Credit China with developing the master stock. What most likely started as a matter of survival, over time morphed into a rich, complex liquid gold that has served as the bedrock of Chinese cuisine for hundreds, if not thousands, of years.
For me, master stock started a little closer to home – my parents’ kitchen. The memory smell of dad’s turkey carcass boiling with herbs and aromatics ….mmm mouth watering. Those aromas take me to a comfortable zone and with Turkey Day around the corner one thing on my to do list is load up on essentials for yup you guessed it…’turkey stock’. I’m pretty sure our house won’t be the only one, but I can’t get enough of the rich smell and I look forward to it late into Thanksgiving night ( and lingering all through the weekend.)
At the brewery I walk through the kitchen to take in the low and slow simmer of the stock pots. With that in mind I wanted to share Chef Christian’s take on our house stock forming the foundation for our soups, sauces, and stews.
House Stock Recipe (per gallon)
1 pound bones per gallon of stock desired (We typically make 30 gallons at a time, using whole ducks, chickens and smoked turkey legs. The bone variety will affect the flavor. My favorite is chicken and pigs feet as they lend an incredible silky mouth feel.)
1 onion chopped
1 celery stock chopped
1 carrot chopped
6 cloves garlic
Tomato paste (enough to coat bones after roasting)
Water (enough to cover bone plus a few extra inches in the pan)
Pre-heat oven to 400 and spread bones across a roasting pan.
Once they start turning tan, add onion, celery, carrot and garlic on the roast pan and rub the bones with tomato paste.
Continue roasting until bones turn dark brown, and vegetables are carmelized.
Transfer bones and veggies to stock pot, cover with water and simmer til tasty. (I never get too specific, but that’s how to do it…just keep tasting until intense enough for you.) I recommend a Troegenator during the slow simmer phase.
Let stock cool, and pour through a strainer to remove solids.
That’s it – you’ve got stock, or the foundation for a world-class gravy.
Turducken Gravy Recipe
1 1/2 gallon duck (or turkey) stock
1 whole duck, cooked and shredded
1 whole turkey legs picked
1 whole chicken cooked and shredded
1 onion diced
1 cup tomato paste
1 large carrot diced
1 celery stalk chopped
1 cup duck fat
2 cups four
1 bay leaf
Salt and pepper, as needed
Heat the duck fat in a sauce pan and slowly add flour while stirring.
Stir constantly over the next 30-40 minutes to avoid burning. The color will deepen to a dark brown and release a nutty aroma.
Ladle stock in slowly while stirring. Over time, this will come together as a thick, hearty gravy. At the perfect consistency it should “stand up on a spoon.”
Season with fresh herbs, salt and pepper.
Add meat and simmer for another 20 minutes to capture all the flavors.
Serve over hand-cut fries and squeaky cheese curds.
Since these are Chef Christian’s creations, it’s fitting that he gets the final word on stock: “For me, creating a stock is akin to creating the pure essence of flavor. As cooks we’re trained to use all and waste nothing. The stock is the final use, and it creates the basic building block for most of the food we create in the kitchen.”