It's the time of year for soups, stews and chili...
This basic stock recipe can be made as any kind of stock. Want a vegetarian option? Omit the meat. Need a poultry stock? Toss in some chicken. It's easy to make up on a weekend and it's a great freezer staple for winter cooking.
For the basic veggie stock you will need:
- 4 tbsp olive oil
- 2 large carrots - chopped
- 3 celery stalks with some leaves - chopped
- 1 large onion - chopped (retain the skin)
- 1 bunch green onion - chopped
- 1 bell pepper - chopped
- 2 ounces dried mushrooms, re-hydrated or 6 ounces fresh sliced mushrooms, dry sauteed or roasted until lightly brown
- 8 garlic cloves, minced
- 3 sprigs fresh rosemary - bruised
- 2 sprigs fresh thyme - bruised
- 4 or 5 fresh sage leaves - bruised
- 1/2 cup fresh parsley - chopped
- 3 bay leaves
- 1 tsp black peppercorn
- Salt to taste
- 3 qts water
Re-hydrate the dried mushrooms by pouring boiling water over them and leaving them to sit.
In a large stock pot, saute the carrots, onions, celery, and bell pepper until lightly browned. (If using a Crockpot, saute in a pan and transfer to the crock once browned)
Add the mushrooms and soaking water, and the rest of the ingredients, including the retained onion skin.
Bring to a simmer and then turn down the heat to a bare simmer.
Cook for 1 1/2 hours. (In a Crockpot cook on low for 3-4 hours.)
Strain the vegetables from the stock with a slotted spoon and discard or compost them.
Set up a bowl with a strainer or sieve. Line the sieve with a large coffee filter. Begin to slowly pour the broth through the coffee filter. Change the coffee filter at least halfway through, as it will clog. Change more frequently if needed.
Stock can be poured into glass jars for keeping. It will keep for up to 1 week in the refrigerator or can be frozen in jars or in freezer bags. If you freeze in glass jars leave at least 1.5 inches space at the top for expansion or your jars will break.
To make chicken stock: Skin and de-bone 4 - 5 lbs of chicken thighs or quarters. Remove excess fat. Retain the meat for other use. Place bones and skin in the pot with the other ingredients and cook for 4 or 5 hours (8-10 in a crockpot). Strain and sieve as above. Place bowl into the refrigerator overnight. The next day remove the solidified fat from the surface of the broth and the portion the remaining liquid as instructed above.
To make beef stock: In an oven at 400 ℉, roast 5 -6 lbs of beef neck bones in a large roasting pan for 45 minutes, turning every 15 minutes to ensure an even brown. Place in the pot with the other ingredients and cook for 3 to 4 hours (6-8 in a crockpot). Strain and sieve as above. Place bowl into the refrigerator overnight. The next day remove the solidified fat from the surface of the broth and the portion the remaining liquid as instructed above.
