Tip - Making Stock

 From http://asiarecipe.com/

Making Stocks

Soup stocks are a great thing to always have on hand. They can perk up even 
the dullest of recipes. Even when my freezer is bare, you will always find 
either containers of stock or bags of ingredients waiting to be turned into 
stock within its depths.

Stock making is not difficult and since it makes use of scraps and 
leftovers that might otherwise be thrown out, it is very frugal. Keep small 
containers of stock in your freezer, so that it's ready at a moment's 
notice. Another handy tip is to freeze stock in ice cube trays, then 
transfer the cubes to a plastic freezer bag. That way you have perfectly 
measured, small amounts of stock for cooking.

You can save a lot of fat and calories by using stock for sautéeing instead 
of oils or fat. You can also add lots of flavor to everyday foods (such as 
rice) by substituting stock for water in cooking.

The four main types of stocks are vegetable, chicken, meat and fish. You 
can often substitute one for another in many (but not all) recipes, with 
little to no ill affect to the overall recipe. Since stocks can make use of 
leftovers or items that might otherwise be thrown away, I find it handy to 
keep bags in the freezer for collecting ingredients such as vegetable 
scraps and meat bones. When I've gathered enough ingredients, I throw on a 
pot of stock.

You can make any of the following stocks more intense in flavors by simply 
simmering them for an extended period of time until their liquid volume is 
reduced.

Of course, you can always buy canned stock. I predict, however, if you try 
making your own, you'll never go back. It's so simple and inexpensive, 
there's really no reason not to.


Vegetable Stock

With the exception of cabbages (which include broccoli and cauliflower), 
which can overpower the flavor of vegetable stock, you can use all kinds of 
vegetables for this stock. The flavor will vary slightly, depending on the 
mix you use. Tomatoes can also overwhelm stock flavor, so while I do use 
them, I keep the amount small (unless of course, you want a strong tomato 
flavor). Some people feel that asparagus also overwhelms the stock. I 
personally don't agree, and find that asparagus adds a depth and richness 
to vegetable stock.

Making vegetable stock is a great way to clean out the refrigerator of food 
that is less than fresh, don't limit your stock making ingredients to whole 
vegetables. Start saving peels (well washed, of course) and trimmings while 
you cook. Your stock will be strained before being used, and all those 
unattractive peels will be gone, but they will have imparted a lovely 
flavor to your stock. Some excellent vegetables (and vegetable scraps) to 
use are: onions, garlic, potatoes, sweet potatoes, squash, carrots, celery, 
mushrooms, peas, corn (empty corn cobs can also add lots of flavor to veg. 
stock), parsley, green beans, beets, bell peppers, scallions, green onions, 
shallots, fresh basil or other herbs, etc., etc.

You can also add some fruit or fruit scraps to your vegetable stock 
ingredient mix. Apples, pears and even pineapple works well.

A good rule of thumb is to have about half solid ingredients to half water. 
It's a good idea to throw in a tablespoon or so of whole black peppercorns 
and a bay leaf or two for added flavor. Cover your ingredients with the 
water, bring to a boil and let simmer for about an hour. Cool and strain to 
remove any pieces of vegetables, fruit or scraps. That's all there is to 
it. You've just made vegetable stock.


Poultry Stock

You can buy chicken or turkey parts to make stock (buy inexpensive parts, 
such as backs and necks). Poultry stock is also a great way to use the 
bones that are leftover when you de-bone chicken breasts. You can also use 
a leftover cooked chicken or turkey carcass (my what a lovely visual) 
instead of fresh raw meat to make stock (in other words, don't throw out 
the Thanksgiving turkey's bones, put them to use).

As for the vegetables that go into poultry stock, you can use whole fresh 
ones, or save leftover scraps just like we did for vegetable stock. If you 
want a darker, richer stock, roast your poultry, poultry bones and 
vegetables in a 450° oven for about forty minutes, before adding them to 
your stock pot.

So, here's the basic poultry stock recipe (you can use an approximate 
amount of scraps instead of the whole vegetables listed):


Chicken Stock

4 or 5 pounds of chicken or turkey parts or meaty bones
1 large chopped onion
2 or 3 large chopped carrots
3 or 4 stalks celery (the leafy top parts are great for stock as well)
6 to 8 chopped garlic cloves
1 tablespoon whole black peppercorns

Put all your ingredients into a pot and simmer for about two hours. 
Periodically skim off the foam as it rises to the top of your pot. When 
finished cooking, strain the broth and refrigerate for a few hours. Any fat 
in the broth will congeal at the top and can be easily strained off. Your 
stock is now ready for use or for the freezer.


Meat Stock

Since you will want most meat stocks to be dark and rich, I recommend 
roasting your meat, bones and vegetables for about 45 minutes in a 450° 
oven, before adding them to your stock pot and adding water. You can make 
meat stock without this step, however, it will simply have a lighter color 
and not as rich a flavor.

As with all the stocks here, you can use either whole vegetables, or 
scraps, as we did when making vegetable stock. Just use an approximate 
equivalent amount of scraps instead of the whole vegetables.


So, here is a basic recipe for meat stock.

5 to 7 pounds of lean meat and bones (if your pile is more meat than bones, 
use 5 pounds, if more bones than meat, increase the amount) - this can 
include beef, veal, lamb, pork, ham (will have a distinct smoky flavor), or 
venison
2 large chopped onions
4 large chopped carrots
4 stalks celery
1 head of garlic, peeled and chopped
2 large chopped tomatoes
4 bay leaves
1 tablespoon whole black peppercorns
1/2 cup chopped fresh parsley
seasonings (about a tablespoon of each that you desire: oregano, basil, thyme)
water to cover (about a gallon and a half)

Add your ingredients to your stock pot and simmer, stirring occasionally 
for about 4 hours. Add more water if necessary to keep the ingredients 
covered. Strain out the solid ingredients and refrigerate stock for a few 
hours. The fat layer can easily be skimmed off the chilled stock, making it 
ready for use or the freezer.


Seafood Stock

Seafood stock comes in handy for many recipes. You can use any inexpensive 
white fish scraps, bones and trimmings (your seafood market or grocery 
store probably sells fish packaged for just this purpose). You can also use 
crab, shrimp and lobster shells for adding flavor to seafood stocks.

4 to 5 pounds mild white fish (such as cod or halibut) bones and trimmings, 
and/or shellfish shells
2 tablespoons butter
2 large onions chopped
4 or 5 chopped garlic cloves
1 stalk celery
a tablespoon lemon juice
1/2 cup chopped parsley
1 teaspoon whole black peppercorns
1 cup dry white wine (optional)
approximately 1 gallon of water

Melt butter in bottom of stock pot and sauté onion, garlic and celery for 
about 5 minutes or until soft. Add remaining ingredients and simmer for 
about an hour. Periodically skim off foam that will appear at the top of 
pot. Cool and strain out solid ingredients. Your stock is now ready for use 
or for the freezer.