Stock Options

Having homemade stock in your kitchen is handy if you do quite a bit of cooking. It is also a great way to utilize perfectly good food which you may otherwise end up throwing away. Stock can be used for making soups, sauces, cooking grains like rice, and is used as a braising liquid. Use it anywhere broth is called for. Homemade stock always tastes better than store bought and best of all it has no salt so it is healthy to cook with.

One of the main ingredients in stock is the bones of an animal. Bones contain wonderful flavor and provide body to a stock. Bones are easier to come by than you think. You may not fabricate your own chickens or turkeys on a regular basis but if you do buy already roasted chickens (or turkeys) this recipe will be perfect for you.

First things first. Save all the bones that you can. You may think it is gross but you will change your mind after you try the following recipe.

Chicken Stock:
Bones of one chicken = about 1 lb. (Cut into small pieces with kitchen scissors.)
1 med. carrot - 1/2 inch pieces
1 med. celery stalk - 1/2 inch pieces
1/2 med. onion - 1/2 inch pieces
Note: You want the same amount of carrot and celery as you do onion. Adjust quantity accordingly.

Aromatics:
5 or so peppercorns
1 bay leaf
1 sprig of fresh thyme (or 1 tbsp. dry thyme)
5 or so parsley stems (if you have them)

Note: You don't have to go out of your way for aromatics. I almost never have parsley stems so I usually omit them.

- Put the bones in a medium (2 qt.) sauce pot and add vegetables and aromatics.
- Fill to the top with cold water.
- BTAB-RTAS. Don't know what this means, learn here.
- Simmer uncovered for 3 to 4 hours checking occasionally to see that it is not simmering too hard. The bubbles should be small and there should be very little movement. If there is, slightly adjust the heat accordingly. The last thing you want is to simmer away all of your water because you had the heat too high.
- After the 3 to 4 hours has passed strain your stock and cool before you store it.
- Discard bones and vegetable matter.
Homemade stock keeps for 1 week however if it smells rancid or off in any way, discard. Remember, there are no preservatives so it is not going to last as long.

Stock is a staple in every professional kitchen. Now it can be in your home as well. Enjoy! This one is for you Shanna.

Standard Ratio by weight for White Stock:
100% Water
50% Bones (Chicken, Turkey, Veal)
10% Vegetables

Vegetables:
50% Onion
25% Carrot
25% Celery