4 STOCK TOP TIPS

1

Start with cold water for all stocks. Bring ingredients to the boil, uncovered. Reduce heat and simmer, still uncovered, for the required time (see below). For meat stock, first roast meaty beef or veal bones in the oven, uncovered, until brown. Brown the vegetables in the oven with the meat for an even richer flavour. Similarly, you can first brown or “sweat” vegetables for other stocks in a frying pan to extract maximum flavour.

2

Fish stock simmers for 20 to 30 minutes, vegetable stock for 1 hour, chicken stock for 1-2 hours and beef stock for 4-6 hours.

3

After simmering the bones and/or vegetables, strain out the solids and pour the liquid into a bowl. Refrigerate the liquid until chilled, then scrape and discard the solidified fat layer from the top.

4

All stocks can be kept in the fridge for up to 2 days and frozen for up to 3 months.