Stocks

At the heart of good healthy cooking few skills are as important as having a good recipe for homemade stock. Stocks are a vital cornerstone of a lot of cooking. From hearty healthy soups to curries, sauces and broths, a fantastically flavoured stock will bring your recipes to life. Here you can find out how to make your own stock at home. It is easy and fun and will add a whole new level to your cooking.

Chicken Stock

Sunday is a fantastic time to gather the family around and sit down for a delicious chicken roast. But what to do with the carcass after you have finished? Well I found that making a chicken stock meant that I was able to use all the chicken to its full potential. When you strip the carcass of any left over chicken  you will find that there is sometimes a surprising amount of chicken still on it. This can be used for lunches or even sometimes for dinner the next night in the form of a pie or risotto. The chicken carcass can then be used to make your own delicious stock.

Ingredients:

Chicken carcass, carrots, onions, celery, garlic, bay leaves (just a couple of these), a handful of thyme and a couple of black pepper corns.

First roughly cut the carrots, onions, celery and garlic and place into a large pot. Saute the vegetables on a medium heat with a little oil for 5 minutes.

Next, add the chicken carcass and then fill the pot with cold water so that all ingredients are covered. Add your bay leaves, thyme and black pepper corns.

Keep the stove on a medium heat and bring the stock to a gentle simmer (this means just a few bubbles gently popping on the surface of the water).

Simmer the stock for six hours and then strain the stock though a fine sieve.

Place in jars if you want to keep it in the fridge and you are going to use it in the next few days. If you think that you want to keep some for a later date place it in plastic containers and put it in the freezer. However be careful not to overfill the containers as remember that liquid expands when it freezes.

Vegetable stock

The idea of stocks is that you can use up extra vegetables which you have lying around in the fridge after harvesting. The quantities do not make a huge difference to the overall taste or flavour. The real trick is time and patience.

Ingredients:

Carrots, onions, celery, garlic, bay leaves (just a couple of these), a handful of thyme and a couple of black pepper corns.

First roughly cut the carrots, onions, celery and garlic and place into a large pot. Saute the vegetables on a medium heat with a little oil for 5 minutes.

Next, fill the pot with cold water so that all ingredients are covered. Add your bay leaves, thyme and black pepper corns.

Keep the stove on a medium heat and bring the stock to a gentle simmer (this means just a few bubbles gently popping on the surface of the water).

Simmer the stock for one and a half hours and then strain the stock though a fine sieve.

Place in jars if you want to keep it in the fridge and you are going to use it in the next few days. If you think that you want to keep some for a later date place it in plastic containers and put it in the freezer. However be careful not to overfill the containers as remember that liquid expands when it freezes.

.

One thought on “Stocks

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s