Make your own Stock
Stock is a key ingredient in many cooked meals, from minestrone soup to casseroles. You can buy ready-made stocks or stock cubes but there’s nothing better than a homemade stock to bring full flavour to your dish. You also have the added benefit on knowing exactly what you’re eating.
Choosing quality ingredients and allowing sufficient cooking time are key to delicious stocks. And delicious stocks make delicious meals! Here are our variations for chicken, veal and beef stocks.
Key stock making ingredients:
• Bay leaves
• Boiling water
• Olive oil
• Red wine (optional)
Chicken Stock (with leftover bones)
1. Put the leftover bones and skin from a chicken carcass into a large stock pot and cover with cold water. Add all key ingredients (celery, onion, carrots, parsley). Add salt and pepper. We recommend 1 tsp of salt and 1/4 tsp of pepper.
2. Bring to a boil and immediately reduce heat to bring the stock to a gentle simmer. Simmer uncovered for at least 4 hours, occasionally skimming off the foam that comes to the surface.
3. Remove the bones and strain the stock.
4. If making the chicken stock for future use in soup you may want to reduce the stock by simmering for a few hours longer. This will make the stock more concentrated and easier to store.
Chicken stock (with backs, wings and legs)
1. Heat up the oil and cook the chicken pieces for 4 to 5 minutes or until they are no longer pink. Add all key stock ingredients and cook for a further 6 minutes.
2. Reduce heat to low, cover and cook until the chicken releases its juices for about 20 minutes. Add water to cover the chicken by 5 cm. Bring to a boil then cover and barely simmer for a further 20 minutes.
1. Roast 1.5kg veal bones and meat with brown onions, a couple of halved carrots and other key ingredients in a large roasting dish until the meat is deeply golden.
2. Transfer everything to a large heavy-based stockpot. Fill with enough cold water so the bones are covered by about 5 cm of the water
3. Bring the stock to the boil very slowly. A greyish film will rise to the surface as the stock comes to the boil; use a large spoon to skim it away.
1. Roast meaty beef shanks or beef oxtails with the key ingredients until the meat is brown.
2. Transfer everything to a large heavy based stockpot, add a little red wine and enough water to cover by 5 cm.
3. Bring to a boil slowly skim off any greyish film that rise to the surface.
Stock can be frozen in a small container for up to 4 months or in the refrigerator for up to 4 days.