Stocks

Name: Stocks
Yield: makes 8 cups
Ingredients: 2 1/2 pounds chicken or turkey necks, backs, and giblets; 8 cups water; 2 tablespoons olive oil; 2 medium yellow onions, peeled and coarsely chopped; 1 pound fish heads and bones; 1 celery stalk, cut into chunks; 2 sprigs fresh thyme; 2 whole garlic cloves, peeled; 8 cups water; 1 large onion, peeled and coarsely chopped; 1 pound short ribs or bones; 1 celery stalk, cut in chunks; 1 large carrot, cut in chunks; 1 small bunch parsley; 4 whole garlic cloves, peeled

December 9, 2011

Stock made on the low setting of your slow cooker will be clearer than one that has been brought to a boil on the stovetop. It’s cheaper to make stock than to buy it, and it tastes a whole lot better. And homemade stock can be refrigerated overnight so that most of the congealed fat can be removed the next day. I always keep bags of frozen poultry, meat, and fish bones in the freezer. Each time I have leftover parts from a recipe, I toss them into the bag, and when I have a sufficient amount of bones, I make a stock. And I always use organic meats, poultry, fish, and vegetables to avoid ingesting concentrations of pesticides.

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