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.
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.