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"To me, making stock is a hassle, and antithetical to home cooking. It belongs to the realm of professional kitchens with salaried dishwashers," writes Jane Sigal in the New York Times. My sentiments exactly. But luckily for those of us suffering the kind of late-winter malaise that only a rich, home-cooked soup can cure, the answer is at hand: Soup bones.
Now that nose-to-tail dining seems to have a permanent place in the foodie firmament, soup bones have gone from being the kind of thing only offered at obscure butcher shops in far-flung ethnic neighborhoods to something you can find next to the organic pork chops at your local farmer's market. And the bones on offer have gone beyond the traditional beef shank and hog trotter, with goat bones and bison marrow popping up in the stew pot as well.
Sigal offers up four soup recipes, all enriched with a different kind of bone: Tangy red lentil soup with nicoise olives, which calls for chicken backs; creamy celery root soup with ham, which uses a ham bone; lima bean and porcini soup, using either lamb neck bones on beef shin bones; and a beets and greens borscht with shin bones.
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2-22-2009 @1:32PM Vivien said... Making stock isn't all that hard: Roast bones, add scraps and flavourful veggies and simmer, simmer, simmer. It takes no real work, and you should only end up with a small roasting pan, knife, spoon, cutting board and stockpot to wash.
Plus, it's a fantastic way to save money in the long run. When you buy a whole chicken, large roast, or other larger roasting cut you can use the whole thing. Just freeze your carcasses in heavy-duty freezer bags, and when you have enough, make a pot of delicious stock!
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2-22-2009 @8:40PM Dean said... Vivien, I completely agree with you. I keep chicken carcasses in the freezer and make great stock with them on a lazy weekend. That way I always have the fixings for a great soup or stock.
Maybe I don't always make my stocks as clear and pristine as a professional, but they taste darn tasty.
It sure isn't hard work. After a little skimming, it's almost no effort at all. Frankly, the hard part is finding the matching lids for the containers I put it in so I can keep it in my freezer.
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2-23-2009 @12:26AM Matt said... Veal bones, the best ingredient you will ever have. Slow roast, bare simmer forever, veggies for an hour. the gelatin and fat give a unctuousness that you cannot imitate. And it freezes very well.
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2-23-2009 @10:01AM alisa said... I agree with all of the above comments ! it's easy to save the bones in the freezer, economical and tasty. We regularly accept ham bones and other things from family members and then we go home and make delicious meals with them (like minestrone and lentil soup)
http://theripetomato.wordpress.com/
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2-23-2009 @12:23PM Rt said... Zip lock baggies work extremely well for storing the stock. Put two cups into each one and freeze them while they are laying flat. Then they can be put in any position.
The amount of space they take is minuscule.
A stock pot on the stove is a wonderful smell.
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2-25-2009 @9:22AM Carol Dannhauser said... Hi cooking friends. I used to wrap up the carcasses with full intentions of making stock later but I never seemed to get around to it. And then when I needed stock, I found myself with a freezer full of carcasses but still no stock, leading me to the dreaded box o' broth. Then it occurred to me that that I could make some stock while the kitchen was already a mess and all the ingredients were at hand. Now I just dump the carcass in the pot after we're done with dinner. Did it last night, in fact. I roasted up a hotel-style turkey breast (with wings and neck and giblets) and after we devoured it and pulled off the extra meat for Friday night panini I dumped the carcass in the pot with the usual leeks, onion, bay leaf, etc. Now the STOCK is in the freezer, instead of the carcass!
Happy cooking.
Carol at www.CookinTeens.com
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