Homemade stock is a versatile and flavorful addition to any home cook's kitchen. It's a great way to bring depth and richness to soup, stew, and sauces recipes, and it's also a healthy and sustainable food choice. Making homemade stock is easy and affordable, and it's a great way to use up leftover vegetable scraps and meat bones. This article will provide you with a step-by-step guide on how to make homemade stock that is both delicious and nutritious. So let's round up those leftovers and get cooking, good-looking!
Cooking Homemade Stock
There are several types of homemade stock to choose from, including chicken, beef, and vegetable. You can also use a combination of different ingredients to create a unique flavor profile. The ingredients you'll need will vary depending on the type of stock you want to make.
For chicken stock, you'll need chicken bones (leftover from a roasted or grilled chicken), onions, carrots, celery, garlic, bay leaves, thyme, and water. You'll need beef bones (such as oxtail, short ribs, or marrow bones), onions, carrots, celery, garlic, bay leaves, thyme, and water for beef stock. And last, but not least, you'll need vegetable scraps (carrot peelings, onion skins, celery tops, etc.), garlic, bay leaves, thyme, and water for vegetable stock.
Before you start, make sure all of your ingredients are clean and free from dirt and debris. Rinse the vegetables and bones under cold water, and discard any moldy or rotten scraps.
To make the stock, start by roasting the bones (if using) in a 400-degree oven for 30-40 minutes. This will help to release the flavor and nutrients from the bones. While the bones are roasting, chop the onions, carrots, and celery into large chunks. Heat a large stockpot over medium heat, and add a tablespoon of oil. Add the vegetables and garlic to the pot, and sauté until they are soft and slightly caramelized (about 10 minutes).
Once the bones are done roasting, add them to the pot with the vegetables. Add enough water to cover the bones and vegetables (about 12 cups for a large stockpot). Add the bay leaves and thyme, and bring the mixture to a boil. Reduce the heat to low, and let the stock simmer for several hours (at least 3-4 hours for chicken stock, and up to 8 hours for beef or vegetable stock). Skim off any foam or impurities off the top of the stock. Once done, strain the stock through a fine-mesh strainer or cheesecloth and allow it to cool. If not using immediately, store the stock in the fridge or the freezer until ready.
Enjoy your homemade stock in your favorite soup, stew, or risotto recipe!
