I know this is a seemingly boring post, but every cook worth their salt should have a stock recipe. In my freezer I have two bags, one for odds and ends vegetables and one for any bones. Once a month I make a stock out of whatever is available up there. Of course, if you are vegetarian, you could substitute more vegetables in place of the bones/meat to make a wonderful vegetable stock.
As with all recipes, this is just a beginning point. Every stock I make is different, because I add whatever veggies and herbs are sitting around in my kitchen. As with everything in life, food can only be as strong as its foundation. A great stock can transform ordinary run of the mill dishes to something extremely nosh-worthy.
Ideas for use: Soup, Rice, Stuffing/Dressing, Gravy, Stew, and so much more….
Master Stock Recipe
4-5 lbs bones
2-4 quarts water, approximately
1 large onion, coarsely chopped
2 medium carrots, coarsely chopped
1 bay leaf
6 sprigs fresh thyme, oregano, or rosemary
2 medium celery ribs, coarsely chopped
1/4 cup flat leaf parsley, coarsely chopped
1 teaspoon black peppercorns
Salt to taste
Place ingredients in a large stock pot and bring to a boil. Simmer uncovered for 2 hours. (Try not to let the stock boil, this will make it cloudier in the end.) Remove from heat. Remove any meat pieces to use in another recipe. Strain broth, using a fine mesh strainer or cheesecloth. Taste broth and salt to taste. The broth can now be used or refrigerated. Stock can also be frozen.