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to make a
chicken or veggie stock | 1
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Strain the stock through a wire mesh strainer into a pot/large bowl,
preferably metal (it'll allow the stock to cool faster). Once
you've poured out most of the liquid, press gently on the veggies
and chicken, using the back of a spoon, to squeeze out as much of the
juices from the cooked ingredients as possible. Toss out the cooked
chicken and veggies. Yup, that's right, all that stuff goes in the
garbage -- all the good flavorings are now in the stock.
the bowl of strained stock in an ice water bath. (Using the sink works
well). Once the stock is completely cooled, cover and refrigerate
The next day, skim off the hardened fat using a spoon. Strain the liquid
over ice cubes to remove the remaining fat. Refrigerate for 3-4 days, or
To make veggie stock ...
Simply omit the chicken, of course, and increase the amount of veggie.
Use two large onions, 3-4 carrots, 3-4 stalks of celery and peelings
from 4 potatoes. You could substitute some of the onion with leeks
instead, or another onion-y vegetable, such as shallot or scallion.
Mushrooms, either fresh or, for a stronger flavor, dried, would also
make a very tasty addition. To make a light stock, simply dump all your
ingredients in a pot of cold water, bring to a boil, then simmer for
For a richer, darker stock, roast your veggies first. Place the chopped
veggies in a bowl and toss with 1 tbsp. of olive oil. Spread them out on a
big roasting pan and roast at 475F until well-browned (30-45 minutes or
so). If you’re feeling industrious, you can de-glaze the pan by
placing it across two burners set to medium, adding a cup or two of
water, then scraping off the browned bits stuck to the pan to get more
of that yummy flavor. get the
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