One rule of thumb for me when cooking is- Homemade Stock is better than store bought. It's simple, cheap to make and truly enhances any recipe you make because you have taken the time already to create an elixir FULL of flavor. HOWEVER, I will be the first to admit I am guilty of using store bought when in a pinch! But really, making a big batch of Stock and freezing it in individual containers to pull out of the freezer is super easy and more importantly so delicious! I got into the habit years ago of saving vegetable scraps in the freezer and I like to roast a whole Chicken 1-2 times a month because...
1. The chicken gives us dinner(s) and is super versatile.
2. It's relatively healthy any way that I choose to use it.
3. It makes the house smell amazing while roasting in the oven.
4. The carcass gives me bones for stock!
**You can even freeze the carcass until you are ready or have enough time to make stock. You'll notice in the ingredients that I don't give specific amounts for everything. This is because it doesn't take too much to make a great flavored stock. Use this list as a guideline for the ingredients I like to include, but use your judgment, creativity with what you have on hand and Enjoy!
Ingredients:
Your choice of Chicken/Duck/Turkey Carcass & Bones (OR Beef Bones if making Beef Stock)
Celery; roughly cut- especially add the leafy tops
Large Carrots; roughly cut
Large Yellow Onions; thickly sliced
Mushrooms
1 Head of Garlic; halved
1-2 tbsp. Whole Black Peppercorns
1-2 tbsp. Kosher Salt
1 tbsp. Coarse Ground Pepper
4-5 Sprigs of Fresh Thyme
2-3 Sprigs of Fresh Rosemary
2 Bay Leaves
1 Cup Dry White or Red Wine
10+ Cups of Water
Tips for this recipe:
1. When making Stock, I like to add Mushrooms for a deep earthy flavor in addition to the bones.
2. If making Vegetable Stock, omit the carcass/bones and feel free to add any other vegetable scraps for flavor. Red Bell Pepper, different varieties of Mushrooms and more carrots, celery, onions, garlic, shallots all work great. Leafy greens aren't recommended as they tend to get bitter.
3. Keep a bag in your freezer that you can throw your leftover vegetable scraps while cooking other meals and you can then use this in addition to core flavors like onion, carrot and celery for future stocks.
4. Play around with flavors, I like to use both red or white wine in my chicken stock and usually Red when making Beef stock, but there are no rules for making a good rich stock except for not letting it boil and not adding enough ingredients for depth of flavor.
5. The longer it simmers the better.
6. Adding a teaspoon or so of tomato paste and a few dashes of Worcestershire Sauce to the beef stock is really nice too.
7. If you have Fish Sauce, add a few dashes of this to your stock- it really helps create umami flavor.
Instructions:
1. In a large stockpot, add carcass and/or bones with your vegetables on medium heat until everything in the pot begins to heat up. I usually add the bones first and then layer in the onions, garlic and vegetables on top.
2. Add wine and Salt, Pepper & Herbs and let simmer down for about 5-10 minutes until the alcohol burns off a bit.
3. Add 10 cups of water or as much cold water as you can fit in the pot to cover the ingredients. Cover and slowly bring to a simmer on low heat.
4. Allow this to cook for minimum of 3-4 hours on low. Be careful not to boil because this will turn your finished stock cloudy.
5. Remove from heat and let cool before straining.
6. Over a large bowl, strain stock through a stainless steel fine mesh strainer. Discard the ingredients and use the stock within 2-3 days if storing in the refrigerator or transfer to freezer safe bags or containers and freeze up to 3-4 months.
7. (Optional) If you chose to remove fatty oil layer on top there are two ways to do this
1. run your strained stock through a fat separator. I use an OXO 4 cup fat separator.
2. Let the stock chill and skim the fat layer off the top while it is cold.
Let me know what kind of stock you decide to make and post pictures and feedback in the comments below and on Social
Media using hashtag #saltsanddseasons Enjoy!
-Alexandra
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