Uforic Food Cafe Torquay

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Stock – here’s how to make it at home

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We kick off our look back into the Uforic Food archives with a recipe I posted way back when the blog first started, just over two years ago. Many of you weren’t around way back then – so a lot of these recipes will be brand new for you – and if you have seen them before – why not whip them up again?

So, while the weather is still cool – why not take this opportunity to make your own stock? Here is my recipe for chicken stock. To make vegie stock – simply leave out the chicken! Both versions will make your soups, risottos and casseroles taste amazing. It’s incredible what happens to food when you take the time to make everything from scratch – and with love. Sure, we don’t always have time – but, if you have a moment on a Sunday afternoon, why not stick this one the stove and fill your house with lovely smells? It freezes really well for future use and convenience as well ūüôā

Chicken Stock

– 1 whole free-range chicken
– 3 stalks of celery – roughly chopped (include top leaves for extra flavour)
–¬†3 carrots – roughly chopped
–¬†3 large¬†red onions, unpeeled, roughly chopped
–¬†1 handful of fresh parsley
– 2 leeks (use only white parts) roughly chopped
– 3 cloves of garlic – whole with skin on
– 6 peppercorns
–¬†2 bay leaves
– A few good pinches of sea salt (to taste)
– I stalk of lemon grass – bruised (optional)
Combine all ingredients in a large stock pot and pour over enough cold water to cover all the vegetables and to ensure the chicken is submerged.
Cover and simmer very gently for about 1 hour.
Remove from heat, retrieve the chicken and set aside.
Strain the liquid into a clean bowl, pressing the vegetables to extract the flavour. Transfer back into the saucepan and allow to cool. Pop into the fridge. Once cold, remove from the fridge and a skin will have formed on top. Skim this off with a clean metal spoon.  You are now ready to cook your favourite dish!
I hope you enjoyed the first contribution from the Uforic Food archive. Stay tuned for more to come!



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