Stock.

Simmering stock

Happy Holidays! Did you celebrate? How was it? We have been busy, and apparently neglectful; the surest way to know we’ve not been home enough is the smell of cat pee on our bath towels and dirty laundry. And it’s not just the cat – our waistlines are suffering a noticeable neglect as well. We’ve eaten more food in the past week than I think we ate all year; definitely more calories. Definitely. I can feel my liver.

It’s not over yet. We have more dinners, more drinks, more friends and family and days filled with driving and negotiating with the car over how little we can get away with spending on gas. Our apartment is a hideous mess, but there’s almost no point in cleaning it. Why bother? We’re just going to have to do it again and again and again.

But the laundry’s going through its rotations, and I’ve found a quiet moment to process the leftovers. There is something meditative about picking meat off of bones; it requires focus, but it’s not strenuous work and the results mean future meals.

Even if we are just in the eye of this seasonal storm, I have found a moment of peace, and in it there is the warmth of bones and the produce that wilted in my crisper finding new life in a pot of stock that will nourish us back to health after December’s frantic gorging finally lets up.

You can’t even smell the cat pee anymore.

Make stock. It will warm your home and then when you’re too tired to do anything tonight or in a few days or next week, you’ll just bring some of it to a simmer with some veggies, a bit of meat and some noodles or grains or legumes and you’ll have an easy (and easily digestible) dinner that won’t take much more than 20 minutes to pull together.

There’s no real recipe. Most of the time I save my veggie scraps in a container in the freezer, and then when we eat a bird or a ham or a lot of bony beef, I put my scraps and bones in a stock pot with some herbs, some salt and pepper and a lemon. I fill the pot to about the 12-litre mark and simmer (never boil) for two hours or maybe more, depending on how the day goes. I usually end up with about eight litres of stock in the end, and that’s enough for eight pots of soup, or eight risottos, or 16 pots of Bolognese sauce or chili.

If you don’t have scraps in your freezer, use a couple of carrots, a few ribs of celery, an onion, the green tops of two leeks, and half a bunch of parsley and as many heads of garlic as you feel like (I always use two or three). For the bones, a carcass from Christmas dinner or a bag of chicken backs from your butcher will be perfectly fine; if you’re using raw backs to start, brown them in a bit of oil in the bottom of the pot with your veggies for extra flavour. But you don’t have to use meat; omit it and you’ll have yourself a perfectly lovely vegetable stock. Add some bay leaves, a handful of black peppercorns, and then just let it go. If anything scummy forms on the top, skim it off. There’s really nothing to it.

Strain it after a couple of hours, then put it back on the stove and simmer for longer to reduce it if you want, or don’t, but salt it at the end after you’ve tasted it. Cool it, then store it in large Mason jars or freezer bags in 4-cup portions.

Trust me on this – make stock. You’ll feel better knowing there’s nutritious, homemade soup in your future.

And enjoy the rest of the holiday season. There’s still fun to be had, and I hope you have it all.

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3 thoughts on “Stock.

  1. I used your directions and made two huge pots of turkey stock this weekend, turned out so good! My turkey was a 30 pounder so lots of carcass left to stew. Thanks for the info/reminder to make stock…I’ll be using one batch to make soup next week and then saving the other batch until at least April in the freezer in case we end up with any flu or severe colds in the house.

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