LEMONGRASS AND GINGER STOCK

image MAKES 14 CUPS

I USE THIS LIGHT, FLAVOR-PACKED, versatile recipe in our roasts and as a base for many of our soups. It’s a great substitute whenever chicken stock is called for, and is far cheaper and more flavorful than any store-bought brand. For that reason, I often make a double batch and freeze it, so we always have it at the ready. While I love the flavor of this stock, don’t feel too married to the recipe itself: feel free to deviate from it, treating it more like a template rather than a hard-and-fast formula—after all, a good stock can be made using many combinations of vegetable trimmings (carrot tops, onion skins, or the top and bottoms of celery, to name just a few, avoiding strong bitter greens or root vegetables). I keep a bag of scraps in my freezer and just continue to add to it until I have enough to make a decent pot of stock.

2 carrots, roughly chopped

1 yellow onion, roughly chopped

4 stalks celery, roughly chopped

1 large leek, roughly chopped

1 clove garlic, sliced down the middle

1 stalk lemongrass, pounded with the back of a chef’s knife (see here)

1 large piece kombu

4 sprigs thyme

4 bay leaves

1 tablespoon black peppercorns

1 tablespoon sea salt

2 tablespoons safflower oil

1 tablespoon sesame oil

⅔ cup tamari or soy sauce

14 cups water

1. Preheat the oven to 450°F.

2. In a large bowl, combine all the ingredients, except the safflower oil, sesame oil, tamari, and water. Toss the ingredients to thoroughly coat with the safflower oil and arrange on a sheet pan. Roast in the oven for 20 minutes, stirring occasionally. The ingredients should have begun to caramelize and turn brown.

3. Place the roasted mixture in a large stockpot and add the sesame oil, tamari, and water. Over high heat, bring to a boil, then reduce the heat to medium and simmer, covered, for about 2 hours. Remove from the heat and allow to cool uncovered.

4. When the stock has cooled for about 2 hours, strain out the vegetables and transfer the liquid, to a depth of no more than 2 inches deep, to a large dish or high-capacity container that will fit in your fridge, and chill in the fridge.

5. Once cool, the stock can be frozen in a freezer-safe container for 6 months.