STOCKS
VEGETABLE STOCK
MAKES 4 TO 6 CUPS · PREP: 20 MIN · TOTAL: 1 HR 20 MIN
MAKING VEGETABLE STOCK IS fairly speedy—it only needs about 1 hour to simmer. That’s long enough to extract the vegetal flavors, but not so long that it ends up bitter. I like adding wine to stocks because it brings acidity and body. The turnip, not a vegetable you usually see in stock, adds a deep, mellow flavor.
2 carrots, peeled and cut into ½-inch pieces (about 1 cup)
2 celery stalks, cut into ½-inch pieces (about 1 cup)
1 onion, cut into large dice (about 1 cup)
1 leek, cut into large dice (about 2 cups)
1 medium white turnip, peeled and cut into ½-inch pieces (about 1 cup)
¼ teaspoon fine sea salt
2 cups dry white wine (a Sauvignon Blanc or other non-oaky wine)
1 bay leaf
1 thyme sprig
1 teaspoon whole black peppercorns
Combine the carrots, celery, onion, leek, turnip, salt, and 8 cups cold water in a large stockpot. Bring to a simmer over medium heat.
Skim off any foam or impurities that float to the top. Add the wine, bay leaf, thyme, and peppercorns. Return to a simmer, and cook for 1 hour.
Strain the stock through a fine-mesh sieve set over a large bowl; discard or compost the solids. Let the stock cool before storing in an airtight glass container. It will keep for up to 5 days in the refrigerator or up to 3 months in the freezer.
CHICKEN STOCK
MAKES ABOUT 2 QUARTS · ACTIVE: 30 MIN · TOTAL: 4 HR
THIS IS A STRAIGHTFORWARD, use-in-everything kind of chicken stock. For a version that’s especially well suited to braising, roast the chicken pieces and vegetables at 350°F until golden brown before adding them to the stockpot.
1 (3½-pound) chicken, with giblets (no liver), cut into 8 pieces (drumsticks, thighs, breasts, wings)
2 onions, quartered
2 medium carrots, cut into 2-inch pieces
1 celery stalk, cut into 2-inch pieces
3 garlic cloves, crushed
Fine sea salt
½ cup dry white wine
4 flat-leaf parsley sprigs
4 thyme sprigs
1 teaspoon whole black peppercorns
1 bay leaf
Put the chicken pieces into a large stockpot. Add cold water to cover by about 2 inches and bring to a boil over medium heat. Immediately reduce the heat to a low simmer. Skim any froth or solids that rise to the top. Add the onions, carrots, celery, garlic, and a pinch of salt, and return to a simmer. Add the wine, parsley, thyme, peppercorns, and bay leaf, and continue to simmer for 2 hours and 30 minutes, occasionally skimming any solids, fat, or foam that rises to the top.
Remove from the heat and let the stock sit for 5 minutes to settle. Skim once more, then strain it through a fine-mesh sieve set over a large bowl. Let the stock cool before storing in an airtight glass container or containers. It will keep for up to 1 week in the refrigerator or up to 2 months in the freezer.