Stock for soup

Ingredients

Directions

Quick Broth:

: One 3½ pound chicken, cut in 10 pieces : 13 cups of water

: one pound mirepoix of onions, carrots and celery : bouquet garni of thyme, bay leaf and parsley sprigs : one teaspoon salt Bring to simmer, skim, simmer for 40 minutes, remove chicken, simmer for 20 minutes more.

Slow-Cooked Broth:

: One 3 ½ pound chicken, cut in 10 pieces : 15 cups of water

: one pound mirepoix of onions, carrots and celery : bouquet garni of thyme, bay leaf and parsley sprigs : one teaspoon salt Bring to simmer, skim, simmer for 1 ¼ hours, remove chicken, simmer for 2 more hours.

Short-Cooked Stock:

: 4 pounds of chicken bones (backs, necks, gizzards) : 12 cups of water

: one pound mirepoix of onions, carrots and celery : bouquet garni of thyme, bay leaf and parsley sprigs : one teaspoon salt Bring to simmer, skim, simmer for 2 ½ hours.

Long-Cooked Stock:

: 4 pounds of chicken bones (backs, necks, gizzards) : 14 cups of water

: one pound mirepoix of onions, carrots and celery : bouquet garni of thyme, bay leaf and parsley sprigs : one teaspoon salt Bring to simmer, skim, simmer for 3 hours.

Add mirepoix, bouquet garni and salt, simmer for 2 more hours.

Roasted Stock:

: 4 pounds of roasted chicken bones (backs, necks, gizzards) : 12 cups of water

: one pound mirepoix of onions, carrots and celery : bouquet garni of thyme, bay leaf and parsley sprigs : one teaspoon salt Bring to simmer, skim, simmer for 2 ½ hours.

Vegetable Broth:

: onions

: leeks

: celery

: carrots

: cabbage

: garlic

: tomato

: one teaspoon salt

: 13 cups water

Saut‚ onions leeks, celery, and carrots until very soft. Add water along with cabbage, garlic, tomato and salt; simmer one hour.

Notes: Use the Quick Broth for most soup making. The Long-Cooked Stock is preferable if you're looking for the best flavor possible.

The Roasted Stock is very distinctive and provides a splendid opportunity to use bones that normally get thrown away. Avoid the Vegetable Broth; it was thin, bland and without character, Cook's Illustrated Charter Issue Submitted By DIANE LAZARUS On 12-23-94