07.19.11
Homemade Stock: Slow-cooked Goodness
I have embarked on a kitchen clean-out and re-organization project as Rebecca’s Feast opens a home Bakery Service Sept.1! It’s also 100-degrees+ daily here in San Antonio so what to do with all the odds & ends from the pantry and freezer must involve the least amount of heat possible.
My slow cooker (crockpot!) is a basic 6 qt model with ceramic insert (key to easy clean-up) and three settings Low-High-Warm. I usually take full advantage of this low maintenance cooking method and prepare large batches of dishes (half goes right into the freezer!) that require at least 6-8 hours of cooking time so I find a timer feature unnecessary. However, if you plan to put your slow cooker to use while you are at work or out & about for the day, timed cooking is a safety feature that will put your mind at ease if you happen to run late on your way home.
On to stock making! I keep mine simple and all-purpose – poultry (cooked chicken carcass & a turkey leg) bones, beef soup bones (from the 1/4 grass-fed Angus cow in my freezer, oven-browned), quartered onion (peel & all), 1 large carrot (scrubbed but unpeeled, 3-4 chunks), 1 large celery stalk (also chunked), fresh parsley, fresh thyme and spring water to cover. Set to LOW and look forward to the rich, dark stock to come tomorrow! As the mix slowly simmers, skim off the foam and impurities that rise to the top.When finished cooking, strain, cool and use immediately or portion for freezing. I like to freeze in ice-cubes and 1-4 c portions so I have just the right amount to make a pan sauce or soup.
One of my favorite dishes to cook with my kids (7 and 4 yrs old) is Vegetable Soup – quick, uses ingredients on hand and they can help (wash vegetables, pour, stir, chop if old enough). As the stock heats in a medium saucepan, we prepare the vegetables by filling measuring cups – frozen peas & carrots (organic), corn off the cob (usually have this fresh) and noodle of choice (usually a fun shape). When the stock is bubbling, they can each add a cupful of ingredients, stir and then help set the table. Grilled cheese sandwiches (local cheddar, white-whole wheat bread) are a perfect, quick accompaniment. 15-20 min later lunch is ready!
If you don’t mind a meaty scent to your home for at least 24 hours, then slow-cooked stock is an embarrassingly easy way to refill your freezer with an ingredient you will use!
