*  Exported from  MasterCook  *
 
                          LAMB STOCK - MASTER CHEFS
 
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Basics                           Stocks
                 Masterchefs                      New york
                 Lcb
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Bones and trimmings from
                         -- 2 racks of Lamb
      1/2   c            Water, plus more as
                         -- needed
    1       c            Tomato, fresh or canned
    1       md           Onion, chopped
    2       lg           Carrots, chopped
    2       ea           Celery, stalks, trimmed
                         -- and chopped
    5       ea           Garlic, cloves, chopped
    1       ea           Thyme, fresh, sprig OR
      1/2   ts           Thyme, dried
    2       ea           Bay leaves
    6       ea           Peppercorns, black
 
        Preheat the oven to 400 F.
   
        In a roasting pan, roast bones and trimmings
   until well browned, about 45 minutes, stirring
   occasionally.
   
        Transfer bones and trimmings to a stockpot, and
   degrease the roasting pan.  Place over medium-high
   heat and stir in 1/2 cups of water, scraping up any
   browned bits.  Pour these deglazed juices into the
   stockpot.
   
        Add remaining ingredients and water to cover.
   Bring to simmer over medium heat, reduce heat to low,
   cover partially, and simmer 3 to 4 hours, skimming
   frequently.
   
        Strain stock into bowl through a colander lined
   with double layer of dampened cheesecloth.  Gently
   press solids to extract all of the liquid, discard the
   solids.  Cool.  Remove fat from surface.
   
        Stock can be stored for up to a week in a
   refrigerator.
   
        Source:  New York’s Master Chefs, Bon Appetit
   Magazine
        :  Written by Richard Sax, Photographs by Nancy
   McFarland
        :  The Knapp Press, Los Angeles, 1985
   
        Chef:   Jean-Jacques Rachou, La Cote Basque
   Restaurant, New York
  
 
 
                    - - - - - - - - - - - - - - - - - -