Image Courtesy of StockFoodBasic Stock
Stock is a liquid in which bones, meat, fish, cereal grains, or vegetables have been simmered and strained out. Stock is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish.Stock has been made for many years using the animal bones which, traditionally, are boiled in a cooking pot for long periods to extract the flavour and nutrients. The bones may or may not have meat still on them. Stock is regarded as having little nutrient value on its own. Sometimes stock can be referred to as water with salt.
Ingredients
- 1kg chicken or vegetables or fish or fish bones or beef or beef bones
- 3ltr water
- Flaked salt, to taste
- Freshly ground black pepper, to taste
Method
- Place the base stock ingredient and salt and pepper into a saucepan and completely cover with water, extending 2-4 cm above the ingredients.
- Add salt and pepper to taste, bring the water to the boil.
- Then reduce heat, place a lid over the saucepan and simmer for 1 hour.
- Turn heat off and allow to cool.
- Remove the base stock ingredients, (the meat can be chopped up and used for a soup or casserole, or discarded).
- Strain the stock then place it into airtight containers and either freeze for later use or keep in the fridge for up to 3-4 days.
Issue 9 - Christmas 2009
For most people, Christmas dinner is the meal of the year, and the one for which the host and hostess, family and friends reserve the highest hopes and the greatest of expectations.
First Principles
The Basics Cooking Handbook