Kitchen Confidence

Video: How to Make Stock

By • November 19, 2013 • 9 Comments

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Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.

Today: A new video from Mario Batali's How To Tuesdays series with a video on how to make stock from scratch.

 

Stock is alarmingly simple to pick up at the corner grocery store. But homemade stock kicks storebought stock's butt, and that's a fact -- plus it couldn't be easier to make. With just a few roughly chopped vegetables and some chicken carcasses (waste not, want not), you've got a healthy, flavorful, mindbogglingly delicious stock perfect for everything from cold-curing chicken noodle to Thanksgiving gravy

This is where the folks at Mario Batali come in. We know kitchens can be scary, so we invited them into ours to share their tips and tricks for the home cook. In this video Chef Josh Laurano of Tarry Market shows how making homemade stock is approachable, simple and even fun. So take the plunge and get out your stock pot. We've got your back.

 

This video was made in collaboration with Mario Batali.

Tags: video, stock, thanksgiving, how-to-tuesdays, rolling out pasta, how-to, how to, DIY, how to & DIY

Comments (9)

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5 months ago Georgie

I freeze clippings from carrots celery onions etc and use to make stock. Reduces waste as well as no cost for vegs to make stock.

Stringio

5 months ago Samuel Gerry

The Modernist Cuisine convinced me that the best way to make stock is with a pressure cooker. For poultry stock I tend to use savory instead of rosemary, because the aroma of savory reminds me of poultry whereas rosemary reminds me of red meat. Also Fick's law of diffusivity tells us that reducing the size of your ingredients by half will reduce the time required to extract the same amount of flavor by four. If you were to use a mandoline on the thinnest setting instead of corsley chopping veggies as shown in the video, you'd likely end up with what tastes like a double or triple stock because there's less matter for the flavors and compounds to have to travel through. Then when combined with a pressure cooker, you can easily get a full flavored stock made from scratch in under 90 minutes.

New_years_kitchen_hlc_only

5 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Ha! Glad to see I'm not the only one who gets stock all over the counter when pouring it from the pot into the container, once it's done. ;o)

France

5 months ago Catherine Lamb

Technical difficulties! Apologies to all -- we're working as hard as we can to get this video back up, so you can get to making some stock!

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5 months ago gay judson

I can not get the video to show up on the link.

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5 months ago muse2323

I don't see a video at all (tried in 2 different browsers).

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5 months ago Kira B

The video does not say how long to cook the vegetables and chicken bones before straining. Please help!

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5 months ago brenda_hernandez

Simmering on low or medium low for about 4 hours will do the trick.

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5 months ago brenda_hernandez

Two years ago I began making my own stock and just freezing it whenever I had bones around and it made a profound difference in the taste of gravies, risotto, stews, beans - it really heightens the flavor of your dish. This weekend is stock weekend in preparation for Thanksgiving.