June 25, 2013 by Dewi
Worth doing every now and then and miles better than store-bought stock cubes
Making your own stock definitely isn’t for everybody, I really only do it myself from time to time if I’m honest. The stock cubes or bags from the supermarket are convenient, and can sometimes taste pretty good, but there is something so much more special about making your own. There’s a real sense of satisfaction when you use it to make sauces or soups, knowing that everything is properly homemade, from scratch.
It’s so easy, too! Time consuming, yes, but all you really have to do is a bit of chopping. You just leave the lot to simmer for around 4 hours, check it every so often, and it’s job done. What a great way of using up the carcass from your sunday roast! You’d be mad to throw it away and not make this stock. You can freeze it, chill it, or use it right away.
Makes: 1 litre of stock
- 500g roast chicken carcass, chopped or broken up
- 1 large onion, quartered
- 2 celery sticks, roughly chopped
- 2 carrots, roughly chopped
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 bay leaves
- Half a head of garlic (about 4-5 cloves, unpeeled)
- 5-6 peppercorns
- Teaspoon of salt
- 3 litres cold water
Place all of the ingredients in a large saucepan and place over a high heat.
Bring to the boil, reduce the heat to low and simmer for around 4 hours, regularly skimming away any residue that collects on the top.
Sieve the stock two or three times and then chill, freeze or use right away.
Note: The Pac-Man ice cube tray is optional. Regular squares will do, I suppose.