Almost all stock starts with bones. For beef, make sure they are full of marrow.
Roast bones (or whole chicken, or cook fish).
Put your bones into a pot to simmer - a slow cooker is perfect.
After 8 hours or so, your once clear liquid is now is greasy on top.
Remove the bones and then cool and refrigerate over night.
For beef, remove any marrow left in the bones.
If you don't need the marrow for anything else, add it back into the stock when you start it up again.
When completely cool, you can just lift the fat off the top of the starter stock.
This is where Vegetable Stock begins - You are going to make a Bouquet Garni. Oregano, rosemary, parsley and bay leaf, wrapped in a leek top.
Always inspect your leeks for mud!
Gather it all into one leek…
And then wrap the second leek around it all.
Tie with cotton cooking twine.
Add your Bouquet Garni, carrot and celery tops to your starter stock in a pot. For Veggie Stock include onion.
Boil for about one hour, or until the veggies are all limp.
Strain, and as you can see, you probably still have some fat, so…
Cool and skim any remaining fat. Use now for a soup base, or reduce further and save for later recipes.
Chicken, Beef (here), Fish or Veggie, the stocks are all made the same way. Take the good stuff and leach it into water.
You can buy stock in a can, frozen, concentrated or even dried to a powder. None of them has the texture or depth of the real thing. With your own stock as a base you can even make powdered bullion taste great.
To keep it around, reduce your stock until it is almost gone and then cool it or freeze it. The resulting glaze can be added to your recipes a spoonful at a time, with huge impact.
Click on the image to see the step by step gallery.