9 March 2011
Stock
Today we learned how to make a basic chicken stock or Fond Blanc (white stock). We also learned a new vegetable cut called mirepoix, which is cutting the vegetables roughly into large chunks for the stock. We learned to deglaze a pan by using wine to remove any brown bits off the base of the pan. We also learned how to remove the skin from a raw chicken.
Ingredients | Quantity Required | Cost |
Chicken Whole | 1 | R 38.85 |
Carrots | 250g | R 2.50 |
Celery | ½ pack | R 8.48 |
Onions | 150g | R 0.85 |
White Wine | 300 ml | R 18 |
Peppercorns | 5g | R 0.30 |
Bay leafs | 2g | R 0.11 |
Equipment Needed
Cutting Boards (Yellow, Green)
Mixing bowl
Chef’s knife
Paring knife
Solid serving spoon
Stockpot
Colander
Conical strainer
Method of Preparation
1. Mise on Place - Prepare chopping boards for cutting. (Green and Yellow)
Take out knives that will be used. (Paring and Chef’s knives)
Put vegetables in one mixing bowl.
Put raw chicken in another mixing bowl to prevent cross-
contamination.
2. Put raw chicken on yellow cutting board and using paring knife remove the skin and excess fat and take out the giblets
3. Wash the vegetables in the sink using the colander
4. Put vegetables on green cutting board and chop vegetables into mirepoix.
5. Stuff the chicken from the backside with chopped vegetables until full
6. Put the chicken in the pot.
7. Put the remaining vegetables on top of the chicken in the pot.
8. Add the bay leafs and peppercorns into the pot.
9. Fill the pot 3/4 with water.
10. Turn on the gas and light the gas stove.
11. Put the stock pot on the stove with the lid on and let it come to a boil
12. Add the wine to the stockpot until full
13. When it starts to boil take off lid and turn down heat to let the stock simmer for more or less 2 hours.
14. While simmering using a solid serving spoon skim off the scum and excess fat.
15. See that the stock reduces to half (demi)
16. Using a conical strainer, strain the stock into a large mixing bowl to remove any solid foods.
Chef Tips
Reduce the stock to half = demi
Mirepoix – roughly cut the vegetables into large chunks.
Simmer – to lightly boil
Fond Blanc – Traditionally a white stock.
Chicken Tripe
1. Put oven on 180 degrees.
2. Clean Chicken livers, necks, stomachs and hart in cold water and remove any excess fat
3. In a Brasse pan add paprika, salt, curry powder, garlic, lemon and herb spice, soja sauce, turmeric, oil and bay leafs.
4. Add the clean chicken giblets to the mixture and mix with hand.
5. In a sauté pan add butter and oil and heat on gas stove.
6. Sauté brunoise onions and concassè and add white wine to deglaze pan.
7. Add a ladle of the prepared fond blanc to the pan and let simmer for a minute.
8. Add the pan mixture into the Brasse pan with the giblets.
9. Put in oven for 30 minutes
We learned how to concassè tomatoes which is the skinned, seeded flesh of tomato, chopped into small dice. We also learned the name of a new type of cooking pan.
We had to find out on which color cutting board you will prepare crocodile, rabbit (furred game) and turtle (red meat)?
Crocodile – Red board because it is venison
Rabbit – Red board (venison)
Turtle – Blue (sea creature)
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