Making Stock with Stock Pot

Homemade stock is used to make soups, stews, sauces, or used to add moisture to the cooking dishes as well.  Making stock is a way to get the maximum nutrition from the bones, vegetables, and herbs when simmering in the pot for many hours.  When simmering, the stock will draw the flavor from the bones and the aroma from vegetables and herbs.  To make the stock, you will need a tall stock pot, recommended using 8 qt. and the following ingredients.

Ingredients

• 1 lb. meat bones
• 1 bunch of celery cut into large piece
• 1 large onion quartered
• 1 large carrot cut into large piece
• 1 bunch of parsley

Note:  If don't have room to store and cooking just for one or two, you can cut the ingredients into half.

Put all the ingredients in the stock pot.  Fill the pot with cold water until two-third of the pot.

Put the stock pot uncovered on medium to high-medium heat until the foam start forming on the surface.  Reduce the heat to low.  Don't let it boil.

Skim the foam frequently but don't stir the stock to prevent mixing the fat into the stock and making it cloudy.

Simmer the stock in low heat for several hours (at least 5-6 hours).  The longer the stock is simmering, the more flavor from the bones is released to the stock.

When the stock is done, put the pot over the counter uncovered to cool down.

To store, put the stock in a plastic or glass container.  Homemade stock can be kept in the refrigerator for a few days. 

To freeze, put the stock in a container (recommended using plastic container) but only fill about 3/4 to the top.  To divide the stock into small portions, freeze the stock in the ice cube trays.  These small cubes are convenient for tossing into sauce or for adding moisture to any cooking dish.

Homemade stock is easy to make.  Use it to make hot soups on rainy days, when having a cold or during winter time.  Use it to make delicious stews, pasta sauces and many other dishes with your favorite recipes.  Homemade stock is tasty, low in sodium and nutritious.

Don't have a stock pot or looking for a different size, browse stock pot to find the one that fits your liking.

What to Do with Stock Pot?

 

What can we do with stock pot?

Stock pot is an essential cookware and one of the most common types of cooking pot used in the kitchen.  Traditionally, a stock pot is used to make stock or broth which is the process of simmering meat, meat bones or vegetables with water for several hours.  The slow simmering process transfers flavors, colors and nutrition to the water where they blend and make the stock or broth.  Homemade stock or broth create a base with flavor and aromas even without adding salt, herbs or spices.  A stock pot is also used for cooking a variety of recipes such as soups, stews, pasta sauce, as well as boiling or steaming foods like corns, crabs, shellfish, etc.

Most stock pots are made from stainless steel.  The more expensive stock pots have bottoms which made of different metals such as aluminium or copper to enhance heat conduction.  Stock pots come in a variety of sizes, from 6 quarts to 20 quarts or even larger commercial sizes.

 

For household, stock pot is often used to make a large batch of stock or broth base.  The stock or broth can be stored in the fridge for a few days.  It can also be frozen up to a few months for later use.  The key to bring up flavors and aromas is to simmer the meats, meat bones and vegetables on low heat for at least a few hours.  At low temperature, the meat bones and vegetables blend all the flavors, colors and nutrition as they simmer making the stock or broth tasty and delicious.

What are you cooking today?  Thinking about making homemade soup or chili?  Don't have a stock pot yet?  Determine what size of stock pot you'd like to have and browse stock pot to find the one you're looking for.