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This post was edited by Ratfink at 2014-5-21 13:05|
Many people use premade stock or stock cubes (bullion powder in China), to make stock but it simply doesn't taste as good as home made stock. Stock is simple to make and the stocks I prefer aren't fancy as that way they can blend with almost any dish.
3-4 celery sticks including the leaves
1 leek rough chopped. Use the green section and leafy head. Wash well after cutting as leeks are full of dirt. (keep the white section for cooking other dishes)
3 onions chopped in half (or quarters)
2 large carrots sliced in half along the long axis
3 cloves of garlic, peeled and cut in half
1 large bunch of parsley
1 teaspoon of salt
1 teaspoon of pepper
1 sprig of thyme
2 bay leaves
Place ingredients in a large saucepan (or stock pot) of at least 6 litre capacity. Fill to near the brim if a 6 litre saucepan, otherwise add 4-6 litres of cold water.
Bring to the boil, turn heat down to a slow simmer and put lid on, allow to cook for at least an hour.
Remove the vegetables using a slotted spoon or similar. Increase heat and reduce volume of liquid by 50%
Let cool for about half an hour and then line a colander with paper kitchen towel and place over a good sized saucepan or big bowl. Slowly pour the liquid through the collander to remove produce the stock. I then freeze it in 500ml units. It is good if frozen for 3 months or so.
Meat stock can be made with ham bones, beef bones (or cheap cuts of beef), chicken, veal etc.
1 kg meat (use only one meat type, e.g. chicken, beef, ham (pork), veal, duck, etc)
1 teaspoon salt
Ground black pepper (about 1/2 teaspoon)
Add 5-6 litres of water to a large stock pot or saucepan. Add meat, salt, pepper to the saucepan.
Bring to the boil and reduce heat to a low simmer.
Simmer with lid on for 2 hours or so.
Remove the meat with a slotted spoon.
With the lid removed, reheat and bring to a the boil.
Let it boil until 1/2 of the liquid has evaporated. This will concentrate the flavours.
Let the liquid cool and gently spoon off the fat that accumulates on the surface of the stock.
Strain the liquid as per vegetable stock. I often reheat the stock and restrain to ensure I get all of the fat.
It will store for 3 months in the freezer. If keeping in the fridge it will last about 5 days.