Basic Soup Stocks Recipes

Basic Soup Stocks

It’s so easy to make stocks and freeze them in small containers to have on hand for sauces, or in larger containers for quick soups. Use up those left-overs!

BEEF STOCK

1 large beef soup bone or bones, scraps, and defatted gravy from leftover roast

1 onion, chopped coarsely

2 garlic cloves

½ cup chopped parsley, or less

small piece each of green pepper, carrot and celery

1 small tomato, coarsely chopped

bay leaf

salt and pepper

Have the bones cracked with a meat cleaver or hammer so that the marrow can be fully utilized. Put all except salt and pepper in a large kettle and cover completely with water. Bring to a boil, then reduce heat to a simmer and cook for several hours, or until stock has reduced by half. Add salt and pepper and taste to adjust seasonings. Should be strong and delicious. Strain. Refrigerate stock overnight so that fat comes to the top. Skim off the fat and discard. Stock should jell if made with enough gelatin-rich bones and if reduced sufficiently. Freeze or use as desired.

CHICKEN STOCK

necks, backs, wings from fryers or hens

1 onion, coarsely chopped

1 garlic clove

¼ cup chopped parsley

a little celery and carrot

salt and pepper

Crack the bones. Place everything except salt and pepper in a large kettle; cover with water to about 1 inch over the bones. Bring to a boil, reduce heat, and simmer for several hours, or until stock has reduced by half. Add salt and pepper to taste. Strain, cool, and skim off fat.

TURKEY STOCK

all bones from leftover Thanksgiving or Christmas bird

1 onion, coarsely chopped

2 garlic cloves

¼ cup each of chopped celery and carrot

¼ cup chopped parsley

salt and pepper

Crack the bones; remove any stuffing that clings to the cavity, and discard any fatty skin. Put all ingredients except salt and pepper in a large kettle. Cover completely with water and proceed as for chicken stock. Add salt and pepper to taste when stock has finished cooking.

FISH STOCK

head, tail and bones of fish, and shrimp shells

½ onion, chopped

1 garlic clove

1 small carrot

½ cup dry white wine or Vermouth

Put all ingredients except seasoning in a large kettle, and cover with water. Simmer for about 45 minutes. Strain, and season to taste with salt and pepper.