***PAGE STILL UNDER CONSTRUCTION, MORE STOCKS & PICS SOON TO COME!***
Google search "homemade stock" and every tag-line will tell you, 'making your stock from scratch is essential.'
A homemade stock will provide the backbone for a variety of well-made meals, soups, sauces, and gravies. Of course in a pinch you can reach for a store-bought can, but consider this; stock freezes extremely well and can be bottled and frozen for up to 3 months, so why not ditch the extra salt and additives and make better meals all at the same time? It is even more economical as stock can be made from leftover bones and inexpensive vegetables. If you get in the habit of always purchasing bone-in or shell-on pieces of meat and seafood, you will have plenty of stock material without the extra cost. So next time you have a few hours free put the stockpot on the stove and fill your home with the incredible aroma of a savory simmering homemade stock.
You should definitely invest in a mesh sieve or chinois. The sieve is a must-have kitchen staple, not only for finely straining stocks but also for sifting solids when baking.
- Shells and Tails from 1-1 1/2 lbs of Uncooked Shrimp
- 1 cup Onion, diced
- 1 Celery Stalk, diced
- 3 Garlic cloves, diced
- 1 Lemon, sliced
- 2 large fresh Bay Leaves
- 3 Thyme Sprigs
- 1 Tbsp fresh Black Peppercorns
- Himalayan Pink Crystal Salt, just a pinch!
*Add all ingredients to a large stockpot and cover with 6-8 cups of cold water. Add just a pinch of salt. Bring the pot to a light boil and then reduce the heat to medium-low. Allow to simmer for 45 minutes to an hour, stirring occasionally. When finished strain through a fine mesh sieve or chinois. Immediately cool the stock and divide into batches to use and/or freeze.
- 3 lb Chicken Wings, legs, or other parts, coarsely chopped
- 1 small Yellow Onion, diced
- 2 Carrots, coarsely chopped
- 2 Celery Stalks, diced
- 2 fresh Thyme Sprigs
- 3 Garlic Cloves, diced
- 2 Tbsp fresh Black Peppercorns
- 1/2 cup Parsley Sprigs with stems
- 1 Leek, coarsely chopped without greens
*Add all ingredients to a large stockpot and cover with 2-2 1/2 quarts of cold water. Bring to a boil over high heat and then reduce to medium-low. Let gently simmer for at least 4 hours but up to 8 hours. Using a spoon or mesh strainer skim the stock for the first 2 hours when any "debris" rises to the top. Add water as needed to ensure that all chicken and vegetables stay submerged under at least 2 inches of liquid.
*When finished, strain through a mesh sieve or chinois and discard the solids. Cool the stock immediately in an ice bath and then separate into batches to store. Keep in the refrigerator overnight so that the fat will rise and solidify at the top. Remove fat before cooking, and if frozen, heat for 2 minutes before adding to recipes. Can be kept in the refrigerator for 2-3 days or frozen for up to 3 months.