Nothing is better than having your home filled with all sorts of wholesome aromas. Making that switch to home-made stock will completely transform your soups and casseroles. It's also a great way to reduce food waste - put those limp celery ribs, carrot top offcuts and chicken carcasses from Sunday's roast to good use.
The secret to making stock
A CLEAR STOCK Avoid adding fatty offcuts to the stock pot and skim any impurities from the surface throughout cooking. The secret to beautifully clear stock is to agitate it as little as possible. Do not stir the stock and keep it at a very gentle simmer.
THE BONES Your bones can be raw or roasted depending on the flavour you're going for. A white stock is made by using raw bones and has a clean, neutral flavour that is more versatile for cooking. Brown stock uses roasted bones to get a richer, more complex flavour and is darker in colour as a result.
STORAGE
Freeze the cooled stock in labelled containers or sealable plastic bags in 1 to 3 cup amounts. Defrost when needed by adding straight to your pot, microwaving or defrosting in the fridge overnight.
Chicken stock
TOTAL TIME 6 hrs 15 min (+ cooling & refrigeration)
MAKES 3 litres
COMBINE all the ingredients together in a large pot and bring to the boil.
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Denne historien er fra Autumn 2023-utgaven av Food & Home Entertaining.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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