Category Archives: Stocks

Beef Stock

Posted on October 1, 2011 by SlowDownAndCook with Meals not So Fast

The key to creating rich beef stock is to roast the beef untill quite brown at 450ºf. Use a cheap piece of beef: I use a knuckle, or oxtail pieces. Place on a baking sheet, and put in the oven at … Continue reading →

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Chicken Stock

Posted on August 28, 2011 by SlowDownAndCook with Meals not So Fast

Stocks should be very simple; they are, after all, only a base, and should not dominate the foods in which they are used. We purchase whole chickens quite frequently; if the butcher cuts up the chicken, we use slightly more … Continue reading →

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Stocks

Posted on July 29, 2011 by SlowDownAndCook with Meals not So Fast

I make four kinds of stock: Chicken, Beef, a hybrid of both, and occasionally a vegetable stock.  Using home-made stock makes everything it touches better.  Making stock is absolutely simple, and easy to store. We freeze pre-measured amounts (though, there … Continue reading →

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