← Back to Search Results
Basic Stock

Photo by: Joey De Leo
Comments: 0
 

Recipe

Yield: 1 quart of Basic Stock

Ingredients

  • About 2 quarts cold water
  • Vegetable trimmings from the recipe(s) you are serving, or 1 medium onion, unpeeled and quartered 1 large clove garlic, unpeeled and quartered 1 rib celery
  • Bones and any excess meat (excluding livers) from meat or poultry, or shells or carcasses from seafood, used in the recipe(s) you’re cooking, or:

For Fowl and Game Stocks:

  • 1½ to 2 pounds backs, necks and/or bones from chickens, guinea hens, ducks, geese, rabbits, etc.

For Beef or Turtle Stocks:

  • 1½ to 2 pounds beef shank (preferred) or other beef or turtle bones

For Pork Stock:

  • 1½ to 2 pounds pork neck bones (preferred) or other pork bones

Directions

If desired, you can first roast meat bones and vegetables at 350°F until thoroughly browned. Then use them to make your basic stock. (When you brown the bones and vegetables, the natural sugar in both caramelizes on the surface, which gives the stock a fuller taste and adds color when it dissolves in the stock water.)

Always start with cold water—enough to cover the other stock ingredients. Place all ingredients in a stock pot or a large saucepan. Bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 (unless directed otherwise in a recipe), replenishing the water as needed to keep about 1 quart of liquid in the pan. The pot may be uncovered or set a lid on it askew. Strain, cool and refrigerate until ready to use.

Notes

Remember that if you are short on time, using a stock simmered 20 to 30 minutes is far better than using just water in any recipe.


© 1984 Paul Prudhomme

Note from Cookstr's Editors

Nutritional information is based on 8 servings for Fowl and Game Stock.

 

Nutritional Information

Nutrients per serving (% daily value)

10kcal (1%)
7mg (1%)
0mg (0%)
4mcg RAE (0%)
17mg
1mg
0g
0g
0g
0g
5mg (2%)
5mg (0%)
0g (1%)
1g (1%)
0mg (0%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
baked-explorations Baked Explorations
by Matt Lewis
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-provence-cookbook The Provence Cookbook
by Patricia Wells
food-to-live-by Food to Live By
by Myra Goodman
cooking-for-friends Cooking for Friends
by Gordon Ramsay
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
lucid-food Lucid Food
by Louisa Shafia
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?