(makes 4 quarts)
1 Whole free-range chicken or
2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones, and
wings or the carcass of a cooked chicken gizzards, feet and head from one
4 quarts cold filtered water
2 tablespoons vinegar
1 large onion, coarsely
2 carrots, peeled and
3 celery sticks, coarsely
1 bunch parsley
If you are using a whole
chicken, cut off the wings and remove the neck, fat glands and the gizzards
from the cavity. Place chicken or chicken pieces in a large stainless steel pot
with water, vinegar and all vegetables except parsley. Let stand 30 minutes to
1 hour. Bring to a boil, and remove scum that rises to the top. Reduce heat,
cover and simmer for 6 to 24 hours. The longer you cook the stock, the richer
and more flavorful it will be. About 10 minutes before finishing the stock, add
Remove whole chicken or
pieces with a slotted spoon. If you are using a whole chicken, let cool and remove
chicken meat from the carcass. Reserve for other uses, such as chicken salads,
enchiladas, sandwiches or curries. (The skin and smaller bones, which will be
very soft, may be given to your dog or cat.) Strain the stock into a large bowl
and reserve in your refrigerator until the fat rises to the top and congeals.
Skim off this fat and reserve the stock in covered containers in your
refrigerator or freezer. Use chicken stock for soups, sauces and gravies.
NOTE: You may also make this
stock with turkey parts or a duck carcass.
Makes about 4 quarts
About 4lbs. beef marrow &
(Optional 1 calf’s foot, cut
3lbs. meaty rib or neck bones
4 or more cold filtered water
½ cup vinegar
3 onions, coarsely chopped
3 carrots, coarsely chopped
3 celery stalks, coarsely
several sprigs of fresh
thyme, tied together
1 teaspoon dried green
1 bunch parsley
Place knuckle, marrow bones
and optional calf’s foot in large pot with water and vinegar. Let stand 1 hour. Meanwhile, place the meaty bones in a
roasting pan and brown at 350 degrees in the oven. When well browned, add to the pot along with
the vegetables. Pour the fat out of the
roasting pan, add cold water to the pan, set over a high flame and bring to a
boil, stirring with a wooden spoon to loosen up coagulated juices. Add this liquid to the pot. Add additional water, if necessary, to cover
the bones; but the liquid should come no higher than within one inch of the rim
of the pot, as the volume expands slightly during cooking. Bring to a boil. A large amount of scum will come to the top,
and it is important to remove this with a spoon. After you have skimmed, reduce heat and add
the thyme and crushed peppercorns.
Simmer stock for at least 12
and as long as 72 hours. Just before
finishing, add the parsley and simmer another 10 minutes.
Remove bones with tongs or a
slotted spoon. Strain the stock into a
large bowl. Let cool in the refrigerator
and remove the congealed fat that rises to the top. Transfer to smaller containers and to the
freezer for long-term storage. Use beef stock
for soups, sauces and gravies.
Makes about 3 quarts
3 or 4 whole carcasses,
including heads, of non-oily fish such as sole, turbot, rockfish or snapper.
2 tablespoons butter
2 onions, coarsely chopped
1 carrot, coarsely chopped
several sprigs of fresh thyme
several sprigs parsley
1 bay leaf
½ cup dry white wine or
¼ cup vinegar
about 3 cups cold filtered
Melt butter in a large stainless
steel pot. Add the vegetables and cook
very gently, about ½ hour, until they are soft.
Add wine and bring to a boil. Add
the fish carcasses and cover with cold filtered water. Add vinegar.
Bring to a boil and skim off the scum and impurities as they rise to the
top. Tie herbs together and add to the
pot. Reduce heat, cover and simmer for
at least 4 hours or as long as 24.
Remove carcasses with tongs or a slotted spoon and strain the liquid
into pint-sized storage containers for refrigerator or freezer. Chill well in the refrigerator and remove any
congealed fat before transferring to the freezer for long-term storage. Use the stock for fish soups, sauces and