Building Rich Stocks
Stock is the foundation of any kitchen that relies on depth rather than seasoning. If you start with a clear, concentrated liquid, your sauces, soups, and braises will hold together with natural body.
Consistency is better than speed.
If you boil your stock, the fat will emulsify and cloud the liquid permanently. Keep the surface shivering, never rolling.
- large heavy-bottomed stockpot
- roasting pan
- fine-mesh strainer
- cheesecloth
What goes in.
- 5 lbbeef or veal bones, cut into 3-inch pieces
- 2large yellow onions, unpeeled and halved
- 2large carrots, cut into chunks
- 2celery stalks, cut into chunks
- 1 headgarlic, halved horizontally
- 1 tbspblack peppercorns
- 3fresh bay leaves
Roast for Color and Depth
Before the water touches the bones, roast them at 425°F until they reach a deep, dark mahogany. This charred surface is what provides the amber color and roasted intensity.
The method.
Roast the bones
Spread bones and vegetables on a roasting pan. Roast at 425°F for 45 minutes, turning once, until the bones are dark brown and the vegetables have soft, blackened edges.
Deglaze the pan
Transfer bones and vegetables to your stockpot. Pour one cup of water into the hot roasting pan, scrape up the browned bits—the fond—with a wooden spoon, and add that liquid to the pot.
Start the simmer
Add enough cold water to just cover the bones by two inches. Bring to a very gentle simmer over medium heat, skimming any gray foam that rises to the surface during the first 20 minutes.
Infuse
Lower the heat to low. Add peppercorns and bay leaves. Maintain a bare simmer for 5 to 6 hours. Do not stir, as this breaks up the bones and clouds the stock.
Strain
Remove the solids with a slotted spoon, then pass the liquid through a fine-mesh strainer lined with cheesecloth into a clean container. Let cool completely before refrigerating.
Other turns to take.
Chicken Stock
Replace beef bones with chicken carcasses or backs. Roast for only 20 minutes to keep the color golden rather than dark.
Roasted Vegetable Stock
Skip the bones entirely and use double the amount of roasted mushrooms, onions, and parsnips to build flavor.
When it doesn't go to plan.
Always start with cold water; it helps extract more protein and collagen from the bones as the temperature rises.
Do not add salt during the reduction process; the flavor will concentrate and become overly salty as the water evaporates.
If you have a layer of fat on top after chilling, leave it there—it acts as a natural seal to keep the stock fresh longer in the fridge.
The ones that keep coming up.
Why is my stock cloudy?
You likely let the water boil too vigorously or stirred it too much, which emulsifies the fat into the water.
How long can I keep this?
It will last 4 days in the refrigerator or up to 6 months in the freezer.
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