Easy way to make stock

MAKING stocks at home is easy and makes a delicious addition to sauces, gravies and

Compared to stock cubes and the bags of stock you can buy in the supermarkets it is head and shoulders over by a long way.

Real stocks like these are a real way to improve your sauces and gravies.

Add a pork trotter or two for a more gelatinous stock. Use any leftover meat carcass that you have and you can combine several meats together, however once you add a lot of red meat to the stock it becomes mainly a base for a red meat sauce. Veal and chicken are less strongly overpowering and can work in most meat gravies and sauces.

I freeze all leftover meat carcasses, bones, and skin and usually make a general meat stock at least once a week with whatever we have.

However, always ask your butcher as they may have some bones etc. which they may let you have.

Ingredients

roast chicken carcass, bones, skin and all.

2 carrots peeled and sliced 2 onions peeled and chopped 2 celery sticks bruised

For a spicy or curry stock add whole spices of choice. Cardamoms, start anise and cinnamon sticks are great.

Method

Place in a pan and cover with water, wine or beer depending on the dish you intend to make. Bring up to the boil and reduce to a simmer for 2 hours.

Drain and boil the liquid until reduced by half. This can be kept in the fridge for a week or frozen.