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.
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.
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View all comments (7)I guess this is the magic way of a good stock since in school i learned and I still remember
Hello Graham. There isn't really a specific quantity to use - just make sure you cover all the vegetables/fish/meat with water, so that none of the ingredients are poking through.
how much water do you put in to make the white brown and fish stock (Steve Walpole how to make stock)
Great information on how to make a good stock. Thank You!
Quick chicken stock can be made from the carcass after a roast chicken... boil up bones & skin with celery & onion. Freeze in small bags for use later.
just freeze it. I make about 6 months worth at a time.
good information but how do you save it for a later day