The Outdoor Kitchen Show | home
Basic Stocks
NOTES: These stocks are the key to great recipes. I always try to keep some on hand. I make big batches on Sundays and freeze in small containers until ready to use. When I call for wine in a recipe, use what you would normally drink (not anything labeled cooking sherry or anything you wouldn't pour into a glass and enjoy). I cook out the alcohol, but it is totally optional. Natural apple cider is a fine substitute. Also, I always use my favorite low-sodium cajun seasoning blend when seasoning. If you're a salt&pepper person, use that - but go easy on the salt.
DO NOT USE ANY FRESH GREEN HERBS OR VEGETABLES. These will turn your stock green and bitter. Do not use pre-chopped seasoning blends with bell peppers in stock.
Rich Chicken Stock: 1 fryer hen, cut up and giblets removed
1 big onion, cut in large chunks
2 carrots, cut in large chunks
1 rib celery, chunked
Several bay leaves
Several unpeeled garlic cloves
cajun seasoning
peppercorns
dried whole thyme (not ground)
up to 1 gallon water
In a roasting pan, add chicken pieces and all veggies. Season lightly. Roast at 375 for about 45 minutes, or until chicken is cooked through. Let the chicken cool enough to handle and remove the meat from the bones, shred and set aside for gumbo. Dump everything else (bones, drippings, veggies) into a large stockpot. Add up to a gallon of water. Bring to a boil, stir in lots of peppercorns and 1 tablespoon dried whole thyme. Once it boils, bring it down to a simmer and let simmer for at least 2 hours. The more it simmers and reduces, the more intense the flavor. Remove any scum or foam that floats to the top while simmering.
Set a fine mesh sieve over a big heatproof bowl. Strain the stock. Press the liquid out of the veggies with a fork. Let cool in the refrigerator. Remove any fat that rises to the top. Freeze in small containers until ready to use.
Chicken Broth:1 fryer hen, giblets removed
1 big onion, cut in large chunks
2 carrots, cut in large chunks
1 rib celery, chunked
Several bay leaves
Several unpeeled garlic cloves
cajun seasoning
peppercorns
dried whole thyme (not ground)
up to 1 gallon water
Put everything in a large stock pot. Bring to a boil, lower to a simmer. Remove any scum that floats to the top. After 2 hours, remove the chicken. Take the meat off the bones and reserve it for another recipe. Add the bones and drippings back to the pot and simmer another hour. Remove any scum that floats to the top.
Strain stock through a fine mesh sieve into a heatproof bowl. Press the liquid out of the veggies with a fork. Let cool in the refrigerator. Remove any fat that rises to the top. Freeze in small containers until ready to use.
Beef Stock:2 large beef soup shanks, with some meat attached
2 onions, quartered
2 carrots, chunked
2 ribs celery, sliced
cajun seasoning or salt/pepper
1 cup red wine (or unfiltered apple cider)
4 bay leaves
10 peppercorns
1 tbs dried whole thyme
2 quarts water
Lightly oil a roasting pan and add the beef shanks and veggies. Season lightly and roast at 375 for about 30 minutes, or until meat and veggies are browned. Put everything into a big soup or stock pot over medium heat. Add the wine and let reduce by half. Add all seasonings and water. Let simmer 2 hours. Remove any scum that floats to the top.
Strain stock through a fine mesh sieve into a heatproof bowl. Press the liquid out of the veggies with a fork. Let cool in the refrigerator. Remove any fat that rises to the top. Freeze in small containers until ready to use.
Shrimp Stock:Shells from at least 2 pounds shrimp (save shrimp for bisque)
cajun seasoning
1 onion, sliced
1 carrot, diced
1 celery rib, sliced
4 bay leaves
1 cup white wine
2 tbs tomato paste
2 quarts water (8 cups)
10 black peppercorns
1 tbs whole dried thyme
In a deep pot, saute the shrimp shells over medium heat. Season well with cajun seasoning. Add the veggies and cook until wilted, about 10 minutes. Add wine and let reduce by half. Stir in tomato paste. Add water and seasonings. Let it come to a boil, the reduce to a simmer. Let simmer for about 30 to 45 minutes. NOTE: you can use the heads of the shrimp for this, but I prefer not to. It can become "too shrimpy."
After simmering, strain the stock through a fine mesh sieve into a heatproof bowl. Press the liquid out of the veggies with a fork. Let cool in the refrigerator. Remove any fat that rises to the top. Freeze in small containers until ready to use.
Smoky Chicken or Turkey Stock:2 pounds smoked chicken wings or turkey legs
1 big onion, cut in large chunks
2 carrots, cut in large chunks
1 rib celery, chunked
Several bay leaves
Several unpeeled garlic cloves
2 quarts water
In a big soup or stock pot, add everything. Bring to a boil, then let simmer for an hour. Remove any scum that floats to the top. If your smoked wings were seasoned, you won't need to add any extra seasoning.
After simmering, strain the stock through a fine mesh sieve into a heatproof bowl. Press the liquid out of the veggies with a fork. Let cool in the refrigerator. Remove any fat that rises to the top. Freeze in small containers until ready to use.
Veggie Broth:1 big onion, cut in large chunks
2 carrots, cut in large chunks
1 rib celery, chunked
Several bay leaves
Several unpeeled garlic cloves
Options: the white parts of leeks or the green onion bulb,
any root vegetable you like: peeled turnips, parsnips, potatoes
2 quarts water
10 black peppercorns
1 tbs whole dried thyme
Season veggies lightly with cajun seasoning or a little salt and add water, peppercorns and thyme. Simmer about an hour.
After simmering, strain the stock through a fine mesh sieve into a heatproof bowl. Press the liquid out of the veggies with a fork. Let cool in the refrigerator. Freeze in small containers until ready to use.
Roasting the veggies in the oven with a tiny bit of olive oil before simmering in water makes this a richer stock.