Background: Making stock at home is easy and allows for many different variations to meet our cooking needs. We started making our own stock after watching Andreas Viestad make duck stock (which is great heavily reduced on salmon) and have incorporated it into our basics- which saves money, uses leftover ingredients so nothing goes to waste, and contains less salt and preservatives.

Ingredients:

1 tsp mushroom ketchup or magic sauce remnants
1 large or 2 medium carrots peeled and chopped
2 large stalks celery chopped
½ yellow onion chopped
½ small leak chopped (optional)
2-3 bay leaves
2 tsp olive oil
½ tsp ground Himalayan salt
½ tsp fresh ground pepper
8 cups water

Steps:

  1. Drop the olive oil in a Dutch over and start to heat at medium. Next add the vegetables and allow to cook (stirring often) until they become fragrant, then add the water and bay leaf, stirring to combine.
  2. Turn the heat up to get a good boil going then reduce to medium again, add the salt and pepper, and allow to reduce down about 50% (between 45-60 minutes).
  3. Remove the large pieces with a slotted spoon, then strain into a quart measuring cup. Taste and adjust salt/pepper to taste. Ready for use in risotto and other dishes warm.
  4. Pour into a clean mason jar, place the lid on and store in the refrigerator for up to two weeks.

*Buffalo wing tips, duck and chicken necks and giblets, shellfish shells, and other leftover protein bits can be added to make flavored broths.

**The “remnants” from making mushroom ketchup and magic sauce are the leftover solid bit that have been dried.

Stock - finished picture Stock Start picture Stock - In Progress picture