Based on leftovers, this stock is very economic to make. Use it for casseroles, broths and other dishes which do not require a strongly colored or flavored stock. You could use a cooked joint bone, the carcass of a cooked bird, raw bones, cooked or raw meat trimmings, giblets, bacon rinds. But do not include too many different types of meat or bones or the flavors will cancel each other out. Be sure that cooked bones have not begun to develop "off" flavors.
MAKES ABOUT 1.25 L [3 pt]
- 2.25 kg [5 lb] selection of bones and meat trimmings
- 2 large onions, peeled and sliced
- 1 carrots, sliced
- 2 celery stalks, thickly sliced
- bouquet garni
- 6 black peppercorns
1. Chop the bones into convenient-sized pieces.
2. Add the vegetables.
3. Pour on 3.25 L [6 pt] cold water and bring slowly to the boil.
4. Remove scum with a slotted spoon.
5. Add a little salt, the herbs and the peppercorns. Half cover the pan and simmer very gently for about 3 hours, skimming and topping up with boiling water as necessary.
6. Strain, de-grease, strain again, reduce and adjust seasoning to taste as required.
Variations- Brown household stock: to give the stock extra color, fry the bones for 15 minutes, stirring occasionally, to brown evenly. Add extra fat if necessary. Then continue from step 2 of household stock.
Types of Stock
Tasty chicken and mushroom soup
Hot and Sour soup
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