Basic Stock or Broth

The variations on this recipe are endless!

In a freezer bag, I save-up meat bones and scraps, and in another, rinsed veggie trimmings – and when I have enough, I make a batch of stock or broth. I never follow this recipe exactly; rather, I let ingredients on hand be my guide. The variations on this recipe are endless!

Ingredients:

5-6 pounds meat and bones*, rinsed
½ to 1 cup vermouth or dry wine**
olive oil
16-20 cups cold water
1 TBS Kosher Salt
1 bag of carrots, cleaned and chopped
2 medium white or yellow onions
3-4 stalks celery, chopped
1 large leek, well cleaned and sliced
½ bunch of fresh Italian parsley
2 sprigs fresh thyme
2 bay leaves
1 tsp mixed whole peppercorns: black, green and white
3 cloves garlic, bruised

Brown the meat and bones in batches with oil in a heavy Dutch oven. Deglaze pan with wine and when it's almost all evaporated, add meat bones and bring to a boil. Skim the top well, then add remaining ingredients and bring to a good simmer and skim again. Reduce heat to a low simmer and cook for 4 hours. Strain stock and freeze, or hold in refrigerator for 4-5 days.

– Chef Michaelangelo Rosacci, Tony's Market and Tony Rosacci Catering

* If I had my druthers, I'd choose beef and pork shank steaks, or split chicken legs and backs – but a large pile of bones is all you need to make a tasty stock. **Red wine could be used in a beef stock if you like, but I generally use vermouth or a leftover dry white wine.