" Mr. Deeds" Stocks 101

Join Claud and the gang as they strengthen your kitchen portfolio with "Stocks 101." This is one investment that won’t leave you canned.

Vegetable Stock

  • 2 tablespoons olive oil
  • 1 small pinch salt
  • 1 pound each: roughly chopped celery, leeks and onion
  • 1/2 pound each: roughly chopped carrots, turnips, tomatoes & bell pepper
  • 1-2 heads garlic, sliced in half
  • 1 bunch parsley, chopped
  • 1 small bunch thinly sliced kale or collards
  • 2 large thyme sprigs
  • 2 bay leafs
  • 8 whole black peppercorns
  • 1/4 ounce dried wild mushrooms (optional)
  • 1-gallon water

Chicken Stock
  • 5 pounds chicken wings (you may use more or less depending slow cooker size)
  • 1 onion, cut into quarters
  • 6 quarts cold water

Fish Stock
  • 3 pounds of fish heads and pieces, (halibut, sea bass, snapper and sole are good choices), shrimp shells
  • 1 medium onion, chopped into 1” pieces
  • 1 large carrot, chopped into 1” pieces
  • 1 large stalk celery, chopped into 1” pieces
  • 1/2 bunch chopped parsley stems
  • 1/2 lemon
  • 1 cup dry white wine
  • 10 black peppercorns
  • 2 bay leaves
  • 3 quarts cold water

Fish Stew
To 1 quart simmering fish stock, add:
  • 1-12 ounce can whole Italian tomatoes, sliced
  • 1/4-cup whole, pitted picholine olives
  • 3 baby bok choy, leaves separated
  • 1/2 teaspoon each of thyme, oregano and chili flakes
  • 2 pounds of firm, white-fleshed fish, cut into 3” chunks, whole peeled shrimp and mussels
  • Salt and pepper, to taste

Directions:

1. Combine the lamb marinade ingredients in a baking dish large enough to hold the lamb leg and set aside.

2. Use a very sharp knife to make small slits all over the leg of lamb. Slip the garlic slices into the scored meat at even intervals, and then place the leg into the baking dish and rub the marinade well into the meat. Cover and refrigerate at least one hour and up to overnight.

3. Line a medium mixing bowl with cheesecloth or a clean, thin kitchen towel; dump the yogurt in the center. Gather the corners of the cloth and tie with string. Suspend the cloth from the refrigerator rack over the bowl (to catch the drips) anywhere from 2 hours to overnight.

4. Discard the yogurt water and combine the now thickened yogurt with the remaining sauce ingredients. Mix well and refrigerate until use.

5. Bring the meat to room temperature and then barbecue, grill or flame broil, turning and basting frequently until cooked to perfection. An instant-read meat thermometer inserted into the thickest part of the leg (without touching the bone) will read 130 to 135 F. for rare, 150 to 160 F. for medium and 160 to 165 F. for well done. Total cooking time should be about 2 hours. (Give or take a few minutes.)

6. To serve: Wrap pita in foil and heat at 350F for 5 minutes; slice one pita in half and spread with tzatzili sauce. Use a sharp knife to thinly shave lamb from the leg and pile the meat into the sauced pita. Garnish with tomato, marinated onion and lettuce. Vegetable Stock
1. Preheat oven to 400F. Combine olive oil, salt and chopped vegetables in a mixing bowl and toss to coat.

2. Transfer mixture to a large roasting pan (or 2 small pans) and roast until brown and fragrant, about an hour, stirring every 15 minutes.

3. Transfer the roasted vegetables to a large, heavy bottomed stockpot; add remaining ingredients and bring to a boil. Reduce heat to a simmer and cook, uncovered 60-90 minutes.

4. Strain through a colander and use immediately or cool and then freeze until needed. Ice cube trays and/or muffin tins make good containers for freezing stock in usable sizes for ease of use. Reserve mushrooms for later use, if desired.

Chicken Stock
1. Combine all ingredients in a slow cooker.

2. Turn slow cooker on.

3. Go to bed.

4. After 8 to 12 hours, get up. Strain stock, cool and then refrigerate. The fat will rise and coalesce at the top; when it does, remove fat layer and store in the freezer for sautéing or other cooking methods, if desired.

5. Once the fat is removed, stock may be reduced further if desired for richer flavor.

Fish Stock
1. Remove gills from heads and rinse fish trimmings well in cold water until water runs clear. Cut into 3 inch pieces and rinse again.

2. Combine all ingredients in an 8-quart stockpot. Bring to a boil, reduce heat to a simmer and cook for 45 minutes to an hour, but no longer. Occasionally skim and discard any foam or scum that rises to the surface.

3. Strain through a colander lined with a double layer of cheesecloth. Use immediately or freeze until use.

Fish Stew
Bring fish stock to boil and then reduce to a simmer. Add the mussels and cover with a lid and cook about 3-5 minutes until the mussels are done and open. Discard any mussels that do not open. Add the tomatoes, olives, bok choy, fish and shrimp and slowly bring back to a simmer. When the shrimp and fish are done (only 2 or 3 minutes), you are ready to enjoy a delicious and easy homemade fish stew!



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