Stock interest...

Bored?


Procrastinating?


Sunday afternoon got the better of your motivation?

Instead of whistling a happy tune, try a making a real stock and really achieve something great.
Not only is it better than dehydrated cubes it will set you up for the rest of your culinary week.

What to do:

Butchers and markets always have stock bones on hand, if they do not they are not a quality butcher or market. Ask for some chicken frames, these are the whole carcass of the chicken. 4 or 5 chickens should make around 4-5 litres of stock.


Preheat your oven and start roasting the bones until dark brown, this gives the stock a rich colour and flavour. Peel and rough chop some veg. for your Mirepoix. Peel and top and tail 2 carrots, wash 1/4 bunch of celery and remove the leaves, quarter 2 brown onions leave the papery skin on but slice the stringy roots off. Put all of these vegetables in with the roasting bones to brown.


Place all the bones and veg. in a large heavy based pot, just cover with cold water and bring slowly to a simmer on low. While the stock comes to a simmer you will need some herbs and spice, more commonly called the Bouquet Garni. Toss in some fresh (5)bay leaves, fresh(3 whole sprigs) thyme, small spoon of peppercorns and do not bother tying these up as it will be caught when strained out.


Simmer for several hours until the stock has reduced by 1/2, remember to keep your flame/heat low and your exhaust fan on. You will know why when your walls are cover with chicken stock sweat! Foul! Ha!

Carefully strain the stock with a colander and then again with a sieve, you can strain again with something finer but that is your choice. You can see a bit of fat on top of my stock, once strained and allowed to cool the fat will rise to the top and you can easily ladle it out. Chefs like to remove fat as the stock simmers - I do not know why, probably another mundane tasks to keep apprentice's occupied. It might save your range hood filter? Once cooled to room temp. place stock in fridge overnight and then remove any fat that has solidified on top. You now have thick stock for using any way you please. Portion the stock into manageable amounts and then freeze, use as soon as you can for the best flavour.

Note: This stock is not seasoned yet and requires salt - this might come in the form of Fish Sauce or Sambal Oelek or cured meat or fish or just plain iodised salt!

Dinner party meals made with home made stock will surely raise interest in any dish, jealousy will be rife and husbands and wives will curse their partners inadequacy.

Giles