There are only a few simple rules to follow when making stock but to be successful you really need to know them. Here they are:
- Use top quality ingredients, not the left overs and off cuts.
- Cut your vegetables large as they will be cooking for quite a while.
- Skim the stock every 10 minutes for the first hour.
- Use the best quality water you can get it WILL make a difference.
- Use a large, heavy pan but go for tall rather than wide.
- Make sure you can commit about 3 hours of time before starting.
- NEVER cover stock - It needs to constantly reduce.
- NEVER let stock boil - It will be ruined.
- NEVER add salt. Stock is a carrier of flavour not a seasoning.
- Always concentrate the stock - It will be much better.
My own chicken stock ready to cook
My own beef stock ready to cook
So there you have it the simple rules of stock. Remember, the above rules will be fully explained in the stock recipes listings so don't be scared, have a go, because it really is easy and it will make a huge difference to your cooking!
Tip: Many people use a bouquet garni as a carrier of the herbs but it isn't critical - I like to lay the herbs in loose so they can move around in the current of the pan, exposing themselves to the liquid and releasing their deep flavours.
Tip: Many people use a bouquet garni as a carrier of the herbs but it isn't critical - I like to lay the herbs in loose so they can move around in the current of the pan, exposing themselves to the liquid and releasing their deep flavours.
I recommend that you use free range and organic produce for every recipe, diet, juice and detox found within this site. There is no substitute for good quality food!
