The Joy of Stock

Like any aspiring cook, I always have stock on hand. I go through gallons of the stuff of course, so I always keep a couple quarts of chicken stock and beef stock in the pantry. But there is something about using home made stock. Perhaps it's that it even makes ordinary rice into something that much nicer.

There are three reasons I make my own stock. First, you get a really, really good stock and you know exactly what went into it - how much salt, what herbs, how much garlic. Second, it's bog-simple. Third, it fills the house with an amazing smell that lasts all day. Sometimes my wife comes home and can't wait for dinner and is a tad crestfallen when she discovers I'm only making stock.

My recipe for stock is pretty simple. I put a little vegetable in the pot and sweat two onions, some celery, carrots and garlic. When all this is really soft - about 10 to 15 minutes - I scoop it all out with a slotted spoon. Then into the pot goes the big honkin' strainer from my pasta cooker. Then in go the chicken bones (1 and 1/2 chicken's worth) and any other ingredients. Basically I just toss in any vegetables that need to be used up - parsnip, potato, green onion, whatever. Even if it's a day or two past its prime, into the pot it goes. Then cold water up to the top of the pot. Bring to a boil, cover and let it simmer all day. I let mine go a few hours - 2 or more. The nice thing about the pasta strainer is you just lift it out and all the bits come with it. Saves having to manage pouring a big, heavy pot full of hot liquid. Once the stock is done, it goes into 2 quart containers and into the deep freezer. A batch usually nets me a bit over 2 gallons and lasts me a couple weeks.

I also make shrimp stock the same way, though less frequently. It takes longer to save up the needed shrimp shells - I make smaller batches since i use a lot less of it.  When I make shrimp stock I make a gallon, only simmer it about 45 minutes, and store it in 2 cup portions. It makes some cream sauces or risotto really rich and deep in flavor.

These are the joys of stock - a fabulous ingredient, nearly free, and a house full of mouth watering aromas sure to inspire any cook!