being able to open your fridge and pull out your own homemade stock (whether it be chicken, veg or beef) is completely incomparable, a true luxury we should all afford ourselves. once you realize how effortless it is to make, there will be no turning back... ever! the best thing about it, beside it being the easiest thing you'll ever do in your kitchen, is how forgiving it is to assemble. It's said that making a great stock is less about the recipe or even the ingredient list (apart from a proper animal carcass), but most certainly about the method. for example: I've made it thousands of times and without fail it tastes a liddle bit different each time (even if I use the exact same ingredients and portions) but nonetheless phenomenal every go round.
so, let me break down my technique.
[[ a few notes ]]
*its always golden to save the scraps of your veg and hopefully animal carcass, throughout the week(s). for instance every time I cut up a onion, carrot or celery I have a plastic zip lock bag situated in the freezer that I start "stock" piling (pun intended) my stock ingredients. that goes for anything else from leeks to parsnips, instead of tossing out any leftovers add those to your freezer bag and once you've filled it you're ready to roll. tbh this the only way I make my stock anymore and if necessary I'll just add any other veg in the fridge that looks like it needs to take a short jump in a hot bath.
*don't season your stock with salt. save the seasoning for whatever the recipe is that you add the stock to. "they say" that it will mostly likely be too salty by the time its reduced or added to a soup, but truth be told I always season mine regardless 👀. I would never recommend anyone else to do so, BUT if high blood pressure isn't an issue that you care to entertain go right ahead and do whatever the hell you want. just ease up on the salt for the recipe you add it to. listen, loose lips sink ships and if you don't tell neither will I.
ingredients
celery
carrots
onions (white, red or whatever you have)
garlic (whole cloves or an entire head)
animal carcass sans any skin or fat (if using)
olive oil
fresh thyme (dried is fine, a dried poultry mix would be good too)
fresh parsley
whole peppercorns
bay leaf
extras
leeks
schallots
parsnips
turnips
favorite fresh herbs
endless veg and herbs, its all up to you and your tastes
🌀take your plastic zip lock bag out of the freezer 🤞🏼hopefully you've accumulated enough scraps🤞🏼, dump all of your chicken bones (if using) and veg into a deep stock pot. add in any additional mirepoix (celery, onion or carrot) or extras to fill out your stock if necessary.
🌀add 20 cups or enough water to just cover all of your ingredients, to the pot and bring to a boil. while simmering add the accompaniments - olive oil, fresh thyme, parsley, peppercorn & salt (if using 🥴).
🌀once stock is at a rolling boil, turn it down and returning to a simmer. let it steep uncovered for 2-4 hours, checking the scum line and skimming the top periodically.
🌀once it's done and the flavors have melded, let it cool then strain the solids and store as you desire.
>> I go for a good glass jar when housing them in the fridge and plastic containers when in the freezer. <<
[fun times & food babies, all 2022!]
use the hash #fullayum or tag us @fullayum on IG, if the spirit moves you to make this or any other dish on the site!
xx.