Some basic tips when making stocks for your soups:
- Start with cold, pure water
- Don’t stir, whish or blend your stock. Just put the ingredients in and let well enough alone.
- Don’t hurry. Let time be your friend. The longer a stock “brews”, the more flavor it will have.
- Simmer, don’t boil. This is related to the above. Boils brings out too much flavor to early. simmering “sweats” out the flavor in its own way.
- Don’t cover your pot. The steam from your stock reduces the stock and concentrates the flavor, which makes a difference, even if only minimally.
- De-fat your stock, by refrigerating after cooking, and then spooning off the fat after it forms on the top.
- Stocks last 2 weeks in the fridge, and two months in the freezer. And there’s no need to thaw before use.
And you can freeze some in ice cube trays for use in smaller portions or even to add a special ‘ummph’ to water based sauces.