Making Proper Stock
A reliable stock is the foundation of a kitchen. It transforms simple water into the backbone of sauces, stews, and braises.
Control the bubbles
The difference between a clean, bright stock and a muddy one is heat management. You want to see just an occasional bubble breaking the surface.
- 8-quart heavy-bottomed stockpot
- Fine-mesh strainer
- Large ladle
- Cheesecloth
What goes in.
- 4 lbchicken carcasses or beef bones, preferably with joints
- 2large yellow onions, quartered
- 3carrots, roughly chopped
- 3celery stalks, roughly chopped
- 1 headgarlic, halved crosswise
- 1 bunchfresh parsley stems
- 2bay leaves
- 1 tspwhole black peppercorns
- 4 qtcold filtered water
Keep the simmer shy
Never let the liquid reach a full boil, as this emulsifies the fats and impurities into the water, resulting in a cloudy stock. Maintain a gentle simmer where the surface barely moves.
The method.
Roast the bones
Place bones on a baking sheet at 400°F (200°C) for 45 minutes until deep brown. This deepens the color and profile of the finished stock.
Combine and cold-start
Place roasted bones and aromatics into the stockpot. Cover with 4 quarts of cold water. Starting with cold water allows for a slower extraction of proteins.
The long simmer
Bring the pot to a bare simmer over medium-low heat. Use the ladle to skim off any gray foam or impurities that rise to the surface in the first hour.
Strain
Once the stock has simmered for 5 to 6 hours, line your strainer with cheesecloth and pour the liquid through into a clean container. Discard the solids.
Cool rapidly
Place the container in an ice bath to bring the temperature down quickly before moving it to the refrigerator.
Other turns to take.
Brown Stock
Increase roasting time for bones and add a tablespoon of tomato paste to the bones during the final 10 minutes of roasting.
White Stock
Skip the roasting step; use raw bones and skip the onions to keep the color pale and delicate.
When it doesn't go to plan.
Freeze your onion skins and celery ends in a bag throughout the week to use as a free aromatic base for your next stock batch.
Do not add salt while simmering; keep it unseasoned so you can control the final salinity of the dish you use it in later.
If you have a layer of fat on top after refrigerating, leave it—it acts as a seal that keeps the stock fresh longer in the fridge.
The ones that keep coming up.
How long does it last?
Kept in an airtight container, it lasts 4 days in the refrigerator or 3 months in the freezer.
Can I use vegetable scraps?
Yes, but avoid brassicas like broccoli or cauliflower, as they turn bitter during a long simmer.
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