where we left off, May and June whisked me into Stocks Soups and Sauces, building on the fundamentals of cutting, dicing and prepping. See here's the issue: if you want to eat more sustainably, a bit part of that means buying whole animals (ie. a whole chicken rather than just the oh-so-coveted-breast meat) but then what to do with the rest of the bird?! Once you remove all the meat from your animal, you still are left with about 2 pounds of solid carcass and what better to make than stocks. Here are the basics. Every sauce must begin with a stock and every stock begins with mirepoix and bones. Mirepoix is a 50%-25%-25% mix of onions-carrots and celery, in that order. To make white stock, you use duck or chicken bones that have not been roasted. To make brown stock, you can use duck or beef bones that have been roasted until browned. This is what gives the stock the nice caramel color. Lastly you have fish stock, made with mirepoix and, duh, fish bones or shells from any shellfish (achoo! I'm sadly allergic).
Paprikash stock and have more on the menu for next week. Now that we're in full swing of fall roast up some veggies, throw them in a pot with some stock and voila, you have dinner.