Chicken Stock&Fish Stock or Court Bouillon

Chicken Stock

·        Put into a large soup kettle a 4-lb. fowl, 1 veal knuckle, 6 chicken feet, cleaned and skinned, 2 Tbsps. salt, 4 peppercorns and 5qts.water.

·        Bring the water slowly to a boil, removing the scum as it accumulates on the surface.

·        Add 6 small leeks, 4 carrots, 2 stalks of celery, all cleaned and cut in pieces, and one onion stuck with 4 cloves and a bay leaf.

·        Add 1 garlic clove and a pinch of thyme. Simmer gently.

·        Cool the stock and chill it Remove layer of fat before using.  

      

Fish Stock or Court Bouillon

2 lbs. fish, head and trimmings

1 1/4 quarts cold water

2 pepper corns

1 clove

1 sprig parsley

1 bay leaf

1 Tbsp. of each; carrot, celery, and onion

·Fish stock needs to be cooked for only half the time required for other stock.

· Fish, and sea-food, are also poached in Court Bouillon and the poaching liquid should be saved as a very rich stock.
©Al (Alex-Alexander) D. Girvan. All rights reserved.