Cover the bones with fresh, cold water. Bring the water to a boil, then reduce to a simmer. Skim off any residue that has risen to the top. Add vegetables and seasonings. Keep the simmer low to prevent any residue that rises to the top from boiling back into your stock. Skim and add more water as needed to keep the bones covered. Remove pot from heat and let cool. Strain. Admittedly, this is not technically the “chef-y” way to do it, but I’ve found the best method is to chill your stock and let the fat solidify at the top. The residual fat will rise to the top and form a solid film, making it easy to remove. Then you are left with a flavourful, clean stock that is free of fat.
Soup essentials: Bones, vegetables, herbs and spices
The first component in a flavourful stock is bones (or vegetables, if making veggie stock). Next is aromatic vegetables – typically onions, carrots and celery. The ratio of vegetables should be: two parts onion to one part celery and one part carrot. Finally, a stock requires seasoning, which comes in the form of herbs and spices – you do not salt a stock! Dried spices and herbs are suitable but should be used in their whole form (not ground). Use herbs such as thyme, bay leaves, peppercorns and parsley.
Herbs and spices can be tied in a cheesecloth sachet, making them easier to retrieve after cooking, or they can be removed once your stock is strained.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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