I get asked a lot what my favorite and most valued ingredient in my kitchen is and the answer is homemade stock. If you’ve never made it before then I urge you to try it once — just once and you will be changed forever! If I’m wrong, you’re welcome to come over here and throw a rotten tomato at my face but you have to make it first before you can do that.
I make homemade stocks once a week, usually on a Sunday. There are a few different ways I like to make homemade stocks. When I’m in the mood for soup or I know I want chicken for the rest of the week, I’ll boil down a whole fresh chicken and reserve the meat for a stew or salad (see recipe). If I want beef broth, I’ll buy beef bones from the butcher and make a stock from those but most of the time you will find me using up leftover bones from a previous meal to make a simple stock that I will use through out the week.
To make a stock with bones, you can use leftover bones from a roasted turkey, chicken, duck, or goose (you get the idea) or fresh bones and wings from the butcher. Since it’s right after Thanksgiving my stock pots are full of leftover and picked-clean turkey right now and I would love to show those of you who’ve never made a homemade stock how simple it is. Trust me, you will never buy a box of msg-preservstive stock or broth again!
Here it goes…listen up because this won’t take long and remember this can be applied to chicken as well. Grab a large stock pot. Place a turkey carcass that has been roasted and picked of meat (skin is fine) in the pot along with carrots, celery, onion, garlic, fresh herbs, salt, and peppercorns. Don’t even bother to peel the onion or garlic! Just slice it in half and throw it in there! Fill with water and bring to a boil. Reduce heat and simmer for 2 hours, strain, and you are done. So simple and worth every delicious second!
Use the stock for soups, stews, beans, risotto, and practically anything you can think of.
Making homemade stock not only makes good use of your holiday leftovers but is by far the highest quality and delicious ingredient you could ever make!
- Bones from a roasted turkey
- 2 carrots, cut in half
- 2 celery stalks
- 1 onion, quartered
- 1 head of garlic, sliced in half
- 1 small bunch of fresh herbs; parsley, thyme, and sage
- 1 bay leaf
- 1/2 tablespoon kosher salt
- 1/2 tablespoon black peppercorns
- Place all ingredients in a large stock pot. Fill pot with water until it covers 1 inch over the ingredients and bring to a boil over high heat.
- Once boiling, reduce heat to a simmer. Simmer on low for 2 hours, adding additional water after 1 hour if water level reduces more than 3 inches.
- Strain the stock from the bones and vegetables into a large bowl or food storage container and allow to cool before refrigerating. Store in a sealed container or a food storage bag in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Use stock for soups, stews, risotto, sauces and more.
by Meredith Steele