How to Make Stock

     Most of the recipes on this website will ask you to add stock, either chicken or beef, and you have three options when a recipe calls for this:

• Make Fresh Stock or homemade stock -  This is always the best option and will taste the best when you're cooking soups

• Canned Stock -  While not as good as making your own, its a fine substitution, and its very convenient at times.

• Bullion cubes -   Don't use this method for stock...bullion cubes have little or no flavor and they'll make even the best soup recipes only so so.
  

     Now that you have the options available to you, its time to teach you how to make your own stock.  These are easy to follow recipes so don't worry.

Chicken Stock
 
3 pounds chicken backs and necks
3 quarts of cold water
4 celery stalks, chopped
6 carrots, sliced thick, no need to peel
2 yellow onions, peeled and quartered
8 black peppercorns

Put the ingredients in one pot and bring it to a simmer.  There will be this froth that forms at the top when it starts simmering, just remove this top froth and throw it out.  Simmer the remaining ingredients for 2 hours then strain out the non liquid ingredients.  There you have it, a simple and easy Chicken Stock.  

Beef Stock
5 pounds bare beef bones, cut into 2 inch pieces
1 bunch of carrots, sliced thick and unpeeled
1 bunch of celery, coarsely chopped
3 yellow onions, unpeeled and quartered

This recipe takes a bit of time to do, so I won't think less of you if you use canned beef stock, but here is the recipe for it.  Go to your butcher and ask for bare rendering bones or you could get soup bones.  Roast the bones uncovered in a 400 degree oven for 2 hours (they should be brown colored, not black).  Place the bones in a large pot, add vegetables, and 5 quarts of water.  Bring to a simmer and cook for 12 hours (okay maybe the canned stuff is sounding better at this point).  You'll have to add water to keep the liquid level up to the beginning amount.  Strain out all the non-liquid ingredients.  Then place the stock in the refrigerator overnight and the fat will float to the top.  For low fat stock you can discard this fatty layer.

There you have it!  The chicken stock is much easier to make and the beef stock is just a very long process.  I've used the canned beef stock and it is just an easier process to open a can than cooking beef stock all day.  Its up to you though, just don't use the bullion cubes!!