Best 2 Master Recipe For Basic Stock Julia Child Recipes

Julia Child, the renowned French chef and television personality, has inspired countless home cooks with her classic recipes. Her "master recipe for basic stock" is a foundational element in many dishes, providing a deep and flavorful base for soups, stews, and sauces. This detailed guide will delve into the intricacies of Julia Child's stock-making process, exploring the key ingredients and techniques used to create a rich and versatile stock that elevates any culinary creation.

Here are our top 2 tried and tested recipes!

MASTER RECIPE FOR BASIC STOCK (JULIA CHILD)

Master Recipe for Basic Stock (Julia Child) image

After roasting or poaching a chicken a la Julia Child, I always complete the process by making chicken stock a la Julia Child! Here is her master recipe for basic meat stock from volume 1 of Mastering the Art of French Cooking.

Provided by jenpalombi

Categories Stocks

Time 5h10m

Yield 2-3 quarts

Number Of Ingredients 12

Ingredients

3 quarts meat, and bones chopped into 3 inch pieces (or poultry carcass, scrapings and giblets)
cold water
2 teaspoons salt
2 medium carrots, peeled
2 medium onions, peeled
2 medium celery ribs
1/4 teaspoon thyme
1 bay leaf
6 parsley sprigs
2 unpeeled garlic cloves
2 whole cloves
2 washed leeks

Steps:

Place the meat and bones in a stockpot and add cold water to cover them by 2 inches. Set over moderate heat. As the liquid comes slowly to a simmer, scum wills tart to rise. Remove it with a spoon or ladle for 5 minutes or so, until it almost ceases to accumulate.
Add all the ingredients to the left, tying the herbs up in an herb bouquet with cheesecloth. Add more water if the liquid does not cover the ingredients by a full inch. When the liquid is simmering again, skim as necessary. Partially cover the kettle, leaving a space of about 1 inch for steam to escape.Maintain at a very quiet simmer for 4-5 hours. Skim occasionally.
To degrease, set the pot in the refrigerator until the fat has hardened on the surface and can be scraped off.

SIMPLE BEEF STOCK A LA JULIA CHILD

Simple Beef Stock a La Julia Child image

This simple stock, adapted from a recipe in "Mastering the Art of French Cooking," is a wonderful base for many soups, sauces, and, of course, for Julia's boeuf Bourguignon.

Provided by Chef Kate

Categories Stocks

Time 5h40m

Yield 2-3 quarts

Number Of Ingredients 10

Ingredients

3 -4 lbs beef bones, meaty
3 carrots, scraped, broken in several pieces
2 medium onions, peeled, quartered
3 stalks celery, broken in several pieces
2 leeks, cleaned and cut into chunks
1 sprig thyme
2 fresh bay leaves
2 garlic cloves, unpeeled (More if you like)
2 whole cloves
6 -8 peppercorns

Steps:

Place the beef bones in a large heavy pot and cover with cold water by about two inches.
Bring to a simmer over medium heat and skim the sum which rises to the top--this should take about five minutes.
Add the remaining ingredients and more cold water so that everything is covered by at least an inch or two.
Bring the stock to a simmer again, skimming as necessary.
When the stock is simmering (Do NOT allow it to boil), partially cover and maintain at a very slow simmer for four to five hours.
If the water level gets too low, add boiling water to the pot.
Skim as necessary.
When the vegetables and the bones have given their all to the broth, strain the broth and discard the solids.
Set the stock, uncovered in the refrigerator until the fat has risen to the top and solidified.
Remove and discard the fat.
Taste the degreased stock (remembering it contains no salt) and if it is not strong enough, reduce it over medium heat.
When the stock is cold, store in the refrigerator for up to three days or in the freezer.

Nutrition Facts : Calories 150.6, Fat 0.7, SaturatedFat 0.1, Sodium 133.9, Carbohydrate 34.6, Fiber 7.1, Sugar 13.6, Protein 4

Tips:

Use a variety of bones. This will give your stock a richer flavor. Beef, pork, and chicken bones are all good options.

Roast the bones before making the stock. This will help to develop the flavor of the stock. Roast the bones in a preheated oven at 450 degrees Fahrenheit for 30 minutes.

Use a large stockpot. You will need a large stockpot to hold all of the ingredients. A 12-quart stockpot is a good size.

Add plenty of vegetables. Vegetables help to add flavor and body to the stock. Good choices for vegetables include carrots, celery, onions, and garlic.

Use fresh herbs. Fresh herbs add a lot of flavor to the stock. Good choices for herbs include thyme, rosemary, and parsley.

Simmer the stock for several hours. The longer you simmer the stock, the more flavorful it will be. Simmer the stock for at least 2 hours, but 4-6 hours is ideal.

Strain the stock. Once the stock is done simmering, strain it through a fine-mesh sieve. This will remove any bones, vegetables, or herbs from the stock.

Cool the stock. Let the stock cool completely before storing it. You can store the stock in the refrigerator for up to 5 days or in the freezer for up to 6 months.

Conclusion:

Making stock is a great way to use up leftover bones and vegetables. It is also a great way to add flavor to your soups, stews, and other dishes. By following these tips, you can make a delicious and flavorful stock that will elevate your cooking.