Stock is the liquid obtained from the simmering together of meat, bones - or fish trimmings - with vegetables, seasonings and water. This liquid, strained and boiled down to a concentrate, form the foundation of good soups, stews and sauces with a meat or fish flavouring. They are the foundation of good cooking.
INGREDIENTS:
a 5 litre saucepan
Enough raw bones and poultry carcasses, scraps and chopped giblets to fill saucepan cold water
1 large carrot, peeled
1 onion, peeled and halved 1 celery stalk green top of a leek 1 bay leaf
6 peppercorns 2 cloves
1 garlic clove, unpeeled parsley stalks mushroom stalks
a few sprigs of thyme, marjoram or other herbs on hand
METHOD:
• Add all the ingredients to the saucepan and cover with cold water. Place over moderate heat and as the liquid comes to the boil remove scum which has begun to form on the surface with a slotted spoon.
• Partially cover the saucepan leaving a small space for steam to escape. Maintain liquid at a gentle simmer, for 4 to 5 hours or more. Boiling water should be added if the liquid evaporates below the level of the ingredients.
• When the stock is well flavoured, strain the stock into a bowl. Let the stock settle for 5 minutes remove the fat from the surface with a ladled. Alternatively leave the stock to cool then refrigerate until the fat has hardened on the surface and can be scraped off.
• When the stock is cold, cover and refrigerate it. It will keep for 3 or 4 days. Alternatively coil the strained stock down to evaporate some of the water content and to concentrate its flavour and jellied quality. Cool and freeze in a container.
Some helpful hints:
• Collect bones and meat scraps in the fridge or freezer and when a sufficient amount has accumulated make a stock.
• Chicken stock is suitable for any meat dish, whilst stock made from turkey or game carcasses is generally best used only in those specific dishes.
• Onion, carrot and celery are the usual stock vegetables. Starchy vegetables (potatoes) will cloud the stock and turnips, cabbage and cauliflower a too strong a flavour.
• Stock should be simmered, not coiled. Boiling will turn the stock cloudy ..
• To give the stock a good colour brown the bones and vegetables first. Place on a baking tray in a hot oven 200°C (400°F) for 30 minutes to crown, turn occasionally, then follow basic stock recipe.
• Stock are easy to make and will simmer with little attention, so make them when you are doing other things in the kitchen and keep them stored in the fridge or freezer for your convenience. They are every bit worth the preparation as they will add the best flavour to your soups and sauces.
Cooking can be stopped at any time, and continued later. If necessary leave the stock to cool, uncovered (or it may sour), refrigerate overnight, then next day reboil stock then continue to simmer to desired strength
Note: This recipe is a modification of a recipe given to me in a Cooking Class conducted by Victoria O'Neill in approximately 1984. I have been using it for that long. It works and has been the base for many a fantastic soup.
