How to make stock
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It's worth making your own stock, especially if you have a friendly butcher or fishmonger who can oblige with plenty of bones.

Watch Steve Walpole as he shares his stock-making tips and demonstrates how to get top-notch results, every time.

Flavour stocks with chopped vegetables such as onions and carrots, and a few sprigs of herbs. Make sure you don't add too much salt at the beginning if you are going to reduce and concentrate the stock later.

Meat stocks require a couple of hours simmering, while fish stocks only need about 20 minutes. Always start with cold water and bring to the boil over a gentle heat, spooning off any scum as it rises. Scoop off any fat from the surface at the end.

Stocks freeze really well, so it is worth simmering a big batch. After straining, reduce the cooking liquid until it's really concentrated. You can then store the stock in ice cube trays, saving heaps of space in the freezer.
From good stock...

From good stock...

A full flavoured stock makes a superb base for sauces, soups and gravies, lifting everyday dishes into special occasion treats.
 

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Latest Comment

just freeze it. I make about 6 months worth at a time.

wellspokenman wellspokenman Posted 19 Dec 2009 9:49 AM
 

good information but how do you save it for a later day

janeY20551 janeY20551 Posted 04 Aug 2009 12:40 PM