Platt Discovery Cottage

Making Stock

January 6th, 2010

Here is my first cooking post!  

I love to make my own stock.  I think it’s fresher, richer, more nutritious and just plain yummier than store bought stock.  I always have Pacific’s organic chicken and beef stock on hand just in case I run out and don’t have a chicken/beef bones ready (or quite frankly the time) for stock making.

Making stock is really easy.  The recipe I use is in Martha Stewart’s cooking school.  And, yes, that’s right - it’s the first recipe!  I told you I was pedantic.

I cover the chicken (which I get either from the organic butcher or whole foods in a pinch) with water.  Bring it to a boil at which point I add veggies and aromatics.

I happen to think the look of an uncooked chicken is very unappetizing, but that’s just me.  Here’s a photo of the beef stock in process:

I use the same recipe, I just happened to take the photo before adding the veggies, etc.

Once it’s boiled for a while (that would be a long while in my house), I strain the liquid through a very fine mesh sieve (don’t press on the solids!) and then refrigerate it.

I then pop it all into the refrigerator (I have an extra one in the basement for times such as this).  Once it has sat overnight, it’s easy peasy to take the fat from the top, put the clear liquid into mason jars and have stock on hand for ages!  I do use a lot of stock though, so I make a new batch at least once a month.  I have a super large chest freezer where I keep it all (plus so much other stuff - I really should go through it!).

And that’s another reason I always have a carton or two of Pacific’s broth on hand…..I sometimes forget to take the stock out of the deep freeze! 

Thanks for reading my first food post.  I plan to add more photos - I realised while writing this that I hadn’t taken enough photos of the process.  I’ll learn!

Enjoying the journey,  Amanda

Entry Filed under: This N That