Stock from Scratch or Cook’s Delight Soup Base

Several years ago, I took a class at Ivy Tech on Soups, Sauces and Stocks.  I had been working at Integrative Flavors for many years and thought I should become more of an expert in the various areas.

We deal with many restaurants and commissaries as well as the general public.  The biggest benefits of using base vs. stock from scratch are time, consistency and cost.   The food business generally has high turnover.  If you have someone new making stocks you run the risk of having an inconsistent end product.  Making stock from scratch also requires much more time than using bases, as well as money.

Following is a recipe for Chicken Stock from scratch.  I’ll add other recipes soon.  Please note that 1 tsp. of Cook’s Delight Chicken Base mixed with 8 ounces of water makes 8 ounces of stock.  One pound of Cook’s Delight Chicken Base yields 5 1/2 gallons of stock.

Recipe
1 carcass from whole turkey or chicken or 2-3 pounds left-over bones
1 tbsp oil (olive, vegetable or canola)
1 large onion quartered
2 large stalks celery in 1″ pieces
2 large carrots in 1″ pieces
1 bouquet garni (a bundle of herbs and spices added during stock reduction – see recipe below)
3 quarts cold water

Recipe Bouquet Garni Wrap in small cheese cloth and tie with string.
1 bay leaf
1 tsp thyme
6 peppercorns
2 cloves
2 tsp parsley

Directions
In a large stockpot over medium heat, add oil and saute vegetables about 5 minutes (slightly brown on the edges). Add remaining ingredients and bring to a boil.

Skim off any foam that rises. Reduce heat and simmer gently, uncovered, for 2 to 3 hours. Add a few cups of water if necessary to keep ingredients submerged.

Strain and discard solids, strain again with fine strainer (3 layers of cheesecloth in a colander.

Return to smaller pot, skim fat, return to heat and simmer another hour or so, until reduced by half.

OR

Combine 1 tsp Cook’s Delight Natural Chicken Base with 8 ounces of water and heat.