How to Make Stock

Learning to make stocks is an essential part of learning to cook as they are commonly used to form the basis for soups and sauces. While beef and chicken broth is available to be bought commercially few can measure up to the taste, flavor and quality of homemade stock. Stock is prepared by simmering meat or bones along with a variety of herbs, seasonings and vegetables. As a result there are many different types of stocks including fish, chicken, beef, veal and vegetable.

The most common type of stocks requires a base of bones. Some cooks prefer to use a mixture of meat and bones to provide a deeper, richer flavor to the stock. Generally, moist cuts of meat should not be used to cook stocks as they do not result in the best flavor.

Before beginning the stock, it is best to roast the vegetables and bones in the oven first. This will deepen the flavor of the resulting stock. The one exception to this would be if you are making a fish stock. Start by placing the bones and meat in the pan with a little oil and roasting for thirty minutes at 375 degrees Fahrenheit. Next, chopped vegetables should be added and the roasting continued until the vegetables are nice and brown. Examples of vegetables that can be used in stocks include carrots, onions, celery and garlic cloves. You can also use tomatoes, cabbage, leeks and turnips if you wish. After the vegetables are browned, everything can be moved to the stock pot.

The stock should be slowly brought to a boil and then reduced to allow it to simmer. It should not be covered. As the stock reduces during the cooking process, the flavor will be intensified. Use the following time guidelines for preparing different types of stock:

Fish-cook for 30-40 minutes
Vegetable stock-cook for 45 minutes to 1 hour
Chicken stock-cook for 4 to 5 hours
Beef or veal stock-cook for 6 to 8 hours.

About a half an hour before the stock is finished cooking, it is time to add the herbs. The most frequent herbs used in stocks include thyme, parsley and bay leaves.

Remember to frequently skim the stock while it is cooking to remove fat that rises up to the top. After it is finished cooking you can additionally run it through a sieve to strain away any other impurities. If you do not plan to serve the stock immediately, be sure to refrigerate to retard the growth of bacteria.

 
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