Monthly Archives: June 2015

Beef stock with shank meat

  1. 1tb oil
  2. 6lb beef shanks in large chucks, bones separated
  3. 1 halved onion
  4. 1/2 cup red wine
  5. 2 quarts water
  6. 1/2tsp salt
  • Brown 2-3. Set aside.
  • Reduce wine. Add back 2-3¬†and sweat on low covered for 20 minutes. Separately, bring water to boil.
  • Add water and salt and simmer covered for 1.5-2 hours. Strain and defat stock and shred meat.
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Chicken stock with breast meat

  1. 1tb oil
  2. 3.5lb whole chicken, breast halved, rest cut in 2in pieces
  3. 1 onion
  4. 2 quarts water
  5. 2tsp salt
  6. 2 bay leaves
  • Saute breast 5 minutes each side and reserve.
  • Cook onion 2-3 minutes and set aside. Brown half the chicken pieces for 4-5 minutes and add to onion. Brown remaining chicken pieces and add back in onion/chicken pieces.
  • Cook on low covered for 20 minutes. Separately, bring water to boil.
  • Add water, breast and 5-6. Simmer covered for 20 minutes.
  • Strain and defat liquid. Discard breast skin/bone and shred meat. Keep no longer than 2 days.