It’s the perfect time of year for soups and stews and one of the key ingredients to these dishes is stock. Stock is made from a few key components: chicken or beef bones and mirepoix. Mirepoix is a classic combination of equal parts celery, carrots and onion. After you make the stock, you can freeze it, use it right away or store it in the fridge for about four days.
- Leftover chicken or beef bones (whatever you have is fine)
- One onion, cut in half, skin on
- Two carrots, unpeeled, broken in half
- Two celery stalks, broken in half
How to Make It
- Add all of the veggies and bones to a large pot.
- Fill the pot with water.
- Add one tablespoon peppercorns and two bay leaves.
- Bring to a boil and reduce to a simmer for about two hours.
- After two hours, strain the stock into a bowl and dispose of the veggies and bones.
- Use right away, storge in the fridge until you are ready to use it or freeze.
- I like to use chicken on the bone in my stock. I then use the chicken in the soup that I am making after I remove all the bones.
- I usually don’t add salt to my stock until it is incorporated with all the other components in my soup. If you would like to add salt, add a teaspoon at a time, wait a couple of minutes and then taste again. If it needs more, repeat.
- If you want to make a vegetable stock, don’t add the bones!