Chicken & Vegetable Stocks

Every home cook needs a good stock base in their roster, vegetable stock is key to start with as it builds into any other stock you want to make. Here we are including both a vegetable base stock and a chicken base stock for all your soup needs!

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Ingredients...

Vegetable Stock

MAKES 1 QT

• 3 onions, quartered
• 2 carrots, cut into chunks
• 2 celery stalks, cut into chunks
• 6 each bay leaves
• 3-6 cloves garlic, smashed
• 1 Tablespoons black peppercorns
• ¼ bunch parsley stems
• 2 Tablespoons kosher salt

1. Preheat oven to 400F. Toss onion, carrot, garlic, and celery with a tbsp of olive oil, lay out on a baking sheet and bake for 15-20 minutes, or until browned slightly.
2. Place everything in a stock pot and cover with 6 qts of water. Bring to a boil, skim the impurities that rise to the surface. 
3. Turn down the heat to a low simmer and cook for 4 hours.
4. Strain after the cooking process and cool down. Keep in the fridge for up to 1 week. Or place in the freezer for up to 3 months.
5. Chef note: Feel free to play around with the vegetables that you use. Whenever I am cooking I save vegetable scraps in a sealed container in the freezer so when I am ready to make chicken or vegetable stock. Corn cobs, mushroom stems, carrot tops ... the only thing I don't save are beets and cruciferous vegetables like broccoli, cauliflower etc.

Chicken Stock

MAKES 1 QT

• 2 chicken carcasses & scraps
• 3 onions, quartered
• 2 carrots, chunks
• 2 celery stalks, chunks
• 3 cloves garlic, smashed
• 1 tbsp tomato paste (optional)
• 6 each bay leaves
• 1 Tablespoons black peppercorns
• ¼ bunch parsley stems
• 2 Tablespoons kosher salt

1. Preheat oven to 400F. Toss chicken onion, carrot, garlic, and celery with 2 tbsp of olive oil, lay out on a baking sheet and bake for 15-20 minutes, or until browned slightly. Once mostly roasted you can optionally brush everything with the tomato paste and roast for another 5-10 minutes for a more rich and deep flavour.
2. Place everything in a stock pot and cover with 6 qts of water. Bring to a boil, skim the impurities that rise to the surface. 
3. Turn down the heat to a low simmer and cook for 4-6 hours. * The length of time will ensure that all chicken flavor and collagen has been pulled out of the chicken carcasses and scraps.*
4. Strain after the cooking process and cool down. Keep in the fridge for up to 1 week. Or place in the freezer for up to 3 months.