Serving Size: varies
Preparation time: 15 minutes
Total Cooking time 1-2 hours
These are all very useful recipes to have on hand, and are much better than canned stocks when it comes to making soups, gravies and sauces. With a little investment in time, such as on a weekend you can make a quantity of stock and freeze in storage containers up to 3 months ahead for convenience.
| Amount | Measure | Ingredients for Chicken Stock |
| 12 | quarts | water |
| 1-2 | lbs | chicken bones, wing trimmings, and skin, feet if you can get them |
| 1 | large | yellow onion cut into large chunks |
| 1 | large | leek washed and cut up |
| 3 | carrots | peeled and cut into ½" chunks |
| 4 | ribs | celery cut into chunks |
| Ingredients for Beef Stock |
| 3-4 | lbs | beef bones, tendons, feet, meat trimmings |
| 1 | large | yellow onoin cut into large chunks |
| 3-4 | | carrots, peeled and cut into large chunks |
| 4 | ribs | celery cut into chunks |
| 2 | | roma tomatoes, cut in ½ chunks and seeded |
| 1 | | bayleaf |
| 3-4 | whole | black peppercorns |
| Ingredients for Vegetarian Stock |
| 1 | large | yellow onoin cut into large chunks |
| 3 | | carrots, peeled and cut into large chunks |
| 4 | ribs | celery cut into chunks |
| 1-2 | lbs | winter squash cut up |
To prepare:
Place all ingredients, depending upon which stock you are about to make, into a large stock pot or other heavy bottomed pot with the water Bring just to a boil then reduce heat to a bare simmer and allow to cook at least 1-2 hours, preferably longer if you can. Remove from heat and strain off the solid ingredients and discard. Pour stock into storage containers and allow to cool then freeze in individual containers. As a side note, for richer beef stock, place all of the bones and vegetables on a large flat cookie sheet and roast at 450 degrees 10-15 minutes or until browned and well caramelized.
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