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Basic Stock recipes

  • Category: Soup
  • Submitted By: Isaac Owsley
  • Town/State: Sonora, CA
  • Serves: 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.

Ingredients for Chicken Stock

Amount Measure Ingredients
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

Amount Measure Ingredients
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

Amount Measure Ingredients
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.