What makes a good stock?
It's pretty easy to buy stock from your regular supplier. Whether in powdered, cubed or liquid format, it's a quick and easy way to get your hands on an ingredient that's key to so many dishes.
But have you checked the ingredients of the ready-prepared stock that you buy? Are you completely happy with the flavour? Are you looking for more ways to reduce the amount of kitchen waste you create?
Homemade stock might have a reputation for being longwinded and laborious to make, but remember, most of that time is spent leaving it to simmer, rather than involving hands-on effort. The end result is totally worth it, and absolutely no shop-bought stock can compare with the one you've made yourself, as long as you do it right.
So, what makes a good stock?
The three characteristics of a good stock
There are three factors that turn an average stock into a good one: its flavour, its body and its clarity.
For maximum flavour, you'll want to use as little water as possible. Too much, and you'll dilute the flavour of the ingredients you put in. Remember, you can always add more water while the stock is cooking if needed, but you want to let the flavours of your ingredients really shine through.
Some chefs will also recommend caramelising the meat or vegetables before they're added to the water, deglazing the pan afterwards and adding the contents to the stock to keep as much of that flavour locked in as possible.
The body of a meat stock will come from the bones you use. During the cooking process, the connective tissue they contain will turn into gelatine to impart the body you need.
Of course, this process simply isn't possible when creating a vegetable stock, but there are still things you can do. Adding ingredients that are rich in umami flavours - like seaweed or shiitake mushrooms - can replicate the task more than adequately.
Finally, a good stock has great clarity. You'll want a finished product that's free from impurities, and that's clear rather than cloudy.
There are several steps throughout the cooking process that you can take to make this happen. The first is to start with cold water, and never allow it to go any higher than a slow simmer. If it boils, any impurities that come out of the stock (the 'scum' on the surface) will be incorporated into the stock itself and make it greasy and cloudy.
Throughout the cooking process, skim any impurities from the surface and discard, and do this regularly. Never stir your stock while cooking, and be sure to drain it well afterwards.
How to make a stock
If you're making a meat stock, you'll generally want to include carcasses or bones (and other meat trimmings if you wish), as well as aromatics (parsley, bay, peppercorns and thyme are standard), liquid (water), and a mirepoix of celery, carrot and onion. Brown your ingredients first, if you wish, then transfer to a large stockpot, covering with just enough water to submerge the ingredients. Bring to a gentle simmer, and skim as previously mentioned. The cooking time will depend on the ingredients you've used and how much you want your stock to reduce, but will generally be around 3-8 hours.
Making vegetable stock is very different. Ideally, use vegetables that are as fresh as possible for the best flavour, cutting them up finely so you'll extract as much flavour as you can.
Again, carrots, celery and onion work well here, but you'll also want to include other vegetables too. Garlic, leeks and mushrooms are great additions, while any others will be dependent on the final flavour you're after. Squash peel can add sweeter notes, while vegetables like celeriac or turnip will give an earthier flavour. Avoid brassicas, as they'll give your stock a bitter taste.
Use the same aromatics as you would for meat stock, and follow the same process. You'll only need to simmer a vegetable stock for an hour or so for the desired result, or for longer if you're looking to reduce it down further.
What can I use stock for?
Stock forms the basis of a huge number of dishes. Soups, stews and sauces alike will all often start with a stock base, giving a dish far more flavour and body than if you were to use water alone. A good risotto is nothing without a high-quality stock that complements its flavours, and it's also the perfect choice for braising meat or vegetables.
However, these aren't the only ways in which stock can be used. Consider ingredients that you'd normally cook in water, such as couscous, rice, pasta and other dried grains and pulses. All of these can be made far tastier by using stock instead of water, adding that extra depth to your meal.
Why not get started on your stock-making journey? Browse our range of professional cookware to equip yourself for the occasion.
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