Ask the experts: homemade stock

Our food experts Fran Abdallaoui and Pamela Clark show how to make delicious homemade stock.

Q

I’d love to be able to make my own stock. Could you give me some tips, please? Robyn Cox, via email.

Quality stock is made by simmering bones, vegetables and herbs to extract their flavour and the gelatine from the bones. Though it does take time to create, it isn’t complicated and the results are worth it, in both flavour and cost. We’ve used the basic stocks in our soup recipes this month (see page 162).

STOCK TIPS

Ask your butcher or fishmonger for bones for your stocks. Supermarkets also often sell bones for soups. Vegetables for stock don’t need peeling; just wash them. Stocks can be made up to two days ahead; keep covered in the refrigerator. To take up less space, once stock is strained, simmer, uncovered, until reduced by half to concentrate the flavour.

Package stock in 1- and 2-cup containers and freeze for up to six months. Add water on thawing to dilute the stock for soups and casseroles. You can keep it concentrated for sauces.

Bring stock to the boil on reheating.

Chicken stock is easy and versatile; fish and vegetable stock is prepared in a similar way. Beef bones are browned first to increase stock colour and flavour.

Chicken stock

MAKES 3.5 LITRES (14 CUPS) PREP AND COOK

TIME 2 HOURS 10 MINUTES (+ COOLING AND REFRIGERATION TIME)

2kg chicken bones

2 medium (300g) brown onions (or 1 large (500g) leek), chopped coarsely

2 medium (300g) carrots, chopped coarsely

2 stalks (300g) celery, chopped coarsely

5 litres (20 cups) water

3 bay leaves

4 sprigs flat-leaf parsley

2 teaspoons whole black peppercorns

1 Place ingredients in a large pan or stockpot. Bring to the boil; simmer gently, uncovered, for 2 hours, skimming surface occasionally. 2 Strain stock through a fine sieve into a large, heatproof bowl; discard solids. Cool. Cover; refrigerate until cold. Skim and discard surface fat.

Suitable to freeze. Not suitable to cook but can be reheated in microwave.

VEGETABLE STOCK: Coarsely chop 4 medium brown onions, 2 large carrots, 10 stalks celery and 2 large parsnips. Place in a large pan with 5 litres (20 cups) water, 4 bay leaves and 2 teaspoons black peppercorns. Simmer, uncovered, for 1½ hours. Makes 3.5 litres (14 cups).

FISH STOCK: Coarsely chop 1 medium brown onion and 2 stalks celery. Place in a large pan with 3 litres (12 cups) water, 1.5kg fish bones, 2 bay leaves, 1 teaspoon black peppercorns. Bring to the boil; simmer, uncovered, for 20 minutes. Makes 2.5 litres (10 cups).

BEEF STOCK: Use Chicken Stock quantities, add 4 garlic cloves, if desired. Preheat oven to 200°C (180°C fan-forced). Roast bones on oven tray for 1 hour or until well browned. Continue for Chicken Stock; simmer 3 hours. Add 3 litres (12 cups) water, extra, simmer a further 1 hour. Makes 3.5 litres (14 cups).