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A great technique for making your recipes better, use quality ingredients. Yet, how often do we take the shortcut of substituting bouillon and water when the recipe calls for stock?
Bouillon has little flavor and is very high in sodium. More often than not, your recipe will turn out too salty. If you do use bouillon, omit any salt the recipe calls for. Season to taste at the end of cooking if salt is needed.
Another option is to purchase stock in a can or box. This is better than bouillon, but still lacking in flavor. These stocks are often simplified reductions without vegetables, herbs, and spices. If you take this route, make sure to get low sodium stock.
The best options are to make stock at home or purchase a prepared high-quality stock reduction. Making stock is easier than most people think, and the results are fantastic! When you prepare chicken, beef, or fish for other recipes save the bones in a freezer safe container. Then you can make stock on your schedule, when you have the time.
chicken
Up to 6 pounds chicken bones, coarsely chopped
10 quarts water
1 1/2 cups dry white wine
1 onion, quartered
1 carrot, chopped
1 celery stalk, chopped
8 black peppercorns
4-6 branches of fresh parsley, chopped
2 bay leaves
instructions
Place bones in a large stockpot with water. Bring to a simmer over medium heat. Add the remaining ingredients and reduce heat to a slow simmer. Skim the foam off the surface to maintain a clear stock. Simmer for approximately 3 hours. Strain the stock through a fine sieve. Let cool, and skim any fat collected on the surface.
The stock can be refrigerated for 2-3 days, or frozen for up to a year. If freezing, use several small containers so you thaw only what you need. Another option is to pour the cooled stock into ice cube trays and freeze. Once frozen, place the cubes in a freezer bag.
beef
Preheat the oven to 400°F. Substitute chicken bones with beef bones. Lightly toss beef bones in small amount of oil and place on cooking sheet. Bake for 30 minutes. Add the vegetables and bake for an additional 30 minutes. Follow the chicken recipe substituting red wine for the white.
fish
Substitute chicken bones with bones and heads from 3 non-oily fish such as snapper. Follow the chicken recipe, simmering for only 20 minutes.
vegetable
Omit chicken bones. Add two chopped leeks and one cup sliced mushrooms to the vegetables for the chicken recipe. Follow the chicken recipe.
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