Making Vegetable Stock from Scratch
Good stock is the difference between a flat meal and one that lingers. It is a slow extraction of essence from what many would consider kitchen waste.
The golden rule of scraps
Avoid brassicas like broccoli or cauliflower, as they become pungent and sulfurous when boiled. Keep a freezer bag for leek tops, onion skins, and carrot peels.
- large stockpot
- fine mesh strainer
- heavy-duty roasting pan
- cheesecloth
What goes in.
- 3 lbmixed vegetable scraps and chopped aromatics (onions, carrots, celery, leeks)
- 1 lbcremini or shiitake mushroom stems
- 2 tbsptomato paste
- 1 bunchfresh thyme and parsley stalks
- 1 tspwhole black peppercorns
- 3 qtcold filtered water
Building Color and Depth
Roasting the vegetables until they show dark brown edges releases natural sugars that caramelize. Deglazing the pan with a splash of water ensures those stuck bits of flavor make it into your stockpot.
The method.
Roast
Toss vegetables with a light coat of oil and roast at 400°F (200°C) for 30 minutes, or until deeply browned.
Deglaze
Transfer vegetables to the pot. Add a cup of water to the roasting tray to scrape up the charred bits, then pour that liquid into the pot.
Simmer
Add water, herbs, and peppercorns. Bring to a gentle boil, then immediately reduce to a whisper of a simmer.
Extract
Simmer uncovered for 90 minutes. Do not let it reach a hard boil, or the liquid will turn cloudy.
Strain
Pass the liquid through a fine-mesh strainer lined with cheesecloth. Press gently on the solids to get the last of the liquid, then discard.
Other turns to take.
Roasted Garlic Stock
Add two whole heads of garlic, halved crosswise, to the roasting pan for a sweeter, rounder profile.
Ginger-Scallion Base
Add 3 inches of smashed ginger and a bunch of scallion greens for a sharper, aromatic stock for Asian-inspired soups.
When it doesn't go to plan.
Freeze your onion skins and carrot ends in a gallon bag for weeks until you have enough to fill the pot.
Keep salt out of the stock; season your final dish instead to maintain control over the salt levels.
Cool the stock quickly by placing the pot in a sink filled with ice water before transferring it to the fridge.
The ones that keep coming up.
Why is my stock cloudy?
You likely boiled it too hard. Keep the heat low so the liquid remains at a gentle shimmer.
Can I use potato peels?
Potato peels often contain dirt and make the stock starchy and muddy; it is best to leave them out.
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