Aug 11
8
Be a Better Cook: Make Your Own Stocks!
“If you want to prepare delicious food, ‘incredible’ food, you absolutely must start with the right ingredients. And, without a doubt, that includes homemade stock.” – Chef Jean-Pierre Brehier
It’s true. Homemade stock is invaluable. It is used to some extent in virtually every dish that comes out of a professional kitchen. To kick your cooking up a notch, it should be a staple in your kitchen too! Stocks are not only used to make fabulous soups, but are also used in place of water in endless recipes such as sauces, purees, risotto, meaty casseroles, rice, stuffings, etc.
Notice that I’m not using the word broth. The difference between stock and broth is that stock is made by simmering bones and vegetables, while broth is made by simmering meat. Because bones are loaded with flavor, stocks have a
n intense, exquisite savoriness that broths lack. To drive this point home, imagine the flavor of chicken when it’s been roasted whole, or on the bone, versus the flavor of chicken breasts and thighs that have been cooked with the bones removed. Bones add flavor! So let’s talk stock.
For a velvety, nutrient-rich stock, you’ll want to add as much cartilage and connective tissue as possible. Durring the simmering process, the collagen in these tissues turns into gelatin. Younger bones, such as those of veal, contain a higher amount of collagen, resulting in a slightly thicker, silkier texture. Smaller, softer bones, such as chicken backs and wings, have the same effect. This is why, when protein stocks are cool, they have a jelly-like consistency. (Side note: gelatin-rich stock is great for your hair, skin, and nails!)
There four are basic types of stock: Chicken, seafood, vegetable, and beef or veal. A fabulous thing about stock is that it can be created simply out of leftover s
craps that you’d normally toss, and it doesn’t require much thought, skill, or preparation time. Click for basic recipes: Chicken Stock, Beef Stock, Crab Stock (can sub lobster/ shrimp shells or fish bones, or use a combination), Vegetable Stock.
Some recipes will tell you to just throw everything raw into a pot, fill it with water, and let it simmer. This will give you a good stock, or “white stock.” To create a great stock, or “brown stock,” I recommend roasting your lightly oiled vegetables- onion, carrots, and celery- and your bones (if you’re making chicken or beef stock) at 400°F until lightly browned.
After your stock has cooled to room temperature, refrigerate it overnight. The next day, remove the layer of solid fat from the top, and then freeze it in portion sizes that you would typically use. I like to freeze mine in ice cube trays. That way, I can control exactly how much stock I want to remove from the freezer at a time.
I love stocks. They are a staple in my everyday cooking life, and I’d be lost as a chef without them. I want to encourage you to simmer up a great stock. When you begin using it in your recipes and realize what a difference it makes in the quality of your food, you’ll be hooked!
