Stock is a flavored liquid preparation that chefs use as a base for many dishes, mainly soups and sauces. Making stock involves simmering animal bones or meat, seafood, or vegetables in water or wine, adding mirepoix or other aromatics for more flavor.
This recipe includes the basic ratio for chicken, veal, game, and beef stock. Use the same amount of the desired bones, and apply the appropriate cooking times. Chicken and game bird stocks require a total of 2 to 3 hours simmering time; veal, beef, and venison stocks require 7 to 8 hours. Using stock produces a “double-rich” broth or stock.
Yield: 1 gallon – or – 3.75 liters
Estimated Time of Cooking: No more than 6 ½ hours
– 8 pounds – Chicken bones, cut into 3-inch lengths
– 6 quarts – Cold water
– 1 pound – Mirepoix (“diced vegetables”)*
– 1 – Bouquet garni (thyme, bay leaf, parsley, peppercorn)
*NOTE: Carrots, celery, and onions are traditional mirepoix.
- Rinse the chicken bones; blanch if they are frozen
- Combine the bones and water
- Bring them slowly to a boil.
- Simmer the stock for 1 hour.
- Skim the surface, as necessary.
- Add mirepoix and bouquet garni; simmer to an additional 1 to 2 hours.
- Strain, cool, and store.
To make brown stocks, roast the bones in a hot oven until they are evenly browned before beginning simmering. Brown the mirepoix and 6 ounces of tomato puree or paste together. Proceed with the recipe.