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Vegetable Stock (10 gallons)

Author
JWU College of Culinary Arts

Yield
10 gallons

Recipe ID
C01114

Ingredients
US standard
Vegetable oil
As needed
Mirepoix:
Onions, peeled, chopped
5 pounds
Leeks, washed, trimmed
1 pound, 10 ounces
Carrots, washed, peeled, rewashed
1 pound, 10 ounces
Celery, washed, trimmed
1 pound, 10 ounces
Fennel bulb, sliced
3 each
Mushrooms, quartered, stems
2 pounds, 2 ounces
Garlic cloves, peeled, mashed
20 each
Water, cold
10 1/2 gallons
Bouquet Garni:
Black peppercorns, whole
2 tablespoon
Bay leaves
6 each
Parsley stems
2 ounces
Thyme leaves, fresh
1 ounce
Preparation
  1. Gather all the ingredients and equipment
  2. Heat the oil in a stockpot; add the mirepoix and garlic; cover and sweat.
  3. Add the cold water to a height of 2 to 3 inches above the vegetables.
  4. Add the bouquet garni, and simmer until the proper flavor is achieved.
  5. Strain the stock through a chinois, and cool from cool from 135°F to 70°F (57°C to 21°C) within 2 hours, and from 70°F to 41°F (21°C to 5°C) or lower in an additional 4 hours. Label, date, and refrigerate.
  6. Reheat to 165°F (74°C) within 2 hours.