beef shanks or short ribs
2 onions, quartered
1 carrot, peeled and quartered
4 quarts cold water
2 celery stalks
1½ teaspoons salt
1 bouquet garni (a cheesecloth bag containing
3 sprigs fresh flat-leaf parsley, 1 sprig fresh thyme, and 1 bay leaf)
1 Put the oven rack in the middle position, and preheat the oven to 450°F.
2 In a large roasting pan or ovenproof casserole, combine the beef shanks or ribs, onions, and carrot. Roast, turning 2 to 3 times, for about 1 hour, or until the bones and vegetables are browned.
3 Transfer the meat and vegetables to a large stockpot or Dutch oven. Add 2 cups of the water to the roasting pan and deglaze by boiling over high heat and stirring and scraping up the browned bits with a wooden spoon for 1 minute. Add the deglazing liquid to the stockpot along with the remaining water, the celery, salt, and bouquet garni. Bring to a boil, and skim any foam that rises to the top. Reduce the heat to medium-low and simmer, uncovered, for 1 to 1½ hours.
4 Strain the stock through a fine-mesh sieve into a bowl and let cool. Refrigerate for several hours, remove the congealed fat, then cover and refrigerate for up to 1 week or freeze for up to 3 months.
1 pound bones and trimmings of any white-fleshed fish
1 large onion, sliced
12 sprigs fresh flat-leaf parsley
2 tablespoons fresh lemon juice
½ teaspoon salt
3½ cups cold water
½ cup dry white wine
In a large stockpot or Dutch oven over medium heat, combine the bones and trimmings, the onion, parsley, lemon juice, and salt. Cover and cook for 5 minutes. Add the water and wine. Bring to a boil, skim any foam that rises to the top, then reduce the heat to low and simmer for 20 minutes. Strain the stock through a fine-mesh sieve into a bowl and let cool. Cover and refrigerate for up to 3 days or freeze for up to 3 months.
1½ tablespoons unsalted Kerrygold Irish butter
2 onions, peeled and chopped
1 leek (white part only), washed and chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
5 large white mushrooms, chopped
1 potato, peeled and cut into ½-inch pieces
6⅓ cups cold water
3 garlic cloves, peeled and minced
1 teaspoon black peppercorns
¼ teaspoon dried thyme
½ bay leaf
6 sprigs fresh flat-leaf parsley
½ teaspoon salt
In a stockpot or large saucepan over medium heat, melt the butter. Add the onions and cook for 5 minutes, or until lightly browned. Add the leek, carrot, celery, mushrooms, potato, and ⅓ cup of the water. Cook, covered, for 5 minutes, or until the vegetables are slightly tender. Add the remaining 6 cups of water, the garlic, peppercorns, thyme, bay leaf, parsley, and salt. Bring to a boil, reduce the heat to low, and simmer, uncovered, for 2 hours. Strain the stock through a fine-mesh sieve into a bowl and let cool. Cover and refrigerate for up to 1 week or freeze for up to 3 months.
