For the Stock:
2 cups of mesquite or apple wood chips
1 cup chopped carrot
1 cup chopped celery
1 cup chopped onion
3 cloves garlic, smashed
1 Tbsp coriander seeds
1 dried bay leaf
1 dried chipotle chile, torn
2 quarts water
1 Tbsp Kosher or Sea Salt
1/4 cup distilled white vinegar
Juice of 1 orange (1/3 cup)
Juice of 1 lime (1/3 cup)
Building the Base
Line the inside of a large pot with foil. Place wood chips in an even layer on the bottom of the pot over high heat. Cover and wait for chips to smoke about 5 minutes. Stir chips and let smoke for 1 more minute.
Add carrot, celery, onion, garlic, corriander, bay leaf and chipotle. Cover and let smoke for 5 minutes.
Deglaze the pot by adding water, be careful because as the water may sputter. Remove and discard the foil. Stir mixture to combine. Cover. Bring stock to a boil, reduce heat to medium and simmer uncovered for 30 minutes.
Strain stock through a fine mesh sieve (small hole strainer) into a bowl. Discard solids and return stock to the pot over low heat.
For the court bouillon add salt, vinegar, orange and lime juices to the stock. Stir.
This smoky stock is great for poaching. I also used it in my Hominy Hummus.
(Issue 86) (2011, April). Poaching with Smoke. Cuisine at Home, 86, 19-20.