Grammie Nancy's Homemade Stock Discussion Recipe
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Ingredients: Forward: SAVE STUFF! Bones, leftovers, giblets from the birds, trimmed fat, veggie peelings, cut off ends. Label it by type (Chicken, beef, pork, etc.) and freeze it until needed. Not only is this great for stock, but using bones in red gravy makes it better than anything else you will have. Grammie Gloria Chagnon always said you needed 3 types of meat for a real red gravy - see that recipe in this book.
Veggies: Bits and ends and veggies starting to wilt sound like garbage. Not so!! Add pieces and parts of carrots, onions, celery, parsnips, shallots, and leeks. Depending on your taste turnip, white beets, rutabaga, and fennel can be added as well.
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Directions:Bones. Roast bones for stock for about 30-45 minutes at 400° to 425° until they are a rich golden brown, turning them halfway through. For larger bones like beef (crack them with a hammer), it might take up to 60 minutes, 45 minutes for a crushed turkey carcass, smaller bones like chicken only need about 30 minutes. Put the roasted bones in your stock pot or crock pot, add a cup of water or wine to the bottom of the roasting pan and scrape the heck out of it to get all the yummy bits (fond) and fat out of the pan. If using wine, cook at least 10 minutes to get rid of the raw alcohol taste. Dump everything from the roasting pan into your stock pot. You can toss beef, lamb, or pork bones with a half a small can of tomato paste before cooking and add any larger chunks of veggies and giblets to the roasting pan for the last 20 minutes of cooking. Use bones with plenty of meat scraps unless you are working towards a clear broth (but why would you?).
Herbs: I put my herbs in a container like a tea strainer so that I do not have to fish out a million stems and bits. You can also wrap them up in cheesecloth and tie it with butcher's twine, called a "bouquet garni". There are "spice bags" available on Amazon that are great. Use a lot of herbs (as there will be a lot of liquid). At the least, I use an entire bunch of fresh thyme, 4 bay leaves, parsley, some peppercorns, and sometimes ginger and cloves - everything whole with the stems. You can also add in addition to those some meat specific herbs such as sage for poultry, rosemary and garlic for lamb, tarragon, mustard seeds, cloves, and garlic for pork, and Italian seasonings for red gravy. |
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Servings:10 - 20 |
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Time:Days, months, even years |
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Notes: In most of the recipes in this book, I have noted where you should use homemade stock and where you can get away with "store bought". The stock you buy can be liquid in a box or reconstituted from a paste such as "Better Than Bullion". You can also buy demi-glace liquid or reduced to a gel from most restaurant supply stores, this is usually very good, but may be pricey. Another alternative is bullion. This is often mostly salt. However if you do have some in your house (I do), consider getting a large shaker jar of powdered chicken bullion. You can add this to a ton of things like stir fry, flour coating for battered items, and anything else that needs a bit more flavor.
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