Making Stock by: Carl Hanson
Slowly simmering stock draws flavor from fish, meat or poultry bones, aromatic vegetables and herbs.
Simple but So Rewarding
Perhaps the hardest part of making stock is simply remembering to save the bones. The recipes themselves are simple and forgiving, calling for bones, aromatic vegetables and herbs like parsley, bay leaves and thyme simmered for hours in water or wine and water.
Soak Dem Bones
To begin, put the bones, vegetables, herbs and cold (not warm) water into a tall, narrow pot. Simmer, don’t boil, uncovered, skimming the foam frequently. Don’t stir your stock, because it will mix the fats into the stock and make it cloudy and greasy.
The Cool Down
Once your stock is done, cool it down as quickly as possible. Place the pot, uncovered, in a cold water bath, stirring occasionally. (Fill your sink with water and ice cubes.) To store, try freezing your stock in ice cube trays; the stock cubes are very convenient for tossing into sauces and for adding moisture to dishes.
