Make Your Own: Liquid Stock

Liquid stock is really easy to make and you avoid that nasty MSG that is found in virtually all commercial stock.

Next time you eat red meat, or chicken, save the bones...(I've never tried making fish stock, so I'm not sure this recipe works with fish.)

Remove as much meat from the bones, and place in a saucepan. Add water - enough to just cover the bones. Add a couple of generous grinds of pepper and (Himalayan) salt.

For extra flavour, you can add a chopped onion, or some minced garlic. Sometimes I even add washed vegetable scraps, such as broccoli stems, or carrot peel.

Bring to the boil, then reduce to a low simmer. Let it simmer for at least an hour, but you may leave it for several hours. The longer you leave it, the stronger the flavour and the more nutritious.

Let it cool, then strain and use in risottos, soups and stir-fries.

This stock is suitable for freezing. (I use empty butter containers, or ice-cube trays.)


Related Posts Plugin for WordPress, Blogger...