Let’s see here. Two dozen carrot tops, three wilted celery hearts, some fennel stalks, parsley stems from last summer—talk about a diversified portfolio. This odd little collection of cut-offs and kitchen detritus could be on a fast track to the compost heap. But rather than waste such rich flavor, it’s time to liquefy those assets.
Yes, we’re talking stocks. As chefs in all great kitchens know, the secret behind delicious soups and sauces is a good homemade stock. Nothing else can lend the same depth of flavor, and no shortcut can equal it. Unfortunately, many home cooks sell themselves short, convinced they haven’t got the time to make it. While it does take a few weeks to accrue material, and several hours simmering, this is a project that can literally stay on the back burner. And if you follow my Top Three Stock Tips listed below, you’ll see that saving bit by bit can pay off in big flavor dividends. Consider stock-making to be the best investment in your future dining pleasure.
Tip One: Keep a gallon-sized zipper-lock bag in your freezer. Anytime you trim carrots or celery, put the cut-offs in the bag. Same for parsley stems. You can keep mushroom ends, fennel, parsnip ends, thyme sprigs, et cetera, to suit your taste. When the bag is full, it’s time to make stock.
Tip Two: Try buying split chicken breasts with bone when your recipe calls for boneless breast meat. You’ll save on the per-pound price, get to practice your knife skills removing the bone, and enrich your stock. Simply freeze the bones in a separate bag until you’re ready to use them.
Tip Three: Freeze stock in baggies, muffin trays, or ice cube trays, being sure to pre-measure the amount and label accordingly. Once frozen, the “stock-sicles” can be removed from the trays and stored in freezer bags, then pulled out and thrown into the skillet or pot, even when you need just a splash.
Homemade Stock
½ stockpot full of carrot ends, celery bits and leaves, parsley stems, etc.
uncooked poultry bones, or roasted beef bones (optional)
1-2 onions, prepared as directed
2-4 bay leaves
6 whole cloves
1 tsp. whole black peppercorn
1 Tbsp. coarse sea salt
water
Choose a basic stock method. For light stock (chicken or vegetable), prepare the onion by peeling the outer papery skins, leaving root in tact. Cut a few slits into the onion(s), deep enough to tuck the bay leaves into. Close up the slits by poking the whole cloves through the onion and down into the bay leaves. For dark stock (chicken, vegetable or beef), cut the unpeeled onion(s) in half crosswise. Place, cut-side down, in a skillet over medium-high heat. Cook until the entire surface of the onion has blackened.
Place all the vegetables, bones (if using) and seasonings into a large stockpot. If making dark stock, be sure to nestle the bay leaves down into the other ingredients to submerge. Fill the pot to the top with fresh, cold water. Set over medium-high heat and bring to a boil.
Let boil for several minutes, skimming any foam from the top with a large slotted spoon. When the foaming has subsided, reduce the heat and let simmer for several hours. Allow to cool a bit before straining.
When ready to strain, set a large bowl in the sink and a large wire mesh strainer in the bowl. Line the strainer with a double layer of cheesecloth. Pour the stock through the strainer into the bowl. Gather up the corners of the cheesecloth and press the solids to extract as much liquid as possible. Cool the stock in the refrigerator, leaving uncovered until it’s chilled. (This prevents possible souring.)
Once chilled, the stock may be stored covered in the refrigerator up to one week, or frozen in various portion sizes.
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Editor’s Note: Angela Denstad Stigeler writes a food column each week for the Caledonia Argus. She, her husband and their two young children live in Caledonia.
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