How to Make Basic Stocks

Stock is a broth liquid containing the juices of meat, bones or vegetables that have been extracted by long, slow cooking. Stocks are the foundation for many soup recipes, and are a wonderful way to use leftover meats and vegetables. It is a great thing to have on hand and can add flavor to soup and many other recipes as well.

Instructions

Difficulty: Moderate

Things You’ll Need:

• 3 lbs. chicken necks and backs
• 3 qt. cold water
• 6 carrots, unpeeled, sliced in thick chunks
• 4 celery stalks, chopped
• 2 yellow onions, cut in quarters
• 8 peppercorns
• 2 cloves garlic, minced
• 3 large carrots
• 1 large turnip
• 2 celery stalks
• 2 large onions
• 2 tbsp. butter
• 3 qt. water
• 2 tsp. salt
• 6 parsley sprigs
• ½ bay leaf
• Several fresh thyme sprigs
• 8 peppercorns

Chicken Stock

1. Put all of the ingredients in a large saucepan and bring the mixture to a simmer.
2. Skim the froth off of the top of the mixture and discard it.
3. Continue to simmer the mixture for two hours.
4. Strain the solid ingredients out of the mixture. The remaining liquid is stock.

Beef Stock

5. Start the beef stock early in the day because it will need to simmer for a long time.
6. Roast the bones in a 400 degree oven for two hours, or until they are browned but not black.
7. Put the roasted bones in a large soup pot.
8. Add the vegetables and water.
9. Bring the mixture to a simmer and cook it all day, at least 12 hours. Add water occasionally, to keep the stock at the same level.
10. Strain out all of the solid ingredient and the result liquid is stock.

Vegetable Stock

11. Wash the vegetables thoroughly and chopped them.
12. Melt the butter in a large saucepan over medium heat.
13. Add the chopped vegetables and cook about 15 to 20 minutes, until the vegetables are golden.
14. Add water, salt, bay leaf, thyme, peppercorns and garlic. Cover the mixture and bring it to a boil.
15. Reduce heat and simmer the mixture for approximately 1 1/2 hours
16. Strain the mixture and discard the vegetables.

Tips & Warnings

• Keep small amounts of stock in your freezer, ready to use in recipes when you need it.
• Freeze stock in ice cube trays, and then store the cubes in freezer bags. Small amounts of stock are perfect for adding flavor to many recipes.