Cooking Up a Few Good Stocks

Cooking Up a Few Good Stocks

Using good flavored stocks is a staple in many dishes. It’s also a base for many soups. Here a few ideas and recipes to get you started


Chicken Stock
This is a very versatile stock and is easy to make.

Yield: 2 quarts (appx.)

Ingredients:

3 Qt. Water
3-4 Lb. Chicken, cut into quarter or halves (to fit into your pot), well rinsed
2 Onions, large, chopped
3 Celery stalks with leaves, chopped
5 Parsley Sprigs, cut up (Dried parsley flakes can be substituted)
2 Carrots, chopped
1 ½  tsp. Salt
½  tsp. Pepper
3 Bay Leaves
1 Rosemary “branches”, chopped (Dried & crushed rosemary can be substituted)
2 Cloves Garlic, crushed (Garlic powder can be substituted
1 Tbsp. Worcestershire Sauce
1 Tbsp Olive Oil (Other oil can be substituted)

Steps:

1. Put oil and vegetables in large pot and sauté until soft. Bring to a boil
2. Add water, chicken pieces and all spices. Reduce to a simmer.
3. Cover pot partially and allow it to simmer for about 3 hours.
4. Remove chicken and allow it to cool.
5. Taste the stock and if not flavorful enough, simmer it for another 30 minutes or so.
6. Strain the stock. Chill in airtight jars until ready to use, or freeze in airtight containers
7. Remove the fat from the top of the stock just before you use it.


Light Stock
Use this in a consommé, or a light soup, or as the base for a sauce. It’s traditionally made with veal bones, but you can use lamb, ham, or chicken bones instead.

Yield: 1 Gallon

Ingredients:

. Water, enough to cover all bones in your pot)
6 Lb. Ham, Lamb, Veal or Chicken bones
2 Onions, large, chopped
3 Celery stalks with leaves, chopped
8- 10 Parsley Sprigs, cut up (Dried parsley flakes can be substituted)
2 Carrots, chopped
1 Tbsp. Olive Oil (Other oil can be substituted)
1 ½  tsp. Salt
½  tsp. Pepper
2 Garlic Cloves, crushed (Garlic Powder may be substituted)
1 Tbsp. Worcestershire Sauce
5 Bay Leaves
2 Rosemary “branches”, chopped (Dried & crushed rosemary can be substituted)

Steps: