Easy way to make stock

The Wokingham Paper - - LESIURE - Gavin McArdell www.Cur­ryFrenzy.com Gav­inMcArdell www.Cur­ryFrenzy.com

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.


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.


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.

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