Basic Stock Recipe

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Basic Stock

Janice Joy Miller

By
@earth2joy

I added the vegan and vegetarian tags because you can make stock from just vegetables. It won't have the gelatinous quality, but it is good to have around.

Soup stock is so easy to make and adds a flavor profile that you simply cannot get from store bought boullions of any sort. Some seasonings vary depending upon the kind of stock you're making, but here's the bare bones recipe for making any kind of stock.


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Comments:

Prep:

15 Min

Cook:

3 Hr

Method:

Stove Top

Ingredients

bones from a whole roasted bird, or beef, pork, or venison bones.
4 large
carrots
4 stalk(s)
celery
1 large
onion
1 bunch
parsley
1 tsp
salt optional - can always be added later
1 tsp
whole black peppercorns
water to cover

VARIATION FOR VEGAN (SKIP THE BONES, OBVIOUSLY)

2
fennel bulbs

VARIATION FOR TURKEY OR CHICKEN

5 sprig(s)
thyme, leaves
fresh sage

VARIATION FOR WILD GAME (ALSO TURKEY)

1 Tbsp
juniper berries and/or
1 large
sprig of rosemary

VARIATION FOR SEAFOOD

1 tsp
whole allspice
1/2 tsp
freshly grated nutmeg

A FEW CLOVES OF GARLIC IS OPTIONAL FOR ALL

Directions Step-By-Step

1
It is optional to roast the bones first at 375 for half an hour or so, until they're browned. The stocks are delicious either way. When making fish stock, I prefer to roast the fish bones and shrimp shells.
2
put all the whole ingredients in a large stock pot, and cover with water
3
SIMMER do not boil. Stir occasionally until the meat falls from the bones - 3 or 4 hours.
4
For vegans, just cook the vegetables until they are extremely soft. Another option is to reserve the cooking liquid from cooked vegetables. Roasted vegetables give a different, but equally delicious flavor profile.
5
Remove the solids. I usually reserve the edible solids for a later soup simply because I am frugal like that.
6
Refrigerate the remaining liquid to allow the fat to rise to the top where it is easily removed. Alternatively, you can transfer the stock into 2 cup freezer containers and freeze it immediately. If you refrigerate it, you will notice that the stock turns to jello. This is normal.

I usually discard all the fat except for duck fat which is very useful in other recipes.

FYI The gelatin is what is normally found atop pate. It is reduced to the point that it is more solid than will be your stock.

About this Recipe

Main Ingredient: Turkey
Regional Style: French
Other Tags: Healthy, Heirloom