Universal Stock

This stock base is universal, as it’s a highly concentrated flavor bomb. I make this in large batches and freeze it in large sized ice cube trays. Add a cube or two to water and you’ve got a soup base or add a few cubes to a pan, heat and reduce, and you’ve got a quick demi glace. You can freeze it in larger portions to use as a base for beef, chicken, veal, or lobster/seafood stock. It’s truly universal and is very easy for anyone to make.

Ingredients:

Dried shiitake mushrooms
Celery
Carrots
Onion
Garlic
Leeks
Salt

Method:

Fill a large stock pot 2/3 full with filtered water. Add dried shiitake mushrooms—go ahead and add lots, no need to hold back!—and let sit covered overnight. Add your roughly chopped vegetables and bring to a boil. Reduce heat to a simmer. Cover and let simmer for 2-3 hours, stirring occasionally. Taste at the end of cooking to ensure that the salt levels are where you want them to be.

This recipe is so easy, it just takes a little time. But it’s definitely worth it, as stocks on the shelves are highly processed and lacking in flavor. Once you make your own stock, you’ll never go back to store bought.

Questions? Drop me a line.