I love Brad Leone, I named my sourdough starter after him. He is what got me into learning about fermentation and the science of food. I love how focused he is on farm to table, and taking what you can from nature while being sustainable. This is Brad’s stock recipe from his new cookbook Field Notes for Food Adventures. You can use this stock in a variety of different recipes. I used it this past week to make use of the rotisserie chicken bones I saved from meal prepping. You can cut down this recipe as needed, since I only had about 2lbs of bones I cut back on a few items. Do what feels right to you.
- 1/4 Cup Extra Virgin Olive Oil
- 3 Medium Onions, halved
- 1 Cup Sliced Mushrooms
- 2 Medium Carrots, chopped
- 3 Celery Stalks, chopped
- 10 lbs Mixed Bones, I used chicken, you can use whatever you have
- 1 Parsley Bunch
- Additional Herbs, like thyme, rosemary, whatever you want
- 2 Garlic Heads
- 6 Bay Leaves
- 1 TBSP Whole Peppercorns
- 1 Cup White Wine
- 4 Gallons Filtered Water
Let’s Get Cooking
In a large pot heat up the oil and brown off the onions + mushrooms + carrots + celery.
Add in the bones + parsley + additional herbs + garlic + bay leaves + peppercorn and stir.
Add in the wine and let reduce down for a few minutes. Then add in the water and bring to a low simmer.
Turn down the heat to LOW, allowing it to gently simmer.
Let this go for hours until it reduces. I let mine go for about 6 hours. The color will darken and the stock will thicken.
Strain the stock and taste, salt now if the stock needs it.
Store in the fridge or put in the freezer to use later.
Make something decision with this stock!
Made with Love,