Basic Stock Recipe
Add 1 gallon water (16 cups), 2 teaspoons salt, 2 to 4 pounds bone-in meat cuts and/or bones of choice (see #2 below), along with the aromatics from the selected flavor variety below to a stock pot.
Bring to a boil, reduce the heat to low, and simmer, covered, for 2 hours.
After 2 hours, remove from the heat. If you used raw meat to start, reserve the meat to use later (toss it into your soup, use in tacos, casseroles, etc.). Strain the rest through a fine mesh strainer or cheese cloth, into a storage container, and discard the solids.
Meat/Bones
1 roasted chicken carcass – OR – 1 whole raw chicken – OR – 2 to 4 lb. of chicken wings and/or drumsticks – OR – 2 to 3 lb. pork or beef bones
Tip: Combine pork and chicken for a more robust flavor.
Pick Your Variation:
Classic Stock
- 2 carrots, scrubbed and halved
- 2 celery ribs, cleaned and cut into thirds
- 1 medium onion, peeled and halved
- 4 parsley sprigs
- 1 bay leaf
- (plus any vegetable/bone scraps you saved)
Asian Stock
- 1 (4-inch) piece fresh ginger, smashed
- 4 medium-size green onions, halved
- 1 cup fresh cilantro
- 1 medium onion, peeled and halved
- 20 peppercorns
- (plus any vegetable/bone scraps you saved)
