Sunday, August 12, 2007

Make your own stock

It’s always good to keep Beef or Chicken stock –or even vegetable and fish stock- on your fridge. So anytime you feel for soup or even just simple meal like risotto, you had it handy.
You can easily find the stocks on supermarket shelves. But if you want to eat something healthy with no-preservative, this is a good reason to make your own stock. It’s very simple to make, you can do it while you do another chores (because you don’t have to standing in front of it while it cooked), and you can cook extras, and simply store it in airtight container on the fridge for two months. The tools you needs are big pot (6 litres ideally) and couple of airtight containers with size that suite you .Get different sizes of airtight containers if possible, so if you need just small amount you don’t have to thawed a 500ml of stock and re-freeze it. It just doesn’t work!

For 4ltrs of stock, you will needs:

4.5ltrs of water
Bunch of parsley
2 medium size onions, chopped
3 medium size carrots, peel and cut into 4
4 sticks of celery
1 teaspoon of whole pepper
Salt to season, as desired

For Chicken stock, add:
Bones of 2 whole chicken (ask your local butcher, they always have it), or
8 chicken wings and 4 drumsticks

For Beef stock, add:
1kg of beef’s bone, knee preferable

For Fish stock, add:
1 medium size whole fish
1cm of ginger

For Vegetables stock, just add extra carrots and celeries to make the vegetable’s taste stronger
Put every ingredient on big pot, bring to boil, and simmer on medium heat for about 1hour. If you like your stock thicker, give another 30minutes.
Once it’s done and colder, strain, and you can divide into your container. Freeze it when it’s cold.

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