Uforic Food Cafe Torquay

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Day 12 – Brew your own stock

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Day 12 of the Inspiration Challenge has arrived and today I’m going to say that everyone should be making their own stock.

However, I do wholeheartedly admit that I sometimes use stock that comes in a carton and I even sometimes use stock powder. If you told a chef about this, then they would probably have a hissy fit! But hey, lets face it – we’re all busy people and we don’t always have time to brew up our own stock of a weekend.

In saying that, making your own is incredibly rewarding and sooo much healthier and tastier then the stuff from the supermarket. The other great thing is that you can make it in a massive batch and freeze it for later use – which is very, very convenient and when stored this way, is just as fuss-free as the non-homemade stuff.

So next time you have some free time, I urge you to make your own stock. I have a basic vegie stock recipe that I use – and then I just add the relevant bones I want depending if I want chicken, beef, lamb or fish stock.

Basic Stock
  

 
– 3 stalks of celery – roughly chopped (include top leaves for extra flavour)
– 3 carrots – roughly chopped
– 2 large brown onions, unpeeled, roughly chopped
– 1 handful of fresh parsley
– 2 leeks (use only white parts) roughly chopped
– 3 cloves of garlic – crushed
– 8 pepper corns
– 2 bay leaves
– A few good pinches of sea salt (to taste)
  
Add about 1kg of beef or lamb bones, or 2 chicken carcases – depending on what kind of stock you want to make.
 
Combine all ingredients in a large saucepan and pour over 4 litres of cold water.
Cover and simmer gently for about 1 hour.
Remove from heat and strain into a clean bowl, pressing the vegetables to extract the flavour.
Make sure you taste the stock at this point and adjust the seasoning to taste.
 
You can use the stock from this point – however, unless I’m using vegetables only – I like to let the stock cool – transfer it into an appropriate container and then refrigerate overnight.
 
What then happens is any fats in the stock rise to the top and harden flightly. It’s easy to then get a large spoon and skim the yuckiness of the top. This makes the stock taste clean and lovely, and ensures you don’t eat all that fat!
These stock are so versatile – they can be used for soups, risottos, casseroles – anything and anything really.
Be Inspired~
Lisa
 
 
 

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