Homemade Stock
Description
Zero wastage homemade stock!
Keep all of your vegetable off-cuts and the bones from your roasts to make your own homemade stock
We’ve kept the flavours simple for this stock because some vegetables and herbs can easily overpower the other ingredients that form a stock.
In our most recent stock, we added a carrot and celery – but otherwise it was purely a collection of vegie ends and the bones from the meat that was roasted the day before. We’ve found that the best way to gather enough ‘off-cuts’ is to start collecting early in the week, so we have a stainless steel bowl to add all of our leek ends, carrot, parsnip, onion etc. to and then we cover and refrigerate them until we’re ready to make our stock.
And because it’s such an adaptable recipe, if you want to infuse a particular flavour into a stock – by all means go for it! – and we’d love to hear about your creation!
Ingredients
| 1 whole onion (peel optional) or the off cuts of 3 |
| 2 whole medium carrots, or the off cuts of 6 |
| 1 Leek, or the off cuts of 2 |
| 1 large stalk celery, or the off cuts of 2 |
| 1 small parsnip, or the off cuts of 2 |
| 2 whole garlic cloves |
| 2 bay leaves |
| 3 sprigs fresh thyme/rosemary |
| 2L water |
| salt & pepper to season |
| Leftover roast bones of your choice: chicken/veal/beef/lamb |
Directions
- 1
- Roughly chop the vegetables if you aren’t using leftover off cuts.
- 2
- In a large pot add the vegetables, garlic, bay leaves, thyme and bones. Cover with water. Season well with salt and pepper.
- 3
- Bring the pot to a rolling boil and stir frequently for 5-10 minutes. Reduce the heat to low and cook for a further 90 minutes, stirring occasionally. Do not leave the pot unattended for long periods of time, you don’t want to burn the veg to the bottom of the pot.
- 4
- Once cooked, remove from the heat, cover and leave to cool in the pot for up to an hour.
- 5
- Once cool, strain the liquid from the solids into jars or a large jug. Cover and refrigerate.
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