Basic Stock

Basic Stock Recipe

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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.

Rating:

★★★★★ 1 vote

Comments:
Prep:
15 Min
Cook:
3 Hr
Method:
Stove Top

Ingredients

Add to Grocery List

  • ·
    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

How to Make Basic Stock

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.

Printable Recipe Card

About Basic Stock

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




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