roasted vegetable stock tutorial

[chia]

here's what you need to get started:
roasted vegetable stock

[Chef Kate]

Remember, this is not the 'all-the-parings-in-the-pot' kind of stock. We are aiming here for a clear, rich stock with a pure vegetable flavor.

That's why we are peeling the vegetables before roasting them.

Also remember the measurements are not exact. One large onion can be very different from another. The point is to get them well roasted so to maximize the flavor we will be getting into our stock.

[Chef Kate]

Only use the amount of olive oil you need to just barely coat the vegetables.

[Chef Kate]

Remember, you can adjust the amounts and types of vegetables. As is mentioned in the recipe, you can add some fennel for a nice little anice undertone. But also remember, you don't want to add starchy vegetables here.

Potatoes, parsnips, turnips, rutabagas will all totally cloud the stock.

And this is just a base. It should be a background for your recipe, not necessarily prominent on its own

[chia]

after 15 minutes:


after 30 minutes:

[Chef Kate]

I f you are cooking along with us, then you know what a wonderful aroma comes from those raosting vegetables.

Once they are fully roasted, scrape every bit of their goodness into your stockpot. Then add water, herbs, peppercorns and bay leaves.

I am using my 12 quart stock pot with the colander insert and I filled it with water to a level low enough to make sure there would be no boiling over. This is going to cook for a while so it will reduce considerably.

[Chef Kate]

When you are ready to start actually cooking the stock, you don't have to worry about keeping the heat as low as when we were making chicken stock. Since there is no meat, we are not dealing with the meat proteins and boiling will not do harm.

On the other hand, you're not looking to use your highest heat. You want to bring the liquid to a boil and then turn it down so it remains at a nice, steady simmer. You want to see those bubbles coming up from the bottom of the pot. You can cook this with a little more heat than the chicken stock, but it is still a long process.

[chia]

add roasted veggies to stockpot


add herbs and spices


i added 14 cups of water

[chia]

[Chef Kate]

Chia--as always--your photos are so beautiful--I could smell your vegetables

Your perfectly roasted vegetables

[Kim Bekukin]

The parsley just has the stems removed, right? And did you use the whole bunch?

[Chef Kate]

Now, we wait. It takes a good two to three hours of gentle boiling to extract all the goodness and flavor from those vegetables.

[Chef Kate]

I lop off the stems of the parsley--and I used about half of a large bunch. How about you, Chia?

[Kim Bekukin]

My veggies are just now at 30 minutes and they look more like Chia's first picture. They need to keep going until they are as brown as Chia's?

[Chef Kate]

I'd give them a few more minutes--every oven is different and yours may be a bit cooler/slower than Chia's. But don't let them burn--there is a difference between the flavor of carmelization and the flavor of char.