First i cook at ATI kitchen chicken,meat,fish stock

Chicken stock Cook Time:6 hr 0 min Level:Easy Yield:5 quarts Ingredients

• 4 pounds chicken carcasses, including necks and backs
• 1 large onion, quartered
• 4 carrots, peeled and cut in 1/2
• 4 ribs celery, cut in 1/2
• 1 leek, white part only, cut in 1/2 lengthwise
• 10 sprigs fresh thyme
• 10 sprigs fresh parsley with stems
• 2 bay leaves
• 8 to 10 peppercorns
• 2 whole cloves garlic, peeled
• 2 gallons cold water

Directions Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours. Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces










Meat stock:Cook Time:6 hr 0 min Level:Easy Yield:5 quarts Ingredients

Ingredients:

• 1 3/4 pounds lean beef, cut into cubes
• 1 pound 5 ounces veal, cut into cubes
• 1 onion, coarsely chopped
• 1 carrot, coarsely chopped
• 1 leek, trimmed and coarsely chopped
• 1 celery stalk, coarsely chopped
• salt

Directions:

Place the meat in a large pan, add cold water to cover and bring to a boil, bearing in mind that slow cooking and gentle simmering are essential for successful stock. Skim off any scum that rises to the surface and add the onion, carrot, leek and celery and season with salt. Lower the heat and simmer for about 3 1/2 hours. Remove from the heat, strain into a bowl, let cool, then chill in the refrigerator. When the fat has solidified on the surface carefully remove and discard. The stock may be used for soups, risottos and making gravy.

Fish stock:Cook Time:6 hr 0 min Level:Easy Yield:5 quarts Ingredients

Ingredients

• 5 cups water
• 1/2 pound cod fillets, cubed
• 1 stalk celery, cut into 2 inch pieces
• 1 small onion, quartered and sliced thickly
• 1 bay leaf
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Directions

Combine water, shrimp shells, fish, celery, onion, bay leaf, and salt and pepper in a large saucepan. Bring to rolling boil over high heat. Reduce heat to low, cover, and cook for approximately 1/2 hour or until fish falls apart.Strain broth thoroughly, and discard solids. Be especially careful to remove all bones. Use as directed in any recipe that calls for fish stock.