5 Basic Stocks
There are five basic stocks we can make at home with very little work: poultry, beef, fish, ham, and game stocks. The principle of preparing them is the same. Use the best ingredients, cold water, and simmer until done. Do not over season; a good stock should be a base flavor only. The soup or sauce will add the final flavor dimension.
Here are four superior homemade stocks. Each will make enough “foundation” for two to three batches of soups or great sauces.
CHICKEN STOCK
4-5 lbs raw chicken backs and necks
1 cups carrots peeled and cut into 2 inch pieces
1 cups celery cut into 2 inch pieces
1 cups onion cut into large pieces
3 cloves garlic peeled crushed
1 tbsp black peppercorns
1 small bunch of parsley
1 sprig of fresh thyme
1 small bay leaf
1 tsp salt or to taste
Cold water to cover, plus 3 cups
Measure and prep all the ingredients. Select a large stainless steel stockpot and add in all the solid ingredients. Gently pour in cold water to cover the ingredients. Over high heat bring the stock to be to a boil. Reduce the temperature to simmer. Using a large spoon or a ladle skim off the “foam” on the top as it appears. Continue this process until there is very little foam on the top, about an hour. Check for flavor and add salt as desired. Continue to simmer uncovered for two to three hours. If there is significant evaporation add some additional water. After that time the stock should be aromatic and rich with chicken flavor. When ready, remove the pot from the heat. Pour the stock through a fine strainer (or ideally use a cheesecloth) into another container. The cooked remnants can be discarded, the chicken meat we usually make a chicken salad enough for two to three sandwiches. Cool the stock a fast as possible. Skim off as much fat from the top as possible. Refrigerate or freeze for future use for a great cream soup base or chicken soup.
HAM STOCK
2 lbs of ham with ham bone (or 2-3 smoked pork hocks)
5-7 cups cold water
1 cup carrot peeled and cut into large cubes
1 cups onion, large cubes
1 cups celery cut into large pieces
3-4 sprigs of fresh parsley
1 bay leaf
Salt to taste
Measure and line up all ingredients. Select a large stockpot and add in all the ingredients. Simmer for one hour. Check for flavor, if necessary add a little salt. Strain the stock and cool as soon as possible. Skim off the fat and refrigerate or freeze for future use. Discard the vegetables but if desired, save the cooked ham pieces. We use this tasty meat; chop it fine, mix it with a little relish, mustard and mayonnaise for a yummy sandwich filling.
BEEF STOCK
4-5 lbs of beef bones some with marrow
1 pound beef stewing beef or some other tough cut
1 cup onion peeled and cut into big chunks
1 cups carrots peeled and cut into large chunks
1 cups celery cut into large chunks
1 cups ripe tomato cut into large chunks
½ cup parsnip peeled and chopped into large chunks
8 whole black peppercorns
4-5 sprigs fresh parsley
1 large bay leaf
2-3 sprigs fresh thyme
2 cloves crushed garlic
Salt to taste
12-16 cups cold water
Measure, prepare and line up all ingredients. Select a large stockpot and place all the ingredients. Add the water and bring to a boil. Turn the heat to low and simmer for three to five hours. (The time depends on the size of the bones). As the stock cooks skim off the foam on the top as it appears. If there is evaporation replace by adding water. When ready, turn off the heat and let the stock set for 20 minutes. Strain the liquid through a strainer or cheesecloth. Skim off the fat carefully. The cooked vegetables may be discarded, but the cooked meat (if any) can be made into a tasty meat spread with the addition of mayonnaise and a little horseradish. The stock should be refrigerated covered, or kept frozen until use.
BROWN STOCK
If anything, this is the secret ingredient for many successful cooks at home or in commercial kitchens. The brown stock is the foundation of all good sauces and gravies.
To prepare a brown stock use the same ingredients as for a beef stock. The only change in method is to roast the bones for one hour at 375F. Drain the rendered fat and continue on with the procedure until completion. The strained brown stock can be frozen in smallish amounts to be used in making, improving gravies and specialty soups.
BASIC FISH STOCK
2-3 lbs washed fish heads, bones, and tails
3/4 cup chopped onion
3/4cup chopped celery
1/2 cup chopped carrot
8-9 cups cold water
½ lemon in slices
1 bay leaf
Salt to taste
The fish can be salmon, cod, carp or rock fish. Measure, prepare and line up all ingredients. Select a large stockpot, place in all the ingredients and simmer for 30 minutes. Let the stock settle for one hour. Strain through a strainer or cheesecloth. Discard the solid remnants. The stock must be refrigerated or frozen until use. This stock is a great foundation for chowders and fish sauces.
(Northshore News)
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