Table of Contents
Advertisement
Vegetable Stock
Yield: 7 cups
4 medium yellow onions, unpeeled
4 medium carrots
3 medium potatoes
2 medium parsnips, turnips or
rutabagas, cut
1 small head cabbage
8 cups water
½ teaspoon whole peppercorns
4 stems fresh parsley
4 bay leaves
½ teaspoon basil,
½ teaspoon marjoram
½ teaspoon rosemary
2 pieces cheesecloth
1 piece twine
Directions:
1. Wash all the vegetables and cut off
root and stem ends.
2. Cut all vegetables in one large,
rough chop.
3. Place vegetables in a large stock pot
and add water.
4. Place peppercorns and herbs in
cheesecloth and tie into bundle to
make bouquet garni.
5. Tie bouquet garni to stock pot handle
for easy removal.
6. Bring to boil on Max/Sear.
7. Turn down to Medium- Low (175°F)
and let simmer for 1 hour.
8. Strain through colander, lined
with cheesecloth.
9. Store in refrigerator for 3 days or
freezer for up to 6 months.
Tip: Bouquet garni is a French cooking
term, meaning a bunch of herbs
tied together in a bundle for
flavoring a dish as it cooks.
• Freeze stock in ice cube trays.
Once frozen, place in a heavy
freezer bag to store.
70 • NuWave
PIC
Platinum Complete Cookbook
™
®
Chicken Stock
Yield: 3¼ quarts
1 (3½-pound) whole chicken, rinsed
and giblets discarded
2 carrots, cut into large chunks
3 celery stalks, cut into large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
2 teaspoons fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns
3 quarts cold water, or just enough to
cover chicken in large stock pot
Directions:
1. Place chicken and vegetables in
large stock pot and heat on
Medium (275°F).
2. Add enough water to pot to
cover chicken.
3. Add thyme, bay leaves and
peppercorns to pot and slowly cook
until boiling.
4. Lower temperature to
Medium-Low (175°F) and simmer
for 1-1½ hours, partially covered,
until chicken is cooked.
5. Carefully remove chicken and
transfer to cutting board to cool.
6. Discard skin and bones and
hand-shred meat and store in
storage container.
7. Carefully strain stock through a fine
sieve into a separate pot.
8. Use stock immediately, or cover and
refrigerate stock for up to 1 week.
Tip: Skim any impurities that rise to the
surface of the pot as it simmers.
Tip: Add more water as necessary to
the pot to keep chicken completely
covered while simmering.
Tip: Use the shredded chicken to make
the Chicken Noodle Soup recipe.
Beef Stock
Yield: 1 gallon
4 pounds meaty beef bones
1 cup tomato paste
3 carrots, washed and cut into
large pieces
2 stalks celery with leaves, washed
and cut into large pieces
1 large onion, washed and cut into
large pieces
1 gallon and 1½ cups cold
water, divided
10 whole peppercorns
8 sprigs fresh parsley
4 bay leaves
2 pieces cheesecloth
1 piece twine
Directions:
1. Place bones in large shallow
roasting pan.
2. Bake bones at 450°F for 30 minutes,
or until well browned and charred,
turning once.
3. Cover bone with tomato paste and
cook for additional 15 minutes, or
until paste chars.
4. Transfer bones to a large stock pot.
5. Add vegetables to roasting pan and
cook at 450°F for 15 minutes.
6. Transfer vegetables to stock pot.
7. Add ½ cup water to roasting pan and
scrape all brown bits off.
8. Pour liquid into the stock pot and add
remaining water.
9. In cheesecloth, place peppercorns
and herbs and tie with twine.
10. Tie cheesecloth to handle of stock
pot and let bouquet garni cook
with bones and vegetables.
11. Bring stock to boil on Max/Sear.
12. Turn PIC down to Medium-Low
(175°F) and let stock simmer
for 3½ hours covered.
13. Strain stock through strainer
that has been covered
with cheesecloth.
14. Cool in refrigerator. Once it
solidifies, remove any
remaining fat from top.
Vegetable Beef Soup
Serves: 8
1½ pounds boneless beef chuck
roast, cubed
1 tablespoon olive oil
4 cups water
3 (10 ounce) can beef broth stock
1 teaspoon dried oregano, crushed
½ teaspoon dried marjoram, crushed
¼ teaspoon black pepper
2 bay leaves
2 cups tomatoes, chopped and peeled
1 (10-ounce) package frozen whole
kernel corn
1½ cups medium potatoes, peeled and
medium diced
1 cup frozen green beans
1 cup sliced carrots
1 cup sliced celery
½ cup onion, medium diced
Directions:
1. In large stock pot, heat oil on
High (425°F).
2. In batches, brown meat on all
sides, making sure not to overcrowd
pot. Once browned, set aside
and keep warm.
3. Return meat to pot and stir in water,
beef stock, oregano, marjoram,
pepper and bay leaves.
4. Bring to boil on High (425°F).
5. Reduce heat to Medium-Low (175°F)
and let simmer for 1 hour, covered.
6. Discard bay leaves and skim
fat if necessary.
7. Stir in tomatoes, corn, potatoes,
green beans, carrots, celery,
and onion.
8. Return to boil on High (425°F).
9. Reduce heat to Medium (275°F)
and let simmer for 20 minutes, or
until vegetables are tender.
• 71
Stocks, Soups & Sauces
Advertisement
Table of Contents
