If you want to run a marathon, you need good shoes. If you want to drive cross-country, you need good tires. If you want to make good food, you need a good stock. Basics are basics, but when they are done well they greatly improve the overall quality.
My husband may have a stock fetish. At any given time, we have multiple jars of stock in the fridge and freezer. We have chicken stock, beef stock, and pork stock. We even have combinations of all three. While it makes me giggle any time he buys cow or pig feet or brings home bones from the restaurant, every time I use that beautiful stock to enhance a dish I am grateful for his obsession.
This weekend when he started his most recent batch I decided to take pictures so I could pass on the obsession. It is easy, just takes time but it is time well worth it.
Basic Stock Recipe:
1.5 peeled coarsely chopped large carrots
1 large white onion coarsely chopped
1 coarsely chopped celery stalks or 1 large leek coarsely chopped
2 T olive oil
3-5 lbs raw bones, they can be beef, pork, chicken or a combination
If making brown stock roast the bones at 400 degrees for about 20 minutes for chicken or 40 for pork or beef. Heat oil in pot and add vegetables. Saute until translucent, add the bones into the pot and cover with water. Bring to a simmer and periodically skim the top of any impurities. Let simmer all night! Once it has reduced, strain the stock and discard the bones and vegetables. Place in jars and let cool. Keep the tops off the jars until they have cooled to ensure they do not seal. Once cool, skim the fat off of the stock and store until use.