Stock is made by gently simmering bones, seafood shells, or vegetables until their flavors are extracted. One key to making excellent stock: Avoid boiling it. Boiling agitates and breaks up the food pieces, resulting in a cloudy stock. (It’ll taste fine, if you insist on a hard boil, but it’s not what we are going for!) Instead, keep the stock at a gentle simmer and refrain from stirring it. Use a ladle or large spoon to skim the surface (you’ll see the gunk float to the top) as needed. Then, you’ll have to strain and cool the stock. Once cooled, refrigerate or freeze for later. Stock can be used in so many recipes such as in soups, grains, and sauces. Here are some of my favorite recipes that call for stock:
Mushroom Risotto Shrimp Gumbo with Andouille Sausage French Onion Soup Skillet Chicken and Rice
What’s the difference between stock and broth? Glad you asked! We made a guide for you!
