Route Stock Recipe

Name: Sandbars Route Stock Recipe
Cook time: 55 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups dry white wine (preferably American Chardonnay); 4 cups chicken stock (low-sodium); 1 cups cold water; 2 tbs unsalted butter; 1 each yellow onion, medium, coarsely chopped; 1 each carrot, medium, coarsely chopped; 1 each celery stalk, coarsely chopped; 2 each garlic cloves, smashed; 1 each bay leaf; 2 each fresh thyme sprigs; 3 each fresh parsley stems; 8 each black peppercorns; 1 tsp sea salt; 1 tbs lemon zest (strip, avoid pith); 1 tbs unsalted butter (cold, cubed) for mounting

Inspired by Sandbar

Time55m

Serves6

Make Route Stock Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Base Stock

2 cups dry white wine (preferably American Chardonnay)

4 cups chicken stock (low-sodium)

1 cups cold water

Aromatics & Mirepoix

2 tbs Unsalted butter

1 each yellow onion, medium, coarsely chopped

1 each carrot, medium, coarsely chopped

1 each celery stalk, coarsely chopped

2 each garlic cloves, smashed

1 each bay leaf

2 each fresh thyme sprigs

3 each fresh parsley stems

8 each black peppercorns

Finish & Seasoning

1 tsp sea salt

1 tbs lemon zest (strip, avoid pith)

1 tbs unsalted butter (cold, cubed) for mounting

Method

Base Stock

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.

Finish & Seasoning

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.