Stocks and Broths

Making your own stocks and broths is not as time consuming or as stressful as you would think. Professional kitchens simmer their stocks for up to 16 hours. And you can do the same at home on your stove or use a slow cooker if you are nervous about having an open flame overnight. After simmering, strain the stock or broth and let cool. You can freeze it in an ice cube tray to make your own bouillon cubes. Keep them stored in a plastic container in the freezer where it will keep for up to 6 months if stored properly.

One of the best things about stocks and broths is their versatility. You can tailor recipes to fit your dietary restrictions or preferences. Pescatarians can use fish instead of the traditional chicken, and vegetarians can make vegetable stock. Making your own turkey or ham stock is also a great way to use up the last of Thanksgiving or Christmas dinner.

What’s the difference between a stock and a broth? The parts of the animal used. Bones are used in stocks, and the meat is used in broths. The use of bones in a stock releases gelatin and gives the finished product a
different texture than broth. But both stocks and broths do use vegetables and other flavorings than animal bones and meat. Vegetables, herbs, and spices help add flavor to both broths and stocks.

Standard Mirepoix: 2 parts onions, 1 part carrots and 1 part celery

White Mirepoix: (usually for fish stocks) 2 parts onions, 1 part parsnips, and one part celery

Holy Trinity (Cajun): 2 parts onions, 1 part celery, and 1 part green bell pepper

Bouquet Garni: This is a bundle of herbs tied together with twine and tied to the handle of the cooking pot

Sachet: Like the Bouquet Garni, this is used to flavor stocks. But instead of just using twine, use cheesecloth filled with small aromatics like peppercorns, bay leaves, or garlic cloves tied up with twine and attached
to the handle of the pot

Note: Check out the article on knife skills for the right size to cut vegetables for your stock or broth. And the standard ratio for a stock is 4# bones or meat, 8 oz vegetables, and 2.5-3 quarts of water will make about 8 oz (about one cup) of stock.