Some of the links below are affiliate links. If you choose to make a purchase we may earn a small commission at no additional cost to you.
One of the very basics of culinary training is understanding the stock. Stocks are broths that are made from bones and vegetables.
There are a number of methods and means for making stocks and broths but the basics are pretty simple.
Stocks and broths are the basis for sauces and soups. They are also great drinks in the cold weather. Some warm broth offers you both warmth and nutrition.
So let’s talk about making stock using kitchen scraps.
Starting Your Stock
A collection of carrot ends, onion roots, celery pieces and garlic scraps are all great scraps to use in stocks. Oranges and apples add some great flavor to your stock as well.
Herbs and stalks of herbs impart great flavor but should be added near the end of the process.
Roasting the Bones
If you have raw bones you can roast them to impart serious flavor. The bones will caramelize and get dark in the oven. Your stock will take on a darker color and flavor.
Soup bones are great for this. Chicken carcasses that have been picked of breast and leg meat. Just the rib cage, breast bones, and backbones can be a great addition to add, roasted, to your stock pot.
Skimming your Stock
Start all of your ingredients in a large pot filled with cold water. Bring the stock to a simmer slowly and you will extract the most out of your bones and vegetables.
Over time you will get some foam and scum that rises to the surface. Skim that off. Its blood and impurities.
After a few hours of simmering, you can taste your stock. If it has good flavor, pull it off the heat and cool it down.
You can freeze the stock in cube trays as a great way to use them. You can also can your broth for the long term.