Homemade Stock Recipes

These homemade stock recipes form the basis of several dishes contained throughout the Cook Awesome website. Many of these basic stock recipes can be made in advance and stored in the refrigerator until required.

Making a good homemade stock is very simple; it adds a rich flavor to all kinds of dishes, soups and sauces. I am sure that commercially produced stock cubes won’t match the taste and flavor of homemade stocks. However, you can’t the facts that they are very useful for enriching the flavor for some dishes.

Try to make these Chicken Stock Recipe, Vegetable Stock Recipe, Fish Stock Recipe, Beef Stock Recipe and Chinese Stock Recipe at home and make the flavorsome dishes.

 

 

Homemade Chicken Stock Recipe

 

Homemade Chicken Stock Recipe

 

MAKES                      1.75 litres

 

Ingredients: Fresh Chicken Stock Recipe

 

½kg chicken, skinned

1 onion, sliced

2 celery sticks, chopped

2 carrots, chopped

1 garlic clove, chopped

Fresh parsley sprigs, few

2 litres drinking water

Salt and pepper

 

 

Preparation Method: Fresh Chicken Stock Recipe

 

Place all the ingredients in a large saucepan and bring to boil.

Skim away any surface scum using a large flat spoon. Reduce the heat to gentle simmer, particularly cover and cook for 2 hours. Leave to cool.

Line a sieve with clean muslin and place over a large bowl or jug. Pour the stock through the sieve. The cooked chicken can be used in another recipe. Discard the other solids. Cover the chicken stock and chill.

Skim away any surface fat before using. Store in the refrigerator for up to 3 days or freeze in small batches until required.

 

Homemade Vegetable Stock Recipe

Homemade Vegetable Stock Recipe

Homemade Vegetable Stock Recipe

 

 

 

 

 

 

 

 

 

Makes            1.5 litres

Ingredients: Fresh Vegetable Stock Recipe

1 large carrot, chopped

1 large onion, chopped

1 celery stick, chopped

1 dried bay leaf

2 garlic cloves

Few parsley sprigs

Pinch of grated nutmeg

2 litres water

Salt and pepper

 

Preparation Method: Fresh Vegetable Stock

Rinse all the vegetables in cold water and place in a large saucepan and bring to the boil.

Skim away any surface foam using a large flat spoon.

Reduce the heat to a gentle simmer and cook, partially covered for 45 minutes. Leave to cool.

Line a sieve with clean muslin and place over a large bowl or jug. Pour the stock through the sieve.  Discard the other solids. Cover the vegetable stock in the refrigerator for up to 3 days until required or freeze in small batches.

 

 

Homemade Fish Stock Recipe

Homemade Fish Stock Recipe

 

 

Makes            1.5 litres

 

Ingredients: Fresh Fish Stock Recipe

½ kg white fish bones, heads and scraps

2 large carrots, chopped

1 large onion, chopped

2 celery sticks, chopped

½ tsp grated lemon rind

½ tsp black peppercorns

Parsley sprigs

2 litres water

Salt and pepper

 

Preparation Method: Fresh Fish Stock Recipe

Rinse the fish trimmings in cold water and place in a large sauce pan with all the other ingredients. Bring to the boil.

Remove any surface foam using a large flat spoon.

Reduce the heat to a gentle simmer and cook, partially covered for 30 minutes. Leave to cool.

Line a sieve with clean muslin and place over a large bowl or jug. Pour the stock through the sieve. The cooked chicken can be used in another recipe. Discard the other solids. Cover the chicken stock in the refrigerator for up to 3 days until required or freeze in small batches.

 

 

Homemade Beef Stock

 

Fresh Beef Stock Recipe

 

MAKES                      1.75 litres

 

Ingredients: Fresh Beef Stock Recipe

1 kg bones from a cooked joint or raw chopped beef

2 carrots, sliced

2 onions, sliced or thickly chopped

1-2 celery sticks, sliced

1 garlic clove, chopped

1 leek, sliced

1 fresh or dried bay leaf

Fresh thyme sprigs, few

Fresh parsley sprigs, few

6 whole cloves

2 litres drinking water

Salt and pepper

 

 

Preparation Method: Fresh Beef Stock Recipe

Use chopped marrow bones with a few strips of shin of beef if possible. Place in a roasting tin and cook in a preheated oven for 30-50 minutes, until browned.

Shift to the large saucepan with all the other ingredients and bring to boil. Remove any skim away from the surface using a large flat spoon.

Reduce the heat and simmer gently for 3-4 hours. Remove any fat from the surface and chill. Strain the stock and leave to cool. If you want to store for more than 24 hours, the beef stock must be boiled every day. Cool quickly and chilled again.

The beef stock may be frozen for up to 2 months. Place in a large plastic bag and seal, leaving at least 1 inch of headspace to allow for expansion.

 

 

Homemade Chinese Stock Recipe

 

Homemade Chinese Stock Recipe

 

MAKES                      1.75 litres

 

Ingredients: Chinese Stock Recipe

750g chicken pieces, trimmed and chopped

750g pork spare ribs

3.75 litres cold water

3-4 spring onions, each tied into a knot

3-4 pieces of fresh root ginger, chopped

3-4 tbsp Chinese rice wine or dry sherry

 

Preparation Method: Chinese Stock Recipe

Place the chicken and pork ribs in a large saucepan with the water. Add the ginger and spring onions.

Bring to the boil and remove any surface scum using a large flat spoon. Reduce the heat and simmer, uncovered for at least 3 hours.

Strain the stock, discarding the chicken, pork, ginger and spring onions. Add the Chinese rice wine and return to the boil on low heat and simmer for 2-3 minutes. Leave to cool.

Refrigerate the Chinese stock when cool, you can keep it for 4-5 days. Alternatively, it can be frozen in small batches and thawed as required.

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