This homemade stock recipe is from Chef Al Rosas of Rosas Farms, otherwise known as The Organic Chef.
- 6-8 pounds of bones and trimmings
- 2 gallons tap cold water
- 1 -2 pound vegetables
- Sachet d’Épices (sachet of herbs) usually a few parsley stems, sprig of thyme, bay leaf
- a teaspoon of peppercorns and a garlic clove
- Combine the bones with enough cool water to cover the bones by a couple of inches. Slowly bring to a slight simmer; the bubbles should barley break the surface. This allows for a slow complete extraction of all flavors.
- Skim constantly for a cleaner and more stable stock (longer shelf life).
- Continue to simmer until the liquid is reduced by 1/3 (use a ruler, skewer or wooden spoon). Add in your vegetables and continue to simmer for 1 1/2 hours. Do not forget to skim. After 1½ hours, add your sachet and continue to simmer for an additional 45 minutes.
- After the time has elapsed, taste your stock; if you are pleased with the taste, you are done. Strain your stock if you are fortunate enough to have a chinois. If not, strain it the best you can.
- Use any small freezer safe container you have to store your liquid gold, the smaller the better. Remember, it’s easier to use two small containers than to try to break a big one in half. Silicone muffin trays work well for freezing; pop out when frozen and transfer to a zip lock baggie.
Roasted bones yield a brown stock, and raw bones yield a white or clear stock.
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Tagged egg--free, food allergy-friendly, gluten-free, low fat, nut-free, peanut-free, soy-free, winter