Simple Stock For Making Recipes Great
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Simple stock can be made from any variety of meat and meat bones and the recipe here is a good guide to start you off.
Ingredients
- 8 lbs raw meat Raw beef, or veal and bones, poultry carcasses, giblets, trimmings. A shin of beef and shin of veal is a good economical cut
- 2 large unpeeled onions
- 2 medium carrots cleaned and cut in large pieces
- 2 leeks cut in large pieces
- 1 large stick celery cut in large pieces
- 1 or 2 parsnips cut in large pieces
- 2-4 garlic cloves
- 1 large bouquet garni
- 1 tablespoon black peppercorns.
- DO NOT PUT ANY SALT IN YOUR STOCK This will be added when you are making your soup or sauce with the stock later
Instructions
- Place all meat ingredients in a large heavy based stock pot or pan and cover with cold water.
- Bring to a boil.
- As the liquid heats a foam will develop .Skim this off with a large ladle. This will take a few minutes.
- Add the vegetables and herbs.
- Reduce the heat until just simmering and continue to simmer for about 4 hours. (Do not cover the pan as this will cause the liquid to sour)
- Continue to top up the stock with boiling water during the cooking.
- Leave the stock to cool and skim off the fat. (I prefer to leave it overnight as it is easier to take the fat off when it has solidified.)
- The stock is now ready to be strained. The bones can be removed by hand if large and all the other contents passed through a fine sieve.
- The stock is now ready to use but a good idea is to taste it and if a more concentrated flavor is needed, heat again until it is reduced and is the flavor you prefer.
- If it is not to be used now, the stock can be put in smaller batches in the freezer until required.
Notes
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