The most basic and simplest stock for the home chef to make is vegetable stock. This rich stock is created by gently simmering various vegetables in liquid generally for less than one hour. The vegetables vary with every chef, but there are few basic guidelines to follow.
- The vegetables should not be starchy in character. Avoid potatoes, yams, or celery root. These vegetables tend to fall apart when boiled and the starch will cloud the resulting stock.
- Avoid vegetables that will color the stock such as red bell peppers or beets.
- Keep the flavors of the included vegetables in mind. Hot peppers will create a spicy vegetable stock, while mushrooms will create a very earthy flavor. Vegetables that are typically used in a basic vegetable stock include onions, carrots, celery, sweet peppers, and leeks.
Before continuing gather the following ingredients:
- 2 Tablespoons of Olive Oil
- 3 Pounds Mirepoix (Onions, Carrots, and Celery)
- 3 Pounds Various Vegetables
- 1 Gallon of Cold Water
- 2 Teaspoons of Salt
- 4 Tablespoons of Various Spices
Directions:
- Begin by washing and chopping the vegetables into uniform sizes keeping in mind that the smaller the dice is the quicker the cooking time will be. It is not necessary to peel any of the vegetables.
- Heat the olive oil in a large stockpot over medium heat. And the onions, carrots, and celery, and cook until the onions are translucent (3-5 minutes). Add the other vegetables and cover the stockpot. This method is called sweating the vegetables.
- Cook, stirring occasionally, until the vegetables begin to give off their liquid (10-12 minutes). Add the water and salt. To create the best flavored stock, the water should be cold. This helps to regulate the temperature of the stock as it cooks and decreases the likelihood the vegetables will overcook.
- Cook for 15 minutes, regulating the heat to a gentle simmer as this will maximize the flavor of the stock without clouding the finished product.
- Add the various spices. This may include whole peppercorns, 2-3 bay leaves, fresh oregano, whole cloves, or whole anise. Continue to simmer for 30 additional minutes.
- Strain the stock very gently using a ladle and fine meshed sieve. This will insure that stock will remain clear.
- Throughout the cooking process, it is important maintain a very low simmer. This will extract the most flavors from the vegetables while keeping the stock clear. Taste the stock constantly and adjust the seasoning to your individual taste.
A good vegetable stock is nearly clear in color. A strong vegetable flavor should dominate and there should be no salty flavor.
Tips:
Storage is often the main reason home chefs do not make their own stock. Fresh stocks have very short shelf lives. Even when they are refrigerated properly, they tend to sour in 4-5 days. However, they can be frozen, without affecting the quality, for several months. A clever tip is to fill plastic ice cube trays with the stock and freeze. This way a chef can use only the amount he/she needs without defrosting the entire batch.
Variations:Try adding chopped wild mushroom stems when you add the other vegetables for a darker, richer flavor. Add a peeled red beet for a bright red color.
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