Make Your Own Stock

Prepare a freezable stock with fresh vegetables.



From "Earth Eats"
March 2018

  • Use up extra vegetables and herbs with this stock that can be frozen as a base for future soups or stews.
    Courtesy of Indiana University Press and WFIU.
  • In "Earth Eats", radio host Annie Corrigan and renowned chef Daniel Orr uncover recipes and tips on growing and preparing fresh local food.
    Courtesy of Indiana University Press and WFIU.

Earth Eats by Annie Corrigan and Daniel Orr (Indiana University Press, 2017) compiles the best recipes, tips, and tricks to plant, harvest, and prepare local food. Written by Earth Eats radio host Annie Corrigan and renowned chef Daniel Orr, this book focuses on local products, sustainability, and popular farm-to-fork dining trends. The stock recipe serves as a good base for soups, stews, broths, and sauces.

Nothing makes a house smell like a home than a good stock simmering away in the kitchen. Whether it’s beef, fish, chicken, or veggie, stocks are the base of most soups, sauces, stews, and broths. A great stock will make a dish.

This recipe uses whole vegetables, but I encourage you to toss in food scraps that would normally go into the compost heap — carrot peels, scallion bases, and mushroom stems. Also be sure to save your meat bones for stock preparation.

Ingredients:

• 6 pounds bones (beef, game, chicken, fowl, fish heads) or assorted veggie scraps
• 1 large onion
• 3 large carrots
• 1/2 cup water or wine (white for fish or chicken or red for beef or game)
•  2 stalks celery, including some leaves
• 1 large tomato
• 1/2 cup chopped parsnip
• 8 whole black peppercorns
• 4 sprigs fresh parsley
• 1 bay leaf
• 1 tablespoon salt
• 2 teaspoons dried thyme
• 2 cloves garlic
• 12 cups water

Instructions:

1. Preheat oven to 450 degrees Fahrenheit. Rough chop the onion, scrubbed celery, tomato, parsnips, and carrots into chunks. Roast bones and veggies uncovered in a large shallow roasting pan for about 30 minutes or until the bones and veggies are well browned, turning occasionally. Drain off fat.

2. Place the browned bones and veggies in a large soup pot. Pour 1/2 cup wine into the roasting pan. Stir to remove caramelized bits. Pour this liquid into soup pot. Add peppercorns, parsley, bay leaf, salt, thyme, and garlic. Add the 10–12 cups water, just enough to cover.

3. Bring mixture to a boil. Reduce heat. Simmer for 4–5 hours for beef; 2–3 hours for chicken; 1–2 hours for fish or veggies. Strain stock. Discard solids. Taste and adjust seasoning with salt and pepper. Cool to room temperature and refrigerate or freeze.

More from Earth Eats:

Bone Broth with the Hub’s Domestic Diva  
Up Your Local Food Game with Community-Supported Agriculture  


This excerpt is reprinted with permission from Earth Eats by Annie Corrigan with Daniel Orr, published by Indiana University Press, 2017.