How to Use a Stock Pot

Stockpots have been used for generations to simmer meats and vegetables to create a tasty stock to use as the base for soups, sauces and gravies. Early American households frequently used this method to make use of all parts of the animal when farm critters were butchered for meat. Today, chefs practice the art of creating delicately flavored soup stock in a stockpot over low heat. Although it does require several hours to make, you can make your own soup stock in a stockpot at home.

Things You'll Need

• Meat bones Meat pieces 2 carrots 2 onions 2 celery stalks Fresh herbs Garlic

Instructions

1. Make soup stock with leftover meat and bones. The turkey or chicken carcass or bones from beef or ham roasts are ideal. Although you can make the broth from the bones, for best results you should add equal parts bones and meat pieces.

2. Place the bones in the stockpot and cover with cold water. An inch or two above the top of the bones is fine. Add two medium diced onions, two diced carrots and two diced celery stalks.

3. Make a spice bag from cheesecloth by placing 4 to 6 springs of fresh parsley, 2 sprigs of fresh thyme, 1 bay leaf, two cloves of garlic and 3 whole cloves in the center of a 4-inch square. Gather the ends and tie securely with a piece of twine. Add to the stockpot.

4. Cover lightly, leaving room for steam to escape. Simmer over low heat for 4 to 6 hours. Skim fat with a soup skimmer or slotted spoon periodically. If the broth boils down exposing the bones, add boiling water to cover.

5. Allow stock to cool and strain through a colander. Set the stock in the refrigerator to cool completely. Remove fat from the surface as it hardens. Use to flavor soups or sauces or freeze for later use.

Tips & Warnings

• To remove fat from the top of warm stock, skim with a spoon. Remove excess fat by lightly running a piece of paper towel over the surface.

• Do not allow the stock to boil. This causes fats to disperse into the stock.