Homemade Stock

Seafood Stock

Ingredients

Discarded seafood, including shrimp shells, crab shells, or fish heads or bones

2 small onions, 2 medium carrots, and a stalk of celery (or, conversely, saved scraps of these vegetables, which can be kept in the freezer until needed)

Instructions

  1. Preheat oven to 375 degrees.
  2. Arrange fish or shellfish scraps on cookie sheet with vegetables. Roast in oven for 5-10 minutes or until the seafood is browned on edges.
  3. Place the roasted ingredients in large pot. Add 8 cups water, or enough to cover ingredients and fill pot about halfway full.
  4. Bring the stock to a simmer (not boil). Skim fat off the surface of the stock regularly, simmering for three hours with the pot uncovered.
  5. After simmering for three hours, strain the stock through a colander or, preferably, a sieve.
  6. Allow the stock to cool to room temperature, removing any remaining fat before storage. Use within 3-4 days.

 

Chicken Stock

Ingredients

Chicken carcass

2 small onions, 2 medium carrots, and a stalk of celery (or, conversely, saved scraps of these vegetables, which can be kept in the freezer until needed)

Instructions

  1.  Rinse chicken carcass with cold water and trim any visible fat.
  2. Place the carcass and chopped vegetables or vegetable scraps in a large pot. Add water until carcass is nearly (but not entirely) covered.
  3. Bring the stock to a simmer (not boil). Skim fat off the surface of the stock regularly, simmering for three hours with the pot uncovered.
  4. After simmering for three hours, strain the stock through a colander or, preferably, a sieve.
  5. Allow the stock to cool to room temperature, removing any remaining fat before storage. Use within 3-4 days.

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