Take some Stock in Stock

What is one thing chefs will swear by–great stock.   It makes all your recipes more delicious.  It is a kitchen basic that is magic once added to soups, risotto, cous cous, even to moisten meatballs.  Use it to make a fabulous pan sauce to accompany your seared meat or even to braise meats that are so rich in flavor that you won’t believe you created them.

So when you cook meat, save your bones!  Save your braising liquids and save your stew broth.  Trust me, you will be grateful.

Stock basics (lets say for your classic chicken stock):

Chicken bones with some meat on them (perfect example is from the carcass of a roasted chicken)

mirepoix: onion, celery, and carrot

bouquet garni: bay leaf, thyme, parsley, and fresh peppercorns

2 quarts water

crushed garlic

salt and pepper

Add all ingredients to a large stock pot and bring to a boil.  Reduce to a simmer and cook for approximately two hours.  Strain and reserve broth.

Freeze for later use or use immediately.



8 thoughts on “Take some Stock in Stock

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