Recipe: Stock

One of the easiest and best thing you can do is make your own stock. Store brought stocks often have added sugars and LOTS of salt to help stabilise them and increase their shelf life. Stock is really so simple though, so there is really no need to buy them.

Making your own stock is also a fabulous way to use any off cuts or foods that are starting to spoil (slightly – you don’t want to use rotting foods) so its a great way of reducing waste too.

I tend to favour making vegetable stocks but you can make chicken and beef stocks simply by adding the off cuts and bones of your chosen meat source. You can also ask your local butcher for some offcuts that they have and use them.

Vegetable Stock

Vegetable Stock:

Ingredients:

Really you can use whatever vegetables you like.

I used:

2 celery sticks

2 carrots

handful of beans

1 onion cut in half

1 garlic clove

1 tomato (omit if you are MSG sensitive)

selection of fresh herbs

1 sprinkle of pink himalayan salt

2 bay leaves

any other herbs of choice (fresh or dried).

Method:

Place all of the vegetables and herbs in a large soup pot.

Cover with water, place the lid over the top and let simmer.

The longer you leave it, the more flavour it develops and you can add to it as it simmers. Just cook for a minimum of 3 hours.

The smell is amazing but the flavour is even better. Your dishes will have a more intense flavour then when using packaged stock and you can freeze in batches to increase its storage time – but trust me, it won’t last that long.

Use it in soups or any other dishes which require stock.

Simple, amazing and eco friendly = WINNING!

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