When it comes to adding extra flavor to your dishes, using stock instead of water is just the ticket. For making soups, sauces, or even to cook cous cous or rice, it is hard to deny the depth of flavor a broth will add, however stock can be a bit pricey, especially if you use it in the quantity I do. There really is not a lot to making this flavorful liquid, and most likely you already have what you need to create it. I think you will find that making your own stock really becomes more of a habit, than a hassle. So take stock in your kitchen and see how easy it is to let the fabulous flavors flow.
The most common stocks for use in cooking are of course, Chicken, Beef and Vegetable. All three versions are made in basically the same manner, beginning with a simple combination of onion, carrots and celery. This collection of vegetables is also refered to as aromatics or mirepoix. The classic ratio for the base ingredients are 50% onions, 25% celery, and 25% carrots. This trio can be used sautéed, roasted, or raw. There are really no set rules, (unless you ask a french chef), to making your stock, rather some basic guidelines to follow.
Begin by filling a large stock pot with water. Add the aromatics and bring to a boil. Once the stock is up to temperature, reduce heat to a slow boil and cook for about 1 hour or until carrots are very tender. The liquid should have reduced by about one-third. (I keep a “stock bag” going a few days before I intend to make a pot, saving the trimmings from onions, celery and carrots I have used cooking other dishes). The skin from the onion brings a golden color to the stock, so don’t be afraid to use it. I also like to add parsley, garlic, bay leaf, and a few peppercorns for a bit more depth of flavor. Keeping your stock simple will however offer you the most uses in your cooking.
When the stock is finished simmering, strain through a colander. The vegetables and bones you remove will be hot! Allow them to cool completely before discarding. Hot bones will melt right through even the heftiest cinch sack. Strain broth again, this time using a fine mesh sieve or some cheese cloth to remove all small particles. Allow the stock to cool and refrigerate. When completely cold you can skim off any fat that surfaces. Store your stock in jars or a pitcher with a lid in the refrigerator.
For other flavors, add the bones from a roasted chicken. This can be from one you have cooked for another meal, or the bones from a precooked bird you picked up at the market. Browning the bones under the broiler for just a few minutes before adding to the stock will help add both flavor and color. Beef and fish stocks are prepared in the same manner.
I find it is a pleasure having an ample quantity of the liquid love readily available, and I get a satisfying feeling knowing that my beautiful broth was made from what would have been otherwise discarded remains. Now how green is that?
