STOCK CULINARY DEFINITION RECIPES

Steps:

• Roast the bones in a 400 degree F oven for about 2 hours, watch so they don't burn, just want them toasty brown not blackened.
• Put bones in soup pot.
• Add 1 quart of water for each pound of bones.
• For 5 pounds add 1 bunch of carrots, 1 head celery, and 3 yellow onions.
• Bring the stock to a heavy simmer, uncovered, and cook for 12 hours.
• Add water if needed.
• DO NOT ADD SALT!
• Strain the stock and store in fridge.
• A layer of fat will form on top.
• Leave this in place to help seal the stock from air until ready to use.
• This stock will be gelatinous.
• If not using all in several days, I place some in vaccum bags and seal for freezing.

Steps:

• Place both mushrooms, carrot, celery root, shallots, and rosemary leaves in the bowl of a food processor; process until finely chopped.
• Heat vegetable oil in a large pot over high heat. Transfer vegetable mixture to pot and reduce heat to medium. Cook vegetables, letting them "cake" in bottom of pot, about 5 minutes.
• Add 12 cups water to pot. Simmer for 2 hours. Strain stock and let cool.