Route Stock Recipe

Deglaze

In a medium saucepan over medium heat, melt 1 tablespoon of butter. Add the chopped onion, carrot, and celery and sweat gently about 4–6 minutes until softened but not browned.

Add Aromatics

Add the smashed garlic and cook 30 seconds until fragrant. Stir in the bay leaf, thyme sprigs, parsley stems, and peppercorns.

Deglaze with Chardonnay

Pour in the 2 cups of American Chardonnay and increase heat to medium-high. Let the wine come to a gentle boil and reduce by roughly half, about 6–8 minutes. This concentrates the wine flavor and cooks off alcohol.

Combine Stocks

Add the chicken stock and 1 cup cold water. Bring the mixture to a gentle simmer, then lower heat so it barely simmers. Skim any foam or impurities that rise to the surface with a spoon for clarity.

Simmer

Simmer gently, uncovered, for 25–30 minutes to allow flavors to meld. Maintain a low simmer — small bubbles — to avoid clouding the stock.

Strain the stock through a fine-mesh sieve lined with cheesecloth into a clean pot or bowl, pressing lightly on solids to extract liquid but not forcing cloudy particulates through. Discard solids.

Return the strained stock to low heat. Stir in 1 teaspoon sea salt and the lemon zest. Taste and adjust seasoning — add up to 1/2 teaspoon more salt if needed.

Mount the stock: remove from heat and whisk in the 1 tablespoon cold cubed unsalted butter until melted and slightly glossy. This enriches and rounds the mouthfeel.

Cool and store: let the stock cool to room temperature, then refrigerate in a covered container up to 3 days or freeze up to 3 months. Reheat gently before using.