Court bouillion is a great liquid for poaching seafood and although it's not really a stock it's very stock-like so it's included here. It's prepared in much the same way as a stock and is quite easy to make so is usually preppared as it's needed.
Depending on what your going to poach the recipe for the court bouillon will change.
1 gallon water
6 oz. vinegar
2 oz. lemon juice
1 1/2 lb mirepoix
4 bay leaves
1 tsp. curshed peppercorns
1 pinch dried thyme
1 bunch parsley stems
6 oz. vinegar
2 oz. lemon juice
1 1/2 lb mirepoix
4 bay leaves
1 tsp. curshed peppercorns
1 pinch dried thyme
1 bunch parsley stems
- Combine all your ingredients and bring to a boil then reduce it to a simmer and let it cook for about 45 minutes.
- Strain, cool quickly and refrigerate (remember the steps from the section on the 'Basics of Making a Stock'.
