Simmer your way into autumn with homemade stock

Simmer your way into autumn with homemade stock

Making stock is a delicious way to utilize scraps and leftovers so that nothing is wasted. Basic stock follows a common process with just a few variations depending on the stock you wish to make. The following recipes suggest the base and common ingredients, but the variations are endless!

Vegetable Stock

Place 6 cups of roughly chopped desired vegetables on baking sheet and roast in a 400° oven until well caramelized, (approximately 15-20 minutes.

Hearty winter and root vegetables are perfect, such as parsnip, carrots, rutabaga, parsnip, winter squash, mushrooms, etc. (just don’t use cruciferous veggies like broccoli, cauliflower, cabbage, brussels sprouts, etc., which can impart a bitterness to the stock)

Put roasted veggies into a large (12 quart) stock pot. Add:

3 carrots, roughly chopped

2 large onions, roughly chopped

3 celery stalks, roughly chopped

1 bay leaf

small bunch of parsley

2 cloves garlic, smashed

4-6 quarts water (enough to cover ingredients by at least 2 inches)

Bring to a boil, then lower temperature and simmer 2-3 hours. Let cool and pour through a fine mesh strainer; discard solids.

Chicken Stock

Place 1 large raw (or 2 left-over roasted) chicken carcass pieces, on baking sheet and roast in a 400° oven until well caramelized, approximately 15-20 minutes.

Alternatively, use 4-5 pounds of raw chicken wings, backs or necks.
Leftover Thanksgiving turkey carcass works great for turkey stock!

Put roasted chicken parts into a large (12 quart) stock pot. Add:

3 carrots, roughly chopped

2 large onions, roughly chopped

3 celery stalks, roughly chopped

1 bay leaf

small bunch of parsley

4-6 quarts water (enough to cover ingredients by at least 2 inches)

Bring to a boil, then lower temperature and simmer 4-6 hours. Let cool and pour through a fine mesh strainer; discard solids.

Beef Stock

Place 5-6 pounds of left-over beef bones (from standing rib roast, bone-in roasts, etc) on baking sheet and roast in a 400° oven until well caramelized, approximately 15-20 minutes.

You can also use beef trimmings, beef marrow bones, or beef ribs

Put roasted beef bones/trimmings into a large (12 quart) stock pot. Add:

3 carrots, roughly chopped

2 large onions, roughly chopped

3 celery stalks, roughly chopped

1 bay leaf

small bunch of parsley

2 cloves garlic, smashed

4-6 quarts water (enough to cover ingredients by at least 2 inches)

Bring to a boil, then lower temperature and simmer 4-6 hours. Let cool and pour through a fine mesh strainer; discard solids.

Once stock has completely cooled, transfer to an airtight plastic containers or zip top freezer bags. Store in refrigerator up to 1 week or freeze up to 3 months.

Notes:

Salt is not added in these recipes in order to create a low-sodium stock with ultimate flexibility in seasoning depending on the stock’s ultimate use.

Taking Stock