Page 539 - YC Cooking School

How to make homemade stock

Great soups usually find their roots in really good stock, and the very best kind is
homemade. That said, its more than acceptable to turn to stock cubes. But if you'd like to

tackle it, here are a few tips to use the next time you’re about to throw out your roast
chicken carcass:

Chicken stock
This isn't exactly how it would be done by professionals or in a restaurant, but it's a nifty

way to get a really delicious and almost effortless stock at home. Roughly chop up a basic
mire poix of carrots, celery and onions (about 2 cups in total) and add to it 1-2 leeks, 1-2
sprigs fresh thyme,1 sprig fresh rosemary, 1 bay leaf, 1 whole garlic clove and a generous
pinch each of salt and pepper. You’ll also need a leftover roast chicken carcass.

Add all the ingredients to a large pot and pour in hot water until they are just covered. Bring
the water to a boil so that any unwanted impurities bubble up to the surface. Skim off the
froth using a ladle and then reduce the heat to a gentle simmer. Simmer for about 3 - 4
hours, skimming every now and then and adding a little extra water along the way if
necessary. Be careful not to over dilute - you can always add more water when you use the
stock in your cooking. Remove from the heat, strain through a sieve lined with muslin cloth
and store in portions of 1-2 cups. Chicken stock keeps in the fridge for up to a week and
freezes beautifully for up to 3 months.

A quick homemade vegetable stock
To make your own vegetable stock, follow the recipe for chicken stock but skip out the
chicken. You can also add in any extra vegetables you may need to use up, such as
mushrooms, fennel or tomatoes. Vegetable stock is quicker to make, and can be done in
about an hour of gentle simmering.

Cheat sheet for this lesson’s recipes

Ingredient substitutions, shortcuts and time-saving tips

1. Instead of making dumplings for a broth-style soup, consider adding regular chicken
strips, prawns or mussels.
2. Save time by having ready-made dumplings in your fridge or freezer that you can use
to quickly bulk up a soup.
3. For a more luxurious version of the Thai soup, add in up to a can of coconut milk or
coconut cream to taste.

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