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         Chicken, Vegetable, and Bison Stocks

When a recipe calls for it, nothing beats a homemade stock. The store-bought ones just don't compare.

Our Chicken and Vegetable based stocks (#1 & #2 below) will add light aromatic flavour to your bison soups, stews, roasts and gravies. For those who prefer full bison flavour, we recommend using our own hearty 'Bison Stock' recipe (#3 below).

Only add salt to a finished stock as it is being added to a recipe. A small amount of salt to start with is your best advice. No more than 1/4 tsp per cup of stock is our starting point. Taste is always your best guide.

         1. Chicken Based Stock
        Ingredients

6 to 8 lb
3 lb
4 leeks
8 stalks
1 lb
2
4
1/2 bunch
1 tsp
1
10 to 15 sprigs
1
chicken parts (necks, backs, wings)
Spanish Onions, coarsely chopped
white and light green parts, coarsely chopped
celery, halved and split
carrots, scraped and split
bay leaves
whole cloves
parsley
whole peppercorns
fresh chili pepper
fresh thyme
small tin tomato paste

        Directions
  • Thoroughly wash chicken parts and place in a 15 to 20 quart heavy-bottomed stockpot.

  • Add all other ingredients. Fill stockpot with water to within 2 inches of the top. Bring to a moderate boil, then reduce to a low simmer and cook uncovered for 3 hours. Stir occasionally.

  • After 3 hours cooking, remove from stove and carefully strain hot contents through a colander. Discard colander contents. Return strained stock to stockpot. Refrigerate overnight.

  • The next day remove the solid layer of stock fat from the top of the stockpot. Freeze for later use. Using stock fat with low fat ground bison meat is a great way to add juiciness and flavor to a burger. Portion the remaining stock liquid into 2 to 3 cup containers. Use within 3 days, or freeze until needed. Total yield, up to 20 cups.


         2. Vegetable Based Stock
       Ingredients

1 tbsp
3 lb
1/2 lb
10
3 stalks
4
3
4
20
1 1/2 tsp
2
1/2 bunch
2 lb
1 1/2 lb
5 1/2 quarts
olive oil
Spanish onions, coarsely chopped
shallots, coarsely chopped
garlic cloves, chopped
celery, coarsely chopped
green onions, coarsely chopped
carrots, scrapped and split
large leeks, (white and light green parts) coarsely chopped
sprigs fresh thyme
whole black peppercorns
bay leaves
bunch parsley
head of cauliflower, broken into florets
bok choy or collard greens, coarsely chopped
water

       Directions

  • Put olive oil in a 15 to 20 quart heavy bottomed stockpot. Add Spanish onions, shallots and garlic. Cook over low heat for 20 minutes, stirring occasionally.

  • Add all remaining ingredients. Bring to a boil, then reduce heat to a low boil and cook for 2 hours uncovered. Stir occasionally.

  • After 2 hours cooking, remove from stove and carefully strain hot contents through a colander. Discard colander contents. Cool stock to room temperature and portion into 2-cup containers. Use within 5 days, or freeze until needed. Total yield, about 12 cups.

         3. Bison Stock
        For best flavour, be sure to use bones with a little meat on them.
        If available, include a few marrow bones for an even richer tasting stock.
        Ingredients

 
 
4 - 5 lbs
 
2 medium size
2 medium size
2 stalks
2 large
6 cloves
 
1/2 oz
 
1 1/2 cups
1/4 cup
2
10 sprigs
12 stems
One 4" sprig
2 cups
1/2 tsp
vegetable oil spray
 
bison bones
 
carrots, split and sliced into 3" lengths
yellow onions, cut into wedges
celery, split and sliced into 3" lengths
leeks, slightly trimmed and split in half (use white & green parts)
garlic, peeled and left whole
 
dried mushrooms (14g)
 
tomatoes, canned or fresh, chopped (400 mL)
tomato paste
bay leaves
fresh thyme
fresh parsley
fresh rosemary
fresh cauliflower florets
whole black peppercorns

        Directions
  • Preheat the oven to 450F. Lightly spray roasting pan with vegetable oil. Place the bones in the pan in a single layer. Roast bones, turning occasionally, until they are a dark brown, about 45 to 55 minutes.

  • Transfer browned bones to a 16 to 20 quart stock pot. Reduce oven to 400F.

  • Add 2 cups of water to roasting pan. Over a medium-high burner, as the water comes to a boil, use a food whip to whisk in the browned-on bits from the bottom of the pan. This should only take a minute or two. Once done, the 'deglazing' of the pan is complete. Add the roasting pan liquid to the stock pot.

  • Lightly spray clean roasting pan with vegetable oil. In a single layer roast the carrots, onions, celery, leeks, and garlic to 30 to 35 minutes or until vegetables are noticeably brown. Add vegetables to stock pot. Deglaze the pan with 2 cups of water and add that to the stockpot as well.

  • Put 1 cup of boiling water in a heat proof measuring cup. Add dry mushrooms and allow them to soak for 15 minutes, stirring once or twice. Remove mushrooms from cup and add to stockpot. Pour remaining mushroom broth into stockpot being careful not to pour off any remaining sand or sediment.

  • Add tomatoes, tomato paste, bay leaves, thyme, parsley, rosemary, cauliflower florets, and black peppercorns to the stockpot. Add 4 quarts (liters) of cold water. Over medium-high heat bring stock to a boil, and then reduce heat so that a very low simmer is barely maintained. As the stock cooks, skim away any debris or excess foam from time to time.

  • After 2 1/2 hours simmering, if using marrow bones, use the end of a long wooden spoon and push the marrow from the bones into the stock pot liquid. Return the bones to the stock pot as well. Continue to simmer for another 1 1/2 to 2 1/2 hours for a total cooking time of 4 to 5 hours. The stock is ready when the liquid is reduced by at least a third, perhaps a little more.

  • Remove the stock pot from heat, discard the bones. Strain the liquid through a sieve into a large bowl. Set the bowl of stock in the refrigerator to cool overnight.

  • The next day remove the solid layer of stock fat from the top of the bowl. Freeze for later use. Using stock fat with low fat ground bison meat is a great way to add juiciness and flavor to a burger. What remains in the bowl is a very concentrated stock. This will usually amount to about 6 to 8 cups. Refrigerate and use in soups, stews, or roasts within 3 days, or freeze for later use.

  • NOTE: When reconstituting, use 1 part stock to 1-2 parts water.


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