Stocks by Chef Gordon Ramsay

Why purchase stock when you can make your own? Chef Gordon Ramsay shows you how to make these basic stocks simple. Either use within 5 days or store in freezer in smaller amounts for up to 3 months.

Vegetable Stock

Yield - about 6 cups (1.5 liters)

• 3 onions, peeled and roughly chopped
• 1 leek, washed and roughly chopped
• 2 celery stalks, roughly chopped
• 6 carrots, peeled and roughly chopped
• 1 head of garlic, halved lengthwise
• 1 tsp (5 ml) white peppercorns
• 1 bay leaf
• few thyme, basil, tarragon, cilantro and parsley springs, tied together
• 3/4 cup (200 ml) dry white wine
• sea salt and black pepper

Place all items except for wine and herb bundle into a large stockpot and cover with 8 cups cold water. Bring to a boil, lower to simmer and gently simmer for 20 minutes. Remove from heat and add herb bundle and wine. Re-season with salt and black pepper. Give stock a stir and let cool completely.

Chill stock overnight before straining it. Strain through a fine strainer into a bowl.

Either use within 5 days or store in freezer in smaller amounts for up to 3 months.

Fish Stock

Yield - about 4 cups (1 liter)

• 2 tbsp olive oil
• 1 small onion, peeled and chopped
• 1/2 celery stalk, diced
• 1 small fennel bulb, chopped
• sea salt and black pepper
• 2 lbs white fish bones and trimmings (or crab or lobster shells)
• 1/3 cup dry white wine

Heat oil in a stock pot and add onion, celery, fennel and a little seasoning. Stir over medium head for 3-4 minutes or until vegetables begin to soften but not brown. Add fish bones, trimmings and wine; the pour in enough cold water to cover the ingredients. Simmer for 20 minutes, then remove from heat and let cool.

Ladle the stock through a fine strainer into a bowl.

Either use within 2 days or store in freezer in smaller amounts for up to 3 months.

Chicken Stock

Yield - about 6 cups (1.5 liters)

• 2 tbsp olive oil
• 1 carrot, peeled and chopped
• 1 onion, peeled and chopped
• 1 leek, washed and sliced
• 2 celery stalks, chopped
• 1 bay leaf
• 1 thyme sprig
• 3 garlic cloves, peeled
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 2 lb raw chicken bones
• sea salt and black pepper

Heat oil in a stock pot and add vegetables, herbs and garlic. Stir over medium head for 3-4 minutes or until vegetables are golden. Stir in tomato paste and flour and cook for another minute. Add chicken bones, and pour in enough cold water to cover the ingredients. Season lightly with salt and black pepper. Bring to a boil and skim off any scum that develops on surface. Reduce heat and let simmer for 60 minutes, then remove from heat and let cool.

Ladle the stock through a fine strainer into a bowl.

Either use within 5 days or store in freezer in smaller amounts for up to 3 months.

Optional: To make a more richer and flavorful chicken stock, try roasting the bones in the oven on 400 degrees Fahrenheit for 20 minutes before adding them to the stock. Then follow as noted.

Beef Stock

Yield - about 6 cups (1.5 liters)

• 3 lbs beef or veal marrow bones, chopped into 2-1/2" pieces
• 2 tbsp olive oil, plus extra for drizzling
• 2 carrots, peeled
• 2 onions, peeled
• 2 celery stalks
• 1 large fennel bulb, trimmed
• 3-1/2 ounces white mushrooms
• 1 tbsp tomato paste
• 1 bay leaf
• 1 thyme sprig
• 1 tsp black peppercorns

Heat oven to 425 degrees Fahrenheit. Put bones in a roasting pan and drizzle with a little olive oil. Roast for 1 hour, turning over halfway, until browned. Meanwhile, cut the carrots, onions, celery and fennel into 2-inch chunks.

Heat oil in a stock pot and add vegetables. Cook, stirring frequently, over high heat until golden. Stir in tomato paste and cook for another 2 minutes. Add browned bones, and pour in enough cold water to cover the ingredients. Add mushrooms, bay leaf, thyme and peppercorns. Simmer for 6-8 hours until stock has a deep, rich flavor.

Ladle the stock through a fine strainer into a bowl.

Either use within 5 days or store in freezer in smaller amounts for up to 3 months.