These all freeze!
For the meat stocks, I will freeze with the fat in the stock. I find it's really easy to cut off the fat(lard) when I pull it out to use, can cut it frozen
Note - celery is optional, I tend to not use it since celery is high in sodium and carrots are as well, so I usually put in only half of each, or one or the other.
Vegetable soup stock
7 cups water
1 large onion, chopped
2 cloves garlic, minced
1 large carrot, sliced
2 large celery stalks, sliced
1 medium potato, scrubbed and diced
1 cup coarsely shredded white cabbage
2 teaspoons Italian herb mix
(makes about 6 cups)
Bring to a simmer, then simmer gently, covered, over low heat for 40 to 45 minutes, or until the vegetables are quite tender. Strain the stock through 3 layers of
cheesecloth.
Mushroom broth
- I use for giving a chinese taste to dishes
2 teaspoons sesame oil
1 small onion, minced
1 clove garlic, minced
6 cups water
8 to 10 dried shiitake mushrooms
1 to 2 tablespoons tamari(health food store), or to taste
onion and garlic and saute over medium heat until the onion is golden. Add the rest.then simmer
Remove from the heat and let stand 15 minutes. Strain through a fine sieve.
Chicken/Turkey Stock
Heat grapeseed oil in pan till hot
Add onion, carrot, and garlic
Stir till heated and caramelising Add garlic and cook for a minute more
Add bay leaves, pepper to taste and chicken carcass
Add 3 litres boiling water (use 2 kettle-full one after the other if you need!
Beef Stock
Same as chicken/turkey one. For meat, I tend to use about 4 big meat stock bones and toss in some seared oxtail for a nice hefty meaty flavor.
Goat Stock
Same as above, but needs to be cooked much longer in crockpot.
Fish Stock (this doesnt need to be cooked for long an hour or so usually)
Use lean fish like bass or cod - avoid oily fish like salmon or mackerel.
T. grapeseed oil
3 lb. fish spines, fins and heads
1/2 of a large parsnip root, sliced into rounds
1 leek, sliced thin
2 stalks celery, sliced
1 carrot, sliced into rounds
1/2 cup sliced button mushrooms
1/2 bunch parsley
A 1-inch piece of ginger, peeled and sliced thin
2 bay leaves
1 garlic clove, smashed
1 sprig of fresh thyme or 1 t. dried
1 cup dry white wine,
Wash bones and heads well under cold water. If the gills are still attached, cut them out. They impart a bitter flavor you do not want
n the heat down to medium and add the fish bones. You do not want them to brown, only to get a little color.Remove and set aside.
add the wine and reduce it by half under high heat. Once this is done, add the fish bones and turn off the heat for now.
In the pan you sweated the fish bones in, add the vegetables and cook until the leeks are translucent. Stir frequently. When they are cooked but not browned add them to the stockpot.
Add the herbs to the stockpot, stir everything to combine, and add enough cold water to cover.
Bring the stock up to a simmer. Do not let it boil. It is important that you don't let it boil, because fish stock will get cloudy
Simmer like this for 40 minutes.
After 40 minutes, strain the stock through a fine mesh strainer with a piece of cheescloth set inside.
