Best Stock

[Clark539]

Hi i was wondering if any one had a fool proof way of making meat stock. Im reletivly unskilled when it comes to cooking and all the receipies i come across say add stock but i have become a bit sick of using oxo. your help would be much appreciated.

[tuck1]

Hi

 

My advice to you would be to lay your hands on the "River Cottage Meat Book"

 

There is a full section devoted to it, all excellent stuff. Best cookbook I own.

[sandersj89]

I will second Tuck’s recommendation of the River Cottage Meat book, I got it 18months ago and love it.

 

If I need a basic stock quickly I follow a simple route, far better than any cube.

 

I always have giblets in the freezer, duck, pheasant, chicken, turkey and left over carcases either raw or cooked.

 

So I take out a couple of sets and place them in a heavy based pan. Next goes in 5 or 6 pepper corns, couple of sliced carrots, no need to peel, a stick or two of celery if I have it, roughly sliced leek or onion, a couple of bay leaves, 3 or sprigs of thyme and parsley and just a small twist of salt.

 

Cover this lots with cold water and bring to a simmer. At this stage impurities/scum will form on the top and I skim this off with a spoon.

 

Then carry on simmering for a few hours so the volume is reduced by about half.

 

This can then be used straight away or frozen for when you need it, I freeze in pint portions for easy use.

 

I love the smell in the kitchen when I am making stock, always makes me hungry.

 

Jerry

PS if you have to use cubes or liquid have a look at the Kallo Just Bouillon cube, far better than Oxo or the like.