How To Prepare Stock in the Oven
This method can be used for beef, chicken, fish and vegetables.
- Heat oven to about 400 degrees F.
- Put cleaned beef, chicken or fish into
a large baking pot.
- Add any fresh vegetables you care to, including carrot
tops, if desired. Carrots, celery, and bell peppers are good to use. Onions
do not need to be peeled.
- Place in the oven and brown for about 45 minutes.
- Remove from the oven.
- Place roasted meat and vegetables in a stockpot.
- Add spices, as desired, such as garlic cloves, whole peppercorns, parsley,
bay leaf, thyme and/or rosemary. Don't add salt, as you normally add this to
the dish you are preparing which uses the stock. Cover the meat and
vegetables with double their volume in water.
- Bring the pot to a boil, then
reduce the heat to low. Leave the pot uncovered so that some liquid
evaporates and intensifies the taste.
- Seafood stocks need only 1 hour to develop maximum flavor, but beef and chicken should simmer at
least several hours.
- Cook the stock until about one-third of the original
- Strain it, let it cool, and degrease it.
- The stock can be frozen in ice cube trays and cubes used as needed.
For vegetable stock, simply omit the meat, chicken or fish from the above instructions.