Blonde or Brown Stock

There are 2 methods in making a stock, a blonde or brown stock. Blonde Stocks are made when the bones have not been roasted where brown stocks are usually from roasted bones.

Doing a blonde stock for chicken (and seafood) is fine but not recommended for beef or veal.

For a Blonde Stock (best for chicken only)

  • 1.5kg chicken carcass or 1kg wings (wings will make it sweeter)
  • 2 small brown onions, skin on, roots removed & quartered
  • 1 long stick of celery, roughly chopped
  • 3 litres of cold water
  • 2 small cloves of garlic, skin on and cut in half
  • 2 x 3mm slices of fresh ginger, skin on
  • 2 medium carrots, skin on. whole or chopped, whatever you want
  • 1 bay leaf

For a Brown Stock (any but seafood)

  • 1.5kg beef, chicken veal bones
  • 2 small brown onions, skin on, roots removed & quartered
  • 1 long stick of celery, roughly chopped
  • 3 litres of cold water
  • 2 small cloves of garlic, skin on and cut in half
  • 2 x 3mm slices of fresh ginger, skin on
  • 2 medium carrots, skin on. whole or chopped, whatever you want
  • 1 bay leaf

Method

If a brown stock, coat the bones and half onions, in a little olive oil then roast to bones at 180°C for 45-60 minutes.

Once roasted (or not), place all the ingredients into a large pot or pressure cooker and fill with approximately 2 ½ - 3 litres of cold water until the bones are 1-2cm below the top of the water line.

Pressure Cooker Method

Pressure cook for minimum of 1 hour otherwise for maximum flavour, 2 hours.

After the desired cooking period, let the stock steep for 30 minutes before releasing the pressure.

Strain the stock into a smaller pot, place back onto the heat and bring to a rapid boil until the stock is reduced by a third (this will intensify the flavour of the stock). This should take around 15-20 minutes.

Pot Method

Bring to a rapid boil then simmer lid on for minimum 2 hours but preferably 3-4 hours on a low simmer.

To ensure your stock doesn't go cloudy, skim any impurities (dirty foam) and fats off the top every 20-30 minutes.

After 2 hours let the stock steep for 30 minutes before straining (no need to reduce any further).

The easiest way to remove the fat in the stock of is to refrigerate the stock for a couple of hours until the fat has solidified on the top. You can then remove it by hand and either discard or reserve to cook some potatoes in (yum!)

Your stock will last in the fridge for a few days. you will either need to bring it back to the boil or freeze it down for later use. Click here for our little tip for freezing…


© Tim Elwin 2009