Stock

Stock is a liquid base that can be used to flavor many dishes, like soups, gravies, or sauces. There are many different ways to make stock. Some recipes call for clear stocks, others for brown, others for cream based, etc. They can contain meat, or be vegetable based. We make vegetable stock, and save it in jars in the refrigerator (or freezer, depending on how much you make and how quickly you use it).

Each time we make stock it is different. The basic idea is that you combine vegetables and herbs with water, cook it, strain it, and save the liquid as stock. Because it is strained, you can use vegetable parts that you would otherwise throw away, such as onion skins, broccoli stems, etc. Root vegetables are good to use in stocks as they provide a hearty, sweet flavor. Add milk or cream for cream based stocks. The vegetables can be roasted in a hot oven first to bring out a hearty flavor.

Vegetable stocks should cook for about 1 1/2 hours on a stove top, or 6 hours in a slow cooker. Don't cook vegetable stocks for too long or the flavors can fade. Meat based stocks should cook for much longer, 6 hours on the stove top or 8-12 hours in a slow cooker.

Here are two sample recipes, one a stove top recipe and the other a slow cooker recipe. Use these as a guide to come up with your own stock method.

1. Vegetable Stock from The Joy of Cooking:

1 onion, chopped
2 tablespoons olive oil
dash white pepper
dash cayenne pepper
1/2 teaspoon salt
bouquet garni (fresh herbs on stems, rosemary, oregeno, thyme, etc)
2 carrots, 1 turnip, 1 parsnip, chopped
4 diced celery ribs and leaves
optional additions: mushrooms, tomato skins, shredded lettuce, onion skins

In a large pot, saute onions in oil until soft. Add all other ingredients to the pot. Add enough cold water to cover vegetables. Bring to a boil, cover partially with a lid and simmer about 1 1/2 hours until the vegetables are tender. Strain and store the stock in containers (up to 1 week in refrigerator, 6 months in freezer).


2. Vegetable Stock from Slow Cooker Cooking:

2 medium onions, peeled and cut into 1/2 in. thick slices
2 large celery stalks, cut into 1/2 inch thick slices
2 large carrots, peeled and cut into 1/2 inch thick slices
1 small fennel bulb, discard rough base, cut bulb into 1/2 inch thick slices
(reserve leafy fronds)
2 large leeks, roots and all but 4 inches of green leaves discarded, quartered and well rinsed
1 large sweet green pepper, seeds and membranes discarded, cut into 1/2 inch strips4 unpeeled garlic cloves, crushed
2 tablespoons vegetable oil
6 sprigs fresh flat-leaf parsley
6 sprigs fresh thyme
1 large bay leaf
6 whole black peppercorns
fronds from the fennel stalks
10 cups water
1 1/2 teaspoons salt

Preheat oven to 450° with rack at center position. Line a large, shallow heavy-duty baking pan with aluminum foil.

Place the onions, celery, carrots, fennel, leeks, green pepper, and garlic on the lined baking pan and drizzle with the vegetable oil. Toss to coat and roast in the oven for 30 minutes, stirring after 15 minutes.

Place the parsley, thyme, bay leaf, peppercorns, and fennel fronds in a piece of cheesecloth and tie securly [if you have a fine enough strainer, the cheesecloth is not necessary]. Put the vegetables in the slow cooker insert, with the herbs buried in the center of them. Pour in the water, add the salt, cover and cook on high for 6 hours, until the stock is bubbling, the vegetables are soft, and the stock is a deep amber color.

Let the stock cook slightly, then strain it into storage containers. Store in the refrigerator for up to 1 week, or in the freezer for up to 6 months.