How To Make Stock At Home
Posted on | April 24, 2009 |
Stock is a vital part of modern cooking it adds flavour to soups and sauces and can be the difference between a great meal and a terrible one. Stocks are made by reducing down meat, bones, vegetables and herbs with seasoning. They are also a great way of using leftovers which would ordinarily be thrown away. Home made stock is also much better than most store bought ones when made correctly.
Most people use only the bones of an animal when making stock, but, if you have any leftover meat, adding that to the stock will make for a much richer, deeper flavour which will make a great addition to your meal. For every 8 pounds of meat and bones you use in your stock you should have eight pints of water. It is also a good idea to roast the meat bones and vegetables before adding them to the stock as it gives a nice colour and flavour to the stock.
The best vegetables to use in a stock are carrots, celery and onions. They form the perfect base for a stock, but, of course you can add any other leftover vegetables if you wish to do so. For every 8 pints of water you should think about using 8 ounces of onion and four ounces each of carrot and celery. Garlic makes a great addition too.
Cooking time for stock varies depending on what type of stock you are making. For vegetables stock you only need to cook for about an hour, fish stock only 30 minutes, beef stock 6-8 hours and chicken stock should be cooked for roughly 4-5 hours.
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