I’ve mentioned the importance of homemade stock over store-bought products. There are countless recipes for stock on the internet, but I thought I’d post one here.
There are two types of stock: white and brown. The main differences between them is that the bones and vegetables are roasted when making brown stock, and tomato paste is an ingredient. Both should be made with raw bones, a detail I’ve noticed is missing from many recipes. You want raw bones because the prized ingredient in stock is collagen, a natural protein found in animals. Collagen is used to make gelatin, which is then used to make an assortment of commercial products from marshmallows to jello and some low-fat yogurts. This gelatinous material is what gives homemade stock the thick, rich flavor found in many restaurant sauces. Not only do commercial stocks lack collagen, they are often full of salt and even sugar. Real stock should be salt free, so you have the option to season your dishes to the desired level.
Stock pots come in a variety of sizes; mine holds eight quarts, which is kind of small. Stock isn’t difficult to make but it takes time. You might as well make it in large batches.
I made chicken stock this weekend. I bought three whole chickens, broke them down, and used the carcasses in the stock. The next day I used the dark meat for coq au vin, which you can make following the exact recipe I posted for beef bourguignon. Just swap out the beef chuck for legs and thighs.
