Q: What is stock and how do I make it?

A: Stocks are made with four basic components. First, aromatic vegetables, usually the classic mirepoix: carrots, onions, and celery in a 1:2:1 ratio, meaning that for every 1 part each of carrots and celery, there are 2 parts onion. For example 4 pounds of mirepoix is 2 pounds of onions, 1 pound of celery, and 1 pound of carrots. Second, there are the bones (veal, chicken, beef, or pork), which should be rinsed before using, and roasted if you want a dark brown stock. Herbal seasonings (usually the classic French bouquet garni: parsley, thyme, and bay leaf) are the third component; these add a balance of flavor to the stock. Lastly, cold water, which is added in a 1:1 ratio of solid ingredients to water. Hot water sets the gelatin and fats in the bones and slows the flavor extraction process. Stocks should be simmered at around 205 degrees F; boiling breaks up the fat particles, making a cloudy stock. Make stocks in a tall, narrow pot, which slows evaporation. Do not season the stock with salt and pepper, it is a base ingredient.

All of the solid ingredients are discarded after the stock is made. Strain the stock into a metal container, which conducts heat fast, and the stock will cool quicker. Place the strained stock into an ice bath in a sink and stir it often, which will also cool it down faster. Use a thermometer to check the temperature of the stock. Once it has reached 40 degrees Fahrenheit, put into storage containers and refrigerate. Once 32 degrees F, store for up to 6 months in the freezer. If you do not want to freeze the stock, but will not be using it in 3 days, re-boil the stock for 5 minutes every 4 days, and cool it down. Stocks can go bad quickly, they are filled with dissolved protein, which is a bacteria's favorite breeding ground. When gelatinous stocks begin to look watery around the edges, use it within 1 day.

-Food Network Kitchens