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 liters
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 liters 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 Stock Recipes
Homemade Vegetable Stock Recipe
Makes: 1.5 liters
Ingredients:
Fresh Vegetable Stock Recipe
1 large carrot, chopped
1 large onion, chopped
2 garlic cloves
1 celery stick, chopped
1 dried bay leaf
Few parsley sprigs
Pinch of grated nutmeg
2 liters of 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 Stock Recipes
Homemade Fish Stock Recipe
Fish Stock Recipe
Makes: 1.5 liters
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 liters of water
Salt and pepper
Preparation Method:
Fresh Fish Stock Recipe
Rinse the fish trimmings in cold water and place in a large saucepan 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 Stock Recipes
Homemade Beef Stock
Fresh Beef Stock Recipe
MAKES: 1.75 liters
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 garlic clove, chopped
1-2 celery sticks, sliced
1 leek, sliced
1 fresh or dried bay leaf
Fresh thyme sprigs, few
Fresh parsley sprigs, few
6 whole cloves
2 liters 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 Stock Recipes
Chinese Stock Recipe (Homemade)
Homemade Chinese Stock Recipe
MAKES: 1.75 liters
Ingredients:
Chinese Stock Recipe
750g chicken pieces, trimmed and chopped
750g pork spare ribs
3.75 liters of cold water
3-4 spring onions, each tied into a knot
3-4 pieces of fresh root ginger, chopped
3 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.
