Basic Stock

Name: Basic Stock
Ingredients: About 2 quarts cold water; Vegetable trimmings from the recipe(s) you are serving, or 1 medium onion, unpeeled and quartered 1 large clove garlic, unpeeled and quartered 1 rib celery; Bones and any excess meat (excluding livers) from meat or poultry, or shells or carcasses from seafood, used in the recipe(s) youre cooking, or:; 1 1/2 to 2 pounds backs, necks and/or bones from chickens, guinea hens, ducks, geese, rabbits, etc.; 1 1/2 to 2 pounds beef shank (preferred) or other beef or turtle bones; 1 1/2 to 2 pounds pork neck bones (preferred) or other pork bones

6 ingredients

8 steps

Ingredients

About 2 quarts cold water
Vegetable trimmings from the recipe(s) you are serving, or 1 medium onion, unpeeled and quartered 1 large clove garlic, unpeeled and quartered 1 rib celery
Bones and any excess meat (excluding livers) from meat or poultry, or shells or carcasses from seafood, used in the recipe(s) youre cooking, or:
1 1/2 to 2 pounds backs, necks and/or bones from chickens, guinea hens, ducks, geese, rabbits, etc.
1 1/2 to 2 pounds beef shank (preferred) or other beef or turtle bones
1 1/2 to 2 pounds pork neck bones (preferred) or other pork bones

Directions

1

If desired, you can first roast meat bones and vegetables at 350F until thoroughly browned.
2

Then use them to make your basic stock.
3

(When you brown the bones and vegetables, the natural sugar in both caramelizes on the surface, which gives the stock a fuller taste and adds color when it dissolves in the stock water.)
4

Always start with cold waterenough to cover the other stock ingredients.
5

Place all ingredients in a stock pot or a large saucepan.
6

Bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 (unless directed otherwise in a recipe), replenishing the water as needed to keep about 1 quart of liquid in the pan.
7

The pot may be uncovered or set a lid on it askew.
8

Strain, cool and refrigerate until ready to use.