Beef stock
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5lbs grass fed beef bones
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2.5-3lb onion
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1.5lb celery
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1.5lb carrot
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1bunch thyme
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1/2 bunch parsley
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10 peppercorns
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2 bay leaves
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6z tomato paste
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1 C red wine
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1.5 gal water cold
1. Rub beef bones with tomato paste.
2. Roast bones and vegetables for 40 min on 380 deg F.
3. Add bones to pot and deglaze pan with red wine. Add wine to pot.
4. Add veg to pot.
5. Add herbs and peppercorns to pot.
6. Fill 1.5 gal cold water and turn burner to high.
7. Right before a boil, to to simmer and cook for 8-10 hours at 180 deg-200 degrees.
8. Skim the top every hour or two, strain and cool.
Chicken stock
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5lb whole chicken
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2.5-3lb onion
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1.5lb celery
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1.5lb carrot
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10 peppercorns
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1 bunch thyme
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1/2 bunch parsley
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1.5 gal water, cold
1. Roast chicken and vegetables for 40 min on 380 deg F.
2. Add chicken and fat drippings to the pot.
3. Add veg to pot.
4. Add herbs and peppercorns to pot.
5. Fill 1.5 gal cold water and turn burner to high.
6. Right before a boil, to to simmer and cook for 8-10 hours at 180 deg-200 degrees.
7. Skim the top every hour or two, strain and cool.
Demi- BEEF
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2T Tom paste
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1T oil
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3/4 C wine
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1qt stock
1. In a pot on medium high heat, add 1 T oil
2. Add tomato paste and stir lightly for 2 min
3. Deglaze with wine and reduce by 1/3
4. Add 1 qt stock and lightly simmer. Reduce by half.
5. Chill in refrigerator over night
Chicken Demi
Reduce any amount of chicken stock by half.