Homemade stock/broth

Okay, before I go any further with more recipes, I should divulge all information on stocks.

So, what's the difference between broth and stock?

As far as I know.......there will be differences of opinion on this........stock is typically produced or made using meat bones, typically roasted to produce a darker color. Broth is what you get when you boil a whole chicken (bone-in), or beef etc.

Stock is better.......why?

Meat bones have marrow, this gelatinous substance inside that creates and adds flavor intensity.

Typically when producing stocks a Mirepoix (standard ingredients) will be needed; which are (always) carrots, celery and onion......all large and roughly chopped.

Here's a great tip when you plan on doing at least 2-4 nights of cooking that will save money in the long run; save all leftover ingredients......what's this?

Say you're making a chicken stir-fry......you're using onions, pepper, maybe carrots, maybe broccoli, etc.......there will be leftover onion, carrot and broccoli end parts and/or the insides of the pepper.......don't throw these away.......find separate bag (zip-lock or not) and throw these inside and put in the freezer until you're ready to use them. Perhaps the next time you're using celery to make chicken or tuna salad......throw the end parts into the bag. In about a month that bag will be full and ready to be made into some type of stock. You can also do these with garlic, shallots......any leftover vegetable parts. If you use herbs such as tarragon, dill, thyme, oregano, cilantro, parsley, rosemary, etc......we only use the leaves not the branches. These are great aromatics to add to your stock, so don't throw them away; safe them on throw them into the leftover bag.

Similarly with chicken.......if you get chicken breasts with bone, safe the bones to make stock.

The common ingredients to all stocks: Carrot, Celery, onion and tomato paste.

So here are a few great useful stocks.

Vegetable stock:

Yield 2 qt.

Pepper leftovers

Celery stalks

Onion ends

Corn cobs (after the corn has been consumed/used)

Carrot ends

2 tbsp of tomato paste

Thyme or oregano or tarragon or rosemary branch (aromatics)

Method:

Preheat oven to 350-375F

Spread all ingredients (except tomato paste and aromatics, into a flat pan or roasting pan and roast until thawed and slightly caramelized or brown.....about 20-30 mins.

Put all ingredients in a 8-10qt pot and just cover with cold water (about 1-2 inches above the ingredients) and throw in the aromatics and tomato paste.

Why cold water?

Hot water will boil faster, which means the flavors within the ingredients will not be fully released when cooked too fast.

Make sure the heat is medium heat and let cook for several hours with the lid slightly open.

If you feel comfortable leaving it, you can turn down the heat to low and go to bed at night. In the morning after about 7-8hrs of cooking, you will have a very concentrated stock with only less than half of the liquid left. The stock will be dark-ish in color.

Strain and cool. You can portion this into several cups and freeze.

Chicken stock

Chicken bones, preferably leg bones and some rib bones, etc.

Onion, celery, carrot leftovers

Thyme or rosemary or tarragon branches (aromatics)

2 tbsp tomato paste

2-4 whole garlic cloves

Method:

Preheat oven to 350-375F

Throw chicken bones and mirepoix (onion, carrot, celery and garlic) into flat/roasting pan

Roast in oven for about 30-45 minutes until caramelization appears on the bones. The darker the caramelization the darker the stock.

Using a 8-10qt pot put in browned bones, mirepoix and tomato paste and cover with cold water. The water should cover about no more than 2 inches above the ingredients.

Cook on medium heat for a minimum of 4-5 hrs with the lid on slightly open.

Beef Stock:

This recipe can also be used to make demi glace with a few extended and expanded steps. When done properly this stock can be used to make a great consomme or French onion soup, red wine sauce, stew (which would be a pity but awesome), etc....

Here are the basics:

Several beef bones, preferably leg bones.......when you buy these at the butcher they cost about $0.20-35/lb.....so very reasonable; or get frozen ones the grocery store.

Sliced carrots about 3-4 depending on size

Celery coarse chopped about half a stalk

Onion coarse chopped about medium ones

2 bay leaves

1/2 cup tomato paste

Method:

In a large roasting pan roast bones, mirepoix (except tomato paste) roast in a 375F oven for about 90 mins to 2hrs or until bones are dark brown.

In a 8-10qt pot put bones and mirepoix, bay leaves and tomato paste in and cover with cold water. This you can add water until about 2 inches from the top and cook on the medium heat for about 5-8 hrs depending on the size of the bones. Cover partially with lid.

When liquid is about half you can strain and save and use. You can re-use that leftovers to make more but less flavor intensity, unfortunately, but still great for soups.

To make a Demi Glace.......same procedure, but a few more steps; when liquid is half add more and cook until it is half again. Remove bones and ingredients and strain.....and cook more until liquid is about less than half. Using the back of the large spoon, dip into liquid look at the back of the spoon; when liquid clings onto it......Demi Glace is ready.

When you cool in the refrigerator, it will turn into a gel that can be cut and portioned for future use. All in all to make Demi glace is about 24hrs............tedious, arduous and long? If you've managed to do this, you will have the patience, focus to be a chef........:o) or at least a very good cook.

Shrimp/Fish Stock

I love this recipe because I can use this to make bisque, soups/bisque, sauces and stew.

These involve, for the most part, leftover products like:

Shrimp shells, fish bones, lobster shells.

Mirepoix: onion, celery, carrot

Thyme sprigs.

Diced whole tomatoes

2tbsp tomato paste

Method:

You will notice that all of my stocks require roasting/browning, so this one is no different, but since we're dealing with delicate shells and fish bones it will take just a few minutes to burn.

So, this will take a little more focus. Brown the mirepoix first in a roasting pan, because it will take slightly longer than the shells and bones. Then add the bones into the roasting pan. This will take no more than 15-20 mins to brown.

Put all ingredients into 8-10qt pot, cover with cold water and cook until liquid is about half or less.

For advanced cooks.....while all the ingredients are still in the pot......use a stick/hand blender to mix everything and cook for another 20-30 mins.

Then strain and cool.