A great stock is an essential ingredient in good cooking. In preparation for the week ahead, why not make your stock on the weekend. Stock is easy to make and can quietly bubble away on the stove, while you are doing other things. It also freezes well and will enhance the flavour of so many other dishes like risotto, soup or even Vietnamese style Pho.
Your taste buds will never be the same again…
Hints & Tips
- Always use impeccably fresh bones
- Once the stock has come to the boil, skim to remove any impurities and excess fat that rises to the surface. Continue skimming periodically throughout the cooking process. This will ensure that the stock remains clear, clean tasting and produces delicious results.
- Stocks should never be boiled, but rather, should always simmer slowly for approximately 3 to 4 hours.
- Once the cooking process is completed, strain the stock, and refrigerate when tepid. Naturally, avoid leaving it out too long, particularly in summer.
- The bones from a single chicken, such as the leftover frame from a roast dinner, can be used to make a lighter, quicker version, needing only one and a half hours to produce tasty results.
For more tips and tricks, visit The Chicken Channel.