Three Simple Homemade Stocks for Hardy Winter Soups

If you've never made homemade stocks before you'll be amazed at how simple the process is. Not only do homemade stocks provide robust flavors for soups and stews, they are healthier than many of the premade stocks offered in grocery stores.

The best homemade stocks are made using fresh, organic ingredients. However, if organics aren't in your budget use the freshest ingredients you can afford.

The process of making stocks involves simmering ingredients for several hours to extract maximum flavor, than straining ingredients and quickly cooling in an ice bath.

There are two methods of preparing an ice bath. The first involves filling the kitchen sink with ice and placing the container filled with stock into the center of ice cubes. The second involves filling a sealable plastic bag with water and freezing it, than placing it another plastic bag and plunging into the hot stock.

Store homemade stocks in individual freezer containers and place in freezer for up to 6 months. Stocks can also be stored in the refrigerator in an airtight container for up to one week. Place a label on frozen stocks to note the preparation date to ensure freshness.

Simple Homemade Chicken Stock
Yield: 4 quarts

Chicken stock is a staple in our kitchen because it is extremely versatile. In addition to using chicken stock for homemade chicken noodle soup and chicken and dumplings, I use chicken stock to sauté vegetables, cook pasta, and as a substitute for milk when making mashed potatoes. This stock is perfect for cold and flu season and offers a cup of liquid comfort to soothe sore throats.

Ingredients:

1 whole Chicken, 5-6 pounds
4 quarts cold Water
3 large Carrots
3 large Celery Stalks
2 large Yellow Onions, peeled
1 teaspoon whole Black Peppercorns
2 Bay Leaves
6 Parsley sprigs
4 Thyme sprigs

Directions:

1. Rinse chicken and add to large stockpot. Add water, bring to boil over high heat and cook for 30 minutes.

2. Using a slotted spoon, skim off foam and discard.

3. Reduce heat to low and add remaining ingredients. Simmer for 3 hours.

4. Line wire mesh colander with cheesecloth and strain stock into container. Place container in ice bath for 30 minutes, or until cool.

5. Skim remaining fat from top of broth. Transfer to storage containers and refrigerate or freeze until ready to use.

6. Remove skin and bones from chicken and chop chicken meat for use in soups or homemade chicken salad.

Simple Homemade Beef Stock
Yield: 8 quarts

The secret to rich-flavored beef stock is to use plenty of bones. Most grocers sell beef bones at the meat counter, but if they aren't available ask the butcher for some. You might have to call ahead to request large quantities of bones. Another option is to save beef bones when serving roasts, beef ribs, and steaks. Place bones in a large freezer container and store until ready to prepare stock.

Ingredients:

4 pounds Beef Bones
2 Tablespoons unsalted Butter
2 large Onions, sliced
2 large Carrots, coarsely chopped
4 quarts cold Water
3 Celery Stalks
2 cloves Garlic
2 Bay Leaves
2 Thyme sprigs
6 Parsley sprigs
1 teaspoon Black Peppercorns

Directions:

1. Preheat oven to 450 degrees Fahrenheit.

2. Place bones in a large roasting pan and roast for 1-1/2 hours or until bones are dark brown.

3. While bones are in oven, begin preparing the stock. Heat a large stockpot over high heat. Melt butter, than add onions and carrots. Cook until vegetables turn medium golden brown. Scrape browned bits from the bottom, reduce heat to low and cook for 20 minutes. This will caramelize the sugars and turn the veggies dark brown which gives the stock its rich color.

4. Add remaining ingredients and browned bones to the stockpot. Over high heat, bring to a boil and cook for 45 minutes.

5. Reduce heat to low and simmer broth for 4 hours.

6. Line wire mesh colander with cheesecloth and strain stock into container. Discard bones. Place container in ice bath for 30 minutes, or until cool.

7. Skim fat from top of broth. Transfer to storage containers and refrigerate or freeze until ready to use.

Simple Homemade Vegetable Stock
Yield: 8 Quarts

Vegetable stock is a great alternative to meat-based stocks because it offers a mild flavor that won't overpower other ingredients. This stock is perfect for homemade vegetable soup, mashed potatoes, meat and vegetable casseroles, and for sautéing vegetables.

Ingredients:

1/2 stick unsalted Butter
2 Tablespoons coarse Sea Salt
1/4 cup Apple Cider Vinegar
3 large Onions, peeled and quartered
4 large Carrots, coarsely chopped
4 Celery Stalks, coarsely chopped
1 bunch Parsley, whole
4 Bay Leaves
1 Tablespoon whole Black Peppercorns
8 quarts Water

Directions:

1. In a large stockpot, melt butter over medium heat.

2. Add all ingredients except water. Cover and cook for 15 minutes.

3. Add water. Turn heat to high and boil for 45 minutes.

4. Line wire mesh colander with cheesecloth and strain stock into container. Place container in ice bath for 30 minutes, or until cool.

5. Transfer to storage containers and refrigerate or freeze until ready to use.