How to Make Your Own Stocks Recipe

Ingredients

2-3 onions or leeks
1-2 carrots (you can aslo add parsnips or celeriac)
1-2 ribs of celery or 1/2 a fennel bulb
A few peppercorns
A bay leaf or two
Chicken carcass (if making chicken stock)

STORAGE Cool the stock to room temperature, pour it into a container and seal. Stock can be stored in the fridge for up to 24 hours. If freezing, it will keep for up to 1 year. To use, you can defrost the frozen stock before use, or run it under hot water to loosen it from the container and melt it in a saucepan so it’s ready to use in minutes.

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Method

1. Chopping the veg: If you’re making a veg or fish stock, chop the veg into small pieces. This means you get more flavour in less time. If you’re making a chicken stock, the bones need to cook for a while to draw out all of the flavour, so cut the veg into larger pieces so they don’t overcook. Or you can chop the veg finely and add it during the last 15 minutes of cooking.

2. Use a wide bottomed stock pot. This helps the stock cook faster as you have a wider surface on the heat.

3. Fry the veg in a little olive oil till fragrant. If making a chicken stock, fry the carcass first then add the veg. If you're making chicken stock, add some of the chicken skin to the pot as well, if you have any, along with any giblets.

4. Top up the pot with just enough water to cover the ingredients – don't flood it or you'll water down the flavour.

5. Bring to the boil, thn reduce the heat and simmer according to the following guidelines. Once the liquid looks properly infused, have a taste.

6. COOKING TIMES:
VEG: Cook for 10-15mins then take off the heat. Keep the veg in the pot for 10 mins longer, to infuse the flavour without overstewing. Strain the stock, cool completely and store according to the guidelines that follow.
CHICKEN: 1 carcass makes about 1-1.5 litres of stock. Cook 45-60 mins.