How to Make Great EVOO Stock
With the summer season and weather coming to an end, it's time to head full throttle into Fall or as we like to call it soup and stew season. To ensure a successful, flavorful soup season it's important to establish a great base. Stocks are our favorite way to start off any cozy food recipe. The secret to an excellent stock and therein an excellent soup, stew, sauce, gravy.. etc is EVOO!
Step 1
To get started on your stock, you must first choose the ingredients that will make it up. The core ingredients for a good stock are:
Bones: Chicken, beef, or pork are great options!
Vegetable: We love the classic stock trifecta of carrots, onions, and celery, but feel free to toss in garlic, leeks or any other veggies in your fridge drawer on the cusp of wilting.
Herbs and Spices: Bay leaves, thyme, peppercorn you really can't go wrong here. Just add in all the herbs and spices that scream Fall season-comfort vibes to you!
EVOO: The star of this stock is Sizzle. The extra-virgin olive oil will add extra richness and depth, plus loads of healthy fats.
Pro Tip: Save your veggie scraps (carrot peels, onion skins, herb stems) in a freezer bag until you're ready to make stock. Zero waste and big flavor!
Step 2
Most stock recipes start with water and simmer forever, Sizzle not only adds flavor and health benefits, but also speeds up the process.
1. Heat up a tablespoon or two of Sizzle in a large pot. You need enough EVOO to give your veggies a glossy coat.
2. Add chopped veggies, herbs, and bones (if using) to the pot. Let all the ingredients caramelize, sautéing until golden and fragrant. Sizzle brings out the natural sugars in your vegetables and helps the flavors meld.
This browning step adds a deep and rich flavor note to the stock that many miss out on when simmering with just water!Step 3
Once the veggies are golden, add enough water to cover the ingredients by a couple inches.
Step 4
Bring the stock to a gentle simmer, careful not to crank the heat up too high. Let the stock simmer on low for about 2-4 hours. If you have bones in the stock, you'll know it's ready when the cartilage breaks down and the broth gets a silky texture.
Bonus Pro Tip: Toss in a Parmesan rind near the end of the simmering process.
Step 5
Once the broth is finished simmering, strain out the solids. Let the broth cool and store it in the fridge for up to a week or freeze to use in the future. We like to store the stock in ice cube trays for flavor cubes that add a perfect flavor blast to any dish!
