FOUNDATIONAL STOCKS FOR EVERY KITCHEN ( 4 DIFFERENT STOCKS)
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A well-made stock is the foundation of countless great dishes soups, gravies, braises, stews, greens and even your favorite holiday stuffing. The key is in layering flavor slowly and intentionally.
I like to make big batches, freeze them in deli containers or ice cube trays and keep them close by (in the freezer) ready to bring body and heart to whatever I’m cooking. It’s one of those quiet kitchen habits that reminds me: the best meals start long before dinner’s on the table.
All good stocks start with a few basics:
• A flavoring base (protein and/or bones)
• Water
• Mirepoix (onion, celery, carrot)
• Aromatics (herbs, spices, optional add-ins)
Basic Poultry Stock
Ingredients:
• 4–5 lbs turkey wings or chicken wings/thighs
• 2–3 stalks celery, chopped
• 2 carrots, chopped
• 1–2 onions, quartered (leave skins on for golden color)
• 2–3 bay leaves
• 1 tbsp black peppercorns
Optional Add-ins:
• 2 garlic head, halved
• 1 bunch parsley
• 1–2 dried shiitake mushrooms (adds umami)
• Handful fresh thyme
• Dash of Dacy Poultry Brine (or similar poultry seasoning blend)
• Dash of Dacy Salt & Pepper Blend + All of the Herbs
Method:
1. Roast for Depth (Optional but Recommended)
Toss your chicken or turkey parts with olive oil and a light sprinkle of Dash of Dacy Salt & Pepper Blend AND OR Dash of Dacy All of the Herb seasoning. Roast at 425°F for 40–45 minutes until golden brown. This adds richness and body to your stock.
2. Simmer Gently
In a large stockpot, combine roasted poultry, vegetables and aromatics. Cover with cold water (about 6–8 quarts). Slowly bring to a gentle simmer, don’t boil. Skim off any foam or impurities that rise to the top.
3. Cook Low & Slow
Simmer uncovered or partially covered for 2–6 hours, depending on how rich you want the stock. The longer it cooks, the deeper the flavor.
4. Strain & Cool
Strain through a fine-mesh sieve or cheesecloth. Cool completely before storing.
5. Storage
Store cooled stock in quart-size deli containers or ice cube trays for easy portioning. Label and date. Keeps 1 week in the fridge or up to 6 months in the freezer.
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Basic Beef Stock
Beef bones require a slightly different method. Roast beef neck bones, shanks or marrow bones with a bit of tomato paste at 450°F for 45–60 minutes before simmering. Simmer for 6–8 hours to fully extract the gelatin and flavor. It’s rich, full-bodied and deeply aromatic. This stock forms the backbone of gravies, stews, sauces and braised dishes. Roasting the bones first (with a touch of tomato paste) draws out their natural sweetness and builds that deep brown color and flavor you want in a true beef stock.
Ingredients:
• 4–5 lbs beef bones (neck bones, shanks, or marrow bones)
• 2–3 large carrots, chopped
• 2–3 celery stalks, chopped
• 2 large onions, quartered (leave skins on for color)
• 1 whole garlic head, halved
• 2–3 bay leaves
• 1 tbsp black peppercorns
• 1 small bunch parsley
• 2–3 sprigs thyme
• 2 tbsp tomato paste
• Optional: Dash of Dacy Poultry Brine (for balance and depth) or Dash of Dacy Salt & Pepper Blend
Method:
1. Roast for Depth
Preheat oven to 450°F. Spread beef bones on a large roasting pan, coat lightly with olive oil and brush with tomato paste. Roast for 45–60 minutes, turning once, until bones and vegetables are deeply browned and caramelized. (optional to roast vegetables, you don’t have to but it does lend to deeper flavor).
2. Simmer Slowly
Transfer roasted bones and vegetables to a large stockpot. De-glaze the roasting pan with a cup of warm water scraping up all browned bits/fond, add that to the pot for extra flavor. Cover with 6–8 quarts cold water. Bring to a gentle simmer (never a boil). Skim any foam that rises.
3. Cook Low & Long
Simmer uncovered or partially covered for 6–8 hours. The longer it cooks, the more body and gelatin you’ll extract. Add more water if needed to keep bones submerged.
4. Strain & Cool
Strain through a fine mesh sieve or cheesecloth. Cool completely before storing.
5. Storage
Store cooled stock in quart-size deli containers or ice cube trays for easy portioning. Label and date. Keeps 1 week in the fridge or up to 6 months in the freezer.
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Roasted Vegetable Stock
Skip the meat, double down on flavor. This deeply savory stock starts with simple vegetables roasted until caramelized, then simmered down into a golden aromatic base for soups, stews and sauces.
Ingredients:
• 3–4 stalks celery, chopped
• 3–4 carrots, chopped
• 2 onions, quartered
• Optional additions: 1–2 leek tops, 2 shallots, 2 parsnip, 2 Roma tomatoes quartered, 1 bunch parsley, 1–2 whole garlic head, 4–5 bay leaves, 1 teaspoon whole peppercorns, handful of thyme
Avoid: Leafy greens, broccoli, cauliflower or other bitter vegetables, they cloud the stock and overpower the flavor.
Method
1. Roast the vegetables
Preheat the oven to 425°F. Cut, rough chop all vegetables except parsley, bay leaves and thyme. Spread the vegetables on a sheet pan, drizzle lightly with oil and roast for 40–50 minutes or until deeply golden and caramelized.
2. Simmer the stock
Transfer the roasted vegetables to a large pot. De-glaze the roasting pan with a cup of warm water scraping up all browned bits/fond, add that to the pot for extra flavor. Cover with 12 cups of water, add the bay leaves, parsley, thyme and peppercorns and bring to a gentle simmer.
3. Cook
Simmer uncovered for 45–90 minutes, depending on how rich you want the flavor.
4. Strain and cool
Strain through a fine mesh sieve, discard solids and let cool completely.
5. Storage
Store cooled stock in quart-size deli containers or ice cube trays for easy portioning. Label and date. Keeps 1 week in the fridge or up to 6 months in the freezer.
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Shrimp Stock (or Shellfish Stock)
Light yet briny, this stock captures the essence of the sea. It’s perfect for risottos, bisques and seafood stews. Made from shrimp shells, heads and or lobster shells. Of all the sticks, this one builds flavor the fastest, long simmering time not required.
Ingredients:
• Shells from 2 lbs shrimp (and/or lobster shells)
• 1 onion, roughly chopped
• 2 celery stalks, chopped
• 1 carrot, chopped
• 4–5 sprigs thyme
• 2 bay leaves
• 1 tsp black peppercorns
• 2 garlic cloves, smashed
• 1 small bunch parsley
• Optional: 1 tbsp tomato paste (for a richer color and flavor), Dash of Dacy Poultry Brine and or Dash of Dacy All of the Herbs
Method
1. Sauté the Shells : Option 1
In a large pot, heat a drizzle of oil over medium heat. Add shrimp or lobster shells and sauté/toast for 5–7 minutes until they turn deep red and aromatic. If using tomato paste, stir it in and cook another 2–3 minutes to caramelize.
2. Add Aromatics
Add onion, celery, carrot, garlic, herbs and peppercorns. Cook for another 5 minutes to release their flavor.
3. Simmer Gently
Pour in 8–10 cups cold water and bring to a gentle simmer. Simmer uncovered for 45–60 minutes, no need to go longer, as seafood stocks extract flavor quickly.
(Quick & Clean: Option 2)
1. Combine shells, vegetables, herbs, and peppercorns in a large pot.
2. Add 8–10 cups cold water (and tomato paste if using).
3. Bring to a gentle simmer and cook uncovered for 45–60 minutes.
4. Strain through a fine mesh sieve, pressing gently on the shells to extract the liquid. Discard solids and cool completely.
5. Store cooled stock in quart-size deli containers or ice cube trays for easy portioning. Label and date. Keeps 3–4 days in the fridge or up to 3 months in the freezer.