Chicken, turkey, beef, veal, lamb and vegetetable stocks are like having gold in your freezer (well, not really, but you get my meaning I hope.) Normally I try to have a fair bit of chicken stock as I use that the most. And in the fall I will often pick up a large bag of veal bones to make a stock that I reduce down and make a demi-glace because I do use it over the fall/winter months to add that extra something to whatever I’m making at the time.
The principles for making a stock are pretty much the same. If you want a dark stock, roast the bones or veggies before continuing to make the stock. Otherwise just begin! All these stocks freeze really well and are a “good thing” to have on hand, especially for those fall & winter comfort meals!
You will need a large pot.
5 lbs. chicken or turkey wings & bones, or beef bones, veal bones, lamb bones
1 onion, cut into chunks
2 stalks celery, cut into chunks
1 large carrot, cut into chunks
1 large tomato
8 black peppercorns
1 – bay leaves
3 – 4 sprigs fresh thyme
3 – 4 sprigs fresh parsley
Cold water to cover
Place the bones into a large pot; add the remaining ingredients; add water to the pot just to cover the bones.
Bring to a boil, uncovered, turn heat to simmer and cook for 2 hours. Skim foam from stock at the beginning as it rises to the surface. Partially cover pot. Cool stock; remove bones & veggies using a slotted spoon. Strain the stock through a fine mesh strainer. Chill & when cold, remove any fat on the surface. Now you have stock! Place into plastic containers and store in the freezer if not using right away. Stock will keep in the fridge for up to 4 days.
Preheat oven to 400 F.
Heat some oil in a roasting pan. Place in the oven for a few minutes until it is hot but not smoking. Add bones to roasting pan. Place in oven and roast 20 – 30 minutes on each side. Add the onions, celery & carrots and roast for 10 – 15 minutes more. Add the tomato & remaining seasonings. Cover with water & two layers of tin foil. Turn oven down to 300 F. Place roasting pan back in the oven and cook for 2 hours. If you don’t have a large enough roasting pan, simply remove all the goodies from the roasting pan, add a bit of water to get up all the browned goodies from the bottom and put the whole lot into a large pot and continue by bringing to a boil, reducing heat, partially cover pot and simmer 2 hours. Cool stock; remove bones & veggies using a slotted spoon. Strain the stock through a fine mesh strainer. Chill & when cold, remove any fat on the surface. Now you have stock! Place into plastic containers and store in the freezer if not using right away. Stock will keep in the fridge for up to 4 days.
Rich Vegetable Stock – Makes about 3 ½ cups. This fabulous vegetable stock is from Gourmet!
The deep flavour & colour comes from roasting the veggies and deglazing the pan with red wine.
¾ lb. mixed portabello & cremini mushrooms, thickly sliced or you could use all brown mushrooms
1 medium onion, unpeeled & cut into 8 wedges
3 medium carrots, cut into 1” pieces
1 red bell pepper, cut into 1” pieces
2 garlic cloves, coarsely chopped
4 flat-leaf parsley sprigs, including the stems
3 thyme sprigs
2 Tbsp. EVO
2 Tbsp. tomato paste
1 cup dry red wine
4 cups cold water
1 bay leaf
Preheat oven to 450 F with rack in the middle of the oven. Toss veggies, garlic & herbs with oil in large flameproof roasting pan. Roast, stirring occasionally, until golden, 35 – 40 minutes.
Straddle the roasting pan across 2 burners over medium heat. Stir in tomato paste & cook, stirring 1 minute. Add wine & boil, stirring & scraping up brown bits, 1 minute.
Transfer veggies & juices to a 4 quart pot. Add water, bay leaf & 1 tsp. salt; simmer, covered, 45 minutes; strain stock through a fine-mesh sieve into a bowl, pressing on solids. Discard solids. If a lighter stock is required, use white wine when deglazing.
Helpful Tip: We normally save the trimmings from leeks, the leaves of celery and the stalks from celeriac and throw into the freezer just to make stock; same with whole tomatoes that are a bit past it.